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Cook's Illustrated (1-year auto-renewal)

4.1 out of 5 stars  See all reviews (189 customer reviews)

Cover Price: $41.70
Price: $24.95 ($4.16/issue) & shipping is always free.
You Save: $16.75 (40%)
Issues: 6 issues / 12 months auto-renewal
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1 year (6 issues) $24.95 ($4.16/issue)
1 year auto-renewal $24.95 ($4.16/issue)
Already a subscriber? Use the same name and address as your current subscription and it will be extended by 6 issues.
At the end of your term, you will be automatically renewed for one year at the lowest renewal rate available on Amazon.com, which may be different than your introductory rate. Cancel anytime with Amazon's Magazine Subscription Manager, where you can also change your address, confirm first issue delivery estimates, and more.
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Cook's Illustrated (1-year auto-renewal) + Saveur + Food Network Magazine (1-year auto-renewal)
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Product Description

Amazon.com Review

Cook's Illustrated magazine brings step-by-step cooking instruction into your home kitchen. Aimed at beginners with a desire to create eye-catching, mouth-watering creations, this magazine gets you started in the kitchen right away. Plus, it's written in a down-to-earth style that makes home cooks comfortable whether they are learning something basic or tackling something more complicated.

If you are a home cook who wants to learn expert techniques without spending a fortune on cooking school, Cook's Illustrated magazine shows you in pictures and words exactly how to create delectable dishes from scratch. It includes creative recipes, which are all tested in the magazine's test kitchen before being published, as well as detailed instructions on how to perform standard kitchen techniques, such as braising meat, slicing vegetables, creating garnishes, and carving meat. Reader tips, cookbook reviews, and reviews of new kitchen gadgets round out the content, making each issue worthy of a place in your archival collection of cookbooks and magazines.

You'll never need to worry about hard-to-find or pricey ingredients in Cook's Illustrated magazine because each recipe offers commonplace substitutes. Because educating readers is a major goal of the publication, you'll also learn a bit about the history of specific recipes and start to understand why certain techniques are used instead of others during the cooking process.

No matter your level of culinary knowledge, there's always something more to learn. Get up to speed on kitchen techniques and start to feel comfortable in the kitchen with Cook's Illustrated magazine.

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.

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  • This subscription will automatically renew until you decide to cancel, at any time, using Magazine Subscription Manager.
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Product Details

  • Format: Magazine
  • Shipping: Currently, item can be shipped only within the U.S.
  • Publisher: Boston Common Press
  • ASIN: B002PXW0M6
  • Average Customer Review: 4.1 out of 5 stars  See all reviews (189 customer reviews)
  • Amazon Best Sellers Rank: #83 in Magazines (See Top 100 in Magazines)
  • This magazine subscription is provided by Synapse

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Customer Reviews

Most Helpful Customer Reviews
193 of 196 people found the following review helpful
5.0 out of 5 stars Reading pleasure as well as recipes July 2, 2002
Subscription Term Name:1 year
Cooks Illustrated is like no other cooking magazine I have ever read. It's a sort of Consumers Reports for cooking, aimed at the beginning gourmand. The magazine includes recipes, tips sent in by readers, standard methods for important cooking procedures, reviews of gadgets or food items, and reviews of cookbooks. All of these are accompanied by beautiful black-and-white illustrations and photos of the foods and techniques used (which explains the "Illustrated" part of the magazine title).
My favorite articles are those that delve into the development of the recipe featured. These articles all provide a standard format of describing the "perfect" representation of the items and then the authors explain their process for creating their final recipes and the method by which to read and make the recipes. While this sounds scientific (and indeed, it is), the writing is delightful and down-to-earth, not dry or esoteric as other gourmet magazines. In addition, sidebar articles explore choosing particular ingredients or comparisons of different brands or gadgets relating to the recipe shown and give clear direction where the more elusive ingredients and gadgets can be purchased.
While I am not always confident that the recipes in other magazines or cookbooks have been tested, I am always certain that the recipes in Cooks Illustrated have been rigorously reviewed and have been designed to be made by the average cook, not trained culinary experts. If you are seeking a magazine that provides tried-and-true recipes for basic food items (ranging from Beef Stroganoff to Salade Nicoise), this is a perfect choice. It is obvious that this magazine is a work of love for its editors and writers. There are no advertisements, and the only color photos are on the inside of the back page of the magazine.
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97 of 100 people found the following review helpful
5.0 out of 5 stars A great magazine even for the culinarily-challenged November 4, 2004
Subscription Term Name:1 year|Verified Purchase
"Cook's Illustrated" serves as a mentor to me and others who refused to learn the art and science of cookery in the kitchens of their loved ones. I did take a home economics class in high school, but my main memory of it is my teacher's repeated iteration of "Oh mercy, Elaine. Mercy." It took a long diet of college jello and Spanish Rice, and then a marriage in which neither of us fathomed the mysteries of the kitchen to get me interested in the art of cooking for myself and others.

Most of the other magazines in the culinary market don't seem to cater to the cooking-challenged. For instance, the seemingly simple instruction "beat enough sugar into the meringue to stiffen it" caused me to set the oven on fire. I added cups and cups of sugar to my three egg whites and the darn meringue finally got grainy, which I figured was the equivalent of 'stiff.' Not so. Once enough heat was applied, the meringue flooded over the sides of the pie plate and set the oven ablaze. It was not easy explaining my culinary mishap to a sceptical fireman.

My inadvertent attempt at incendiarism wouldn't have happened if I had been following a recipe in "Cook's Illustrated." Here the recipes are lovingly detailed, and there diagrams on 'simple' techniques such as How to Slice an Onion. Most of you probably learned about such matters at your mother's knee, but I was more interested in Astronomy than Onions back in the good old days when someone cooked for me. As a consequence, I've been slicing onions incorrectly until the December 2004 "Cook's Illustrated" hit the newstand.

The contributors to this magazine test their recipes multiple times, varying the ingredients, using different cooking utensils, until they get what they consider to be the perfect outcome.
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144 of 157 people found the following review helpful
Subscription Term Name:1 year
This is a good magazine for the home cook that wants to branch-out from the standard Family Circle or Good Housekeeping no risk recipes.

My BIG problem with this company is once they've got your contact information, you will receive more junk mail than you thought one company could generate; hawking every single publication they produce, relentlessly.

I stopped subscribing and it took a year to stop receiving their snail spam; and there's no way to 'opt out' online
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38 of 39 people found the following review helpful
5.0 out of 5 stars For those who love to cook July 10, 2002
Subscription Term Name:1 year
This magazine series is an excellent source of information beyond the wonderful recipes and cooking tips. For each simple recipe, there is a story behind how the formula was derived. Each recipe is painstakingly prepared in a test kitchen to get the best results -- with suggestions for alternative approaches.
The standard format is that each magazine has approximately ten good recipes plus some cooking gear/tips. Each recipe is given with a brief history, the trials in the kitchen and then the recipe/instructions/hints.
As an example, the editor goes into great detail about the perfect New York Cheesecake. He provides information about the impact of adding additional eggs or egg yolks, tips on making a graham cracker crust easier to fill the pan, and why cracks happen (and how to avoid them.) All of this was done as a learning process (I tried this and the result was... so I tried this and ...)
The recipes are all wonderful. I have yet to be unsuccessful with anything I have tried. You will find this magazine well worth the cost if you enjoy the process as much as the preparation.
However, if you are just looking for the best recipes, I would suggest skipping the subscription and buying the cookbooks from the "Best Recipe" series that the magazine editors have also published.
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Most Recent Customer Reviews
5.0 out of 5 stars CI subscriber since '97
I subscribed in '97, got all the back issues to the beginning in '93. I feel I know their database and style better than most. Read more
Published 7 days ago by R. J. Pooley Jr.
5.0 out of 5 stars I love this magazine!
I love this magazine and don't know why I waited so long to get a subscription! It is chock full of helpful new tips and recipes and is always a great read.
Published 23 days ago by Mary C.
5.0 out of 5 stars Great Cooking Magazine!
I love this magazine! No ads or nonsense - just tips and recipes. I've made several of the recipes without any challenges!
Published 23 days ago by Christine H. Doxey
1.0 out of 5 stars I asked to have this removed!!! I will decide if and when I want to...
I emailed right away to cancel this --- I was told that it was!!!! Obviously the "automatic renewal" went through even though I asked to have it removed!!!! Read more
Published 1 month ago by joan d. denny
5.0 out of 5 stars Ecstatic It's Still Available-WORTH EVERY PENNY
I received this publication for at least 10 years but then stopped it. I don't remember why. Today when I was browsing cookbooks and found that it was still in print, WOW, I... Read more
Published 1 month ago by Jenny
1.0 out of 5 stars Beware
I have ordered Cook's for myself and as gift subscriptions for others. I received a cookbook that I did not order from Cooks.. Read more
Published 1 month ago by Susan W. Watson
4.0 out of 5 stars Gift
This was what my niece requested for Christmas, and she was very specific about this magazine. I trust she is pleased.
Published 1 month ago by ChMac
5.0 out of 5 stars Know the science behind cooking with Cook's.
Have enjoyed Cook's for years. Provides the science behind the cooking like using baking soda to change pH to tenderize meat. Read more
Published 2 months ago by dfh
5.0 out of 5 stars Different thother cooking magazines
There must be thousands of cooking/recipe magazines but this one is different. This one goes into some detail on things like why one needs to use a particular kind of ingredient... Read more
Published 2 months ago by Woodwizard
1.0 out of 5 stars Cooks Illustrated on-line gift subscriptions
Every year I tell myself I will not use Cooks on-line gift subscription service but for some reason - that is where I go for magazine gift subscriptions. Read more
Published 2 months ago by Susie
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Is Cook's Illustrated a Scam?
I am livid. I've been a CI subscriber for a few years and even sent a subscription to my brother-in-law, but this week I received an unsolicited cookbook. I sent it back but the post office returned it, saying I needed to pay $3.94 in postage. I am canceling my subscription immediately.
Oct 11, 2009 by Julie M. Zimmerman |  See all 282 posts
substitutes
I wouldn't use the pretzels. Either the saltines or breadcrumbs sound better to me than the corn flakes.
Jun 6, 2010 by Thisni Caza |  See all 2 posts
I really enjoy this magazine
1993 was the year Cook's Illustrated brought me out of my comma
Oct 27, 2010 by joaniepony® |  See all 2 posts
Be careful when buying ANYTHING from this company!!! Be the first to reply
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