Cook’s Illustrated Magazine, May/Jun 2015

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Notes about this book

  • Rinshin on April 27, 2015

    MKinLA - Was it too sweet? Baking soda completely washed out with several changes of water? I like to give this a try next week. I noticed there is no acid ie vinegar or heat in this recipe. I may add some of those.

  • MKinLA on April 27, 2015

    Vietnamese Caramel Chicken is the single most disappointing recipe I've tried from CI in the entire time I've been a fan, which is more than 15 years. Inedible. Would be interested to know if others had similar problems with the recipe or there exists the possibility I just happened to do something wrong.

Notes about Recipes in this book

  • Sautéed Swiss chard with garlic

    • twoyolks on August 22, 2015

      The lemon flavor was way too strong.

    • anya_sf on September 19, 2018

      I must have used more chard. I cooked it in a nonstick, flat-bottom wok, and had to add the leaves in 3 batches. Maybe I used less lemon proportionately, as I didn't think it was too strong, but the whole dish didn't do much for me. Definitely needed more salt. To me, chopping those stems so finely was more work than cooking larger pieces of stem longer or separately from the leaves.

  • Sautéed Swiss chard with pancetta and caramelized shallots

    • ashallen on December 12, 2019

      Very flavorful and rich. I really like the flavor of Swiss chard and found that there was enough pancetta and shallots in the recipe that the dish ended up tasting quite meaty. I prefer to use about half the original quantities of both so that the chard flavor comes through more clearly. Recipe says to use a non-stick pan but there's enough oil in the dish that it's been fine in a heavy-gauge pan without non-stick. Recipe says to add salt at the end but I've always found it to be salty enough already - Swiss chard always tastes a bit salty to me anyways! [Cross-post for Annual Edition/Magazine.]

    • twoyolks on November 06, 2015

      This brought out the earthiness of the Swiss chard but did nothing to help cut the earthiness. We didn't eat very much of this.

  • Provençal vegetable soup (Soupe au pistou)

    • Rinshin on June 07, 2015

      This soup came out excellent. Although the instruction says not to make pistou no more than 4 hours before being used, it is perfectly fine 24 hours later. I used my own vegetable stock which consisted of vegetable scraps and kombu. Also added cut up Parmesan rind for taste and texture. My non-vegetarian and vegetarian guests proclaimed it was the best soup they have ever ate. I think it's quite close to it. Hard to believe the taste can be so wonderful without the animal or seafood protein addition.

  • Farro salad with asparagus, sugar snap peas, and tomatoes

    • Rinshin on June 14, 2015

      This was ok, but I think it would taste much better with more vegetables and dressing added. The taste was quite bland and needed the kick of aromatics and citrus. First time I've tasted farro and I thought it was fine in salads like this but I don't think it should overpower all other ingredients.

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  • Published May 01 2015
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

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.