Cook's Illustrated


’m sitting at the big table in the kitchen of my childhood home. There’s a cloth draped over the surface, but you’d be hard-pressed to tell—nearly every inch is home to a platter, plate, cruet, boat, or glass filled with something delicious. The air is all butter, onions, and roasted meat, but I can’t smell any of it, having spent the whole morning in that kitchen

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Cook's Illustrated

Cook's Illustrated6 min lettiCookbooks, Food, & Wine
Anzac Biscuits
If you want to get a sense of just how deeply Antipodeans cherish their Anzac biscuits, you can start by consulting the regulations outlined by the Protection of the Word “Anzac” Act 1920. Issued by the Australian government’s Department of Veterans’
Cook's Illustrated7 min lettiRegional & Ethnic
Kimchi Bokkeumbap
Like all forms of fried rice, kimchi bokkeumbap is straight-up home cooking: cozy, unfussy sustenance that’s rooted in the spirit of making do with what you have. At its core is leftover cooked rice stir-fried with the ruddy, gently spicy fermented n
Cook's Illustrated3 min lettiCookbooks, Food, & Wine
Why You Should Roast Fennel
Fennel sparks controversy. You either love its intense anise flavors—or hate them. To those in the latter camp, I like to ask: Have you tried fennel roasted? While heat of any kind mellows this bulbous vegetable’s licorice notes and turns its fibrous