Cook’s Illustrated Magazine Special Issue: Cook It Right: Meat (2019): Everything You Need to Know About Beef, Pork, Lamb, and Veal

  • Pan-seared thick-cut strip steaks with sun-dried tomato relish

    Pan-seared thick-cut strip steaks with sun-dried tomato relish (page 5)

    from Cook’s Illustrated Magazine Special Issue: Cook It Right: Meat (2019): Everything You Need to Know About Beef, Pork, Lamb, and Veal Cook’s Illustrated Magazine Special Issue

    • Categories: Chutneys, pickles & relishes; Main course
    • Ingredients: beef strip steaks; dried red pepper flakes; sun-dried tomatoes in oil; capers; honey; parsley; mint
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  • Published Apr 01 2019
  • 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 to cook for more than 20 years. Our kitchen experts are not just test cooks, editors, and writers—we are first and foremost educators. Behind every "best" version of a recipe we've developed is a simple fast: Good cooking is based on a foundation of knowledge. There is a best way to sauté a veal cutlet, butcher a check-eye roast, roast a rack of lamb, and make a flawless Beef Wellington. Learning about the primal cuts of meat we feature in this issue will both make you a more successful cook and make eating these meals more enjoyable—and impressive.