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    You are in: Home / Cookbooks / Cook's Illustrated
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    68 recipes in

    Cook's Illustrated

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    A Chicago style hot dog, or Chicago Dog, is a steamed or water-simmered all-beef frankfurter on a poppy seed bun. Fluky's, which claims to have invented the Chicago Style Hot Dog on Maxwell Street in Depression-ridden 1929 is no longer in operation in Chicago, Illinois. The hot dog is traditionally topped with yellow mustard, chopped white onions, sweet pickle relish, a dill pickle spear, tomato wedges, pickled sport peppers, and a dash of celery salt. Grilled hot dogs are called Char Dogs. This recipe tries to recreate the traditional steamed poppy seed bun using hot dog buns. If you can find them, "S. Rosen's Mary Ann" hot dog buns are the bun of choice.

    Recipe #472380

    In 'The America's Test Kitchen Healthy Family Cookbook'

    Recipe #488587

    Recipe #482629

    Recipe #481737

    Recipe #481734

    America's Test Kitchen

    Recipe #471093

    American's Test Kitchen

    Recipe #458865

    Recipe #453843

    Recipe #411072

    2 Reviews |  By duonyte

    From America's Test Kitchen's "Slow Cooker Revolution". An easy and tasty way to make shredded beef. This turned out a bit spicy for me, so you might want to adjust the amount of chili powder. I served some over mashed potatoes and some in warm flour tortillas. It would also make good enchilada or burrito filling.

    Recipe #488253

    From the Best Simple Recipes, American Test Kitchens.

    Recipe #491579

    1 Reviews |  By swissms

    Published in Cook's Illustrated, March-April 2007. Pay close attention to the meat when broiling -- you are looking for it to darken and caramelize, not blacken. Serve with rice and vegetables. Leftover pork can be used in fried rice.

    Recipe #408646

    From the Cook's Illustrated Website: Be careful not to overbeat the butter-sugar mixture, especially on a hot day -- you could rupture the air cells and cause the batter to be heavy. It's important to beat in the eggs very slowly. If you don't think you can pace yourself, set a timer or watch the clock. When you are folding in the flour, fold up from the very bottom of the bowl, otherwise some of the batter will have little flour in it, and this will either rise to the surface, never cooking through, or settle in hard, dense streaks near the bottom of the cake. You may double the recipe and bake the cake in a large nonstick bundt pan (14 cup capacity); the baking time remains the same. The recipe also makes four miniature pound cakes; use four two-cup pans and reduce baking time to 40 minutes. Though best when freshly baked, the cake will keep reasonably well for 4 to 5 days.

    Recipe #318595

    Recipe #401624

    You can use this with apples or pears. Variation below. If using apples, be sure to use firm ones, preferably granny smith or golden delicious. To thaw puff pastry, thaw overnight in the fridge (preferred method). If you don't have that kind of time, thaw on the counter for 30-60 minutes. It should unfold easily, but feel firm. If seams crack, rejoin by rolling them smooth with a rolling pin. If the dough gets too warm and softens, place it in the freezer until firm again.

    Recipe #372900

    This recipe is from Cook's Illustrated Magazine. It, along with the Chocolate Chip cookies, are now expected of me at all family functions. Best I've had. I also find that even, though the portions are somewhat large, it's better to cut them in half aftward than make them smaller, or else they dry out.

    Recipe #150344

    From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer.

    Recipe #367850

    From Cook's Illustrated Online.

    Recipe #344447

    1 Reviews |  By blucoat

    From this month's Cook's Illustrated Magazine (January 2009). Drying the bread first in the oven produces a French Toast that is crisp on the outside and soft (but not soggy) on the inside. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

    Recipe #349639

    This is adapted from Cook's Illustrated...changing the ingredientss or adding additional ones is a great way to personalize it to your family's taste May garnish each serving with diced red onion and a dash of balsamic vinegar

    Recipe #198323

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