(Redirected from Cooks Illustrated)
Sep 19, 2012 For 20 years Cook's Illustrated has been THE source for foolproof recipes that work. To celebrate, the test cooks and editors at Cook's Illustrated bring you a Special Collector's Edition: 20th Anniversary All-Time Best Recipes. Get FREE ACCESS to every recipe and rating from this season of our TV show. To create the base for our Pumpkin Roll, we baked the cake on a sheet of greased parchment paper, making it easier to remove it from the pan when it came time to roll. 25 years of Cook's Illustrated, Cook's Country. Feb 4, 2012 - The recipes here come from Cook's Illustrated, Cook's Country, or any of the America's Test Kitchen cookbooks or programs. The recipes are usually total winners! See more ideas about Food recipes, Cooks illustrated recipes and America's test kitchen cookbook. Mar 26, 2020 It comes from Cook’s Illustrated. Vanilla ice cream is a must. Have a wonderful weekend, Everyone. This is a good one. It comes from Cook’s Illustrated. Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by.
![Cook Cook](/uploads/1/2/5/7/125760025/970978758.jpg)
Categories | Cooking |
---|---|
Frequency | Bimonthly |
Circulation | 1,000,000 (2007)[1] |
Year founded | 1993 |
Company | America's Test Kitchen |
Country | United States |
Based in | Brookline, Massachusetts |
Language | English |
Website | www.cooksillustrated.com |
ISSN | 1068-2821 |
Cook's Illustrated is an American cooking magazine published every two months by the America's Test Kitchen company in Brookline, Massachusetts.[2] It accepts no advertising and is characterized by extensive recipe testing and detailed instructions.[3] The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.
May 16, 2012 The Cook’s Illustrated Magazine app is your go-to source for foolproof recipes, kitchen tips, and reviews of the best kitchen equipment and supermarket ingredients. Download our free app and select the issue you’d like to buy, or subscribe to receive each new issue as. Feb 01, 2015 So I scrapped the white cake recipe I was using and now I'm having trouble with the new white cake recipe that was recommended to me. I am using the Cooks Illustrated white cake recipe and on the smaller size cakes it sinks in the middle. I made a 10' cake last night and it rose just fine. Today I have made 4 6' cakes and they all are sinking.
History[edit]
Founder and former editor Christopher Kimball launched Cook's magazine in 1980 with money raised from investors. Kimball eventually sold Cook's to Condé Nast Publications, which discontinued the magazine in 1989. Kimball later reacquired rights to the name, hired several former Cook's staff members, and launched a rebranded Cook's Illustrated in 1993.[3]
Cook's Illustrated Recipes Free Download Software
Circulation grew from an initial 25,000 to 600,000 in 2004 and one million subscribers in 2007, maintaining a growth rate substantially higher than the general category of cooking magazines.[4] In 2009, Cook's Illustrated magazine had 1.2 million subscribers, a figure that grew by 11% on average over the previous nine years.[3] The 78% renewal rate is twice the 35-40% rate for all consumer magazines.[3] The web site enjoys 300,000 paid subscribers, about half of whom also subscribe to one of the magazines.[5]
How to pause little snitch. Little Snitch 3.4 or newer automatically starts the uninstaller as soon as you move the Little Snitch Configuration into your trash.
The magazine's staff also produces the PBS cooking shows America's Test Kitchen and Cook's Country, and publishes cookbooks including The Best Recipe and America's Test Kitchen series. A sister magazine, Cook's Country, which emphasizes home-style cooking and reader submissions, launched in October 2004; the two magazines come out in alternate months. Though the company is still officially known as Boston Common Press, most of its publishing activity is done under the America's Test Kitchen brand.
On November 16, 2015, a news release from Boston Commons Press, parent company of Cooks Illustrated/America's Test Kitchen, announced the departure of Christopher Kimball over a contract dispute. The 2016 TV programs had already been filmed and Kimball will appear as host, but his direct participation in the company was ending immediately. He remains a minority stockholder in the closely held company.[6] There had been signs of a dispute between the corporate leadership and Kimball ever since September 2015 when David Nussbaum was appointed from outside the company as CEO, above Kimball.[7]
Format[edit]
Each issue of Cook's Illustrated is 32 pages in length, printed almost entirely in black-and-white. The front and back covers contain color illustrations of various foods and ingredients, and the inside of the back cover contains color photographs of the recipes featured in the issue.
Founder Kimball's philosophy, which his magazine reflects, is that there is a 'single best way to make a dish' that leads to 'nearly bulletproof' results.[3] About 10,000 'friends of Cook's'' provide feedback that help the magazine choose recipes.[8] Approximately ten recipes are presented in each issue, taking the form of a narrative in which the author discusses the recipe's evolution. The author of each article usually begins by relating the reason why they decided to create the recipe. For instance, they might have enjoyed the dish from their childhood, wanted to simplify a typically time-consuming recipe, or tried a dish in a restaurant that they wanted to recreate. The article then follows the recipe's development, which invariably begins with numerous problems in its original incarnation. The author then describes iteratively modifying the recipe's ingredients and cooking method, each time presenting the recipe to a panel of tasters who provide feedback. At the end of the article, the author reaches a final recipe and lists the ingredients and preparation instructions, often with minor variants. Recipes typically include hand-drawn illustrations of any difficult cuts or other uncommon preparation.
Recipes in the magazine often utilize unorthodox, but easy, inexpensive, and commonplace ingredients and instructions.[3] For instance, a recipe for Chinese barbecued pork substitutes ketchup for the traditional red bean curd, which can be difficult to find in the United States; a method for improving inexpensive beef roasts suggests turning off the oven during the final hour of cooking to improve the beef's texture; and a recipe for low-fat cookies includes pureed dates, an unorthodox ingredient that the author preferred over more traditional low-fat alternatives.
Each magazine also includes a detailed taste test, in which a panel of tasters evaluates different brands of ingredients such as ketchup, dark chocolate or balsamic vinegar. In addition to testing each ingredient by itself, tasters also try the ingredient in several recipes, such as pots de crème and brownies in the case of dark chocolate. Often, a category is sub-organized into purposes, such as 'best teas plain' and 'best teas with milk'. The magazine also applies this process of testing and evaluating to kitchen tools and products.[9]
Every issue includes a detailed equipment test, where a panel of users tries a variety of items such as knives, cutting boards or baking sheets. In the case of more expensive pieces of equipment, an overall winner as well as a 'best buy' are selected. Both types of tests sort their results into four categories: Highly Recommended, Recommended, Recommended with Reservations, and Not Recommended. As with recipes, much space is devoted to explaining the selection and testing process, and any exceptions to the general conclusions.
In addition to the featured test, most issues test a few other products with less detail, where the best and worst brands in each category are presented with a brief description of the products' highlights and drawbacks. The magazine also features a 'Kitchen Notes' section, providing tips on completing common cooking chores, often relevant to the recipes in the issue; a 'Recipe Update', in which the magazine provides variations on recipes from previous issues; 'Quick Tips' submitted by readers; and 'Notes from Readers', in which the magazine's editors respond to reader questions. Many issues also include a two-page spread illustrating details on a general method or task, such as 'Mastering the Art of Stew' or 'Stocking a Baking Pantry'.
Criticisms[edit]
Cook's Illustrated has come under fire for their unauthorized billing practices, difficulty canceling subscriptions and their practices of sending unrequested, automatic product shipments[citation needed]. The business currently has a Better Business Bureau rating of A+[10] although there are 119 complaints, 88 related to billing/collection issues and delivery issues.
In 2008, Cook's Illustrated received widespread online backlash[citation needed] from bloggers who were sympathetic to Melissa, of 'Alosha's Kitchen.' The issue centered on the claim that Deborah Broide Publicity, the company that handles PR for Cook's Country, America's Test Kitchen, and Cooks Illustrated emailed Melissa and made erroneous claims concerning copyright violations. The company claims copyright on their recipes and refuses permission to reprint them, though copyright does not apply to simple sets of instructions such as recipes. One hundred twenty bloggers wrote letters of support for Melissa according to a post on the BlogHer website.[11]
Other media[edit]
Books[edit]
Year Published | Title | Description | New York Times Best Seller |
---|---|---|---|
2016 | Cook's Science | How to Unlock Flavor in 50 of our Favorite Ingredients | |
2016 | All-Time Best Appetizers | A perfectly curated selection of our favorite appetizer recipes | |
2016 | All-Time Best Soups | Definitive takes on classic soups and new recipes that blend favorite flavors with delicious results | |
2015 | Kitchen Hacks | How Clever Cooks Get Things Done | |
2014 | The Cook's Illustrated Meat Cookbook | The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes | |
2013 | The Cook's Illustrated Baking Book | Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine | |
2012 | The Science of Good Cooking | Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen | |
2011 | The Cook's Illustrated Cookbook | 2,000 Recipes from 20 Years of America's Most Trusted Cooking Magazine | |
2009 | More Best Recipes | ||
2007 | The Best International Recipe | ||
2004 | Baking Illustrated | The Practical Kitchen Companion for the Home Baker | |
2004 | The New Best Recipe | The timeless kitchen companion featuring 1,000 foolproof recipes, illustrated kitchen tutorials, and unbiased product ratings |
Television[edit]
See also[edit]
References[edit]
- ^'Cook's Illustrated Reaches 1,000,000 In Circulation'. PR Newswire (Press release). March 21, 2007. Retrieved December 28, 2007.
- ^'Food Magazines'. Book Market. Retrieved February 6, 2016.
- ^ abcdefFrieswick, Kris. 'Perfection, Inc.' The Boston Globe, 2 August 2009.
- ^Candy Sagon (February 18, 2004). 'King of the Kitchen'. The Washington Post.
- ^These cooks have a lot on their plates - JSOnline
- ^Kimball to Leave America’s Test Kitchen
- ^'Christopher Kimball out at America's Test Kitchen'. LA Times. November 16, 2015. Retrieved February 6, 2016.
- ^Matus, Victorino. 'Cooks' Tour' The Weekly Standard, 10 August 2009.
- ^'Cook's Illustrated'. Foodie Magazines. Retrieved February 7, 2014.
- ^'Boston Common Press Review'. BBB Business Review. Retrieved February 6, 2016.
- ^Denny, Kalyn. 'Food Bloggers are Abuzz About The Right to Post a Potato Salad Recipe'. BlogHer.
External links[edit]
Retrieved from 'https://en.wikipedia.org/w/index.php?title=Cook%27s_Illustrated&oldid=925833650'