Cook's Illustrated Magazine, Sep/Oct 2025

  • Shio koji-marinated flank steaks (page 5)

    from Cook's Illustrated Magazine, Sep/Oct 2025 Cook's Illustrated Magazine, Sep/Oct 2025

    • Categories: Dressings & marinades; Main course
    • Ingredients: beef flank steaks; shio koji
    • Accompaniments: Shio koji butter
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Notes about Recipes in this book

  • Peruvian green noodles (Tallarines verdes)

    • teandoranges on October 14, 2025

      This was a nice late summer dish. Very pretty on the plate and my family liked it a lot. Does need a little punch up though. I found there was way more sauce than noodles, next time I'll use the whole pound of pasta. Having a leftover half can of evaporated milk is annoying (I don't use it for anything else) and baby spinach typically comes in a 5 ounce clamshell, does ATK really need it to be 6 ounces?

  • Nigerian spice-rubbed grilled beef skewers (Beef suya)

    • Fyretigger on October 02, 2025

      The spice blend is delicious and complex. No one flavor pops above the others. The smoky note of the paprika disappeared into the meat once cooked; as I particularly like smoked paprika, I would include more in the blend in the future. I had to cook it on the stove top and wasn’t able to get it really crispy, but it was still quite nice. The peanut flavor is surprisingly subtle, so if you are looking for that flavor profile you’d be better off with a satay.

  • Light and crispy English muffins

    • anya_sf on September 10, 2025

      The muffins needed a couple extra minutes on the griddle (I used an electric one but slightly cooler temp) and in the oven (for reassurance). Resulting texture was super close to Thomas', which for me is just right. While my instinct was to weigh the dough rather than just cut it as directed (which I did), the muffin sizes weren't too uneven.

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  • Published Sep 01 2025
  • Format Magazine
  • Page Count 32
  • 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.