Article: FIRST COURSE; Only the best recipes get to be Cook's recipes

There's one thing you can count on with a recipe that Christopher Kimball had a hand in:

It will work.

Hands down. No fooling. Come hell or high water. Pick your clich - the recipe will turn out.

Kimball, founder and editor of Cook's Illustrated magazine, hears this vote of confidence all the time from fans - and for good reason. Kimball and his Boston-based test kitchen staff of 35 have made a science out of "engineering" recipes, through painstaking testing, to be foolproof.

Those recipes end up not only in Cook's but also on "America's Test Kitchen" for PBS, in the newer Cook's Country magazine and in countless cookbooks.

No more worries about weeping meringues, banana breads with gooey ...

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