Cook's Illustrated November 1st, 2021 Digital Back Issue Cover

Cook's Illustrated November/December 2021 (Digital)

(954)

Single Digital Issue

November/December 2021

$6.95

Satisfaction Guaranteed

Instant Start

Subscribe Instead

1 Year Subscription

6 digital issues

$19.99

($3.33/issue)

Go to Subscription

View Subscription Options

Also available on ZINIO Unlimited logo

Get unlimited access to Cook's Illustrated (Digital) + Back Issues & 5000+ other magazines

Learn more

1-month free trial

Renews at $8.99/month after trial.
Cancel anytime.

Get unlimited access to Cook's Illustrated (Digital) + Back Issues & 5000+ other magazines. Renews at just $8.99/month after trial. Cancel anytime.

Start Trial Learn more

30 Articles

2 min.

BUTTER AND BRINE

My sister and I grabbed a flimsy saucepan from the rental cottage kitchen, hustled across the sandy street to the beach, and made a beeline for the tide pools. We raked handfuls of periwinkles into the pan, topped them off with fresh ocean water, and rushed back up the beach to the cottage. Periwinkles, a type of small snail, are ubiquitous along Maine’s rocky coast, where they anchor themselves near the shoreline. My sister and I would normally ignore them in favor of poking and prodding more interesting sea life—green crabs lurking in rockweed, young lobsters no bigger than cigarette lighters, and hat-like limpets cemented to the rocks—but our dad had told us all about how our grandfather had loved to eat the little periwinkles. We were eager to taste…

4 min.

QUICK TIPS

A Cleaner Way to Bottle Used Frying Oil Returning cooled frying oil to its original bottle makes for easy storage or disposal, but the process can get messy. Alex Barunas of Boston, Mass., has found that a funnel and a toothpick make an efficient system: He simply slides the toothpick between the rim of the bottle and the funnel. This creates a gap that provides extra airflow, allowing the oil to flow through the funnel more quickly and smoothly. Stockpile Bread for Stuffing In the months leading up to the holidays, Mary Cusack of Bloomington, Ind., cubes up all her household’s left-over heels of bread and slightly stale rolls, places them in a zipper-lock bag, and freezes them. That way, when it comes time to make her Thanksgiving stuffing, she has a stash…

8 min.

Porchetta-Style Turkey Breast

If turkey breast is your holiday centerpiece this year, I’ve got a proposition for you: Trade the roasted turkey crown and brown gravy for the prettiest, most flavor-packed piece of white-meat poultry you’ve ever tasted. I’m talking about turkey porchetta, or turchetta, a preparation that takes its name, shape, and seasonings from the iconic Italian pork roast called porchetta. To make the pork version, home cooks usually slather a boneless loin with a garlicky herb and spice paste; wrap it with the fatty, skin-on belly; and roast the pork low and slow until the skin browns and crisps and the meat is ultratender. Borrowing the approach for turkey breast has become a popular way to deliver bold flavor and an impressive presentation with a typically mild-mannered roast, and it actually offers…

1 min.

A FEW GOOD REASONS TO TRY OYSTERS

“More than any other food, oysters taste like the place they come from.”–Rowan Jacobsen, author and oyster expert STUNNINGLY DIVERSE Like wine grapes, each oyster possesses certain inherent shape and flavor characteristics as well as innumerable delightful nuances determined by exactly where and how it’s been farmed. Even bivalves of the same species raised in neighboring bays can look and taste distinctly different. ENVIRONMENTALLY FRIENDLY Everything oysters need to grow occurs naturally in their habitat, which sets them apart from other seafood cultivated via aquaculture. Plus, oysters are filter feeders that strain out excess nitrogen and micro-particles as they pump water through their bodies, purifying the habitat for marine life around them. SAFE TO EAT Nearly 98 percent of oysters we eat come from aquaculture, an industry that’s scrupulously regulated by federal and…

3 min.

Enjoying Oysters at Home

Everyone remembers their first oyster. I had mine back in 2004, when I was working as a garde-manger at UpStairs on the Square, the iconic azalea-pink dining room that for decades graced the top three floors of a Harvard Square brownstone. When I admitted to my sous chef that I’d never tried a raw oyster, he plucked one from my station, shucked it, and offered it to me. I was unprepared to be transported to the cold, blue waters of Wellfleet, Massachusetts, as the liquor that I tipped from that gently gnarled gray-and-green shell flooded my palate with salt. But as I chewed, that brininess was tempered by the umami-rich, creamy flavors packed in the oyster’s plump body. It was, as author and oyster expert Rowan Jacobsen recently described to…

1 min.

HOW TO SHUCK

1. Fold dish towel several times into thin, tight roll. Grip towel in fist of hand that will be holding oyster, wrapping 1 end over your thumb and tucking it between your thumb and forefinger. 2. Using your towel-protected thumb, hold oyster in place with hinge facing away from thumb. Insert tip of oyster knife into hinge of oyster. 3. Work tip of knife into hinge using twisting motion. When shells begin to separate, twist knife to pop hinge. 4. Run knife along top shell, scraping abductor muscle from shell to release oyster. Slide knife under oyster to scrape abductor muscle from bottom shell.…

1 min.

For Easy-to-Shuck, Gently Plumped Oysters, Try Roasting

ROASTED OYSTERS ON THE HALF SHELL WITH MUSTARD BUTTER SERVES 4 TO 6 TOTAL TIME: 55 MINUTES You’ll need an oyster knife and a large serving platter for this recipe. Using oysters that are 2½ to 3 inches long ensures that they will cook evenly. Placing the oysters on crumpled foil prevents them from tipping. 5 tablespoons unsalted butter, softened3 tablespoons minced fresh parsley, divided1 tablespoon whole-grain mustard24 oysters, 2½ to 3 inches long, well scrubbedLemon wedges 1. Adjust oven rack to middle position and heat oven to 450 degrees. Stir butter, 2 tablespoons parsley, and mustard in bowl until well combined. Gently crumple and uncrumple two 24-inch lengths of aluminum foil. Place 1 piece in 18 by 13-inch rimmed baking sheet and second piece on large serving platter; cover foil on platter with…

8 min.

Celebrating Lumpia

Read a recipe for lumpiang Shanghai, and you’ll notice the brevity of the ingredient list: vegetables, ground meat or seafood, a few seasonings and aromatics, and wrappers for rolling. Ask Chicago chef Tim Flores, the co-owner of the Filipino restaurant and bakery Kasama, about the dish, and his description is even pithier: “They’re a no-BS egg roll,” he told me. “Just crispy pork goodness.” Lumpiang Shanghai (often referred to as “lumpia,” though that term can technically be used to refer to a wide variety of Filipino spring rolls) are relatives of Chinese egg rolls, which were introduced to the Philippines by traders sometime between the ninth and 11th centuries. Today, lumpia are a staple at Filipino holidays and celebrations, where they’re piled onto platters with various dipping sauces. Their straightforward flavor…

7 min.

Après-Ski Supper

Years ago, when my family and I were living in Paris, we would spend our spring vacations in the French Alps. The skiing was magnificent, and so was the food. In fact, I’m still haunted (in the best way possible) by memories of tartiflette, the luscious gratin of tender potatoes, crisp-chewy poitrine fumée (smoked bacon), white wine, and cream, generously topped with nutty, milky Reblochon cheese. My sons and I would tuck into individual crocks, still bubbling from the heat of the oven and dolloped with tangy crème fraîche, for lunch most days at a slopeside restaurant in Courchevel. I would sip a cold, crisp Chablis, and the boys, chocolat chaud, as we took in the glittering Mont Blanc. A Promotional Provenance I always figured that this dish dated back generations, but…

1 min.

The Clandestine History of Reblochon

In Haute-Savoie, France, cheesemakers specialize in Reblochon, the raw-cow’s-milk, full-cream pièce de résistance of tartiflette. The name “Reblochon” is derived from the word “reblocher,” which means “to pinch a cow’s udder again.” Here’s the backstory: During the 13th century, pasture owners would tax ranchers according to the amount of milk their herds produced. Looking for a way to pay less, some ranchers only partially milked their cows in the morning. After the landowners had measured the yield from the first milking, the ranchers would secretly milk the cows again at night. This second-round milk was quite fatty, ideal for making an intensely creamy cheese. Reblochon is not imported to the United States due to raw-milk-cheese restrictions, but we identified several substitutes with similar qualities (see the recipe headnote for our recommendations). To…

5 min.

Leeks Take Center Stage

Leeks need a new PR campaign, and I might be just the person for the job. The sweetest, gentlest allium is best known to American audiences as a soup ingredient—but its quiet character also permits it to play a leading role without being overpowering. Case in point: France’s leeks vinaigrette, which is simply silky leeks overlaid with a veil of mustardy dressing. Mellow yet piquant, leeks vinaigrette can accompany chicken or fish, but the dish also works well as a main course with some additions, accompanied by a hunk of bread and a glass of wine. It comes together quickly: Trim and wash the leeks, simmer or steam them until they’re softened, and drizzle them with vinaigrette. Eat them warm or let them sit for hours; they’ll only get tastier as…

4 min.

Homemade Jellied Cranberry Sauce

Jellied cranberry sauce—indented by the ridges of the can from which it slithers—is my secret Thanksgiving love. It’s not the flavor that keeps drawing me back, since the overt, one-note sweetness dominates the fruity tang. I’m more captivated by its physical qualities: the alluring smoothness, the playful jiggle, and the way the semitranslucent ruby gel catches the light. This year I set out to create a DIY version with those attributes and more. I’d be in full control of the sugar, and the sky would be the limit in terms of flavoring and molding options. I started by adding a modest amount of granulated sugar along with a little salt to a saucepan filled with 12 ounces of fresh cranberries. I poured in 3 cups of water, simmered the mixture until…

7 min.

Real-Deal Chicken Teriyaki

I’ve never passed up a serving of chicken teriyaki, whether it was neatly arranged in a gleaming bento box at a Japanese American restaurant, charred on a backyard grill, or piled atop a disposable plate at a shopping mall food court. Because even when it’s not stellar, the salty-sweet, umami-packed chicken manages to hit most of the pleasure centers in my brain. But these versions aren’t much like the teriyaki that’s made in Japan. “Teri” means “glaze,” and “yaki” means “seared.” Due to prohibitions on eating meat, the method was used on fish, not chicken, for most of the dish’s history. Japanese cooks would briefly sear yellowtail and then glaze it with a mixture of soy sauce, sake and/or mirin, and sugar. But when the emperor lifted those prohibitions in the…

1 min.

Gaman in the Kitchen

“Gaman” is a Japanese term of Buddhist origin that means enduring difficult circumstances with patience, perseverance, and dignity. In fact, gaman is considered to be one of the forces that sustained Japan’s recovery from the devastating 2011 earthquake and tsunami. The concept touches almost every aspect of Japanese culture: Preschoolers are introduced to it when they learn to share and take turns, and it seems unlikely that Tokyo’s Shinjuku train station, which serves 3.5 million passengers per day, could function without it. Gaman has a role in cooking as well. In our recipe, we practice gaman by leaving the chicken undisturbed in the hot skillet for several minutes, resisting the urge to peek at the underside of the meat until the edges of each piece turn solid white, an indication that…

6 min.

Quick and Easy Edible Gifts

SPICY CARAMEL POPCORN SERVES 12 (MAKES ABOUT 3½ QUARTS) TOTAL TIME: 45 MINUTES If you’re using salted popcorn, decrease the salt to ¼ teaspoon. For spicier popcorn, use the greater amount of cayenne pepper. Salted roasted almonds can be used in place of the salted smoked almonds, if desired. 10 cups popped popcorn1¼ cups (8¾ ounces) sugar½ cup water⅓ cup light corn syrup6 tablespoons unsalted butter½ teaspoon table salt⅛–¼ teaspoon cayenne pepper½ teaspoon baking soda⅔ cup salted smoked almonds, chopped coarse STORE IN: Airtight containers KEEPS FOR: Two months 1. Lightly spray large bowl and rimmed baking sheet with vegetable oil spray. Place popcorn in prepared bowl. Bring sugar, water, and corn syrup to boil in medium heavy-bottomed saucepan over medium-high heat. Cook, without stirring, until mixture is straw-colored, 6 to 8 minutes. Reduce heat to medium-low…

6 min.

An Iranian Feast

Najmieh Batmanglij smiled and relaxed into her chair when asked about abgoosht. The iconic Iranian American cookbook author and culinary instructor was carried back to her childhood home in old Tehran, where her family had a special custom on the 14th of each month, the time of the ecclesiastical full moon. To honor the day, which they considered ideal for praying, feasting, rituals, and being kind, her parents and volunteer helpers would prepare “a large cauldron” of the wholesome meal—a coarse meat, bean, and vegetable paste and its savory-tart cooking broth; sangak (a type of flatbread); and fragrant herbs—to offer as alms. “[It] was an open house for friends and family,” Batmanglij said. “Without invitation, they knew they could come and have a bowl of soup, goosht koobideh [meat paste],…

7 min.

Game-Changing Chocolate Mousse

I’ve long been a plant-forward cook at home, but when I opened a café called the Farmer’s Hand in the Corktown neighborhood of Detroit in 2016, I brought that sensibility to my work as well. Determined to support the local farming community at every turn, I let the seasons dictate the menu and drew a loyal following of vegan and non-vegan diners alike who showed up for items such as quinoa burgers and avocado toast with beet hummus. The mousse was so light that it was like spooning up clouds of chocolate. So when Cook’s Illustrated approached me to develop a vegan chocolate mousse that anyone would love, it felt right in my wheelhouse, and I knew it would be a fun challenge. Dairy and eggs are core to the dessert, and…

1 min.

Aquafaba: The Egg-Free Miracle Whip

The discovery that an ethereal foam can be created by simply whipping the viscous liquid from a can of peas wasn’t made by a food scientist chick-or even a professional chef. Instead, credit goes to an American software engineer named Goose Wohlt. In 2015, inspired by the experiments other scrappy vegan home cooks had shared online, Wohlt successfully turned the whipped cooking water into meringue. He promptly dubbed bed the liquid faba” (“aqua” is Latin for “water”; “faba,” “aqua-“bean”) and began posting about its properties on Facebook. The magic is in the viscous liquid’s proteins and soluble fiber, which, when beaten, link together er to trap air bubbles and form a foam, just as egg whites do. Word spread like wildfire, and soon ans around the globe were using it…

1 min.

A DIVINE NEAPOLITAN CHRISTMAS GIFT

Struffoli’s Greek roots are well-documented. Not only did Hellenic sailors settle the port city that would eventually become Naples but also the Italian sweet bears an unmistakable resemblance to loukoumades, Greece’s spherical, honey-drenched fritters, and etymologically stems from the Greek word “stróngylos,” meaning “round.” It was cloistered nuns in southern Italian convents, however, that popularized and established it as a Neapolitan Christmas sweet. For centuries, convents all over the region (and other parts of the world) were confectionery hubs, where entrepreneurial nuns baked and sold intricate pastries such as cannoli, paper-thin layered sfogliatelle, and minni di virgini (domed, cherry-topped cakes said to resemble “virgins’ breasts”) as a way to support themselves, passing them to customers through the abbey’s grilled windows. Struffoli became a traditional Christmas gift that nuns bestowed upon…

8 min.

My Favorite Holiday Treat

Most years, my family spends Christmas Day on Long Island. My aunt Pauline, one of the best cooks I know, prepares a feast that begins with arancini and glazed ham and culminates in a fleet of desserts: bowls of nuts and fruit; trays of colorful Italian butter cookies and cream-filled pastries; and the centerpiece, a platter of struffoli. Also known as honey balls, struffoli are chickpea-size fried dough balls that have been drenched in warm honey; piled onto a platter or shaped into more elaborate configurations such as a pyramid, cone, or wreath; and embellished with multicolored nonpareils and sometimes confectioners’ sugar, nuts, dried or candied fruit, or cucuzzata (candied pumpkin). A classic Neapolitan treat with Greek roots that’s traditionally served at Christmas, Easter, and other festive occasions, it’s arguably one…

6 min.

Choosing the Best Sous Vide Machine

Asous vide machine, also known as an immersion circulator, is a sticklike appliance that heats water in a vessel to a desired temperature and then maintains that temperature to cook food immersed in the water. The food, which is first sealed in plastic (though not always; you can use glass jars, and eggs can be cooked right in their shells), never exceeds the set temperature of the water, so it can’t overcook. With meat, poultry, and fish, you usually follow up with a quick sear in a skillet to brown the surface. Sous vide cooking is easy—if you have the right immersion circulator. We compared the speed, accuracy, ease of use, and cooking results of several new models, using them to prepare our Sous Vide Soft-Poached Eggs, Sous Vide Seared Steaks,…

1 min.

OUR TOP PICKS

HOW THEY STACK UP EASE OF USE Both are simple to set, and they clip on a variety of vessels. SIZE The Joule is more compact than the Yedi model, so it’s easier to store. POWER Both heated water rapidly and powerfully and kept the temperature right on target. CONTROLS The Joule is operated by a user-friendly app; the Yedi’s controls are on the device, but they can be a bit hard to see for shorter cooks. ACCURACY Both heated water accurately, with excellent cooking results. For the complete testing results, go to cooksillustrated.com/dec21.…

3 min.

An Ode to Italian Pasta

Italian pasta, in some ways, is simple. It’s also a marvel. What starts as a basic dough—often made with nothing more than flour and water—can be formed into hundreds of shapes with more than 1,300 names. Although no supermarket stocks all of them, the options can still be staggering. Many product packages also tout special ingredients such as “durum wheat flour” or pasta-making terms such as “cut with bronze dies” and “slow dried,” which might not be familiar to every shopper. Then comes the most important question: Which sauces pair well with which shapes? We’ve developed hundreds of pasta recipes and taste-tested all sorts of varieties and shapes; here, we’re shedding some light on pasta’s history and its terminology as well as providing some guidelines for pairing pasta with sauce. HOW…

1 min.

SLOW VERSUS FAST PASTA DRYING

Another term you’ll see on pasta packaging is “slow dried.” It indicates that a pasta has been dried at a relatively low temperature (about 100 degrees) for as long as three days, compared with the much faster method of drying pasta at 180 degrees for 7 to 10 hours. Although slow-dried pastas are marketed as having better textures than faster-dried pastas, there is not much textural difference between the two when they’re cooked. Ingredients and extrusion methods contribute more to pasta quality than how it was dried, so concentrate on those factors when shopping. Bottom Line: Don’t worry about drying time.…

1 min.

ITALIAN PASTA: A TIMELINE

BEFORE 1100 Pasta’s origins are difficult to pinpoint, but wheat noodles likely come to the Mediterranean from China around the first century. Lasagna-like noodles appear in southern Italy as early as the fourth century. 1200–1400 As regional trade increases throughout the Mediterranean, pasta shapes such as macaroni, vermicelli, and gnocchi appear in historical texts. Sicilians and Sardinians begin to perfect the art of drying pasta outdoors on large racks. 1400–1600 During the Italian Renaissance, elaborate pastas with rich sauces, meats, and cheeses are available mostly to the wealthy. Pasta is often prepared with sugar and has no vegetables. Pasta exports to France, Spain, and North Africa increase during the Age of Exploration. 1700–1850 Pasta becomes a staple for southern Italians, as wheat grown in Sicily and southern Italy becomes widely available and relatively inexpensive. Pasta dishes begin…

1 min.

PERFECT PAIRINGS: MATCHING YOUR PASTA TO YOUR SAUCE

THINNER LONG PASTAS such as spaghetti and capellini (aka angel hair) pair well with smooth, light pasta sauces such as marinara or pomodoro or oily, smooth sauces such as pesto. Large pieces of meat don’t cling very well to these pastas, but thinly sliced vegetables tend to get pleasantly tangled in their midst, making them great for springtime pastas with fresh, tender produce. LONG, FLAT NOODLES such as tagliatelle and pappardelle go well with dairy-thickened sauces or ragus such as Bolognese, which cling to and get trapped in the folds. Also try them with lighter sauces such as pesto or simply oil, herbs, and lemon, which deliciously coat the noodles. SMALL, NONEXTRUDED PASTAS such as farfalle, which are shaped like butterflies, or orecchiette, which are shaped like small cups or “little ears,”…

8 min.

INGREDIENT NOTES

A Guide to Washed-Rind Cheeses Soft, washed-rind cheeses such as the Reblochon traditionally used to make Tartiflette (French Potato and Cheese Gratin) (page 11) are a delectable category of cheese most easily identified by their silky, spreadable pastes; orange rinds (the result of their being washed in a brine as they age); and larger-than-life aromas. Yes, the term “stinky cheese” was no doubt coined for this style, which has a perfume often compared to that of a barnyard or sweaty feet, but fear not: These cheeses don’t taste nearly as potent as they smell. Tasters frequently call out pleasant, mild flavors of butter, yeast, bread, mushrooms, cured meats, and game as they tuck into a ripe wedge. The washed rind is edible and can be a significant contributor to a cheese’s overall…

5 min.

KITCHEN NOTES

Set Up a Veggie Prep Station To prep vegetables for a produce-heavy dish or meal, gathering and organizing your tools beforehand can make the task a lot more pleasant and efficient. –L.L. What is it? These days, electric waffle makers abound—but I love the old-school charm of a stovetop waffle maker. This 1940s cast-iron model from Norway is used to make one of the country’s signature breakfast treats. When opened, the griddle displays a design composed of five heart-shaped segments. The waffle can be served whole, in a 6-inch flower shape; or broken into individual 3-inch hearts for a more romantic presentation. Though the waffle maker weighs in at about 8 pounds, it’s simple to use. While I heated each side of the waffle maker on my gas stovetop, I whipped up a simple…

5 min.

EQUIPMENT CORNER

The Velvetiser I had 2020 travel plans that included sipping hot chocolate at Rivoire, a café in Florence, Italy. Alas, that didn’t happen. I love chocolate, and Rivoire has been making artisanal chocolates since 1872, so when I dream of Italian food, it’s not just about ravioli but also about hot chocolate. Luckily, 2020 wasn’t a complete bust on the hot chocolate front. A high-tech hot chocolate machine—a holiday gift from my wife—has gotten me surprisingly close to re-creating this experience from my home kitchen. The Velvetiser, which comes from the British company Hotel Chocolat, is basically an electric kettle that froths and warms one cup of decadent hot chocolate at a time. You simply pour in milk and add a packet of gourmet hot chocolate mix (sold separately). Rather than…

1 min.

Oysters

An oyster’s environment greatly impacts its flavor and appearance—but there are some inherent traits that distinguish the five species commercially cultivated in North America. EASTERN oysters, found along the coast from New England to the Gulf of Mexico, taste clean and briny. Hardy, they thrive in chilly, muddy waters, a sight that shocked the European settlers who first encountered them at Chesapeake Bay. At the time, Europeans were accustomed to the more delicate EUROPEAN FLAT, a shallow-shelled species native to its eponymous continent. Because European flats (also called Belons) contain high amounts of iodine and trace metals, they have a strong coppery flavor that some find off-putting; Pliny the Elder, however, was a fan, calling them “a most exquisite dish.” Those intrigued but intimidated by that species’ flavor should turn…

Recent Cook's Illustrated Digital Issues Browse all back issues

Cook's Illustrated (Digital) Subscription May 1st, 2024 Issue

Cook's Illustrated (Digital) May/June 2024: $6.95

Cook's Illustrated (Digital) Subscription March 1st, 2024 Issue

Cook's Illustrated (Digital) March/April 2024: $6.95

Cook's Illustrated (Digital) Subscription January 1st, 2024 Issue

Cook's Illustrated (Digital) January/February 2024: $6.95

Cook's Illustrated (Digital) Subscription November 1st, 2023 Issue

Cook's Illustrated (Digital) November/December 2023: $6.95

Cook's Illustrated (Digital) Subscription May 1st, 2025 Issue

Cook's Illustrated (Digital) May/June 2025: $6.95

Cook's Illustrated (Digital) Subscription March 1st, 2025 Issue

Cook's Illustrated (Digital) March/April 2025: $6.95

Cook's Illustrated (Digital) Subscription January 1st, 2025 Issue

Cook's Illustrated (Digital) January/February 2025: $6.95

Cook's Illustrated (Digital) Subscription November 1st, 2024 Issue

Cook's Illustrated (Digital) November/December 2024: $6.95

Cook's Illustrated (Digital) Subscription September 1st, 2024 Issue

Cook's Illustrated (Digital) September/October 2024: $6.95

Cook's Illustrated (Digital) Subscription July 1st, 2024 Issue

Cook's Illustrated (Digital) July/August 2024: $6.95

Cook's Illustrated (Digital) May/June 2024: $6.95

Cook's Illustrated (Digital) March/April 2024: $6.95

Cook's Illustrated (Digital) January/February 2024: $6.95

Cook's Illustrated (Digital) November/December 2023: $6.95

Cook's Illustrated (Digital) May/June 2025: $6.95

Cook's Illustrated (Digital) March/April 2025: $6.95

Cook's Illustrated (Digital) January/February 2025: $6.95

Cook's Illustrated (Digital) November/December 2024: $6.95

Customers Also Viewed

The Week Magazine (Digital)

(820)

48 Issues: $89.99 ~~$335.52~~

In Touch Weekly Magazine (Digital)

(28)

52 Issues: $55.64 ~~$363.48~~

Time Magazine (Digital)

(325)

22 Issues: $29.99 ~~$153.78~~

Time Magazine

(325)

44 Issues: $30.00 ~~$277.20~~

Cook's Illustrated Magazine (Digital)

(954)

6 Issues: $19.99 ~~$41.70~~

Cook's Country Magazine (Digital)

(319)

6 Issues: $19.99 ~~$35.70~~

Taste of Home Magazine

(860)

4 Issues: $19.98 ~~$23.94~~

Games World of Puzzles Magazine

(238)

9 Issues: $34.95 ~~$53.91~~

Town & Country Magazine

(84)

9 Issues: $14.99 ~~$48.00~~

Radio Control Car Action Magazine

(13)

12 Issues: $39.90 ~~$59.40~~

The Week Magazine (Digital)

(820)

48 Issues: $89.99 ~~$335.52~~

In Touch Weekly Magazine (Digital)

(28)

52 Issues: $55.64 ~~$363.48~~

Time Magazine (Digital)

(325)

22 Issues: $29.99 ~~$153.78~~

Time Magazine

(325)

44 Issues: $30.00 ~~$277.20~~

Cook's Illustrated Magazine (Digital)

(954)

6 Issues: $19.99 ~~$41.70~~

Cook's Country Magazine (Digital)

(319)

6 Issues: $19.99 ~~$35.70~~

Taste of Home Magazine

(860)

4 Issues: $19.98 ~~$23.94~~

Games World of Puzzles Magazine

(238)

9 Issues: $34.95 ~~$53.91~~

Reviews

843

Terribly disappointing. The magazine has lost its rudder and aimlessly drones on and on about food in the most amateurish way. They printed a reader tip to use canning jar rings to hold up muffin cups if you don't have a muffin tin. Who would have muffin cups and not have a muffin tin? Sure it would work but why? Muffin tins are cheap. A full back page on beer ingredients looked like someone googled beer ingredients and then did the hokey pokey. Years ago the magazine had merit. Now not so much.

I love the stories behind how the recipes come together. What things worked, or didn't and why. Pages and pages included with each recipe. A great resource as I started cooking. The recipe results are usually very good. On the other hand they assume you have an extremely well stocked spice cabinet and kitchen equipment. If you do you probably know all the stuff they are explaining. It is almost impossible to find a recipe from on older issue even if you also buy the online subscription. And the recipes (as of the newest editor) span many types of cuisine from many regions of the world. You never know what you might see, which is interesting but not very useful for meal or party planning. They have also recently cut down on the number of advertisements for their own products included in each issue.

I have always dreamed of being able to afford Cooks Illustrated, after finding a really good discount deal, I was So very excited to receive this magazine, But... just don't get yourself involved in this magazine online because you will be Majorly disappointed. Yes, you get the magazine but unless you pay Extra for all the other things they offer online, the magazine suddenly falls Flat! It's a great magazine with wonderful illustrations but the online that they plug on Instagram pushes so many lovely recipes you won't get in the magazine and can't access unless you Pay for through the online membership. You just have a totally limited magazine that has a minimum. Disappointed...

123456...96

Ask a Question

Click stars to rate

Please select a rating for the review.

Please enter title for the review.

Please enter content for the review.

Please enter order number.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Upload photo

Cancel Submit

Processing...

Thank you for your feedback! Your review has been submitted and will be published soon.

Be the first to ask a question about this product

Please enter content for the question.

Please enter at least 10 characters.

Your question can not be more than 150 characters.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Submit Processing...

Thank you for your question! Your question has been submitted and will be published soon.

Answer this question

Please enter content for the answer.

Please enter at least 10 characters.

Please enter your first name and last name.

Only letters allowed for first name and last name.

Please enter your email.

Submit Cancel Processing...

Thank you for your answer! Your answer has been submitted and will be published soon.

Cook's Illustrated November/December 2021 (Digital)

In This Issue

Description

Details

Reviews

About Cook's Illustrated

Recent Cook's Illustrated Digital Issues Browse all back issues

Customers Also Viewed

Review this product

Be the first to ask a question about this product

Answer this question