We are thrilled to announce that Cook’s Illustrated has been nominated by the American Society of Magazine Editors (ASME) for two National Magazine Awards.
Cook’s Illustrated Nominated (Twice!) for the 2023 ASME National Magazine Awards
If you don’t know much about the National Magazine Awards, here’s a quick rundown: They’ve been around since 1966 and they’re sponsored by both ASME and the Columbia University Graduate School of Journalism (ASME also administers them). The awards were once limited to print but now recognize journalism published in any medium.
Our brand is a finalist in two categories: General Excellence, Service and Lifestyle; and Video.
For the first category (which considers all content types produced by a publication, including print, web, and video), we submitted three issues from 2022 (March/April, May/June, September/October) along with links to stories and reels that feature some of our best reporting, science-based discoveries, and exhaustive kitchen testing from the year.
Check them out here.
- Taiwan’s Impossibly Crispy Pork Chops
- Jamaica’s Most Comforting Routine
- Tender, Buttery, Flaky Fruit Pie—But Make It Portable
- Noodles for Vegetable Lovers
- This Dish Changed the Way I Eat Poached Eggs
- The White Bread that Converted a Diehard Sourdough Baker
- What is the Difference Between Right Twix and Left Twix? Ask Paul
- Does Kimchi Go Bad? Ask Paul
- How to Pick a Great Watermelon
- Why Very Hot and Very Cold Foods Need More Salt
- The Science of Kimchi Fermentation
- Whisk and Wait Chocolate Chip Cookies
For the Video category, we were nominated for the episode on asparagus from the hit Youtube series What’s Eating Dan?, created and hosted by Editor in Chief Dan Souza. This series conveys the nerdy vibe of Cook’s Illustrated in a fun, lighthearted way, and gives the viewer a better understanding of the complex science behind everyday cooking.
ASME will announce the winners of the 2023 National Magazine Awards on Tuesday, March 28. Fingers crossed!
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.