Cook’s Illustrated Magazine, Jan/Feb 2018

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  • Coffee cake with pecan-cinnamon streusel

    • apattin on March 30, 2020

      I used 6 tb butter, 3/4 cup sugar in the batter. 1 less tb butter in the streusel. loved this.

    • apattin on March 30, 2020

      Great cake, excellent crumb. Used 3 tb butter in the streusel, 6 tb butter and 3/4 cup sugar in the batter.

  • Thick-cut oven fries

    • Shewi128 on April 13, 2021

      These were crispy on the outside and tender on the inside. Make sure you stir the corn starch every 30 seconds in the microwave. I wish the recipe said what viscosity to get the slurry to.

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  • Published Jan 01 2018
  • 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.