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Cook's Illustrated

4.2 out of 5 stars  See all reviews (254 customer reviews)

Cover Price: $41.70
Price: $24.95 ($4.16/issue) & shipping is always free.
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Cook's Illustrated + Cook's Country + National Geographic
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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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Product Details

  • Format: Magazine
  • Shipping: Currently, item can be shipped only within the U.S.
  • Publisher: Boston Common Press
  • ASIN: B000069YW9
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (254 customer reviews)
  • This magazine subscription is provided by Synapse

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Customer Reviews

Most Helpful Customer Reviews
204 of 207 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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107 of 110 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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193 of 212 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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40 of 42 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 Cook's Illustrated is an excellent source for so many areas dealing...
Cook's Illustrated is an excellent source for so many areas dealing with food and the gadgets involved. I especially like the grading of the utensils being sold. Read more
Published 8 days ago by Brian J. Mc Ginley
5.0 out of 5 stars Five Stars
Love cooks illustrated has great information and recipes
Published 1 month ago by anna martinez
5.0 out of 5 stars Cook's Illustrated is just great reading on technique
Cook's Illustrated is just great reading on technique, equipment and foibles. For me a subscription is a great gift to friends who are life long learners.
Published 1 month ago by On Time
5.0 out of 5 stars The Best Cooking Resource I've Ever Found
For years, I have relied on the scientific approach taken by Cook's Illustrated, paired with the artistry of its excellent chefs. Read more
Published 2 months ago by COHikerGirl
5.0 out of 5 stars Five Stars
Love it!
Published 3 months ago by Judy Stevenson
5.0 out of 5 stars A terrific, literate cooking magazine that combines advice on cooking...
A terrific, literate cooking magazine that combines advice on cooking and baking techniques and excellent, easy-to-follow, well-tested recipes for creative and scrumptious... Read more
Published 3 months ago by Beanie
4.0 out of 5 stars Four Stars
i enjoy the mag. because little if no ads, it is there to help, and give ideas.
Published 3 months ago by michael R Smith
3.0 out of 5 stars Three Stars
I only received a few copies of this magazine. What happened.
Published 4 months ago by Basha Muller
5.0 out of 5 stars Very Happy!
Most amazing publication! Great recipes, stories, and illustrations.
Published 4 months ago by Linda Elaine
5.0 out of 5 stars NO ADS!
Best magazine, bar none. The lack of flashy advertising has spoiled me, I will never read a magazine again with traditional advertising.
Published 5 months ago by Ryan M
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Is Cook's Illustrated a Scam?
I checked them out on the Better Business Bureau's website. They get a C rating for 68 complaints filed against them for customer service and billing issues. I very strongly urge anyone who has had this experience with Cook's Illustrated to file a formal complaint with the BBB.
Nov 19, 2009 by J. Brown |  See all 327 posts
Cook's Illustrated business practices
They have a new CEO. Write to him and complain about their LOUSY customer service
Davis Nussbaum
17 Station St.
Brookline, MA 02445
Oct 19, 2015 by Kish Mir in Tuchus |  See all 2 posts
How did this work out? Or is it still out there in the clouds somewhere?
Mar 28, 2015 by J.R. O'Neil |  See all 5 posts
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
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