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Cook's Illustrated

4.2 out of 5 stars 271 customer reviews

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Product Description

Subscription Length: 1 year auto-renewal

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.

Product Details

Subscription Length: 1 year auto-renewal
  • 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 (271 customer reviews)
  • Amazon Best Sellers Rank: #59 in Magazines (See Top 100 in Magazines)
  • This magazine subscription is provided by Synapse

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Customer Reviews

Top Customer Reviews
207 of 210 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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112 of 116 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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212 of 234 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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106 of 118 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
5.0 out of 5 stars More than a decade of rich, foodie goodness
I have been reading CI for more than a dozen years, and it never fails to delight; my only regret is that I spent many of those years buying it off newsstands before thinking to... Read more
Published 9 days ago by Michelle K. Dulak
5.0 out of 5 stars Five Stars
Cant beat the subscription here!
Published 1 month ago by tim5055
5.0 out of 5 stars WHY whine about being contacted by this magazine? Just cook. Don't...
This is a god magazine for someone who already knows how to cook well. Beginners and family meal cookers will not be able to really learn a hell of a lot from this magazine,... Read more
Published 2 months ago by octopus1951
4.0 out of 5 stars Four Stars
Some adventurous recipes along with some that are easy to make and very satisfying
Published 2 months ago by james pewtherer
4.0 out of 5 stars Four Stars
A bit expensive but my husband, the cook is worth it.
Published 3 months ago by Margaret Unwin
3.0 out of 5 stars So close to perfect...why do they have to screw it up?
Thoughtful analysis, seemingly infinite resources to experiment, and excellent writing results in a cooking magazine that is a true pleasure to read. Read more
Published 4 months ago by Mighty Quinn
4.0 out of 5 stars Very short but good magazine
I actually quite like this magazine but how short it is dings it one star. Also I kept getting annoying RENEW NOW things in the mail which I almost dinged them another star, but I... Read more
Published 4 months ago by Shaila
5.0 out of 5 stars Magazine is excellent, but not worth the daily bothersome emails.
Good magazine! but the accompanying emails are a major pain in the neck. I won't renew for that reason
Published 4 months ago by TC
5.0 out of 5 stars I read this cover to cover
The articles are so interesting to me. I'm hoping reading them will help me want to cook!
Published 4 months ago by ginny douglass
1.0 out of 5 stars Worst nightmare company ever!
If you buy this they will bill you automatically forever! We bought a double subscription 4 years ago and cancelled our subscription at the end of one year. Read more
Published 4 months ago by Jon G.
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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 340 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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