Cook's Illustrated Magazine, Sep/Oct 2013

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  • Creamy cauliflower soup

    • Yildiz100 on February 04, 2015

      Ok, but a little bland. The extra steps of cooking some of undercooking some cauliflower and overcooking the rest was definitely not worth it.

  • Lemon ricotta pancakes

    • anya_sf on November 14, 2019

      The pancakes were very fluffy, light, and delicate from all the egg whites. However, they deflated in the warming oven. The flavor was nice, especially with jam (I had lingonberry).

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  • Published Sep 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.