Cook's Illustrated Magazine, May/Jun 2025

  • Cacio e pepe (page 5)

    from Cook's Illustrated Magazine, May/Jun 2025 Cook's Illustrated Magazine, May/Jun 2025

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: black peppercorns; pecorino Romano cheese; spaghetti pasta
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Notes about Recipes in this book

  • Cacio e pepe

    • Partyof7 on May 27, 2025

      This is the second recipe I’ve tried of this dish. The unique technique work wonderfully with delicious results. If you like Cacio e Pepe, you’ll love this one.

  • Broccoli Caesar salad

    • anya_sf on August 12, 2025

      Broccoli prep instructions confused me at first, but then I looked at the photo and understood. I'm not always a fan of raw broccoli, but liked it here combined with roasted florets. Dressing tasted a little heavy - better with an extra tablespoon of lemon juice. Overall, delicious and there were no leftovers (and I had 2 lbs broccoli).

  • Supercrunchy buttermilk fried chicken

    • tbroeren on July 09, 2025

      Was excited to make this recipe. The double dip method using the buttermilk paste and a dry dredge really does add a lot of crispy bits however, my paste was too dry and I needed to add more buttermilk, which in the end, created a very heavy coating on the kitchen.. In addition, despite my brining the chicken for 24 hours, and adding a lot of extra garlic powder, onion powder, paprika, pepper and spices to the dredge, it just tasted bland. I think the ratio of flour/cornstarch to spices may be off, and there really isn't enough salt in the recipe.

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  • Published May 01 2025
  • Format Magazine
  • Page Count 36
  • Language English
  • Countries United States

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.