Cook’s Illustrated

Cook’s Illustrated provides readers with recipes, cooking techniques, and product and food recommendations exhaustively developed in our extensive Test Kitchen facility – the same kitchen featured on our cooking show, America’s Test Kitchen. Included are best ways to prepare favorite American dishes — from pot roast and chocolate chip cookies to grilled salmon and fruit cobbler. Best (and worst) cooking equipment — from chef’s knives to cookie sheets. Best brands — from canned tomatoes to baking chocolate. Best cooking techniques – from brining shrimp to baking ham. And all of this is provided without a single page of advertising – just 100% cooking information.Cook’s Illustrated magazine brings step-by-step cooking instruction into your home kitchen. Aimed at beginners with a desire to create eye-catching, mouth-watering creations, this magazine gets you started in the kitchen right away. Plus, it’s written in a down-to-earth style that makes home cooks comfortable whether they are learning something basic or tackling something more complicated.

If you are a home cook who wants to learn expert techniques without spending a fortune on cooking school, Cook’s Illustrated magazine shows you in pictures and words exactly how to create delectable dishes from scratch. It includes creative recipes, which are all tested in the magazine’s test kitchen before being published, as well as detailed instructions on how to perform standard kitchen techniques, such as braising meat, slicing vegetables, creating garnishes, and carving meat. Reader tips, cookbook reviews, and reviews of new kitchen gadgets round out the content, making each issue worthy of a place in your archival collection of cookbooks and magazines.

You’ll never need to worry about hard-to-find or pricey ingredients in Cook’s Illustrated magazine because each recipe offers commonplace substitutes. Because educating readers is a major goal of the publication, you’ll also learn a bit about the history of specific recipes and start to understand why certain techniques are used instead of others during the cooking process.

No matter your level of culinary knowledge, there’s always something more to learn. Get up to speed on kitchen techniques and start to feel comfortable in the kitchen with Cook’s Illustrated magazine.

3 thoughts on “Cook’s Illustrated

  1. I love this magazine and its sister magazine YOU DONT GET WHAT YOU PAY FOR. I love this magazine and its sister magazine, Cooks Country. However, beware that you will not receive the number of issues you purchase!! I purchased the magazine during the end of February and Amazon sent a notice that the first issue should be expected in May. Sure enough that is the first issue I received. The problem is that the magazine says my subscription started in February when I paid which means that my last issue according to them is January…

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  2. Overall, a pretty good magazine. Overall, a pretty good magazine especially for the beginner. The recipes are reliable, I believe they must test them on people for usability of the directions because I have found very few errors or vagueness in the directions, a major flaw of many otherwise excellent cookbooks. They tend towards the blander side in terms of spicing but that can be improved by the user. Over the years a number of their recipes have become my standard go to with some modifications, their British Scones and…

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