Cook's Illustrated Magazine, Sep/Oct 2022

  • Taiwanese fried pork chops (Zha paigu) (page 5)

    from Cook's Illustrated Magazine, Sep/Oct 2022 Cook's Illustrated Magazine, Sep/Oct 2022

    • Categories: Dressings & marinades; Main course; Taiwanese
    • Ingredients: soy sauce; michiu rice wine; five-spice powder; smoked paprika; pork rib chops; eggs; sweet potato starch; vegetable oil
    • Accompaniments: Braised eggs (Lu dan)
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Notes about Recipes in this book

  • Spaghetti all'assassina

    • Kinhawaii on March 01, 2023

      Delicious but I wouldn’t say it’s my favorite tomato sauce for the amount of time. What makes it better & different is the burnt or charred noodles & I should have let more char but I was afraid the center was burning.

    • Cotonqueen on January 27, 2025

      Takes a few minutes to toss the spaghetti til the liquid evaporates, but it's really tasty with that crunchiness! Great Sunday supper!

  • Double-glazed salmon

    • LaurenB on August 23, 2022

      Made with the smoky maple glaze and it was so good and easy! DIdn't add the chives/parsley and didn't miss it. My new favorite salmon recipe! Served with rice and steamed broccoli and the flavorful salmon made the simple sides perfect.

  • Moussaka

    • allisonsemele on August 21, 2022

      Modifications: subbed lamb for beef, added a small zucchini to the eggplant. Pretty good! Still a lot of work and dishes but the roasted eggplant/microwaved potato worked well. I found the quantity of potato high, and would cut that back by a third if I make again as a casserole. I might make the eggplant and meat sauce on their own and serve over spaghetti.

  • Double-apple bread pudding

    • allisonsemele on September 25, 2022

      A very nice dessert. Not too bready, sweet, or rich. The given weight of challah gave me way more than the needed volume of cubes, so I wound up compromising between the two and it worked out fine.

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  • Published Sep 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.