Cook’s Illustrated Magazine, May/Jun 2016

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Notes about Recipes in this book

  • Pan-seared salmon

    • LaurenB on June 13, 2019

      Such an easy way to cook salmon. 5/5

  • Korean rice bowl (Dolsot bibimbap)

    • TaffyDeb on December 13, 2019

      This is so very comforting and so delicious. Once the ingredients are prepped it goes together quickly- see the notes to streamline for a quick weekday dinner. Almost makes us think we're back in Korea, we're just missing the woodsmoke from our local Seoul eatery's wood-fueled oven/cooker/heater. If you want to add some meat, try the Bulgogi from Cook's Illustrated J/F 2019

  • Sticky buns

    • TaffyDeb on December 22, 2016

      caramel rolls that turn out well-

  • Patatas bravas

    • Paula_W on May 21, 2017

      Excellent with Pinchos Morunos from Milk Street charter issue Fall 2016

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  • Published May 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.