Cook’s Illustrated Magazine, Jul/Aug 2016

  • Shredded chicken tacos (Tinga de pollo)

    Shredded chicken tacos (Tinga de pollo) (page 5)

    from Cook’s Illustrated Magazine, Jul/Aug 2016 Cook’s Illustrated Magazine, Jul/Aug 2016

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: chicken thighs; onions; ground cumin; ground cinnamon; canned fire-roasted tomatoes; canned chipotle chiles in adobo sauce; limes; corn tortillas; avocados; cotija cheese; scallions
    • Accompaniments: Mexican-style pickled vegetables (Escabèche)
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  • Shredded chicken tacos (Tinga de pollo)

    • Shewi128 on August 08, 2022

      Cross-posted: the flavor and technique helped the chicken not be too dry. The flavor was good with everything in the taco. However, it wasn't super memorable for me. Also, the sauce didn't thicken properly. I don't know if I would make this again.

  • Mexican-style pickled vegetables (Escabèche)

    • Shewi128 on August 08, 2022

      The flavor and texture were both good, but I would recommend thinly slicing or dicing carrots. Large chunks of carrots in a taco is not exactly something I love. However, I would make this again, just with tiny pieces of carrots.

  • Walkaway ratatouille

    • Shewi128 on August 21, 2023

      This was my first time making ratatouille, so I didn't quite know what to expect. This method was fairly easy, and I did like the various textures in the vegetables. It didn't end up pretty--the sauce was a little brown--but the flavor was good. The recipe was easy to follow. My husband doesn't like eggplant, so I don't know if I'd make it again, but I thought it was nice.

  • Grilled pizza

    • Shewi128 on July 10, 2023

      Cross-posted: The technique for this recipe takes a couple of tries to get it right. The effort it takes is worth it for the tender and chewy crust. However, I did a test of oven baked pan pizza versus thin crust grilled pizza, and almost everyone liked the pan pizza more, so... keep that in mind while you're juggling the oily crust from the pan to the grill.

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  • Published Jul 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.