The best of the best cooking magazine. I love all of the science behind their recipes (the failures and the successes). I love that I can see back issues just for being a subscriber and I love that I can now shop with confidence when purchasing cookware and even ingredients for new to me dishes. I can’t think of one negative thing to say about this must have addition to every cooks library.
You cannot find a better cooking magazine than this. Though you may only use 10% of the recipes, the ones they publish are so scientific in nature that you will learn thousands of tips for making some things taste meatier, they really delve into the science of cooking; not just recipes.
I am a 'challenged' cook but have learned dozens of tips,methods and great recipes from these classy and informative magazines. I bought a subscription for my son, who is a fabulous cook (possibly out of necessity) and he scours each issue from cover to cover. We both love them.
I love this magazine. The recipes are easy to follow and usually have pretty common ingredients. I do wish they had more pictures. The pictures in it are black and white drawings. What this magazine excels at is explaining why a recipe works. It really goes into the science to explain how and why brining makes meat tender. It makes me feel incredibly smart to know and share the whys and hows of baking/cooking. It makes it easy to apply to any recipe. Love the recipes and love learning about the cooking/baking process without attending culinary school.
Continuing subscription to a superb cooking resource. While some may prefer periodicals with profusion of color mixed with advertisements, editorial vision of *Cooks Illustrated* is lean and practical. Recommended.
Feature Product
Description
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.
I love "Cook's Illustrated," not only because I enjoy reading about the trials and tribulations they suffered while attempting to obtain a perfect result for a dish, but also because once they do decide that the dish is perfect and publish the recipe, the dish really IS perfect! A fun read and extremely appetizing. For the record, "Cook's Illustrated 20 Years of Best Recipes" is a gem. ([ASIN:1933615893 The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine])
The one problem with CI is that they will spam you to death. If you order one of their cookbooks with 21 days to review it and return it within the proper time frame using a padded envelope, you will still be billed for it. When this finally becomes unbearable you can call CI (Contact Us on their website), only to find it take them 4-6 weeks to process returns.
The sheer amount of work that goes into each and every issue is staggering. But you can be assured, if you try it and follow their instructions, it will work!
My favorite ‘cooking’ magazine!! Cook’s Illustrated is for any cook, wise & knowing to a beginner. Great testing of varies equipment and tools that gives a reason to buy or not to buy. Recipes and hints from readers are very informative. Look forward to viewing each publication since I know I will learn something and not feel like I wasted money on just another ‘cooking’ magazine.
Give been coming for over 60 years, having learned from an amazing chef. Cooks Illustrated offers incredible hints and information in easy to understand language. I think that even topchefs can learn from this amazing magazine. Just pick one up and check out the spectacular recipes and incredible photos.
Cooking is chemistry. These folks do it best - they tell you what to do and the fun part is the science of why you do it that way. They test everything, accept no advertisements and give you the straight dope. The Consumer Reports of cooking equipment, they review everything and are merciless.
