Cook's Illustrated 2020
Enjoy the full year of America’s most-trusted cooking magazine.
The Cook’s Illustrated Annual encompasses the full year (all 6 issues) of Cook’s Illustrated magazine in one beautiful clothbound book. Enjoy every recipe, article, equipment review, taste test, quick tip, step-by-step photo, illustration, and kitchen discovery from 2020, including a comprehensive recipe index to help you quickly find what you’re looking for.
Enjoy globally inspired dishes such as Dan Dan Mian (Sichuan Noodles with Chili Sauce and Pork), Congee (Chinese Rice Porridge), and Lahmajun (Armenian Flatbread) to seasonal sides and beverages such as Grilled Stone Fruit, Watermelon Salad with Cotija and Serrano Chiles, and Cucumber-Lime Iced Green Tea. Re-discover the year’s sweets and treats with irresistible desserts such as Chocolate Chunk Financiers and Buttermilk–Thai Basil Panna Cotta with Peppery Strawberries. And find out our favorite products from the best sweet vermouth and horseradish to our winning mortar and pestle, indoor smokeless grill, pepper mill, and more!
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Whole Wheat Crepes with Sauted Cherry Tomatoes and Ricotta
What makes crepes so great? The filling. You can prepare a satisfying meal (or dessert) tailored to your preferences with just a few ingredients. For this recipes we used bright cherry tomatoes and sweet, milky ricotta mixed with parmesan cheese and fresh herbs.
Grilled Chicken Satay
Our Malalysian-inspired chiken satay (satay ayam) gets its robust flavor from the aromatic paste made with lemongrass, giner, galangal, garlic, shallots, pepper flakes, spices, and a touch of sugar. After preparing the paste, we microwaved the mixture to deactivate the enzyme in ginger that makes meat mushy.
Rhode Island-Style Fried Calamari
This regional favorite features mild, tangy banana peppers fried with squid slices. To prevent the squid bodies from becoming chewy and tough during frying, we sliced them into ¾-inch-thick rings. We then soaked the pieces in a milk bath and dredged them in a mixture of flour, baking powder, and pepper to achieve a perfectly golden-brown crust.
Coarse-crumbed cake, sweet maple syrup and cream, and a caramelized craggy top are the defining features of this decadent Quebecois-inspired treat. The best part? This recipe can be prepared with pantry staples you already have on hand (flour, cream, sugar, vanilla extract, eggs, milk, etc.). We added more flour and butter to our batter to prevent the cake from becoming soggy when coated with the maple syrup sauce.
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No more flipping back and forth! Find recipes, ratings, and more using one comprehensive index
Recipes are introduced with articles written by the test cooks who perfected them. Test cooks share background information on the dishes, challenges in development, and surprising discoveries they made along the way.
Can’t remember how we rated grill presses, portable blenders, induction burners, and more? The Annual includes all equipment and ingredient ratings featured in the magazine in 2020.
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