Dear Home Cook,
We’ve been publishing Cook’s Illustrated magazine since 1993, and since then, we’ve published A LOT of recipes. More than 3,000 have appeared in the pages of the magazine since our first issue. You may be surprised, however, to learn that in that time we’ve developed many more recipes that we never were able fit into the magazine (unfortunately, the printed page can be limiting). Starting in 1999 we began to publish these additional recipes in our Cook’s Illustrated cookbooks, and since then we’ve published a series of 18 cookbooks from the editors of Cook’s Illustrated including The Cook’s Illustrated Guide to Grilling and Barbecue, Baking Illustrated, The Best Light Recipe, The Best 30-Minute Recipe, and The Best Make-Ahead Recipe to name a few (to see a full list of our BEST RECIPE cookbooks, click here).
In 2000, we launched CooksIllustrated.com, and we’ve been offering online access to recipes from Cook’s Illustrated magazine for nearly 10 years. Since then we’ve significantly increased the amount of content we offer online, but never before have we offered online access to recipes from our ever growing list of cookbooks.
So, in response to growing interest from our members in online access to our cookbook recipes, our editors have hand-picked the very best recipes from our cookbooks and created our new EDITORS’ CHOICE COOKBOOK COLLECTION Membership. This collection not only adds depth to the CooksIllustated.com database of foolproof recipes for appetizers, beef, chicken, salads, side dishes, soups, stews, and more, but also adds significantly to categories of recipes that we get asked about again and again.
Even more “BEST” Recipes — EDITORS’ CHOICE offers an even richer database of foolproof recipes that cover the VERY BEST of American home cooking (hand-picked from our 17 Cook’s Illustrated cookbooks). While the pages of Cook’s Illustrated magazine focus on all of the classic recipes a home cook would expect, our cookbooks provide more variety with kitchen tested recipes that didn’t fit in the pages of the magazine. We handpicked the very best: appetizers, side dishes, soups, salads, desserts, and more. You’ll find timeless regional favorites, elegant ethnic dishes, creative variations of your longtime favorites dishes, inventive cooking techniques, and as always, the test kitchen guarantee that each recipe will work the first time and every time.
NEW and EXPANDED Categories of recipes — We’ve added or greatly increased specific categories of recipes that typically aren’t found in Cook’s Illustrated, but that our readers continue to ask for including:
Today people are busier than ever, and busy schedules demand speed and convenience. People often feel they don’t have time to prepare home-cooked meals. Since the alternatives are often either fast or convenience foods, I am all in favor of giving home cooks as many easy choices as possible as long as we agree to start with wholesome ingredients. Editors’ Choice members will find recipes that are naturally quick: stir-fries, simple pasta dishes, skillet recipes, salads, as well as fast versions of traditionally time-consuming favorites, like soups, chilis, lasagna, and even barbecued chicken.
Coming home to a refrigerator stocked with ready to heat-and-eat meals is everyone’s dream, but in reality make-ahead recipes often fall short: soggy breaded chicken, gluey mashed potatoes, and dry, dense casseroles are more the norm. Discover the secrets behind truly great make-ahead cooking from chicken and rice casserole and pork stew to Tuscan white bean soup and beef pot pie, and let the test kitchen show you step by-step how to prepare make-ahead recipes so that they always taste fresh and flavorful.
For the most part, our goal has always been clear: develop the best recipe possible, regardless of fat and calories. As Julia Child once said, ‘butter and cream can be reduced, but then the dish would not be worth eating.’ A hardy sentiment, but the reality is that many of us want to keep an eye on the amount of fat and calories consumed on a daily basis. So, to address this reality, I challenged our test cooks to develop recipes that were lower in fat and calories without sacrificing flavor. Our Test Kitchen answered the call and the result of their hard work is this collection of guaranteed foolproof, “best” recipes that cut both calories and fat but keep all the flavor of the original — each includes nutritional information listing calories, fat, saturated fat, cholesterol, protein, fiber and sodium per serving — from meat and cheese lasagna and New York cheesecake to ranch dressing and creamy basil pesto.
With determination and a sense of adventure, we looked beyond our shores to see what the rest of the world was cooking at home. Back in the test kitchen, we extensively tested and, in some cases, reworked the recipes using readily available ingredients—without compromising flavor. As only the editors of Cook’s Illustrated can do, we’ve foolproofed international favorites like blintzes, Guinness beef stew, Indian curries, Asian Noodles, and tamales. So, whether you want to make tomatillo salsa that rivals what you’ll find in Mexico, or learn how to make a foolproof cheese soufflé as great as any from a best French bistro, we’ve got recipes that will help you explore cuisines from around the world.
Slow cooking has countless benefits — it’s a great choice for busy cooks (much of the time is “hand-free,” allowing you to turn to other tasks); it’s economical (you can take an inexpensive, tough cut of meat and turn it into an unbelievably tender roast); and it’s also convenient for planning meals in advance; many recipes can safely be stored in the fridge for up to two days (which actually allows even more of the flavors to meld), and reheated. With recipes like our walk-away roast chicken, Chinese-style braised short ribs, Mexican pork and hominy stew, or savory bread pudding, you’ll discover how simple slow cooking techniques make the most of every ingredient by giving their flavors ample time to deepen and concentrate.
Upgrade your membership with the EDITORS’ CHOICE COOKBOOK COLLECTION today, and begin cooking from an expanded selection of recipes never before available online. I’m confident that you’ll find it useful an addition to your CooksIllustrated.com membership. As with anything we sell, you’re satisfaction is always 100% guaranteed, so upgrade your CooksIllustrated.com membership today.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
