Cook's Illustrated Magazine, Sep/Oct 2017

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  • Cider-glazed apple bundt cake

    • debkellie on August 30, 2017

      Well, the first disappointing "Cooks Illustrated" recipe I've ever done. Hardly any taste of apple: cannot possibly agree with the author's comment that the end result was "packed with true, vibrant apple flavor". Rubbish. Maybe you have denser, apply-er apple cider in the US than we do here in OZ, although I'd find that hard to believe, given Tasmania is the Apple Isle!

    • twoyolks on October 30, 2018

      I found that this had quite a bit of apple flavor but I didn't really care for the texture. It was too heavy and dense.

    • ashallen on September 09, 2019

      I thought this was a good, solid cake but not great. I agree with debkellie that the apple flavor wasn't very strong. The flavors from the spices weren't very strong, either - using very fresh and/or extra spices would be helpful. I did like the texture, though - it had a moist, tight, tender crumb that sliced very nicely (no crumbling). It also popped out of the bundt pan easily and froze well. [Cross-post for Annual Edition/Magazine.]

  • Beef short rib ragu

    • apattin on December 11, 2017

      It's a wonder. Used Costco boneless short ribs (not the same as removing the bones from regular short ribs; it's a chuck cut) and it was perfect. Don't touch a thing.

  • Best baked sweet potatoes

    • ashallen on December 11, 2019

      I was intrigued by the idea that there was an optimal way to cook a sweet potato since I've always just popped them in the oven along with whatever else was already cooking. Unfortunately, I overcooked it - it was a smallish sweet potato that had gotten a bit dehydrated while sitting around in the refrigerator and didn't need the full cooking time. The part beneath the overcooked outer layer was really good, though, so I'll definitely try this method again. [Cross-post for Annual Edition/Magazine.]

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  • Published Sep 01 2017
  • 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.