Cook's Illustrated Magazine, Jul/Aug 2018

  • Best grilled chicken thighs

    Best grilled chicken thighs (page 5)

    from Cook's Illustrated Magazine, Jul/Aug 2018 Cook's Illustrated Magazine, Jul/Aug 2018

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Notes about Recipes in this book

  • Crispy tacos (Tacos dorados)

    • sarahawker on October 10, 2018

      These are WONDERFUL. I've made these at least half a dozen times and varied between beef and chicken.

    • Rinshin on February 15, 2025

      I love crunchy tacos, and these were very easy to make. I used the microwave to warm the tortillas in a tortilla warmer instead of the oven method, which cut out a few steps. Adding some cheese to the cooked beef mixture provided just enough glue to hold the tortillas lightly closed while frying in shallow oil. The spices used for the beef mixture worked well, adding a light smoky flavor. I didn't brown the tacos as much as the ATK version

  • Nut-free chewy granola bars

    • Shewi128 on February 20, 2023

      Wow, this was really good! I skipped out on the sesame seeds for flavor preferences, and I added some leftover dried cherries and cocoa nibs. The bars felt lightly sweet from the brown sugar and pureed dried apricots. You couldn't really tell the sweetness was from dried fruit. I will definitely make these again.

  • Peruvian fish ceviche with radishes and orange

    • mrsmadam on February 15, 2019

      I was searching for something to replicate the ceviche I had at Nasca 21 in Panama City. While this isn’t it it’s close enough to satisfy. Marinating the radishes tamed them enough so that my radish adverse husband actually enjoyed them. I substituted sea bass as it was looking better than the red snapper.

  • Mexican corn salad (Esquites)

    • jenmacgregor18 on September 05, 2019

      Too soupy & sour with the sour cream and lime juice. Not what I was expecting at all. Having never eaten esquites before, I don't know if this is a good representation of what it is supposed to be. It's definitely not a repeat for me though. May try the Serious Eats or other version - without sour cream on top of lime juice.

  • Peach tarte Tatin

    • okmosa on July 20, 2024

      This peach tarte tatin was lovely and easy and helped use up the last of a case of Georgia peaches and leftover pie crust in the freezer from Thanksgiving. One thing I’ll watch for closer next time is to not let the peaches go too long on the stove trying to get the liquid to reduce. My peaches were very ripe and therefore so juicy. It has even longer in the oven and the sugar needs to carmelize, but it tasted too burned to me. Edible, but too burned. I also skipped the bourbon deglaze step for simplicity.

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  • Published Jul 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.