Cook's Illustrated Magazine, May/Jun 2014

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  • Garlic-lime grilled pork tenderloin steaks

    • twoyolks on April 14, 2014

      The technique for cutting the pork tenderloin into steaks worked very well. The lime from the marinade overpowered the flavor of the pork completely. The accompanying sauce completely masked the flavor of the meat. This would be better with a bit less lime added to it.

  • Fusilli with ricotta and spinach

    • goodfruit on June 12, 2014

      This was good, I omitted the cayenne, garlic and nutmeg and added 3 TBL dukkah made from "My Paris Kitchen."

  • Carrot-ginger soup

    • debkellie on April 10, 2014

      My husband made this for dinner last night: a beautiful soup. Great colour & flavour. He used "naked" ginger (from Buderim) which doesn't have the crystallized coating, and juicing carrots. It was a tad on the sweet side, so maybe need to adjust the cider vinegar to get perfect balance. But the ginger and the carrot flavours were both pronounced. Definitely worth a go.

  • Rice and pasta pilaf

    • ashallen on July 20, 2019

      This is a great, dependable recipe that is part of the standard rotation at my house. I usually use basmati rice and orzo and often add additional parsley, depending on what's in rest of the meal and how much I have sitting around (anywhere up to 1/2 c total). Recipe calls for cooking onions only until softened, but I like the flavor that comes from cooking them slowly until they're golden. Using homemade chicken stock (particularly a darker one made with roasted bones and juices) increases the flavor even more. [Cross-post for Annual Edition/Magazine.]

  • Rice and pasta pilaf with golden raisins and almonds

    • ashallen on October 05, 2019

      This is a great pilaf recipe and one of several variations on a Cook's Illustrated base recipe. Great texture that's both loose and moist and wonderful flavor combination. Recipe calls for 1 tsp ground cardamom which I found to be too heavy-handed - I'll try substituting some smashed whole cardamom pods (perhaps 5-10) instead when I make it in the future. I usually use orzo instead of broken vermicelli/spaghetti as specified in the recipe. [Cross-post for Annual Edition/Magazine.]

  • Fresh strawberry mousse

    • robinelizabethleslie on July 05, 2014

      Seriously, an excellent recipe. Literally bursting with strawberry flavour! Straightforward, cool, creamy, and pink! Perfect summer dessert.

    • twoyolks on June 12, 2015

      The mousse had a very good, pronounced strawberry flavor. However, the texture was not as light and airy as I would like for a mousse. It was also a lot of work (and strawberries!) for not a lot of dessert.

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  • Published May 01 2014
  • 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.