10 best cooks illustrated subscription

Product description

Cook's Illustrated provides readers with recipes, cooking techniques, and product and food recommendations exhaustively developed in our extensive Test Kitchen facility - the same kitchen featured on our cooking show, America's Test Kitchen. Included are best ways to prepare favorite American dishes -- from pot roast and chocolate chip cookies to grilled salmon and fruit cobbler. Best (and worst) cooking equipment -- from chef's knives to cookie sheets. Best brands -- from canned tomatoes to baking chocolate. Best cooking techniques - from brining shrimp to baking ham. And all of this is provided without a single page of advertising - just 100% cooking information.

Amazon.com Review

Cook's Illustrated magazine brings step-by-step cooking instruction into your home kitchen. Aimed at beginners with a desire to create eye-catching, mouth-watering creations, this magazine gets you started in the kitchen right away. Plus, it's written in a down-to-earth style that makes home cooks comfortable whether they are learning something basic or tackling something more complicated.



If you are a home cook who wants to learn expert techniques without spending a fortune on cooking school, Cook's Illustrated magazine shows you in pictures and words exactly how to create delectable dishes from scratch. It includes creative recipes, which are all tested in the magazine's test kitchen before being published, as well as detailed instructions on how to perform standard kitchen techniques, such as braising meat, slicing vegetables, creating garnishes, and carving meat. Reader tips, cookbook reviews, and reviews of new kitchen gadgets round out the content, making each issue worthy of a place in your archival collection of cookbooks and magazines.



You'll never need to worry about hard-to-find or pricey ingredients in Cook's Illustrated magazine because each recipe offers commonplace substitutes. Because educating readers is a major goal of the publication, you'll also learn a bit about the history of specific recipes and start to understand why certain techniques are used instead of others during the cooking process.



No matter your level of culinary knowledge, there's always something more to learn. Get up to speed on kitchen techniques and start to feel comfortable in the kitchen with Cook's Illustrated magazine.

Product description

Cook's Country's large size, full-color, ad-free, reader-defined approach offers a distinct guide to country cooking. Packed with succulent recipes, equipment resources, "how-to" guides for those challenging dishes, and much more, Cook's Country will have your home-cooked meal turning out perfectly.

Amazon.com Review

Cook's Country magazine offers home cooks simple recipes, tips, and resources for creating the perfect down-home country meals. Created by America's Test Kitchen, Cook's Country magazine is designed to help any cook create dishes successfully the first time.



Learn how to make country dishes like a professional to take to a potluck or to how to perfect a holiday dinner. The recipes in Cook's Country magazine come with cooking lessons to help you learn the basics needed to create the meal. Each issue offers tips and tricks to make everything run smoothly. The magazine also offers menus to help you plan for a week or more with your new cooking skills. Use the menus to create a grocery list and to offer the family a look at what they will be eating all week.



Get the background on a dish along with information on how the ingredients work together with Cook's Country magazine. Classic dishes are all accompanied by the specifics you need to answer any questions that your diners may have between bites. The articles are also great for conversation starters as plates are being passed around the table.



Find out the secret to a flaky pie crust, the proper technique for roasting beef, and much more within the pages of Cook's Country magazine. The magazine also explores common issues that new cooks face like the topic of substitutions and which type of sugar is best for a certain recipe.



Your subscription to Cook's Country magazine will be the first step to changing your family's meals and your cooking habits. The magazine will let you embrace your inner chef with meals that are just like grandma used to make.

Product description

Taste of Home America s #1 cooking magazine! Enjoy 100+ home-style recipes and tips, each a kitchen-tested family favorite made with everyday ingredients. Plus color photos of every recipe, cost-saving menus, healthy-choice dishes, casual entertaining ideas and more.

Amazon.com Review

Taste of Home Magazine is one of the top cooking and recipe magazines in the world. Each issue contains more than a hundred recipes along with tips for creating new recipes from ingredients you already have on hand. Whether you cook for a crowd or just yourself, you will find ample ideas inside each issue.



Taste of Home Magazine is one of the only publications that includes a full-color photograph of every dish described. These photographs show you what the finished product will look like and whet your appetite. As an added bonus, some of the recipes come on removable cards that you can tear out and save in your recipe box.



Easy-to-follow directions come with each recipe. In addition to the ingredients, every recipe lists any tools or special equipment that the dish requires as well as the preparation time and cooking time. Every issues provides a variety of recipes for holiday dinners and special celebrations, potlucks and casual celebrations, and family dinners. Taste of Home Magazine also offers healthy recipes for weight-watchers and a special section for those on a budget.



A subscription to Taste of Home Magazine introduces you to the world of cooking, providing you with delicious recipes for special occasions and everyday meals.

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Recipes

Regular features like Meal Planner, Best-Loved Brands and The Best bring you our editors’ favorite food trends mixed with our readers’ most-requested recipes, plus clever shortcuts, healthy tips and seasonal recipe collections.

Dinner

Try your hand at irresistible recipes from home cooks like you. Every dish is easy to make with simple step-by-step instructions, prep/cook times, helpful nutrition information, and includes a heartwarming anecdote from the actual home cook.

Desserts

Discover prize-winning recipes from our National Recipe Contests chosen by our editors. You’ll savor the BEST dishes tasted & selected from hundreds of time-honored family recipes submitted by home cooks across the country. So, you can trust each dish to be a winner at your table, too!

Baking

Our Test Kitchen experts test, taste and approve every recipe to ensure it’s easy for you to make with everyday ingredients already in your pantry. You’ll cook with confidence that these amazing dishes will turn out right every time—guaranteed!

Product description

Whip-up something good — every day of the week! Discover dozens of 5-star recipes in every issue including weeknight wonders that come together in 30 minutes (or less!), secret family recipes straight from our readers, down-home favorites for cozy holidays, impressive desserts even kids can help out with, party-ready apps and festive drinks for celebrating, plus so much more. It’s all fresh and fun cooking inspiration in Allrecipes — say YES today!

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MIXER

Ideas for entertaining and inspired living, in and beyond the kitchen

TRENDING

Cook what’s in season and on trend

DINNER FIX

When you need a great weeknight dinner on the table—in 35 minutes or less

GOOD FOR YOU

Recipes and ideas for healthier cooking and eating

Product description

Welcome to the "new" home cooking! Christopher Kimball's Milk Street Magazine travels the world to discover the very best ideas, testing new recipes and techniques. The name comes from our Boston address, where we develop the foolproof methods that let become a better, more accomplished cook.

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Avocado Toast with Fried Eggs (ingredients, equipment, instructions)

Instructions:

1. In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.

2. Use butter knife to cut avocado in half. Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.

3. Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.

4. In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.

5. Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.

6. Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.

7. Use spatula to transfer 1 fried egg to each toast. Serve.

Breakfast

The first meal of the day really is the most important. Kids who eat breakfast do better in school. (It’s true.) And weekend breakfasts are fun for the entire family. Start your day right!

“These pancakes are very fluffy, in a good way.” – Charlotte, 13

Snacks & Beverages

Snack food is fun. Looking for an after-school nosh or maybe something for a sleepover party? It’s all here.

“This is a quick and easy way to make popcorn.” – Hudson, 10

Cooking for Family & Friends

Making dinner is a great way to up your cooking game. And nothing says “I love you” like a home-cooked meal.

“Kind of sweet because of the sauce, but broccoli balances it.” – Mary, 9

Desserts

Celebrate something special with something sweet. Bake amazing cakes and cookies or chill out with homemade ice-cream.

“Good balance of tart strawberries and sweet cream.” – Owen, 11

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A 4-week plan

This easy-to-follow, day-by-day plan in this diabetic cookbook includes prep tips and shopping lists, and can be customized according to your caloric needs and personal health goals.

100+ Satisfying recipes

Manage your diabetes with recipes you can’t find in other diabetes cookbooks, like Chocolate-Zucchini Muffins, Barbecue Turkey Burger Sliders, Cabbage Slaw Salad, Roasted Salmon with Honey-Mustard Sauce, Cream Cheese Swirl Brownies, and much more.

Quick and easy reference

Unlike other diabetic cookbooks and meal plans, these recipes include nutrition facts and labels for dietary options like gluten-free and vegetarian, and quick options like no-cook and 5-ingredient dishes.

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What kind of cook are you?

Do you like to cook all weekend just to stock your freezer? Do you like to prep Tuesday night's dinner on Monday night? Will you follow a precise shopping and prep plan that yields three great weeknight dinners with a minimum of fuss? Or would you rather do a little prep in the early morning, turn on your slow cooker, and have dinner waiting for you when you hit the door? While most make-ahead cookbooks focus entirely on stocking your freezer with complete meals or meal components, this book takes a new approach. Yes, you will find a chapter devoted to dinners from the freezer, but you will also find seven other creative chapters that show you how a little advance work can reap huge benefits. You can choose your style of make-ahead cooking depending on your temperament, your schedule, and your family's needs. You pick the lane. We've done all the planning for you, leaving nothing to chance.

Prep Ahead: Ready-to-Cook Meals

Oven-ready entrees that take a minimal amount of work the night before mean a great meal with little effort the next day. With these recipes, you can prep for tomorrow's meal while tonight's supper cooks or spend 20 minutes getting dinner ready in the morning, then pop it straight into the oven after work.

Reheat and Eat: Make-Ahead Stews and Braises

Stews and braises are some of the most time-intensive dishes to make because they require long, gentle cooking to tenderize tough cuts of meat and develop deeply flavored broths and sauces. But making these dishes ahead of time allows you to take advantage of the time the dish spends cooling and resting until you're ready to reheat it.

Bake and Serve: Oven-Ready Casseroles

To make versions of all of our favorite casseroles—from chicken pot pie to classic lasagna—that could be made ahead, we had to reengineer our recipes. Parcooking pasta and vegetables so they'd turn tender as the casserole baked and making loose sauces that wouldn't overthicken in the oven were a couple of the tricks we used to keep our casseroles tasting just as good as traditional versions.

From Fridge to Table: Ready-to-Serve Entrees

Whether you're in the mood for a healthy dinner, need something easy to bring to a potluck or picnic, or just want to avoid cranking up the oven on a hot summer night, dinners ready to serve straight from the fridge are great options to save time and energy. And you'd be surprised at the range of food that tastes great served cold—this chapter includes fried chicken, poached salmon, and chilled Asian noodle dishes along with a wide variety of fresh, inventive salads.

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We test recipes 20, 50, sometimes 100 times until they are . . . Recipes That Work.

The Complete America’s Test Kitchen TV Show Cookbook includes recipe ideas for every meal, occasion, and mood, including upgrades of staple recipes such as Roast Chicken with Warm Bread Salad inspired by the>eef Short Rib Ragu. Flat Hand-Pulled Noodles with Chili Oil Vinaigrette caused a major rush of eager testers during recipe development, and Italian Pasta Salad features intensely flavored jarred ingredients such as sun-dried tomatoes, kalamata olives, and pepperoncini. Baked goods such as Flaky Buttermilk Biscuitswith grated frozen butter for flakiness and Best Lemon Bars with an easy, buttery pat-in-the-pan crust and sweet-tart flavor are easy to master with our foolproof recipes.

Deviled Pork Chops

Most recipes call for pan-searing or broiling pork chops, but those techniques often yield dried-out meat, so we opted to slow-roast them in a low oven, which doesn’t require any fussy flipping and allows them to cook evenly and retain as much moisture as possible. To punch up the chops’ mild flavor, we “deviled” them by painting their tops and sides with a bold, balanced, complex-tasting paste of spicy, sharp Dijon mustard mixed with dry mustard, minced garlic, and cayenne and black peppers. A bit of brown sugar and salt balanced the paste’s heat. Then we coated the tops of the chops with crispy panko bread crumbs that we’d toasted in butter.

Grilled Mojo-Marinated Skirt Steak

If you’re not grilling skirt steak, you should be: It’s a great cut for marinating, it cooks in minutes, and it’s especially beefy, tender, and juicy—as long as you buy the right kind. For this recipe, we chose the outside skirt steak, which is 3 to 4 inches wide, and avoided the wider, far less tender inside skirt steak. We submerged the steak in a citrusy, garlicky Cuban-style mojo marinade, adding an untraditional ingredient, soy sauce, to help imbue the meat with even more savory flavor. Adding baking soda to the oil we rubbed onto the steak just before grilling resulted in even more browning, and lime juice and zest gave the finished steaks a bright, tropical flavor.

Easy Holiday Sugar Cookies

Our roll-and-cut holiday sugar cookies taste as great as they are easy to make. For a crisp and sturdy texture with no hint of graininess, make superfine sugar by grinding sugar briefly in the food processor and then add small amounts of baking powder and baking soda to the dough. You can skip creaming softened butter and sugar in favor of whizzing cold butter with sugar in the food processor, which lets the dough come together in just minutes. Bake the cookies on a rimless cookie sheet on the lower-middle rack of a 300-degree oven for an even, golden color; minimal browning; and a crisp, crunchy texture from edge to edge. (We include a recipe variation for holiday cocoa sugar cookies.)

Mexican-Style Corn Salad

There's nothing like the sweet, nutty flavor of charred corn right off the grill, but we wanted a simpler route to enjoying Mexican street corn (elote) that didn't require firing up the grill, and we wanted it in salad form (esquites) so it wouldn't be messy to eat. First, we looked to the stovetop and cooked our kernels in a little oil in a covered skillet. The kernels that were in contact with the skillet's surface browned and charred, and the lid prevented the kernels from popping out of the hot skillet and trapped steam, which helped cook the corn. To tie everything together, we made a simple crema with mayonnaise, sour cream, and lime juice, which we tossed with the charred corn and spices before adding crumbled cotija, chopped cilantro, and sliced scallions.