Cook’s Illustrated Magazine, Jan/Feb 2022

  • Roast chicken with quinoa, Swiss chard, and lime (page 5)

    from Cook’s Illustrated Magazine, Jan/Feb 2022 Cook’s Illustrated Magazine, Jan/Feb 2022

    • Categories: Main course
    • Ingredients: whole chicken; Swiss chard; ground cumin; quinoa; limes
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Notes about Recipes in this book

  • Creamy apple-mustard sauce

    • racheljmorgan on September 30, 2024

      Nice balance between mustard and slight fruitiness, not overly sweet.

  • Jamaican stew peas with spinners

    • allisonsemele on November 14, 2023

      Really delicious and hearty, even though I didn't get around to making the spinners. Added some minced ginger and used two scotch bonnets. I didn't find it too spicy at all.

  • Pasta with cheese and eggs (Pasta cacio e uova)

    • breakthroughc on January 28, 2022

      I did not like this recipe at all. It is super bland, a little greasy and required a fair amount of Tabasco to make it edible. I use the lard and carefully measured it. Won’t get a repeat,

  • Dulce de leche sandwich cookies (Alfajores de maicena)

    • Kinhawaii on August 04, 2022

      Good- very tender. I must have made them a little too thin because I got almost 10 more. I didn’t like so much filling so ended up using a little more than half. Straight out of the fridge the filling was too stiff & & I broke several cookies because they are so tender. I thought it was easier when it sat out for awhile.

  • Swedish cinnamon buns (Kanelbullar)

    • anya_sf on March 10, 2022

      I chilled the dough 4 hours instead of just 1, as that fit my schedule better - I think the chilling time is flexible. I'm not sure I mastered the shaping instructions (tried a few variations), but all the buns looked fine in the end. After baking 17 min, the buns in the center still seemed underdone (they were touching) and taking the temperature didn't work reliably as I think the probe kept touching sugar; baked 2 extra minutes, the buns were good, although the outer edges were slightly crisp. Overall, these were soft and delicious and not that difficult to make. The cinnamon was quite strong and overpowered the cardamom, so I might adjust those to my taste next time. Eaten the day after baking, the buns benefitted from being reheated in the toaster oven.

  • OTAir-fried Brussels sprouts with crispy shallots

    • Nealm on January 04, 2022

      This recipe title is misspelled. It should be "Air-Fried."

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  • Published Jan 01 2022
  • 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.