Cook’s Illustrated Magazine, May/Jun 2018

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  • Chicken Caesar salad

    • anya_sf on June 05, 2019

      I accidentally let the poaching water get too hot (but less than boiling) and the internal temperature of the chicken also got a little too high; nevertheless, the chicken was pretty moist and was not tough or rubbery. The dressing wasn't as good as "classic" Caesar (Zuni's recipe is my favorite), but simpler and still quite tasty. I made 2/3 of the dressing and there was still a bit extra. I skipped the croutons and served bread on the side. This was quite good for little time and effort.

  • Easy pancakes

    • anya_sf on June 30, 2018

      Not any easier than other pancake recipes, but a good option if you don't have buttermilk - just uses pantry staples. I used white whole wheat flour so the pancakes were heartier and perhaps more crumbly. I did gently stir in blueberries, being very careful to retain the lumps. The pancakes were the thickest I've ever made. They cooked up nicely, although almost in separable layers. Good flavor. I'll use this recipe again when I'm out of buttermilk.

  • Beijing-style meat sauce and noodles (Zha jiang mian)

    • JaniceKj on July 06, 2021

      Couldn’t find miso paste. Substituted with gochujang paste and it was a hit! Super delicious! Made the recipe for 2, will make again.

    • Shewi128 on April 14, 2021

      I doubled the sauce and meat to make 2 full meals. I also couldn't find red miso, so I had to use white/yellow miso. This dish was incredibly salty (perhaps because of the miso substitution). However, we loved it. The addition of the bean sprouts was necessary for some fresh crunch. I also added more vegetables with bell peppers.

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  • Published May 01 2018
  • Format Magazine
  • Page Count 32
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

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.