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Entries tagged with 'Cook's Illustrated'

Video: "I'm Making Cook's Illustrated Beef Stew! (Prep Time: 29 Hours)"

J. Kenji López-Alt 34 comments

As a former employee of Cook's Illustrated, the notoriously detail-obsessed, recipe-based cooking magazine run by the gloriously anal-retentive Chris Kimball, I'm always a bit tickled when someone has a bit of fun poking them in the ribs. I mean, I'm still a huge admirer of the magazine and enjoyed every second of working there, but let's face it: They're really, really easy to parodize. More

Cook's Illustrated's Thin-Crust Pizza: Works Like a Charm

Slice Adam Kuban 47 comments

Last week I linked to Cook's Illustrated's Thin-Crust Pizza recipe on the magazine's website, promising that I'd try it and then dish. You may know that the motto of the Cook's Illustrated/America's Test Kitchen empire is "Recipes That Work." This one does. Like a charm. But you grokked that from the title above, right? More

Cook's Illustrated's Thin-Crust Pizza

Serious Eats Adam Kuban 26 comments

This recipe is published here on SE with the permission of Cook's Illustrated and originally appeared in the magazine's January/February 2011 issue (subscription required). For home cooks with little pizza experience, it's one of the easiest and surefire pizza recipes we've tried. More

Cook's Illustrated Thin-Crust Pizza

Slice Adam Kuban 37 comments

There's a recipe for thin-crust pizza in the latest issue of Cook's Illustrated (January/February 2011). In it, Andrew Janjigian (whose name you might recognize from a couple reviews on Slice) tackles the process of getting a good crust and flavorful sauce in a standard home kitchen. For those of you with Cook's Illustrated digital subscriptions, well, the recipe isn't up on the site yet, but there's a teaser video on the site's homepage. You can see that Andrew is using a food processor to start the dough, with a bit of post-processor kneading. He calls for a 1- to 3-day... More

Deep Dish Pizza à la 'Cook's Illustrated'

Slice Adam Kuban 24 comments

[Photographs: Adam Kuban] I've had the January/February 2010 issue of Cook's Illustrated sitting in my to-do stack of crap since it came out. In it, a recipe for deep dish pizza. (You can find that recipe here, though it's behind a paywall. Sorry! Oh, or try this website, which has it: http://thirtyaweek.wordpress.com/2010/01/28/deep-dish-pizza-recipe) With some free time last Saturday, I set about making the stuff. Above is one of my finished pies (the recipe makes two 9-inch-round pizzas). Since all the junk is in the proverbial trunk, i.e., you can't see nothin' but sauce, I'll tell you that this one... More

Healthy & Delicious: Pork Roast en Cocotte with Apples and Shallots

Serious Eats Kristen Swensson Sturt 10 comments

The pork was incredibly moist, and the apples lent a light sweetness that never became cloying. Served with garlic mashed potatoes and green beans, the meal felt like an indulgence. More

Video: Making Maple Syrup at Christopher Kimball's Farm in Vermont

Erin Zimmer Post a comment

March means sugaring season in Vermont. After a series of warm days and freezing nights, it's time to tap those trees and begin the maple syrup-making process. Cook's Illustrated editor Christopher Kimball hopped on his four-wheeler through his farm, Two Pigs Farm, to retrieve sap from his maple trees and "sugar," or boil down the liquid. This video is not only informative but set to his bluegrass band's cover of the Grateful Dead hit Eyes of The World. More

Video: Chris Kimball Explains How to Tell When Your Cake Is Done

Erin Zimmer 6 comments

In this video over on the Christopher Kimball Blog, Kimball is full of great tips on figuring out when your cake is donezo. First, know your oven. Is it lying? When it says 400°F, does it mean it? He also recommends buying an oven thermometer—a worthy investment at $8. Watch the video for more cake-baking wisdom. More

Dinner Tonight: Chicken Parmesan

Serious Eats Nick Kindelsperger 18 comments

Most of my chicken parmesan experiences have been bad ones. You probably know where this is headed—the oversized portions of heavily breaded chicken topped with boring tomato sauces and layer upon layer of greasy cheese. But this recipe is well-proportioned, light on the grease, and clean in flavor. It's easily the best chicken parmesan I've ever had. More

Healthy & Delicious: Greek-Style Chickpea Salad

Serious Eats Kristen Swensson Sturt 6 comments

"Too often, grain and bean salads are over-dressed." [Kristen Swensson] Mayo-Less Salad Series Avocado Chicken Salad » Lemon Basil Pasta Salad » Black-Eyed Pea “Caviar » As the Summer of Death and Bizarre Weather comes to a close, so does... More

Free Cook's Illustrated Cookbook for Amazon Kindle: Reason to Buy?

Ed Levine 25 comments

Amazon is offering an exclusive Kindle download through a partnership with America's Test Kitchen. The Cook's Illustrated How-to-Cook Library will be available free for the Kindle starting February 24. More

Turkey Talk: Cook's Illustrated's Chris Kimball

Ed Levine 12 comments

Every Thanksgiving we check in with food magazine editors around the country to see how they have gone about putting together their Thanksgiving issues. The reductive and obsessive Chris Kimball, founding editor and publisher of Cook's Illustrated and host of America's Test Kitchen, is always refreshingly honest and forthcoming. "I am not in favor of green vegetables. I'm a white, tan, and orange food guy." Your subhead on the pumpkin pie piece in the magazine is fighting words in some quarters: "The best thing about pumpkin pie is that you only have to eat it once a year." Once in awhile we do back and do something again if we learn something about it in the interim. I made our... More

Cook's Illustrated's Slow-Roasted Turkey with Gravy

Serious Eats The Serious Eats Team 2 comments

Note: Instead of drumsticks and thighs, you may use 2 whole leg quarters, 1 1/2 to 2 pounds each. The recipe will also work with turkey breast alone; in step 2, reduce the butter to 1 1/2 tablespoons, the salt... More

Cook's Illustrated's Roasted Sweet Potatoes

Serious Eats The Serious Eats Team 3 comments

Cook's Illustrated's Pumpkin Pie

Serious Eats The Serious Eats Team 12 comments

[Photograph: B Calkins on Shutterstock] If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly.... More

A Good Egg

Alaina Browne 3 comments

No surprise, Cook's Illustrated finds farm fresh eggs are tastier than standard supermarket eggs. If you can't farm fresh, organic eggs are the next best thing and "worth the premium." [via Baking Bites]... More

Cook’s Illustrated Wants You and Your Spatula

Erin Zimmer 4 comments

If your new year’s resolution doesn’t involve starving yourself or 100-cal packs, then get over here. Cook’s Illustrated is looking for another year’s line-up of recipe testers. Not a bad thing to have on your resume, eh? But as they warn, seasonal recipes are tested about six months in advance. That means you could be baking heavy casseroles in July or strawberry shortcakes in December.... More

Are These the Ultimate Beef Burgers?

A Hamburger Today Matt Jacobs 12 comments

I am a rabid—as in foaming at the mouth—fan of Cook's Illustrated. While it can be pedantic at times, the magazine's quest for perfection reliably yields delicious, easy-to-reproduce recipes. In a fit of curiosity, I signed up to test... More

Turkey Talk 2007 With Christopher Kimball of Cook's Illustrated

Ed Levine 20 comments

We caught up with Christopher Kimball, founding editor and publisher of Cook's Illustrated and host of America's Test Kitchen, a couple days ago on the phone to talk turkey (day) with him. It turns out that, among other things, the man hates green beans, and he's not afraid to admit it. More

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