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Title details for Cook's Illustrated by Boston Common Press, LP - Available

Cook's Illustrated

July/August 2023
Magazine
Read a sample Read a sample

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

ON ACID

QUICK TIPS

The Juicy Burgers That Break Every Rule • A mushroom-beef blend produces succulent patties that drip with savory juices. They’re also kind to your wallet and environmentally prudent.

The Green Beans I Crave • In Sichuan’s gan bian si ji dou, workaday beans become dense, chewy, savory—and downright irresistible.

In Jamaica, Grilled Fish Is for Company • Whole snapper—stuffed with highly seasoned greens, crimped in foil, and sizzled over the fire—isn’t just festive. It’s practical summertime entertaining.

Tomato Season’s Grand Finale • When tomatoes are abundant and bursting with juices, it’s time for the simple, belly-warming Tuscan porridge pappa al pomodoro.

Chicken Salad, Hold the Mayo • Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.

Cheese-Filled Corn Cakes for Breakfast • There’s no denying the chemistry between sweet corn and fresh dairy. Cachapas con queso de mano are Venezuela’s melty, savory-sweet celebration of the affinity.

Everyday Grilled Vegetables • Live fire can transform just about any produce into a richly browned, crisp-tender, more intense version of itself. Behold, our guide for doing it well.

Bright, Bold Bouyourdi • Warm, creamy feta quells the blaze of chiles in this crowd-pleasing taverna classic.

Belgium’s Richer, Sweeter Waffle • In Liège, deeply caramelized, sugar-studded waffles are the ultimate on-the-go snack.

The Satiny, Fruity Splendor of Posset • Years ago, I fell hard for the bright, velvety simplicity of lemon posset. Now I’ve used science to prepare this favorite in an array of fruity flavors.

Are Steam Ovens the Next Big Thing? • Steam ovens are restaurants’ best-kept secret. Does the smaller consumer version deserve a space in your kitchen?

The Wide World of Vinegar • We help you better understand the vast array of vinegars from around the globe.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Melons

Expand title description text
Frequency: Every other month Pages: 36 Publisher: Boston Common Press, LP Edition: July/August 2023

OverDrive Magazine

  • Release date: June 6, 2023

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

ON ACID

QUICK TIPS

The Juicy Burgers That Break Every Rule • A mushroom-beef blend produces succulent patties that drip with savory juices. They’re also kind to your wallet and environmentally prudent.

The Green Beans I Crave • In Sichuan’s gan bian si ji dou, workaday beans become dense, chewy, savory—and downright irresistible.

In Jamaica, Grilled Fish Is for Company • Whole snapper—stuffed with highly seasoned greens, crimped in foil, and sizzled over the fire—isn’t just festive. It’s practical summertime entertaining.

Tomato Season’s Grand Finale • When tomatoes are abundant and bursting with juices, it’s time for the simple, belly-warming Tuscan porridge pappa al pomodoro.

Chicken Salad, Hold the Mayo • Moving mayo out of the way led us to a trio of truly fresh takes on this deli staple.

Cheese-Filled Corn Cakes for Breakfast • There’s no denying the chemistry between sweet corn and fresh dairy. Cachapas con queso de mano are Venezuela’s melty, savory-sweet celebration of the affinity.

Everyday Grilled Vegetables • Live fire can transform just about any produce into a richly browned, crisp-tender, more intense version of itself. Behold, our guide for doing it well.

Bright, Bold Bouyourdi • Warm, creamy feta quells the blaze of chiles in this crowd-pleasing taverna classic.

Belgium’s Richer, Sweeter Waffle • In Liège, deeply caramelized, sugar-studded waffles are the ultimate on-the-go snack.

The Satiny, Fruity Splendor of Posset • Years ago, I fell hard for the bright, velvety simplicity of lemon posset. Now I’ve used science to prepare this favorite in an array of fruity flavors.

Are Steam Ovens the Next Big Thing? • Steam ovens are restaurants’ best-kept secret. Does the smaller consumer version deserve a space in your kitchen?

The Wide World of Vinegar • We help you better understand the vast array of vinegars from around the globe.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Melons

Expand title description text
Food & Wine
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