Cook's Illustrated – Issue 91 (March & April 2008)

 

Name: Cook's Illustrated – Issue 91 (March & April 2008)
Author: Cook's Illustrated Editorial Team
  Tags: radish illustration, roast chicken technique, salmon method, mashed potatoes, chocolate frosting, knife reviews, Italian meat sauce, meringue cookies, food science, American Test Kitchen
Short Description: A classically styled issue of Cook's Illustrated featuring a still-life painting of radishes and a lineup of rigorously tested recipes. Highlights include a new baking powder method for crisp roast chicken, high-low oven-roasted salmon, and one-minute chocolate frosting. Also includes equipment ratings and seasonal dishes like Tuscan bean soup and fluffy yellow cake—all backed by the magazine’s signature culinary precision.