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Cook's Illustrated

16 years ago

Just curious as to how many of you, if any, have registered for cook's illustrated or other web cooking site and whether you thought it was worthwhile. Any opinions out there?

Cheers,

Larry

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Comments (11)

CA Kate z9
16 years ago
I have been using Cook's website ever since it started and dropped my hard-copy subscription. I signed up for Cook's Country online too. Now Taunton Press has put their Fine Cooking online and I intend to move my subscriptions there too. I really like having access to all the old and new recipes without having my cupboards full of old magazines.
User
16 years ago
I subscribe to their website edition and I love it. I can always find the answer or the recipe I need. Granted, like any cookbook, not all the recipes are keepers, but I like the site a lot.

I did buy the magazine a few times, but since I save everything on my hard drive, it made more sense to just print their stuff to Adobe Acrobat and save it.
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Comments (18)
See, I have a beef with Cook's Illustrated (aka, America's Test Kitchen & Cooks Country). They are not very "customer" friendly, IMO. I had trouble once with a bill from them for their CI magazine (one I didn't owe, I might add) and they were very nasty and threatening. There are also a lot of complaints about them on line regarding their billing practices so I know it was not just me running into problems with them. That being said, I do like their recipes! I watch their shows but, of course, you can't go to their website and see the recipes unless you subscribe (another pet peeve I have). However, with a little googling, I have found every one of their recipes somewhere else - for free. Years ago I bought a few of their cookbooks, but to be honest, I never use them. The cookbooks I use the most are the Barefoot Contessa's books - I have all of them - about 10 of them. I can't think of one recipe of hers that hasn't been delicious (and easy). Also, my two other favorite resources is allrecipes.com and food.com. On their sites you can ask it to show you the ingredient list for 2 people and I find that very helpful, since we are empty nesters also and don't like leftovers.
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Help! Cooks Illustrated Best Light Recipe?
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Comments (2)
I have the book...but I found the recipe online...saves my poor typing! I compared the recipes and found just one difference, in the amount of EVO called for. FRENCH POTATO SALAD From: America's Test Kitchen Live! by Cook's Illustrated If fresh chervil isn't available, substitute an additional 1/2 tablespoon of minced parsley and an additional 1/2 teaspoon of minced tarragon. For best flavor, serve the salad warm, but to make ahead, follow the recipe through step 2, cover with plastic wrap, and refrigerate. Before serving, bring the salad to room temperature, then add the shallot and herbs. Serves 4 to 6 Ingredients Â 2 pounds (about 6 medium or 18 small) red potatoes, scrubbed and cut into 1/4-inch-thick slices Â 2 tablespoons salt Â 1 medium garlic clove, peeled and threaded on a skewer Â 1 1/2 tablespoons champagne vinegar or white wine vinegar Â 2 teaspoons Dijon mustard Â 1/4 cup olive oil (2 Tablespoons called for in "The Best Light Recipe Cookbook") Â 1/2 teaspoon ground black pepper Â 1 small shallot, minced (about 2 tablespoons) Â 1 tablespoon minced fresh chervil leaves Â 1 tablespoon minced fresh parsley leaves Â 1 tablespoon minced fresh chives Â 1 teaspoon minced fresh tarragon leaves Directions 1. Place the potatoes, 6 cups cold water, and the salt in a large saucepan. Bring to a boil over high heat, then reduce the heat to medium. Lower the skewered garlic into the simmering water and blanch, about 45 seconds. Immediately run the garlic under cold tap water to stop the cooking process; remove the garlic from the skewer and set aside. Simmer the potatoes, uncovered, until tender but still firm (a thin-bladed paring knife can be slipped into and out of the center of a potato slice with no resistance), about 5 minutes. Drain the potatoes, reserving 1/4 cup cooking water. Arrange the hot potatoes close together in a single layer on a rimmed baking sheet. 2. Press the garlic through a garlic press or mince by hand. Whisk the garlic, reserved potato cooking water, vinegar, mustard, oil, and pepper together in a small bowl until combined. Drizzle the dressing evenly over the warm potato slices; let stand 10 minutes. 3. Meanwhile, toss the shallot and herbs gently together in a small bowl. Transfer the potatoes to a large serving bowl. Add the shallot-herb mixture and mix lightly with a rubber spatula to combine. Serve immediately. Variations FRENCH POTATO SALAD WITH ARUGULA, ROQUEFORT, AND WALNUTS Follow the recipe for French Potato Salad, omitting the herbs and tossing the dressed potatoes with 1/2 cup walnuts, toasted and chopped coarse, 4 ounces Roquefort cheese, crumbled, and 1 small bunch arugula, washed, dried, stemmed, and torn into bite-sized pieces (about 3 cups), along with the minced shallot in step 3. Nancy
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Substitute for wine recommended by Cook's Illustrated a few years
Q
Comments (9)
Ditto on Vermouth (mom used it long before Julia Child popularized it for cooking) I also keep Sherry, Madiera or Port on hand to add when the recipe or marinade requires it. Unsweetened grape juice, actually the must is called Verjus. It's not as easy to locate, but a good sub for some recipes. I also keep a variety of vinegars on hand including fig, balsamic (white & red), orange & other fruits, rice vinegar, red & white wine vinegar and the more common white & cider vinegar. Another idea for cooking wines is to buy those half bottles which have screw tops and keep easily in the fridge between uses.
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Anyone with a Cooks Illustrated online subscription?
Q
Comments (12)
One more thing, FWIW...I found a recipe for Goulash from Cook's Illustrated on Food.com. A note following the recipe included the quote below. I don't always agree with CI, but finding the recommendation from Fine Cooking makes me think The Spice House is likely good. “From Cook's Illustrated, Dec 2008. Use a chuck eye roast. Do not use hot, half-sharp or Spanish paprika; if you can, mail-order your sweet paprika and use a fresh container. Cook's Illustrated prefers The Spice House. The stew can be prepared up to 2 days ahead; do not add the optional sour cream until after reheating. Remove the hardened fat and add water to thin it. (I like to add about 1/2 lb of button mushrooms, quartered, with the carrots and beef, but that wasn't in the original CI recipe.)”
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eileenlaunonen
16 years ago
I love my mag subscription and I want to do the website.
rosecmd
16 years ago
Another CI website fan here...I dropped my mag subscription and love the convenience of looking things up on-line. You do need to remember to do it though. I also love Fine Cooking, but I do like to thumb through that magazine, so I will likely keep that subscription. I used to hate reading all about the 50 times they made things in the CI magazine - just give me the final version and be done with it!
wizardnm
16 years ago
I've thought about switching from the mag to the website, haven't done it though...

Here's a link to a new website that I recently found that you might enjoy.

Nancy

Here is a link that might be useful: Project Foodie
cattknap
16 years ago
Well I registered for Project Foodie and searched for a recipe - I can't figure the system out - I never could get it to display one single recipe - only "track it" - whatever that means .....to difficult to understand for me.
caliloo
16 years ago
Hey Nancy

Thanks for the Project Foodie tip - I think the site is great!

When you select the title of the recipe and it pops up in that track it box, just click on "view" about 1/2 way down on the left.

Alexa
readinglady
16 years ago
I put Project Foodie in my favorites. I could see myself spending a lot of time there.

I dropped my subscription to CI along with several other magazines. I was buried in paper and not keeping up with reading anyway.

I do subscribe to the site. I probably don't get my "money's worth" because I don't access it all that often, but I'm still glad I have it as a resource - not so much for the recipes but for techniques and definitely the equipment and product reviews. Even if I don't always agree, I still like reading their take on crockpots or soy sauce. It's informative.

Carol
foodiepam
16 years ago
I'm glad people are finding Project Foodie useful. Our goal isn't to duplicate the Cook's Illustrated (or Gourmet, Cooking Light, etc.) recipes, but to simply allow you to easily find and hold on to recipes from multiple sources all in one place. Project Foodie is constantly changing and I'm always looking for ways to make it easier to use.

I've had the Cook's Illustrated recipes ready to go for a while on Project Foodie, but hadn't made them "live". They are there now. As everyone here knows, you still need a Cook's Illustrated subscription to actually view the Cook's Illustrated recipes.

foodie pam
User
16 years ago
Great site Nancy thanks for the tip.....and thanks Pam for making it available
rococogurl
16 years ago
CI is consistently one of the best sources I know for excellent recipes, solid techniques and thorough testing. Several of the magazines are doing a very good job right now (I also like Bon Appetit a lot) but CI is tops.

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