Cook's Illustrated Magazine, May/Jun 2021

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  • Hot-smoked whole side of salmon

    • KarenS on April 25, 2021

      Much better than the wet brining I’ve done in the past. I didn’t trim the trail or belly as instructed. Sure, they may ‘overcook’ and become a bit leathery, but some people like those parts the best. I used my Masterbilt smoker rather than a grill. I also smoked some black cod (sablefish) using the same method, which was fantastic. Curiously, the dry brine gave a sweetness to the salmon but not the black cod. It was perfect in both cases. The only downside is that my refrigerator smelled of fish for a week afterwards. Next time I’m going to spread baking soda under the wire racks in the hopes of absorbing the smell immediately.

    • anya_sf on May 02, 2021

      I had a thin 2 lb side of salmon which, like KarenS, I didn't bother to trim. I used a gas grill. After 45 minutes of smoking, the fish's temperature was already too high, but it was still plenty moist and delicious, even the tail end. This method was quite easy and I'd definitely repeat.

  • Southern Vietnamese-stye chicken pho (Pho ga mien nam)

    • SenseiHeidi on May 16, 2021

      A very good broth with the flavors I recognise from the Minneapolis pho restaurants. That being said, I think it was geared (like many ATK recipes) toward the New England palate. Next time I will double the broth spices and fish sauce. I also made the sauce from the pho ga mien bac (northern style pho) and I liked that with my southern-style pho. All in all I feel this is a solid, tasty, and relatively quick (for pho) recipe for neophyte pho chefs.

  • Rhubarb upside-down cake

    • anya_sf on April 27, 2021

      This recipe is a bit more involved as it has 3 components, but all mix easily by hand. My cake took 57 minutes to bake. The streusel on the bottom was unusual, and I still feel streusel belongs on top (of course that wouldn't actually be possible here), but it provided a nice crunch; it could be omitted though. The cake was moist and tender, fairly sweet but with bright flavors. It kept well.

  • Hot-smoked salmon kedgeree

    • anya_sf on April 29, 2021

      I used store-bought hot-smoked salmon. I'm sure this dish would have been better with homemade. It was pretty good, but rather bland, although a lot of extra lemon juice, salt, and pepper helped. Versions I've had in the past have included curry powder and I prefer those.

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  • Published May 01 2021
  • 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.