Cook's Illustrated Magazine, Jul/Aug 2022

  • Peruvian grill-roasted chicken (Pollo a la brasa) (page 5)

    from Cook's Illustrated Magazine, Jul/Aug 2022 Cook's Illustrated Magazine, Jul/Aug 2022

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  • Peruvian grill-roasted chicken (Pollo a la brasa)

    • allisonsemele on June 21, 2022

      I'm commenting on the marinade only--made a half batch for some bone-in chicken thighs and cooked on a gas grill. It was tasty and reminiscent of our local Peruvian joint, though I'm sure it would be even better on a whole bird using the recipe's method. I did leave out the salt, figuring the soy sauce would be plenty salty enough, and found this to be true.

  • Ultracreamy spaghetti with zucchini

    • anya_sf on June 21, 2022

      Slicing 6 zucchini by hand wasn't too much work and the slightly uneven pieces cooked up fine. The recipe worked with 16 oz spaghetti (I wanted to use the whole box), but the stated 12 oz would yield a better pasta:sauce ratio. Unable to find a block of provolone cheese, I used mild fontina; I don't know how that might have affected the flavor, but it worked. The cheese clumped up initially, but extra pasta cooking water loosened it up. My family liked this a lot.

    • Shewi128 on August 01, 2022

      Wow, this was good! The zucchini practically melted into the dish. My kids don't love zucchini, but they didn't pick it out of the sauce, so I consider it a win. I too used a full 16 oz of spaghetti, and it turned out great with the additional 1/2 cup pasta water. I would make this again.

  • Chicken Francese

    • Kinhawaii on June 23, 2022

      We enjoyed this but someone didn’t want the lemon slices so we skipped that part- still was full of lemon flavor. I would make this again.

  • Deluxe blueberry pancakes

    • anya_sf on June 21, 2022

      I didn't bother with the test pancake, just cooked on medium-low heat on my griddle, watching the heat closely since the pancakes were very thick and malted milk powder made them brown faster. These pancakes were thick and fluffy with lots of berries. Since we didn't do a side-by-side tasting with the standard CI recipe, my family couldn't say if this one was better, but it was really good.

  • Small-batch strawberry shortcakes

    • Shewi128 on July 11, 2022

      This was very simple and made a perfect small amount. I tried to hand whip the cream with the whisk, but it definitely did not work. I made the strawberry filling with fresh sliced strawberries and frozen strawberries that I cooked and mashed.

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  • Published Jul 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.