Cook's Illustrated Magazine, May/Jun 2020

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  • Masala chai concentrate

    • kayanelson on August 18, 2020

      Not sure about this. I had to add more sugar. It tasted a little bitter but then it grew on me.

    • SenseiHeidi on April 22, 2020

      Good flavor. Mellowed out in a good way the second day.

  • Skillet-roasted broccoli

    • Rinshin on May 10, 2020

      Loved this technique. Great tasting results. Much, much better than oven roasted style which I do not like. I used the lemon zest, black pepper, and parmesan cheese topping option which I do not see here.

    • Rinshin on June 06, 2020

      I have made this several times with the parmesan cheese topping which we really like (don’t see it here). Tried this orange zest and sesame seed topping this time. Still great technique but this topping was much more muted and we prefer the parmesan cheese version. On my 4th time, I skipped parmesan, orange zest and sesame seed and only drizzled very small amount of Japanese sesame sauce/dressing over the cooked broccoli and it was excellent.

    • anya_sf on October 07, 2020

      Like Rinshin, I used the parmesan-black pepper topping (recipe available online, not in magazine), which was delicious. 2 Tbsp oil was enough to coat the skillet. Unfortunately, my carbon steel skillet wasn't big enough, so I had to use non-stick, which I don't think was ideal over high heat. The skillet overheated and the broccoli charred a bit too much. Still, it was tasty and a good method if you don't want to turn your oven on.

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  • Published May 01 2020
  • 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.