Cook's Illustrated Magazine, Mar/Apr 2013

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  • Modern beef Burgundy

    • ashallen on October 11, 2019

      I used to make the classic Julia Child Boeuf Bourguignon (which we loved) but have since switched over to this recipe. Although I haven't done a side-by-side of the 2 recipes (that would be a lot of beef stew!), based on memory, we like the flavor of this recipe as much as/better than the JC recipe. This recipe's also significantly easier and less messy to cook than the JC version - Cook's Illustrated did a really great job streamlining the technique. It's also possible to skim excess fat from this recipe - I could never seem to find separated fat to skim from the JC recipe. This is a delicious, sumptuous stew - tender beef chunks and a thick, flavorful sauce. I've used homemade dark chicken stock instead of beef stock - it's worked fine. A decent pinot noir has subbed well for Burgundy. Mushrooms should be fully cooked to taste in oven since they don't cook further in the stew. Leftovers are fantastic. Freezes very well. [Cross-post for Annual Edition/Magazine.]

  • Foolproof spaghetti carbonara

    • TrishaCP on May 01, 2014

      This definitely isn't foolproof, as we have tried this twice and only once semi-successfully. The first time, my husband didn't stir the sauce thoroughly, which left huge unmelted cheese clumps at the bottom of the pan and watery sauce in our pasta bowls. The second time I did a thorough stirring, only VERY slowly adding the pasta water. (I didn't use the full cup.). This was better, but still more grainy than silky. So...there will not be a third time.

    • Rinshin on February 03, 2015

      This came out perfectly for me. I added pancetta and bacon and the sauce was luscious.

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Reviews about Recipes in this Book

  • Fluffy omelet

    • Bitten Word

      The taste. The omelet tasted wonderful. The texture. We didn't like it. Really, not much at all. As promised, the omelet is incredibly fluffy. It's light and airy and ethereal -- and we weren't fans.

      Full review
  • Published Mar 01 2013
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States

Publishers Text

Cook's Illustrated is dedicated to finding the best methods for preparing foolproof home-cooked meals. Unlike some glossy cooking magazines, our magazine is staffed with cooks and editors not food stylists. Our 2,500 square foot test kitchen — the same kitchen in which we film our public television show, America's Test Kitchen — has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times until we can offer our readers a recipe we're confident will work every time. (Of course you have to promise to follow our recipes for those foolproof results.)

We also offer ratings and reviews of cookware and kitchen equipment to inform you how different models compare and compete so that you can shop smart. We taste test supermarket ingredients and kitchen staples you use every day, so you know which brands taste best, and which are best avoided. And because Cook's Illustrated is 100% advertising FREE, you get unbiased, objective information.