Cook's Illustrated Magazine, Nov/Dec 2020

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  • Sous vide turkey thigh confit with citrus-mustard sauce

    • Emily Hope on December 02, 2020

      We were of mixed opinions in my house about this -- C really liked it, but I thought the flavor of onion came through too strongly in the finished dish. The technique is great, though (nice to have one less thing to worry about putting in the oven), and this may be the way we do turkey going forward, I will just reduce the onions in the marinade by a lot (or altogether), though that may mean some tinkering with the salt ratio. Used 2 thighs and 2 drumsticks from a whole pastured turkey that we broke down. Citrus sauce was OK, but no substitute for gravy--mostly we ignored it.

  • Chocolate crinkle cookies

    • ntt2 on December 08, 2020

      I made these for a christmas (outdoors, socially distanced) Christmas party - they were fabulous!

  • 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.

  • Cranberry curd tart with almond crust

    • leilx on November 26, 2020

      This is very good and very easy. However it is not sweet at all. I might consider adding more sugar to the curd. It keeps well but the crust does soften.

  • Pan-seared shrimp with peanuts, black pepper, and lime

    • Kinhawaii on December 20, 2020

      Delicious & quick- loved the coriander seeds addition, will make again & I want to try the other variations.

  • Oatmeal dinner rolls

    • Skamper on May 14, 2021

      Made this as a loaf. I added 3T of bread flour during the knead, and it was still a very wet, sticky dough. It was difficult to really form into a loaf so I did the best I could. It baked up beautifully, though, and we both really liked it.

    • MOlson on May 04, 2021

      Magazine's end material includes notes on how to make this an oatmeal loaf or oatmeal sandwich loaf

  • Chana masala

    • Nealm on August 28, 2020

      chana masala is (chick peas in tomato ginger sauce)

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  • Published Nov 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.