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This is my favorite fried chicken recipe! Due to the labor intensiveness of it, I only make it for special occasions, but it is well worth the effort when i have the time. Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.

Recipe #235949

Freshly fried taco shells and a packet-free spice mix make for much better tacos than you get from those kits. Stick with the 90% lean ground beef for this; anything fattier will be too wet and greasy. Video of this segment from ATK Season 6 can be seen at

Recipe #502216

Another _Cook's Illustrated_ masterpiece. Bone-in leg of lamb is hard to master: the thin bits at the end are overcooked by the time the meaty end is done, and it's hard to carve. Boneless, tied leg of lamb doesn't have enough crust-to-meat ratio, and there are always pockets of fat and sinew in the middle. Butterflied leg of lamb, however, makes for an easy prep.

Recipe #495053

The folks at _Cook's Illustrated_ wanted to streamline the classic Boeuf Bourguigon, which requires over two hours of active cooking time in front of the stove. This mostly-hands-off version cuts that down substantially. Note that since the salt pork and most of the vegetables are discarded, the nutrition facts here are NOT correct.

Recipe #495052

This unconventional recipe uses the heat of the caramel to thicken the cornstarch and egg yolk; it is not heated once the eggs are added, so they have no chance to scramble. Adapted from Cook's Illustrated Jan/Feb 2013.

Recipe #493817

This classic dish combines pureed spinach with freshly made cheese in a mildly-spiced creamy sauce. This version includes a little bit of mustard greens for bite. Adapted from Cook's Illustrated Sep/Oct 2012. Note: if you place the colander over a bowl, the whey from the cheese makes very tasty bread. Also note that the serving size reported is incorrect - you are going to lose nearly 3 quarts of whey in the cheese making, so the actual serving size is more like 350gm or 12 oz.

Recipe #493816

I am so excited about this recipe! I just found it in Cook's Illustrated Magazine, November, 2007. I just may enjoy making pie crust again! The article is by J Kenji Alt.

Recipe #256764

Unlike a traditional apple pie, a slab pie is prepared in a baking sheet and can feed up to 20 people. Its filling is thickened to ensure neat slicing, and it’s topped with a sugary glaze. Rolling out the dough to cover both the bottom and top of this mammoth pie can be problematic, but store-bought crusts proved sturdier than homemade. Gluing two crusts together with water and then rolling the dough into a large rectangle allowed us to get the crust into the large pan without a tear. To improve the bland flavor of the pie crust, we rolled it in crushed animal crackers, which contributed a sweet and buttery flavor to the crust. Flour helped thicken our apple filling, but the result was too pasty. Cornstarch made the filling slimy, but tapioca thickened it well without making it starchy. An 18 by 13-inch nonstick baking sheet is preferred; if using a conventional sheet pan, coat it lightly with cooking spray.

Recipe #493383

Natural pork is preferable to enhanced (pork which has been injected with a salt solution to increase moistness and flavor), though either will work. Adapted from Cook's Illustrated.

Recipe #493442

Most recipes for reduced-fat macaroni and cheese fall short on taste and texture. This recipe tastes delicious, but isn't nearly as rich. Instead of using whole milk and heavy cream in this recipe, it uses skim milk thickened with a roux. Low-fat cheddar cheese and Parmesan add a complex flavor to the macaroni and cheese without the added fat. Part-skim ricotta cheese adds a creamy texture to this reduced-fat version. By making these substitutions, the calories and fat are cut by more than half. Serves 4 as a main dish, or 6-8 as a side dish. From Cook's Country.

Recipe #493443

In the 70's, the original made The Silver Palate Cookbook famous, but the recipe needed a review and refreshment. To save time and boost flavor, we ditched the original marinade and made a paste of the prunes, olives, capers, garlic, and oregano, which we spread on the chicken and caramelized into the sauce. To boost meatiness and complexity, we added anchovies and pepper flakes and browned the chicken skin in a skillet before baking it through. From Cook's Illustrated.

Recipe #493445

Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruyère and return them to the broiler until the cheese melts, then float them on top of the soup. For the best flavor, make the soup a day or two in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe. From America's Test Kitchen.

Recipe #493446

Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

Recipe #486196

Inspired by chicken pad see ew, a classic Thai dish of wide rice noodles (this substitutes more-readily available pad thai noodles). The author notes that you have to leave it alone in the pan to get a bit of browning on it, or you will miss the wok hei - the smoky flavor of high-heat cooking which is almost impossible to recreate in a home kitchen. Adapted from Cook's Illustrated Sep/Oct 2012.

Recipe #484751

From Sep/Oct 2012 Cook's Illustrated. The poblanos are fruitier and more flavorful than the typical green peppers.

Recipe #484750

Adapted from a recipe in Sep/Oct 2012 Cook's Illustrated. Modified to use turkey and amp up some of the flavors.

Recipe #484746

This is Cook's Country's version of the classic, with a splash of madeira. Prep time includes marinating time.

Recipe #466941

Adapted from a Cook's Illustrated recipe.

Recipe #483236

1 Reviews |  By LylR

I love CI, but sometimes the prep can be a little intense, in this case it is definitely worth each step. Serves 4. Published January 1, 2009. From Cook's Illustrated. For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). 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 #437110

Most banana breads are either lacking in flavor or hopelessly dense. This version cooks out some of the water to help reduce the density. The bananas should be VERY ripe, heavily speckled with brown and black. You may use thawed, frozen bananas for the five mashed bananas; because they will exude a lot of liquid when thawing, you can skip the microwaving step and simply put them in the strainer. (Peel them before freezing to prevent the extracted liquid from turning black.) Do not use a frozen banana for the top of the loaf; it will be too soft to slice. Adapted from Cook's Illustrated.

Recipe #453178

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