Cook’s Illustrated Magazine, Nov/Dec 2015

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  • Sweet potato soup

    • twoyolks on October 29, 2015

      This had a lot of good flavor but I would've liked the flavor to be a bit deeper. It was particularly good with the sour cream-maple syrup mixture.

    • wittwoman on October 22, 2015

      The amount of flavor coaxed out of so few, basic ingredients blew our minds. Sub Greek yogurt for the sour cream. Good with crisped pita bread half dusted with salt and pepper.

  • Best ground beef chili

    • JKDLady on November 02, 2015

      This was a very heavy dish. All of us agreed that it would be good on nachos, but as for eating it alone, it wasn't our favorite.

    • agendafan on March 02, 2021

      We absolutely love this chili. It has a wonderful umami flavour and I found the meat was not at all mushy. You have to cook it for the time specified

    • ashallen on October 06, 2019

      This chili was OK, but I won't make it again because I have another ground beef+bean chili recipe that I've been making for many years now and prefer to this one. I found the ground meat to have an odd soft/mushy texture and subdued browning flavors. I'm guessing this was from the baking soda treatment for the beef which I accidentally did for 60-90 minutes instead of the 20 minutes specified in the recipe - so the odd texture/flavor might have been the result of too much baking soda contact time. The sauce has more chili versus tomato flavor than some other chilies I've tried. [Cross-post for Annual Edition/Magazine.]

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  • Published Nov 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.