Cook's Illustrated Magazine, Jan/Feb 2020

  • Mustardy apple butter-glazed pork chops (page 5)

    from Cook's Illustrated Magazine, Jan/Feb 2020 Cook's Illustrated Magazine, Jan/Feb 2020

    • Categories: Sauces for meat; Main course
    • Ingredients: apple butter; maple syrup; Dijon mustard; soy sauce; apple cider vinegar; boneless pork chops; parsley
    • Accompaniments: Fork-mashed potatoes with herbs
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Notes about Recipes in this book

  • Cast iron pan pizza

    • Kinhawaii on January 11, 2020

      We enjoyed this - crust was easy to make, cheese formed a nice crunchy edge. We did only have diced tomatoes but since they go into the processor, they were fine. Also only have a 10 inch pan so it was more like bread with cheese but obviously that was due to the pan size, but if that’s what you like - cook time was the same. Our thick crust was still light & chewy. Also couldn’t find just Monterey jack in the market & only found it mixed with cheddar - but we still liked the taste with the mozzarella. Made this again using 3/4 recipe of dough & was much better in our 10 inch pan.

    • anya_sf on February 03, 2020

      Adding pepperoni on top boosted the flavor. Otherwise it was more like pizza bread, even when made in a 12" skillet. My family enjoyed it (it's pizza after all), but didn't love it as much as some other pizzas. It was easy to make.

    • KCKB on January 16, 2022

      This is our favorite homemade pizza recipe! It’s best when the dough is made the night before and can sit overnight in the fridge, but if you don’t plan far enough in advance, it will still work to make the dough in the morning and let it sit at room temperature.

    • Tweedles81 on April 22, 2026

      This is a family favorite! The last time I made it, I only let the crust sit in the fridge for about 9 hours instead of the 12-24 recommended, and it still turned out delicious! The weakest component of the dish is the sauce. I may just do store-bought pizza sauce next time.

  • Rice pilaf with beef and carrots (Plov)

    • bching on January 19, 2021

      The effort/ flavor ratio was very poor on this recipe. It's cooked on the stovetop and in the oven but the instructions don't specify whether the final steps are stovetop or oven.

  • Skillet turkey burgers

    • dbuhler on April 10, 2024

      These are so good! They are very juicy and very flavorful! I've made them many times over the past few years and we keep coming back to them. This is a family favorite!

  • Maple syrup cake (Pouding chômeur)

    • anya_sf on May 03, 2020

      My cake took 40 minutes to bake, but otherwise the recipe turned out perfectly. Since the maple sauce was quite sweet, we topped the cake with unsweetened whipped cream with a bit of sour cream mixed it. My maple syrup-loving family inhaled this dessert.

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  • Published Jan 01 2020
  • 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.