Cook's Illustrated Magazine, Sep/Oct 2014

  • Broiled pork tenderloin

    Broiled pork tenderloin (page 7)

    from Cook's Illustrated Magazine, Sep/Oct 2014 Cook's Illustrated Magazine, Sep/Oct 2014

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Notes about Recipes in this book

  • Rice and lentils with crispy onions (Mujadarra)

    • wittwoman on December 27, 2015

      Unbelievable flavor and aroma. Time consuming to make and dirties a lot of dishes, but worth it. Doubling crispy onions recipe in same pot will just saute them rather than making them crispy.

  • Simple refried beans

    • dbuhler on April 02, 2024

      This were very quick to make, and tasted good, but I don't love the texture with the canning liquid included. I'm glad I tried these, but I think I'll go back to making their other refried beans recipe.

  • Sautéed corn with bacon and leeks

    • jenmacgregor18 on June 04, 2015

      The entire family loved this. Although, what's not to love? Tastes great reheated as well. I'll have to keep this one in mind for potlucks.

  • Perfect Latin flan

    • Kinhawaii on October 10, 2023

      I was amazed when this wasn’t severely overcooked/ curdled & tasted very nice- with lots of caramel. I often have problems with my oven at low temperatures but gave up using a thermometer years ago & usually just up the temperature 5-10 F. Set mine at 305 F, but after the maximum 90 minutes my very liquid flan was still around 160 F, gradually increased the temperature & got to 170 F maybe 20 minutes later- after awhile I stopped counting minutes. An hour later- no joke!- it never made it above 176 so gave up after blasting it at 350 for another 10-15 minutes. It never made it to 180 the recipe mentioned. It firmed up as it cooled & while it does have those overcooked bubbles, it tastes rich & creamy-& not too firm. Whatever happened with the texture was overlooked because of the flavor. If there is a next time- oven thermometer! I have only cooked a few flans previously so maybe I’ve forgotten how yummy they can be & how it cooks.

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  • Published Sep 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.