I just read, for the first time, a Cook's Illustrated magazine. I enjoyed the detailed explanations, which may make the difference between a great and sort of okay dish. It also seems to try to use practical ingredients. What do... (89 replies, last updated by lupaglupa April 18, 2008)

Just bought Cook's Illustrated “1000 Best Recipes”. I am not so familiar with their magazine. Are all recipes in their book from their old issues of the magazine or is it still worth looking for the old issue ? (1 reply, last updated by JK Grence (the Cosmic Jester) March 6, 2005)

I’ve subscribed to Cook's Illustrated for several years, and I think it’s the best cooking magazine on the market. (I also subscribe to Cook's Country, which I consider almost as good as CI.) Earlier this year, I took... (42 replies, last updated by Junie D July 24, 2009)

I own “The New Best Recipe” cookbook, “The Best of America's Test Kitchen” 2007, and “Restaurant Favorites at Home” from Cook's Illustrated and have had amazing results with many of these... (161 replies, last updated by SuperGrover November 22, 2009)

I’ve noticed Cooks Illustrated will test All-Clad against cookware they know it can beat. I saw their review on sauce pans and All-Clad was recommended. I know for a fact that solid copper out performs All-Clad in the sauce... (26 replies, last updated by krbtv April 30, 2009)

I bought "The Cook's Illustrated Guide To Grilling And Barbecue: A Practical Guide for the Outdoor Cook" for a friend with a new grill last year, and he loves it. I love everything he cooks on it! Great illustrations for... (15 replies, last updated by amoncada October 26, 2006)

I definitely agree with all the praise for Blue Ribbon and East Coast Grill. I’ve also had one near-transcendental slab of ribs from Pit Stop Barbecue in Dorchester, but most of the 'que I’ve had there has been good... (41 replies, last updated by Chris VR June 12, 2005)

I’ve posted an illustrated guide to roasting chicken using the technique from Tom Colicchio’s Think Like a Chef, which I love, as part of my review of the book. Thought you would enjoy this – comments are... (2 replies, last updated by MMRuth November 27, 2008)

If you have the Cook's Illustrated monthly web membership for $3.95/ mo., do you think it is worth it? I mean, I know it’s only $3.95, but do I really need access to it all the time or can I just get my information... (20 replies, last updated by Anne H February 6, 2007)

Most of my cooking is Chinese, Japanese, and southeast Asian. Thanksgiving dinner is the type of meal I’m least likely to cook. It’s very helpful that you pointed out Cook's Illustrated bias. Are there other magazines... (22 replies, last updated by EclecticEater July 12, 2007)

As a southern boy living in the mountains of Tn, we like food and barbecue is a staple. My family had a smoke house in use till the 1970’s. At the fire dept it is a fovorite for deer and elk, cook in a crock pot, pull the... (19 replies, last updated by Anna May 19, 2001)

Hound help needed. Trying to recreate favorite recipe from Rome trip several years ago and the closest I’ve come was a reprint from Cooks Illustrated Nov/Dec 2000 issue. Now I’ve lost it. Our library has back issues... (14 replies, last updated by Colleen May 29, 2004)

The Best Recipe Grilling & Barbeque book by the Cooks Illustrated people. It’s great on technique for both gas and charcoal grills. It has certainly made me a much better outdoor cook. The Steven Raichlen books are amazing... (7 replies, last updated by Valyn April 3, 2007)

That’s what I’m looking for. Does it exist? Can you direct me to it? Or at least some suggestions? I know nothing about grilling and even less about barbecue. But I’m getting a grill this year, and I want to be... (13 replies, last updated by Brandon Nelson February 20, 2001)

to the bite...yup, that’s 'cue, all right. What I do on the Weber, even over indirect heat, is not really barbecue. It might be grill-cooking instead of grilling, and sometimes it’s pretty good, but a couple bites of... (13 replies, last updated by BlueHerons February 18, 2006)