Cook's Illustrated 2015 Annual
Ideal for Long-Term Reference
Developing foolproof recipes is the job of 50 test cooks here in America’s Test Kitchen. We test, tinker, and experiment our way to the perfect version of favorite recipes, and we publish our best work in Cook’s Illustrated magazine. We also rate gadgets and cookware and taste test dozens of supermarket ingredients to assemble buying recommendations that you can trust because we never accept advertising. At the end of each year, we bind all six issues in a hardcover, cloth-bound yearbook, along with an easy-to-use index of recipes and ratings ideal for long-term reference.
The Cook's Illustrated Annual Features 120 foolproof recipes, innovative test kitchen discoveries, clever reader-submitted quick tips, game-changing cooking techniques, and dozens of cookware and ingredient ratings, including:
Better-than Grilled Indoor Flank Steak
While many take to the grill to prepare this beefy, lean steak, we developed a foolproof year-round recipe that relies on a few judicious cuts and an easy oven-to-stove technique. Flavorful mustard-chive butter melts into the steak as it rests.
Best (Roasted) Mushrooms
Meaty-tasting mushrooms are an ideal side dish as they partner well with almost any protein. For the best results, we discovered that roasting beats sautéing for developing deep flavor with minimum effort. Just be sure to brine (yes, brine) the mushrooms first.
More favorite recipes
Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce, Tuscan-Style Beef Stew, Quick Sun-Dried Tomato Sauce, Root Vegetable Gratin, Ultimate Flaky Buttermilk Biscuits, Chocolate-Caramel Layer Cake, Thick-Crust Sicilian-Style Pizza, Miso-Marinated Salmon.
Essential Guides - Guide to Freezing Ingredients
Too often, that extra half-can of tomato sauce or handful of chopped onion gets thrown away. We tested dozens of ingredients to see which ones we could freeze for future use. Additional Essential Guides include Making the Burger Lover’s Burger and The Gooey Secrets of Melting Cheese
A Better Cast-Iron Skillet?
Cheap and tough, a cast-iron skillet is a kitchen workhorse, but upkeep makes some cooks balk. Could enamel cast-iron pans, which need no special care, top the classic? We tested ten 12-inch cast-iron skillets and rated them based on browning, sticking, durability, and ease of use.
Dijon that Passes Muster
We tested 10 supermarket Dijon mustards plain and on boiled hot dogs, rating them on spiciness, texture, and overall appeal. The winning brand impressed tasters with its “nasal-clearing heat balanced with tangy, bright flavor.”
No-Nonsense Product Ratings
Supermarket Extra-Virgin Olive Oil, Maple Syrup, Multigrain Gluten-Free Sandwich Bread, Supermarket Balsamic Vinegars, Oven Thermometers, Knife Sharpeners (manual and electric), Laundry Stain Removers, Pepper Mills, and New-Generation Kitchen Trash Cans.
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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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