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Cook's Illustrated

March/April 2021
Magazine

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Cook's Illustrated

LIGHTS, CAMERA, PASTA

QUICK TIPS

Hearty Beef Braciole • Inspired by my nonna’s stuffed beef rolls slow-cooked in rich tomato sauce, I set out to explore this epitome of Italian country cooking.

Spring Radish Primer • Our guide to selecting and cooking these roots (and their greens), whether you want to enjoy them peppery and crisp or juicy-sweet and tender.

Garam Masala–Spiced Ground Beef • In the Indian subcontinent’s keema, warm spices and savory browned onions transform ground meat into a classic with enduring appeal.

Armenia’s Greatest Vegetarian Dish • Vospov kofte—a red lentil–bulgur mixture seasoned with warm spices and served with loads of fresh herbs and soft, stretchy flatbread—is meatless cooking at its best.

Cream Puffs with a Twist • A simple addition amplifies the sweetness, crunch, and visual appeal of this classic treat.

Crispy Fish Sandwiches • We mix up just the right batter to make a stellar version of this East Coast staple.

How to Harness the Flavor of Garlic • As cooks, we hold all the power over garlic flavor. Here, we’ll teach you how to use it well.

HOW GARLIC FLAVOR WORKS

GARLIC GUIDELINES

Southern Spain’s Best-Kept Secret • Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion.

French Potato Pie • This rich, golden specialty of central France is truly decadent—and you’ll love every bite.

Sous Vide Dinner and Dessert • Take advantage of this precision-driven technique’s flexibility and foolproof results and make a meal that’s fit for company.

Getting a Handle on Oven Mitts • Most models are either annoyingly bulky or dangerously skimpy. We evaluated three styles in a quest to find a set that offered both safety and dexterity.

OUR RESULTS

What’s the Deal with Bone Broth? • Bone broth is considered a superfood among the wellness community, but what exactly is it, and is it worth all the hype?

OUR RESULTS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Greek Cheeses


Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: March/April 2021

OverDrive Magazine

  • Release date: February 9, 2021

Formats

OverDrive Magazine

subjects

Food & Wine

Languages

English

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Cook's Illustrated

LIGHTS, CAMERA, PASTA

QUICK TIPS

Hearty Beef Braciole • Inspired by my nonna’s stuffed beef rolls slow-cooked in rich tomato sauce, I set out to explore this epitome of Italian country cooking.

Spring Radish Primer • Our guide to selecting and cooking these roots (and their greens), whether you want to enjoy them peppery and crisp or juicy-sweet and tender.

Garam Masala–Spiced Ground Beef • In the Indian subcontinent’s keema, warm spices and savory browned onions transform ground meat into a classic with enduring appeal.

Armenia’s Greatest Vegetarian Dish • Vospov kofte—a red lentil–bulgur mixture seasoned with warm spices and served with loads of fresh herbs and soft, stretchy flatbread—is meatless cooking at its best.

Cream Puffs with a Twist • A simple addition amplifies the sweetness, crunch, and visual appeal of this classic treat.

Crispy Fish Sandwiches • We mix up just the right batter to make a stellar version of this East Coast staple.

How to Harness the Flavor of Garlic • As cooks, we hold all the power over garlic flavor. Here, we’ll teach you how to use it well.

HOW GARLIC FLAVOR WORKS

GARLIC GUIDELINES

Southern Spain’s Best-Kept Secret • Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion.

French Potato Pie • This rich, golden specialty of central France is truly decadent—and you’ll love every bite.

Sous Vide Dinner and Dessert • Take advantage of this precision-driven technique’s flexibility and foolproof results and make a meal that’s fit for company.

Getting a Handle on Oven Mitts • Most models are either annoyingly bulky or dangerously skimpy. We evaluated three styles in a quest to find a set that offered both safety and dexterity.

OUR RESULTS

What’s the Deal with Bone Broth? • Bone broth is considered a superfood among the wellness community, but what exactly is it, and is it worth all the hype?

OUR RESULTS

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Greek Cheeses


Expand title description text
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