Cook’s Illustrated Magazine Special Issue: Cook It Right (2016): Special Collector’s Edition

  • Best prime rib

    Best prime rib (page 5)

    from Cook’s Illustrated Magazine Special Issue: Cook It Right (2016): Special Collector’s Edition Cook’s Illustrated Magazine Special Issue

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  • Pasta with classic Bolognese sauce

    • ebalk02 on April 24, 2022

      More tomatoey than some other bolognese recipes I've tried, probably because I used crushed tomatoes rather than whole. Loved it! Simple ingredients list, just takes time to simmer. Don't skip the butter and pasta water at the end which are crucial for texture.

  • Cinnamon babka

    • Analyze on February 17, 2019

      I LOVE this bread, which the author modeled after brioche; if you like the flavors of brioche and cinnamon, I would highly recommend this recipe! I add even more butter by buttering the finished brioche, lol. My husband isn't a big fan, but he doesn't like brioche, so I think that's why. I did have issues both times with the rise in the fridge, where it's supposed to double after "at least 1 hour"; mine didn't budge after 2 days (!), and the second time I gave it three hours and it didn't move. The good news is that the bread had risen as expected before and after this step, and turned out quite delicious both times. I'm pretty sure that it wasn't user error as I used the same batch of yeast for a ton of other recipes before and after, and have a temperature controlled proofer for bread dough as well as an oven thermometer. Anyway, this bread is really good!

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  • Published Sep 15 2016
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

At America’s Test Kitchen, we’ve been teaching people how to cook for more than 20 years. Behind every “best” version of a recipe that our team has developed is a simple fact: Good cooking is based on a foundation of objective techniques. There is a best way to tie a roast, pan-sear a fish fillet, chop and onion, and measure flour. Learning the seven fundamental principles we feature in this issue will make you a more successful cook and make eating the food you cook more enjoyable. We’ve also included 75 recipes in which you can put these new techniques to work and our picks for the top equipment and ingredients.

We’ll tell you what you need to know to:

How to Roast Meat (learn how to make a great roast every time, and practice with recipes such as Best Prime Rib and Holiday Pork Roast)

Mastering the Art of Stew (from choosing the right meat to three ways to separate and skim fat, along with recipes including The Best Chicken Stew and The Best Beef Burgundy)

Buying and Cooking Fish (with a buying guide, cooking methods, and storing information, as well as recipes for Simple Pan-Seared Salmon and Sautéed White Fish Fillets with White Wine-Shallot Sauce)

As well as Everyday Stir-Frying, Basic Vegetable Prep, Bread Baking Tips, and Secrets to Perfect Cookies and Bars.