Cook’s Illustrated Magazine, Mar/Apr 2016

Search this magazine for Recipes »

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Easy-peel hard-cooked eggs

    • mfto on September 21, 2016

      I follow this recipe exactly and it works every time. You bring 1" of water to a boil, put a max of 6 eggs directly from the refrigerator into a steaming basket and into the boiling water, cover pan, and follow recipe boiling timing and cooling in an ice bath. I usually keep a small bowl of hard boiled eggs in the fridge for quick lunches or snacks or to add to salads. Perfect number of eggs if you are cooking for two.

  • Roasted asparagus

    • twoyolks on May 08, 2017

      For thin asparagus, the asparagus gets too browned and too crispy.

    • sldoug on February 28, 2016

      This is a great method for cooking asparagus. I didn't have time to peel the stalks (and I was afraid my spears were too thin anyway) but the roasting worked perfectly. I served the asparagus with aioli and they were gone in a flash.

  • Lemon posset with berries

    • mamacrumbcake on June 30, 2017

      This could not be easier! It is very rich, creamy, and lemony. It pairs well with any berry. I wonder how it would do as an unbaked tartlet filling.

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 Mar 01 2016
  • 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 ó the same kitchen in which we film our public television show, America's Test Kitchen ó 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.