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Perfect for long-term reference, the Cook's Illustrated 2009 Annual contains all six of the 2009 issues bound in one cloth-covered edition. Bound inside you'll also find an invaluable 2009 Recipe and Article Index to help search a year's worth of test kitchen recipes and cooking information- fast!

Attractive enough for a library, the case-bound construction makes it a sturdy tool for the real world of the kitchen, able to withstand many years of sauce spatters and spills.

Featured Discoveries from 2009 include:

  • We grilled more than 200 ears of corn to perfect this backyard version of Mexican Grilled Corn.
    One of Mexico's most popular street foods is grilled corn on the cob slathered in spices and cheese. We were stumped by how to achieve juicy corn with smoky grilled flavor without overcooking the kernels. It wasn't until we treated the corn like a piece of that we perfected the foolproof technique for intensely flavored grilled corn.
  • The best way to sweeten our quick tomato sauce was to add onions!
    Is it possible to transform canned tomatoes into an easy, quick, bright, fresh-tasting sauce in the time it takes to boil pasta? We tried dozens of sauces by adding the usual suspects like tomato paste and wine, yet our tasters were still demanding a, richer, sweeter sauce . To stop their crying, we gave them onions.
  • The secret to tender Italian Grilled Chicken? Break its back and smash it with a brick.
    Our attempts to foolproof a recipe for a grill-bronzed chicken with moist, evenly cooked meat and crispy, caramelized skin left us with birds that were either greasy and pink or dry, tough, and blackened. 20 chickens later, we perfected our cooking technique for perfect skin and flavorful fully cooked meat.

And because Cook's Illustratedmagazine is 100% Advertising-Free, you can count on our equipment ratings and ingredient tastings to be completely objective.

  • Are Aunt Jemima, Mrs. Butterworth and Hungry Jack welcome breakfast guests?
    Most supermarket "pancake syrups" contain no maple at all, but plenty of high fructose corn syrup. Genuine maple syrup costs as much as one dollar per ounce, compared to a mere 14 cents per ounce for imitation syrup. So is true maple syrup worth the extra dough? We tasted four brands that were genuine maple syrup and five made from corn syrup. Without exception, every brand of authentic maple syrup bested the imitation syrups - and well worth the added cost over the imitation brands.
  • Does your expensive pan-seared steak deserve an expensive skillet?
    Our test kitchen favorite was the unbeatable All-Clad Stainless 12-inch fry pan. But this great pan comes with a big price: $135. Our runner-up, however, was also our "Best-Buy" choice, costs just $65, and bested other models costing as much as $120.

    Cook's Illustrated Annual Series Membership Details: By ordering this cookbook, you will be enrolled in the Cook's Illustrated Annual Series, receiving free previews of future annual editions as they are released each year. We will always send you a notification postcard in advance of each preview shipment, describing the book. You may decline your preview copy by returning our postage-paid reply card within 30 days. Otherwise, you will receive your preview copy for a 21-day free preview and be invoiced at our lowest prevailing price plus shipping and handling. If you ever receive an unwanted cookbook, return it at our expense. You may cancel at any time by calling Customer Service at 1-800-611-0759.



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