Cook's Illustrated Magazine, May/Jun 2026: 200th Issue

  • Basic recipe for roast chicken (page 1)

    from Cook's Illustrated Magazine, May/Jun 2026: 200th Issue Cook's Illustrated Magazine, May/Jun 2026

    • Categories: Quick / easy; Main course
    • Ingredients: whole chicken; aromatics of your choice; butter
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Notes about Recipes in this book

  • Double-decker ground beef tacos with refried beans

    • Kinhawaii on April 16, 2026

      These were nice. I think I prefer the crunchy shell alone, but I would make this again when I want to eat refried beans. It added additional flavor & the flour tortilla kept it neater.

  • Marinated bean and asparagus salad with preserved lemon dressing

    • allisonsemele on April 23, 2026

      Served with sardines on the side--excellent pairing. I used less preserved lemon and oil than called for and still had sufficient dressing. I think the full amount of preserved lemon would have been a little too bitter for me. I enjoyed this, but maybe not enough to make again.

    • breakthroughc on April 24, 2026

      I thought this was an excellent marinated bean salad.It made a lot so we had lots left. It made excellent lunches tossed with arugula and chopped ham or leftover salmon. I will make again and sub snap peas or green beans for the asparagus as the growing season progresses. I may make a half recipe going forward with just white beans.

  • Browned butter shortbread

    • cadfael on April 13, 2026

      Can really taste the golden browned butter bits which I did not strain out.

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  • Published May 01 2026
  • 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.