Cook's Illustrated Magazine, Sep/Oct 2020

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  • Yellow sheet cake with chocolate frosting

    • mamacrumbcake on October 14, 2020

      This cake was just ok. It was done in the minimum time and had a strange shape, one side having risen twice as much as the other side. Also, there was a valley around the perimeter of the pan. The texture was ok despite the strange way it baked up, however, there were quite a few tunnels in the cake. I was concerned because the batter was runny—almost like pancake batter. The batter was also filled with tiny air bubble, something I’ve never seen in cake batter before. The flavor was kind of bland. I think one reason is that instead of a cup of butter, it was half butter and half oil. The frosting was good but not as good as the Foolproof chocolate frosting, also from ATK, which is the gold standard.

  • Hearty Greek salad (Horiatiki salata)

    • anya_sf on September 24, 2020

      I substituted oil-cured black olives for Kalamatas and used maybe 3 oz feta (we had it as a side dish), but otherwise followed the recipe. I was pleasantly surprised that the ice water did remove the bite from the red onion. My family really enjoyed this salad.

  • Farro and broccoli rabe gratin

    • Skamper on February 08, 2021

      We both liked this, despite the fact that the Farro (my nemesis) remained a bit chewy after almost 50 minutes on the stovetop. Made a half batch and couldn't get my hands on broccoli rabe so used a combination of regular broccoli and spinach. The panko and olive oil burnt to an acrid crisp after a minute in the microwave so I just mixed it with olive oil and parm and scattered it atop the gratin and left it at that. Two generous portions served in my mini lodge pans made a nice one dish ( though not one pot) meal.

  • Chana masala

    • Nealm on August 28, 2020

      chana masala is (chick peas in tomato ginger sauce)

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  • Published Sep 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.