Cook’s Illustrated Magazine, Jul/Aug 2015

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Peri peri grilled chicken

    • twoyolks on February 25, 2017

      The marinade for the chicken adds a lot of flavor and is rather spicy. I don't think the cooking times are at all accurate so I grilled the chicken as I normally do. The marinade doesn't have a tendency to burn so cook it over direct heat carefully.

  • 100 percent whole-wheat pancakes

    • anya_sf on August 13, 2018

      Good whole wheat pancakes. I used KAF whole wheat flour (freshly bought). I find 4 Tbsp oil to be sufficient in the batter.

    • ashallen on July 27, 2019

      We make these pancakes all the time in our house. They have a flavor and a light, moist texture that doesn't shout "whole wheat." Some people in my house prefer a lighter whole wheat flavor - using white whole wheat flour and/or substituting unbleached all purpose flour for up to half the whole wheat flour works very well for that. [Cross-post for Annual Edition/Magazine.]

    • mjperkins on April 03, 2016

      Tasty and easy to make. Can sub plain yogurt for buttermilk

  • Wheat berry pancakes

    • okmosa on March 17, 2018

      Using a Vitamix shortens the blending times significantly! I was surprised that when cooked the pancakes rose so well, but they still had an odd, not-rubbery-but-like-rubbery texture and an odd, indescribable flavor. I was really looking forward to grinding wheat berries fresh for the sweet flavor as described in the magazine, but I did not find it worth it. And the berries were fresh as I just bought them at the coop yesterday. Although I'm wondering if I ground them too much due to the confusion and lack of instructions for a Vitamix.

  • Italian sausage with grapes and balsamic vinegar

    • rmardel on August 18, 2015

      The sausages themselves were excellent. The dish as a whole was good but nothing special.

  • Modern succotash with fennel and scallions

    • loehmichen on June 28, 2015

      Corn and fennel combination is delicious. I served the cannelini beans on the side, as I did not care for how the beans looked combined with the corn-not enough color added a little fresh thyme to the corn and garnished with fresh orange segments

  • Israeli couscous with lemon, mint, peas, feta, and pickled shallots

    • wittwoman on December 27, 2015

      Great texture combo.

    • loehmichen on June 19, 2015

      6/ 17/15. Excellent "Summer" salad recipe. I added diced orange segments and garnished with fried shallots.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Jul 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.