Cook's Illustrated Magazine, Nov/Dec 2014

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  • Garlic-Parmesan mashed potatoes

    • Rinshin on December 21, 2019

      The one selected was called garlic-parmesan mashed potatoes for two which called for 1 lb of Yukon potatoes. The quantity serves two normal appetites or 3 smaller ones. I also sautéed all the garlic and did not keep any raw garlic as instructed. Reduced Parmesan cheese. Very good mashed potatoes.

    • ashallen on September 28, 2019

      Great potatoes - well-balanced flavors. Garlic flavor is delicious without overpowering the other flavors. I did, however, sauté all of the garlic paste vs. reserving some raw paste to stir into the potatoes at the end as specified in the recipe. [Cross-post for Annual Edition/Magazine.]

  • French apple tart

    • wittwoman on November 23, 2015

      My favorite apple dessert. For some reason (the crust), I find it less intimidating than a traditional apple pie. The pastry crust is a snap to make and turns out buttery and crisp. The apple filling is simple and it sings. The shingled apple slices on top are flat out gorgeous. The soft texture of apples juxtaposed with the crumbly crust is terrific. Definitely a "wow" dessert. It takes a few hours to put together. Wish it could last another day or two so I could make it ahead. Reheats as a scrumptious and indulgent breakfast.

  • Hot chocolate mix

    • ashallen on July 23, 2019

      I've made this mix to have on hand for multiple winters now. It makes a delicious cup of hot chocolate, comes together easily, and keeps well for months in a cool kitchen. I use King Arthur's Bensdorp cocoa powder, Callebaut unsweetened chocolate, and, since I have a huge sweet tooth, about twice the sugar called for in the original recipe. I use some heavy cream as well as milk when making a cup of the hot chocolate. [Cross-post for Annual Edition/Magazine.]

  • Chocolate crinkle cookies

    • jumali on December 22, 2017

      This is probably my most requested cookie. The recipe is easy and dependable. I like the extra crunch from rolling the dough in granulated sugar before powdered sugar. My dough always seems a bit loose, so I chill it for about 20 minutes before baking.

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  • Published Nov 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.