Cook\'s Country - 2019-02-03

LETTER

FROM THE

EDITOR

C

OME CLOSER. IT’S just us now. No one’s here to listen in.

Between you and me: Cooking can feel like a real pain sometimes, don’t

you think? Tell the truth.

Not always, of course. We love to cook, right? I think about cooking

(and eating) more than I think about anything else. I daydream about it on the bus in

the morning. Whenever I have time to spare or creative energy to exhaust, I head to

the kitchen, just to tinker around.

But cooking is a relationship—a complicated, multifaceted, challenging relation-

ship—and not every day is the same. Even for enthusiastic home cooks, there are

times when cooking a meal is nothing more than a trip to downtown Dullsville.

Uninspiring. Rote. Lackluster.

The best response to these moments, I think, is to stay on the horse and chase one

more achievement. To remind yourself how good even small victories feel.

Sometimes all it takes is a quick half-hour eff ort, such as with our tear-out recipe

cards in the middle of every issue of Cook’s Country. Sometimes it means a more

involved project, such as Sweet-and-Sour Baby Back Ribs (page 7), perfect for a

Sunday afternoon. Sometimes it means exploring a road less traveled, such as savory

Stuff ed Turkey Wings (page 13), a beloved local specialty from Lafayette, Louisiana.

And every now and then, it’s about embracing the unbridled, giddy exuberance of

a completely audacious idea, such as my favorite recipe in this issue, Triple-Chocolate

Sticky Buns (page 23). Brazen, extravagant, and way over the top in all the right ways,

these buns are exciting to create and a joy to share. I recently produced a batch for

some neighbors, and their smiles radiated with delight. I couldn’t wait to get back into

the kitchen.

TUCKER SHAW

Editor in Chief

AIR FRYER PERFECTION

Air fryers promise hands-off ease, but getting the best results

involves slightly more than simply turning on your machine and

walking away. In Air Fryer Perfection we share test kitchen secrets

that ensure even cooking; coax better browning; create the

crispiest, crunchiest coatings; and guarantee juicy meat. You’ll

also learn how to make complete meals in an air fryer’s compact

space and which models impressed our tastings and testings

team. Order your copy at AmericasTestKitchen.com/airfryer.

Find us on Facebook

facebook.com/CooksCountry

Find us on Instagram

instagram.com/CooksCountry

Follow us on Pinterest

pinterest.com/TestKitchen

Follow us on Twitter

twitter.com/TestKitchen

Illu

str

ati

on

:^ R

os

s^ M

ac

Do

na

ld

Chief Executive Offi cer David Nussbaum

Chief Creative Offi cer Jack Bishop

Editor in Chief Tucker Shaw

Executive Managing Editor Todd Meier

Executive Food Editor Bryan Roof

Deputy Editor Scott Kathan

Senior Editors Morgan Bolling, Ashley Moore

Associate Editor Cecelia Jenkins

Associate Editor, Web Ashley Delma

Photo Team Manager Tim McQuinn

Test Cooks Alli Berkey, Natalie Estrada, Matthew Fairman

Lead Test Cook, Photo Team Jessica Rudolph

Assistant Test Cooks, Photo Team Sarah Ewald,

Jacqueline Gochenouer, Eric Haessler

Senior Copy Editor Jill Campbell

Copy Editor Rachel Schowalter

Contributing Editor Eva Katz

Senior Science Research Editor Paul Adams

Hosts & Executive Editors, Television Bridget Lancaster,

Julia Collin Davison

Executive Editors, Tastings & Testings Hannah Crowley,

Lisa McManus

Senior Editors, Tastings & Testings Lauren Savoie, Kate Shannon

Associate Editor, Tastings & Testings Miye Bromberg

Assistant Editors, Tastings & Testings Riddley Gemperlein-Schirm,

Carolyn Grillo, Emily Phares

Creative Director John Torres

Photography Director Julie Cote

Art Director Susan Levin

Associate Art Director Maggie Edgar

Senior Staff Photographer Daniel J. van Ackere

Staff Photographers Steve Klise, Kevin White

Photography Producer Meredith Mulcahy

Director, Creative Operations Alice Carpenter

Senior Editor, Special Projects Christie Morrison

Senior Manager, Publishing Operations Taylor Argenzio

Imaging Manager Lauren Robbins

Production & Imaging Specialists Dennis Noble,

Jessica Voas, Amanda Yong

Test Kitchen Director Erin McMurrer

Assistant Test Kitchen Director Alexxa Benson

Test Kitchen Manager Meridith Lippard

Test Kitchen Facilities Manager Kelly Ryan

Senior Kitchen Assistant Shopper Michelle Miller

Senior Kitchen Assistant Receiver Heather Tolmie

Lead Kitchen Assistant Ena Gudiel

Kitchen Assistants Gladis Campos, Blanca Castanza,

Amarilys Merced, Arlene Rosario

Chief Financial Offi cer Jackie McCauley Ford

Senior Manager, Customer Support Tim Quinn

Customer Support Specialist Mitchell Axelson

Event Coordinator Michaela Hughes

Chief Revenue Offi cer Sara Domville

Director, Sponsorship Marketing & Client Services

Christine Anagnostis

Chief Digital Offi cer Fran Middleton

VP, Marketing Natalie Vinard

Senior Director, Social Media Marketing Claire Oliverson

Social Media Manager Morgan Mannino

Social Media Coordinators Charlotte Errity, Sarah Sandler

Senior VP, Human Resources & Organizational

Development Colleen Zelina

Human Resources Manager Jason Lynott

Director, Public Relations & Communications Brian Franklin

Public Relations Coordinator Madeleine Cohen

Photography Keller + Keller

Food Styling Catrine Kelty, Kendra Smith

Circulation Services ProCirc

On the cover: Sweet-and-Sour Baby Back Ribs

P. S. I invite you to sign up for our weekly

Dinner Tonight email newsletter. Each Monday,

I’ll answer a common cooking question and off er

one of our easy 30-minute recipes. To sign up,

go to CooksCountry.com/dinnertonight.