Cook's Illustrated Magazine, Mar/Apr 2020

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  • Crumpets

    • anya_sf on March 25, 2020

      I tested this recipe for CI before it was published. I thought the step to scrape off the excess batter was futzy, and would have preferred individual small crumpets vs the larger one cut into quarters (not sure why I'm hung up on the shape, but I am). I also had trouble dividing the batter evenly. Otherwise the crumpets were good, but not my favorite recipe.

  • Almond-browned butter cakes (Financiers)

    • anya_sf on March 24, 2020

      Quick and easy to make. I made 1/2 recipe, adding orange zest to all, a dark chocolate chip on 6 of them, and a couple of pieces of strawberry on the other 6. Interestingly the strawberry-topped financiers rose more than the chocolate-topped ones. I baked them 14 minutes, but they could have used another minute or so, as the bottoms were paler than the tops. Both chocolate-orange and strawberry-orange versions were very tasty.

    • ashallen on December 18, 2020

      Agree with anya_sf that this was a nice easy recipe to pull together. I made "plain" almond cakes without any extras. Delicious classic buttery flavor! This recipe has a higher ratio of nuts-to-flour than other financier recipes I've tried, so the flavor was nuttier and the texture a bit more nubbly. Also, the exteriors got crisper/chewier than in other recipes. It'll be fun to experiment with the other nuts suggested in the recipe. Recipe says to use baking spray or, if not available, vegetable oil spray + flour to grease the muffin tin. I didn't have either and instead used butter + flour. The cakes had the desired flat tops but stuck to my "non-stick" mini muffin tin, so I'd try a different greasing approach (or perhaps a different pan...) next time.

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  • Published Mar 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.