Cook’s Illustrated Magazine, Jan/Feb 2015

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Notes about Recipes in this book

  • Slow-roasted chicken parts with shallot-garlic pan sauce

    • EdM on July 18, 2016

      Legs can take 5 or 10 minutes longer than breasts. Check temperature.

    • Bob.NH on October 11, 2015

      Lots of work. The sauce is delicious.

  • Roasted mushrooms with Parmesan and pine nuts

    • EdM on July 09, 2016

      1. Shiitakes shrink a lot. 2. Works for large quantity - cut roasting time by 20 minutes for half recipe.

  • Drunken beans

    • twoyolks on February 09, 2015

      My beans were older and took considerably longer to cook. The predominant flavor was just of the beans, which was good, but the rest of the steps didn't really seem to add a lot of flavor. The cooked bacon added a weird crunchy texture to the beans.

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  • Published Jan 01 2015
  • 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.