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Every Recipe from a Full Year of America's Most SPECIAL COLLECTOR’S EDITION 2017 ANNUAL Every Recipe from a Full Year of America’s Most Trusted Food Magazine PLUS THE YEAR’S BEST PRODUCTS AND TOOLS Olive Oil Cake STAFF Chief Executive Officer David Nussbaum CONTENTS Chief Creative Officer Jack Bishop Executive Managing Editor Todd Meier Cook’s Illustrated 2017 Annual Managing Editor, Special Issues Megan Ginsberg Senior Copy Editor Krista Magnuson Copy Editor Jillian Campbell Assistant Editor, Special Issues Nina Denison 2 Simple Beef Ragu 60 A New Cauliflower Gratin Editorial Assistant, Special Issues Madeleine Cohen 4 62 Editor in Chief Dan Souza Smoked Steak The Easiest Carrot Side Dish Executive Editor Amanda Agee 6 Deputy Editor Rebecca Hays British Steak and Ale Pie 63 How to Cook Baby Bok Choy Executive Food Editor Keith Dresser 8 Senior Editors Andrea Geary, Andrew Janjigian, Panang Beef Curry 64 How to Grill Cauliflower Lan Lam Senior Editors, Features Elizabeth Bomze, 10 Mapo Tofu 65 Napa Cabbage Slaws Kristin Sargianis Associate Editor Annie Petito 12 How to Braise Brisket 66 Photo Team & Special Events Manager Tim McQuinn Quicker Caramelized Onions Lead Cook, Photo Team Daniel Cellucci 15 Test Cook Steve Dunn Chorizo and Potato Tacos 68 Go-To Brussels Sprouts Assistant Test Cooks Mady Nichas, Jessica Rudolph 16 Senior Science Research Editor Paul Adams Pan-Seared Thick-Cut 69 Mashed Potato Makeover Pork Chops Executive Editor, Tastings & Testings Lisa McManus 70 Deputy Editor, Tastings & Testings Hannah Crowley 18 Better Hash Browns Associate Editors, Tastings & Testings Grilled Pork Tenderloin Miye Bromberg, Lauren Savoie, Kate Shannon 72 The Best Way to Bake Assistant Editor, Tastings & Testings Emily Phares 19 Crispy Pan-Fried Chicken Cutlets Editorial Assistant, Tastings & Testings Carolyn Grillo a Sweet Potato 20 Fastest Weeknight Chicken Creative Director John Torres 74 Great Guacamole Design Director Greg Galvan 22 Chicken and Sausage Gumbo Photography Director Julie Cote 76 Chinese Pork Dumplings Art Director, Special Issues Jay Layman 24 Grilled Chicken Drumsticks Senior Staff Photographer Daniel J. van Ackere 78 Greek Chicken and Rice Soup Staff Photographers Steve Klise, Kevin White 26 Photography Producer Mary Ball Thai Grilled Chicken 80 Postholiday Turkey Soup Director, Creative Operations Alice Carpenter 28 Roast Turkey Breast with Gravy Test Kitchen Director Erin McMurrer 82 Tuscan White Bean and Escarole Assistant Test Kitchen Director Alexxa Benson 30 Really Good Turkey Meatloaf Test Kitchen Manager Meridith Lippard Soup Test Kitchen Facilities Manager 32 Sophie Clingan-Darack Grilled Lamb-Stuffed Pita 83 Warm Winter Salads Senior Kitchen Assistant Receiver Kelly Ryan 34 Senior Kitchen Assistant Shopper Marissa Bunnewith Stir-Fried Shrimp 84 Bringing Back Brown Bread Lead Kitchen Assistant Ena Gudiel 36 Kitchen Assistants Gladis Campos, Blanca Castanza Tuscan Shrimp and Beans 86 Classic Deli Rye at Home Chief Financial Officer Jackie McCauley Ford 37 Pan-Seared Salmon Steaks Director, Customer Support Amy Bootier 88 Really Good Garlic Bread Senior Customer Loyalty & Support Specialists 38 Linguine with Seafood Rebecca Kowalski, Andrew Straaberg Finfrock 89 Eggs Pipérade Customer Loyalty & Support Specialist J.P. Dubuque 40 Production Director Guy Rochford Weeknight Bolognese 90 Imaging Manager Lauren Robbins Perfect Poached Eggs Production & Imaging Specialists Heather Dube, 42 Easiest-Ever Macaroni and Dennis Noble, Jessica Voas 92 German Pancake Cheese Chief Revenue Officer Sara Domville 44 94 Modern Fresh Fruit Tart Director, Special Accounts Erica Nye Meatless “Meat” Sauce Director, Sponsorship Marketing & Client Services 96 French Butter Cake Christine Anagnostis 46 Introducing Risi e Bisi Client Services Manager Kate Zebrowski 98 Client Service & Marketing Representative 47 Chinese Smashed Cucumbers Chocolate Sheet Cake Claire Gambee 100 Director, Business Partnerships Mehgan Conciatori 48 Southern Corn Fritters Gingerbread Layer Cake Partnership Marketing Manager Pamela Putprush 50 102 Olive Oil Cake Chief Digital Officer Fran Middleton A Cook’s Guide to Rice VP, Marketing Natalie Vinard 104 Marketing Director, Social Media & Content Strategy 52 Our Guide to Fresh Corn Apple Bundt Cake Claire Oliverson 106 Senior Social Media Coordinators Kelsey Hopper, 54 How to Roast Bell Peppers Better Holiday Sugar Cookies Morgan Mannino 56 Best Summer Tomato Gratin 108 DIY Recipes Public Relations & Communications Director Brian Franklin 58 New England Baked Beans 110 Tastings & Testings Public Relations Coordinator Lauren Watson Senior VP, Human Resources & Organizational Development Colleen Zelina America’s Test Kitchen is a very real kitchen located in Boston. It is the home of Cook’s Illustrated and Human Resources Director Adele Shapiro Cook’s Country magazines and is the workday destination of more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work Circulation Services ProCirc and until we arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of products that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (AmericasTestKitchen.com) on public television. PRINTED IN THE USA FRONT COVER PHOTOGRAPHY: CARL TREMBLAY; STYLING: CATRINE KELTY LETTER FROM THE EDITORS Welcome to America’s Test Kitchen COOK WITH CONFIDENCE: ALL OUR RECIPES FROM 2017 This magazine has been created by the folks at America’s Test Kitchen, a very real kitchen located in Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is his limited edition of Cook’s Illustrated As we look back over the year’s work in the test the Monday-through-Friday destination of more showcases all the recipes published in the kitchen, some recipes inevitably stand out because than 60 test cooks, editors, food scientists, magazine throughout this year—more of a particular problem they solved or because tasters, and cookware specialists. Our mission than 100 in all—in one convenient issue. the end result just tasted so good. Take our Beef is to test recipes over and over again until we Every recipe is accompanied by its background story, Short Rib Ragu (page 3). In search of a sauce as understand how and why they work and until Ta record of the months of extensive trial and error satisfying as Sunday gravy but without the time we arrive at the best version. As we like to say behind its development. This is what sets Cook’s commitment, we turned to boneless beef short ribs in the test kitchen, “We make the mistakes so Illustrated apart from other cooking magazines: We and paired them with porcini mushrooms, tomato you don’t have to.” focus on every detail of how and why recipes work, paste, and anchovies for a relatively quick sauce None of this and then we share what we’ve learned with you so that tasted as though it had taken all day to make. would be possible you can become a better, more confident cook. And while we already have a reliable weeknight without a belief that In 2017 we discovered new and better ways to roast chicken recipe in our repertoire, we wanted good cooking, much prepare your favorite foods, such as breaded chicken to see if we could speed things up even more and like good music, is cutlets, macaroni and cheese, and guacamole. For get a whole chicken on the table in 1 hour. After indeed based on a our Crispy Pan-Fried Chicken Cutlets (page 19), we much experimentation, we found that starting a foundation of objec- swapped out the usual homemade bread crumbs in butterflied chicken in a cold skillet and cranking up tive technique. Some favor of drier, crunchier panko, and we streamlined the broiler were the keys to our One-Hour Broiled people like spicy the breading process by ditching the flour. Our Chicken and Pan Sauce (page 21). foods and others Simple Stovetop Macaroni and Cheese (page 43) These are only a handful of the foolproof, don’t, but there is a right way to sauté, and there takes only 20 minutes from start to finish. To avoid kitchen-tested recipes included in the Cook’s are measurable scientific principles involved in the extra step of draining the macaroni, we cook the Illustrated 2017 Annual special collector’s edition. producing perfectly beaten, stable egg whites. pasta directly in the liquid that will become the base of If you’re among the million or so home cooks in This is our ultimate goal: to investigate the funda- the sauce. In place of a béchamel, we rely on American the know who subscribe to the magazine, this issue mental principles of cooking so that you become cheese to emulsify the sauce and keep it smooth, provides an easy go-to resource for the year in recipes a better cook. It is as simple as that. and we add extra-sharp cheddar for flavor. For our (and since individual issues have a way of “going You can watch us work (in our actual test Classic Guacamole (page 75), we skipped the tradi- missing,” you now have a complete set once again). kitchen) by tuning in to America’s Test Kitchen tional molcajete, which not all cooks have on hand, If you are new to Cook’s Illustrated, welcome to the (AmericasTestKitchen.com) on public television. for crushing the aromatics and instead used kosher family. We’ve been waiting, and cooking, for you. You can subscribe to Cook’s Illustrated maga- salt and a cutting board for similar results. Then we zine at CooksIllustrated.com and Cook’s Country turned to a whisk to mix and mash the avocado into Our best to you, magazine at CooksCountry.com. the aromatics, creating a creamy but still chunky dip. The Editors of Cook’s Illustrated FOR INQUIRIES, ORDERS, OR MORE INFORMATION Cook’s Illustrated and Cook’s Country Magazines Cookbooks Annual subscriptions (six issues per year) and gift subscriptions to both We sell more than 50 cookbooks by the editors of Cook’s Illustrated, includ- Cook’s Illustrated and Cook’s Country can be ordered online.
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