Cook's Illustrated Magazine

Average Rating:

The bulk of the magazine is made up of recipes devoted to different dishes; with the test kitchens testing different ingredients and equipment to determine the best recipe, (ie 'best chocolate chip cookies'). There are also sections devoted to rating cookware and appliances. My favorite guilty pleasure is the front of each issue where readers write in describing an unknown kitchen gadget, and the editors tell them what the item is, and frequently the foreign culture that uses it.

All the techniques are illustrated with easy to follow sketches; so with the exception of the back page, there aren't the shiny, glossy, 'food-porn' photographs that are in other magazines. You can decide for yourself if this is a good or bad thing. Regardless, these are magazines you should love. You can also buy annual bound issues of the magazine.

The writers and testers do an excellent job of demystifying many recipes that were thought to be too complex for the home kitchen. They make an effort to empathize with the average cook by explaining every technique and exploring every short cut. They don't assume a technique is correct "because that is how it has been done". They question every aspect of the recipe from technique to individual ingredients while documenting their own foibles along the way.

I've noticed errors in some of their recipes/techniques, but they usually are prudent about addressing the errors found by readers in the next issue with unabashed modesty. Cooking is a science and they understand this. In acknowledging this, they show the reader that even they can learn something and are excited to improve their skills while informing their readers in order to save them the same headaches.

I have been a subscriber for over 5 years and recently gave a subscription to my grandfather who is an accomplished homestyle cook for many years. He, like many cooks, refrain from many cookbooks due to their hoi polloi attitude, just the facts descriptions, or odd just-to-be-published variations. But he was genuinely excited to read this magazine because it adds so many layers of understanding to the craft. It's one thing to know six different ways to roast a chicken, but if you understand the advantages of each technique and ingredient, then it allows for a greater creative spirit and style in your cooking.

So if you're just looking for a magazine to help you get started or expand the depths of your culinary wisdom, this magazine is a must.