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Cook's Illustrated

4.2 out of 5 stars  See all reviews (257 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)
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Cook's Illustrated + Cook's Country + National Geographic
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Product Description

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.

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.

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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: 4.2 out of 5 stars  See all reviews (257 customer reviews)
  • Amazon Best Sellers Rank: #67 in Magazines (See Top 100 in Magazines)
  • This magazine subscription is provided by Synapse

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Customer Reviews

Top Customer Reviews
205 of 208 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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111 of 115 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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202 of 222 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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92 of 102 people found the following review helpful
1.0 out of 5 stars Decent magazine, terrible sales tactics September 15, 2009
Subscription Term Name:1 year
Cook's is an above average cooking magazine, don't get me wrong. Its format gets a bit stale after awhile, but the magazine itself is ok. The sales techniques used are what makes me give this a 1 star.

I had a representative of Cook's call me and ask me if I would like to buy their cookbook. I answered "no thank you". As a typical sales call, they continued their rehearsed sales techniques on how it would be worth it, told me if I didn't like it, I could simply send it back within 30 days. I restated my no thank you. He asked me why I wouldn't just try it and send it back if I didn't like it. I told him that I don't want to be hassled and I don't want to have to remember to return something in 30 days.

The Cook's Illustrated representative then began a personal attack on me, asking me how I manage to pay my bills on time if I'm that unresponsible. I was speechless. I was hoping that this was a one time thing - a rogue employee on a bad day, but after googling the magazine, I'm afraid it is more par for the course.

Above average magazine, TERRIBLE sales techniques.
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Most Recent Customer Reviews
4.0 out of 5 stars Four Stars
Excellent product used as a gift.
Published 13 days ago by John Colburn
5.0 out of 5 stars Five Stars
Love this magazine.
Published 21 days ago by S. Skaggs
5.0 out of 5 stars Five Stars
Have been renewing this subscription for several years for my daughter-in-law's birthday. Still a winner.
Published 1 month ago by Don Lindsay
5.0 out of 5 stars Best all round cookbook
Best all round cookbook . Every recipe offers tips to improve dishes you think you already know . Every kitchen should have this as a reference . Read more
Published 1 month ago by RHH
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 2 months ago by Brian J. Mc Ginley
5.0 out of 5 stars Five Stars
Love cooks illustrated has great information and recipes
Published 3 months 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 4 months 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 5 months ago by COHikerGirl
5.0 out of 5 stars Five Stars
Love it!
Published 5 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 5 months ago by Beanie
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Is Cook's Illustrated a Scam?
Cook's Illustrated - great content... WORST Customer Service ever (
unauthorized renewals, no response to inquiries. Stay away.
Nov 30, 2009 by A. Boron |  See all 334 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
Disgusted
Catlover:
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
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
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