Cooks Illustrated.
Why did no one tell me about this magazine before?
I thought we were friends!
I came across it a couple weekends ago while at Tasha’s parents house.
Her mom had the newest issue on the coffee table.
And to be honest…at first it didn't look too promising.
It doesn’t have colored photos (except on back page) and overall just looks dull.
But then you open it up and actually start to read the content…
and then get blow away by all the great information.
They do taste tests…I now know what kind of feta cheese and chicken broth to buy.
And let me tell you…its very helpful while at the grocery store…faced with fifteen different brands of one product…to know which one tastes the best and why.
And then there are the recipes.
It was this chicken pot pie recipe that did me in.
I don’t know why.
I like chicken pot pie but haven’t had much success when making it myself.
I like my mom’s biscuit top pot pie.
Husb lives for pie crust.
Like if he was stranded on a desert island he might only need milk and pie crust.
But this recipe has a crumble top.
A decent compromise for the two of us.
I think I most appreciated the science that went into this recipe.
They used soy sauce…not for the taste…the taste cooks out and you don’t even know its in there.
They used it for its glutamate-rich content.
I think this appealed to me because I’ve always thought that cooking was somewhat of a science.
And that if I could catch onto the science part of it I could one day make my own recipes.
I could be full of it…time shall tell
Anyhow, after that weekend I picked up a copy of Cooks Illustrated (Costco is a great place to get it…its 30% cheaper there) and made that chicken pot pie.
And it was a success!
It even passed the husband test…
he requested seconds.
And said that he liked it more than a traditional chicken pot pie.
It satisfied my need for a biscuit top and was just down right good.
I had it for lunch and dinner yesterday
It took a little over an hour to make…but wasn’t a difficult process.
The magazine does a good job of breaking up the directions in an easy to follow order.
So even tho I’ve only made one recipe out of this issue…I feel like I’ve gotten my moneys worth because of all the taste tests and products reviews.
Do you have a favorite cooking magazine?
Any recommendations?




















