Cook's Illustrated Magazine
Books by Cook's Illustrated Magazine
NPR stories about Cook's Illustrated Magazine
The rebels, rule breakers and renegades who rule this year's Top 10 list aren't looking for a Ph.D. in Traditional Cooking. They're pleasure seekers whose books are filled with quirky facts, gorgeous pictures and ingredients deployed in unexpected places.
America's Test Kitchen experts Jack Bishop and Bridget Lancaster join Fresh Air to explain what makes a great marinade — and why you might want to add an anchovy or two to your next beef stew.
Forget the room-temperature eggs and the tenderizing meat with a marinade, America's Test Kitchen host Chris Kimball tells Morning Edition. A little bit of science goes a long way in the kitchen, he says.
There's no reason not to eat well, even in tough economic times. Three cookbooks conjure deliciously simple dinners from the most ordinary of ingredients.
Americans eat more chicken than any other kind of meat — on average 87 pounds a year per person. But they often do a terrible job of preparing it. Chris Kimball, host of America's Test Kitchen on PBS, shares some recipes — and secrets to tender, juicy chicken.