Cook's Illustrated Magazine, Jul/Aug 2025

  • Neapolitan-style pizza Margherita (page 6)

    from Cook's Illustrated Magazine, Jul/Aug 2025 Cook's Illustrated Magazine, Jul/Aug 2025

    • Categories: Pizza & calzones; Main course; Italian; Vegetarian
    • Ingredients: 00 flour; instant yeast; canned tomatoes; pecorino Romano cheese; fresh mozzarella cheese; semolina flour; basil
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  • Lowcountry boil

    • emiliang on June 12, 2025

      This was absolute perfection. These types of shrimp boils cost an arm and a leg when eating out, and the quality can be hit or miss. This version beats anything I've ever had at a restaurant, for half the cost. You may think that the amount of spices is excessive but it's actually right on.

    • tbroeren on July 05, 2025

      Just made this. My husband is Cajun and we are used to dumping a TON of storebought Cajun seasoning in a large pot and cooking outside. This recipe has you make your OWN spice, and you can cook it inside on your stove. The addition of the warm spices (Cardomom and Allspice) made it really special, and the amount of cayenne in the spice mix, was enough to make it spicy, but not too spicy. We just used Hillshire Beef Kielbasa and since it takes longer to cook than fresh sausage, added it first BEFORE the potatoes. The key on this recipe is NOT to overcook your potatoes....so you have to time them right. WELL DONE on this version of one of our favorite foods....BTW, the Remoulade sauce was EXCELLENT and worth trying if you like sort of a fry sauce like dip for your potatoes!

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  • Published Jul 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.