Cook's Illustrated Magazine, Nov/Dec 2021

  • Porchetta-style turkey breast (page 5)

    from Cook's Illustrated Magazine, Nov/Dec 2021 Cook's Illustrated Magazine, Nov/Dec 2021

    • Categories: Main course; Italian
    • Ingredients: fennel seeds; black peppercorns; rosemary; sage; thyme; garlic; turkey breast
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  • Porchetta-style turkey breast

    • Apepin on November 27, 2021

      This is a terrific recipe. I'm not a huge fan of turkey, but this was flavorful and moist. Everyone loved it!

    • ashallen on January 01, 2022

      Great recipe. My husband, in particular, loved it and said it was so flavorful that if he hadn't known it was turkey, he would have guessed it was something else. Herb-fennel-garlic flavors do a great job of thoroughly permeating the meat without overwhelming it. Slices were very pretty. Meat was tender and moist and would have been even moister if I hadn't been so zealous about tracking its temperature during its post-oven rest! Every time I speared it with the digital thermometer, it lost another rivulet of juice - oops. Fortunately the pan juices were great spooned over the slices. The recipe's crinkled foil technique did an excellent job of preventing them from burning and smoking during the final high temperature-step. Assembly took some effort (particularly since I've never made a roast like this before) but subsequent steps were very easy so, as the headnotes note, this is a good make-ahead dish.

  • French potato and cheese gratin (Tartiflette)

    • anya_sf on February 27, 2024

      I used 2 lbs potatoes (why 1 3/4?), dried thyme, and slightly more Camembert. A 7"x11" dish was just large enough to fit everything. Rich and delicious. Served with a crisp green salad.

  • Jellied cranberry sauce

    • Shewi128 on December 14, 2021

      This remained soft and didn't set all the way. The flavor was pretty good.

  • Neapolitan honey balls (Struffoli)

    • dbuhler on April 06, 2026

      This was a fun Easter project treat, however, they didn't really live up to the hype. The instructions were very easy to follow and very thorough (it is ATK after all), but the end result left something lacking. I will admit, I didn't grow up eating these, so I don't have the nostalgia that most do. The dough balls were pretty dry after the completed dessert sat for a few hours covered, and despite buying a very good quality orange blossom honey, this was just way too sweet for our tastes. I did follow the recommendation of many posters on their site to add both lemon and orange zest to the dough, which I would also recommend. This was fun to make, but I won't be making them again.

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  • Published Nov 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.