Cook's Illustrated Annual Edition 2021 by Cook's Illustrated Magazine

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    • Categories: Pasta, doughs & sauces; Appetizers / starters; Main course; Italian; Vegetarian
    • Ingredients: ricotta cheese; Parmesan cheese; panko breadcrumbs; lemons; frozen spinach; egg whites; butter; cherry tomatoes; apple cider vinegar; basil
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    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Vegetarian
    • Ingredients: eggs
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    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; mayonnaise; kaiser rolls; cilantro; avocados; kimchi
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    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: eggs; red onions; Greek yogurt; rye bread; dill; smoked salmon
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    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: apricot jam; English muffins; eggs; cheddar cheese; deli ham; pepperoncini peppers
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    • Categories: Egg dishes; Sandwiches & burgers; Breakfast / brunch
    • Ingredients: mayonnaise; bulkie rolls; basil; eggs; salami; tomatoes
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    • Categories: Dips, spreads & salsas; Sauces, general; Side dish; Cooking ahead; Greek; Vegetarian; Vegan
    • Ingredients: baking potatoes; garlic; lemons; sliced almonds; chives
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    • Categories: Sauces for poultry; Main course
    • Ingredients: whole chicken; chicken broth; carrots; celery; parsley; thyme; dry white wine
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    • Categories: Rice dishes; Stir-fries; Main course; Korean
    • Ingredients: gim; deli ham; onions; scallions; kimchi; soy sauce; gochujang; cooked short grain rice; toasted sesame oil; sesame seeds
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    • Categories: Bread & rolls, savory; Cooking ahead; American
    • Ingredients: bread flour; milk; eggs
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    • Categories: Bread & rolls, savory; American
    • Ingredients: all-purpose flour; butter; buttermilk
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    • Categories: Frostings & fillings
    • Ingredients: egg whites; butter
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    • Categories: Cookies, biscuits & crackers; Afternoon tea
    • Ingredients: all-purpose flour; dark brown sugar; peanut butter; eggs; honey; dry-roasted peanuts
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    • Categories: Dressings & marinades
    • Ingredients: butter; bacon; sherry vinegar; shallots; maple syrup
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    • Categories: Dips, spreads & salsas; Cooking ahead; Vegetarian
    • Ingredients: heavy cream; buttermilk
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    • Categories: Vegetarian
    • Ingredients: honey; oranges
    • Accompaniments: Roasted fennel
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    • Categories: Vegetarian; Vegan
    • Ingredients: oil-cured black olives; lemons
    • Accompaniments: Roasted fennel
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    • Categories: Cookies, biscuits & crackers; Afternoon tea; Cooking ahead; Australian; New Zealand
    • Ingredients: all-purpose flour; old-fashioned oats; sweetened flaked coconut; butter; golden syrup
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken thighs; garlic; lemons; fingerling potatoes; brine-cured olives; parsley
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    • Categories: Chutneys, pickles & relishes; Stews & one-pot meals; Main course
    • Ingredients: boneless beef short ribs; fennel; onions; garlic; fennel seeds; chicken broth; rosemary; seedless red grapes
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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: gin; dry vermouth
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    • Categories: Cocktails / drinks (with alcohol); Italian
    • Ingredients: gin; Campari; sweet vermouth
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    • Categories: Cocktails / drinks (with alcohol); Italian
    • Ingredients: Campari; sweet vermouth; seltzer water
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    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: white rum; limes; sugar
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Notes about this book

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Notes about Recipes in this book

  • 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.

  • Grilled chicken with adobo and sazón

    • Rinshin on August 29, 2021

      Oh goodness, made a mistake with this simple recipe for quickly glancing through ingredient list on my cutting board. Ugh! The chicken tasted ok, but it was awfully salty for my taste and found that this recipe calls for 1 tsp table salt. I used 1 tablespoon kosher salt. I assumed all CI recipes use kosher unless flavored. I like to make this again using less salt, but using kosher and not table.

  • 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. My kids (who do not normally like soup) have requested this soup at least once every two weeks since I first made pho.

  • Greek garlic-potato puree (Skordalia)

    • SenseiHeidi on June 14, 2021

      Delicious and addicting.

  • Negroni

    • anya_sf on March 26, 2021

      Classic version of this drink, but I think I prefer slightly more gin and less Campari.

  • Americano

    • anya_sf on March 27, 2021

      To me this has just the right ratios. Nice and light, not too bitter or syrupy.

  • Sidecar

    • anya_sf on January 03, 2021

      Classic

  • 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.

  • Garam masala-spiced ground beef with potatoes (Keema aloo)

    • anya_sf on February 26, 2021

      I actually made this with both potatoes and peas, and made a few other changes: used ground turkey (93% lean), all green cardamom pods (no black), and a bit of ground cinnamon instead of stick (out). My tomatoes may have been dry and/or the pan too hot, but I had to add 1/2 cup extra water to simmer the potatoes. Skipped the green chile so it wouldn't be very spicy. My family quite enjoyed this over rice with extra yogurt on top; it only served 3 (I do have a teenage son).

  • 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.

  • Banana-walnut muffins

    • anya_sf on March 08, 2022

      Great muffins that use up a lot of overripe bananas. Mixing the batter the night before (stored refrigerated) worked fine. I skipped the sugar on top and didn't miss it. My only problem was that the sides got overly dark, probably since my muffin tin is dark. Next time I will reduce the oven temp 25 degrees.

    • Kinhawaii on August 23, 2021

      Very nice muffins. Easy to put together, nice springy light texture. Used coarse sugar on top & no nuts. Made 14 nice sized muffins, used parchment liners. Will definitely make again.

    • ashallen on January 13, 2022

      Agree with Kinhawaii - these are very nice muffins! Sometimes banana quick breads can be sludgy/gummy but these had excellent texture - simultaneously moist and light. Recipe uses vegetable oil instead of butter and I think that helped the banana flavor come through more clearly. Uses up *lots* of old bananas - my 2 cups of mashed banana weighed 16 oz. Baked in a well-buttered tin (not non-stick) without liners and they came out easily without sticking. Leftovers kept very well over a few days.

  • Banana muffins with coconut and macadamia

    • anya_sf on August 04, 2021

      Great muffins. They mixed easily by hand, used up a lot of bananas, with moderate amounts of sugar and oil. I didn't have macadamias so substituted pecans.

  • Crispy fish sandwiches with tartar sauce

    • agendafan on February 27, 2021

      Try the tartar sauce

  • Semolina and ricotta cake (Migliaccio de semolino)

    • Kinhawaii on August 24, 2021

      Nice moist cake-flan as the recipe described. Reminds me of clafoutis or a firm Japanese cheesecake. The center of mine puffed up a lot before browning- later collapsing while cooling. In my dark springform pan it took the full 60 minutes but I don’t think I overcooked it. I would prefer it with fruit or a compote. The citrus was more subtle than I expected & the cardamom stronger.

  • Catalan tomato bread (Pa amb tomàquet)

    • Kinhawaii on September 27, 2021

      Always loved it - I used to rub the bread with the tomato but grating it is much easier. Yum!

  • Briam

    • christineakiyoshi on August 30, 2021

      This is very good! I doubled the garlic. Will make again

  • Anzac biscuits

    • christineakiyoshi on December 30, 2020

      Made these for my hubby because he loves cookies with oats and coconuts. The golden syrup is so sticky and smells amazing and surprisingly is easy to clean up. He enjoyed them very much. They aren't sickening sweet.

  • Spinach and ricotta gnudi with tomato-butter sauce

    • ashallen on February 23, 2022

      Creamy cheese balls in tomato sauce - yum!! As promised, the gnudi had good lightness. Definitely remove them from their water bath as soon as they're done cooking - I left a few to cook a bit longer and they absorbed more water and lost some of their lightness. The basil and parmesan garnish adds significantly to the complexity of flavors in the dish. Flavors were good with my wintertime tomatoes and hothouse basil, but this seems like a dish that would really shine with summertime basil and tomatoes - I'll look forward to trying it again when those are back in season. A double layer of no-pile kitchen towel worked great in place of paper towels for absorbing moisture from the ricotta. Leftovers held better than I expected, though the gnudi absorbed some moisture from the sauce and got a bit heavier.

  • Popovers

    • ashallen on December 25, 2021

      As promised, this recipe made delicious, nicely puffed popovers that were crisp on the outside and tender inside. I used the bread flour I usually use for making pizza crusts (King Arthur organic). That plus the leaner batter and higher level of salt than my usual recipe resulted in a flavor that reminded me a bit of pizza crust. I baked these in the ceramic custard cups I usually use for popovers, greased with a light coating of vegetable oil instead of the vegetable oil spray specified in the recipe. Don't do what I did! The popover bottoms stuck fast to the cups and couldn't be pried out. We ended up ripping off the tops and leaving the bottoms behind. It was fun to try this streamlined recipe, but I'll continue to use my old recipe which has always been reliable, if a bit fussier, and has a more buttery flavor we prefer.

  • Chewy peanut butter cookies

    • ashallen on December 02, 2021

      These have a really nice, chewy texture which is rare to find in peanut butter cookies. I think I messed up the flavor balance though by using a not-very-flavorful peanut butter (trying to use it up!) and the darkest of the dark brown sugar brands I've cooked with. The cookies were so dark, they kind of looked like spice cookies and the molasses competed with the peanut butter flavor. My peanut butter was also a natural peanut butter, which they advise against using, but the chewiness survived, fortunately. My husband, a huge peanut butter cookie fan, liked these but still prefers our usual recipe (=lightly modified version of 1998 Cook's Illustrated recipe). I'll try these again with a better peanut butter and a lighter dark brown sugar.

  • Coffee and cardamom sugar cookies

    • ashallen on April 17, 2022

      This flavor variation for CI's sugar cookie recipe has the same wonderfully moist and chewy texture as the original base recipe. Flavor is definitely more "adult" than the original recipe. The coffee flavor isn't super-intense but adds a bitterness which helps to balance out the cookie's sweetness. The cardamom flavor isn't super-intense either but adds a nice additional flavor note.

  • Korean scallion pancakes (Pajeon)

    • ashallen on September 14, 2022

      I haven't eaten this dish before (sadly), so I wasn't 100% sure what I was aiming for and probably need to practice. I was excited by the description of a mochi-like chew and a crisp exterior but my pancakes were actually pretty tender (except for my not-so-tender scallions) and less crisp than I'd hoped. The potato starch definitely added extra crispness to the flour-based dough, though. Next time I'd cook these past the golden brown called for in the recipe in the pursuit of extra crispness. The dipping sauce adds a lot of flavor, though next time I'd leave out the sesame oil which I wasn't a fan of here. Pretty rich - they absorbed all the oil added to the pan. Leftovers did *not* keep well - I'm a committed leftovers-eater but couldn't eat these. Their baking soda flavor, not very noticeable when fresh, strengthened after sitting a day in the refrigerator - bleah.

  • Chinese corn and chicken soup

    • ashallen on August 10, 2022

      Very nice soup with a creamy-textured broth and pops of sweetness from the corn kernels. The bits of ham and chicken were very tender and melted into the background. Next time I'll season to taste with salt and pepper before adding the eggs and let it sit a bit. Even though I added salt and pepper to the serving in my bowl, it didn't permeate the corn kernels, making it seem like it was still a bit underseasoned. The soup is pretty simple so good quality corn, chicken stock, and ham helps - next time I'll use a more interesting ham. Leftovers kept well to the next day.

  • Peanut butter-banana muffins

    • ashallen on February 23, 2022

      These baked up beautifully with well-browned, craggy peaks (very bakery muffin-like) and a tender, moist, lightly springy interior. Not overly sweet. Peanut butter flavor was gentle enough that you could still taste the banana which I liked. I also really like the large number of old bananas this recipe uses - 16 oz peeled. Baked in well-preheated oven until centers were 200-205F.

  • Porchetta-style turkey breast

    • 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.

    • 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!

  • Jellied cranberry sauce

    • Shewi128 on December 14, 2021

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

  • Braciole

    • Apepin on February 27, 2021

      Ther lemon zest really added to the flavor. I had some difficulty getting the meat thin enough but it was still delicious.

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  • ISBN 10 1954210221
  • ISBN 13 9781954210226
  • Published Dec 31 2021
  • Format Hardcover
  • Page Count 232
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

The Cook’s Illustrated Annual encompasses the full year (all 6 issues) of Cook’s Illustrated magazine in one beautiful clothbound book. Enjoy every recipe, article, equipment review, taste test, quick tip, step-by-step photo, illustration, and kitchen discovery from 2021, including a comprehensive recipe index to help you quickly find what you’re looking for.

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