They haven't rated six quart pressure cookers, but they did rate eight quart pressure cookers in 2005. Here are the recommendations. RECOMMENDED Fagor Duo 8 Quart (#85M7): -- $79.99, available from www.amazon.com -- Spanish manufacture The Duo's attractive features include an excellent handle that locks solidly, easy-to-read markings indicating pressure and quick-release positions, a valve that indicates when the pot is under pressure, and a wide bottom with ample sautng space. It also comes with clear instructions and a well-written recipe book. We missed having a clear indicator that would tell us when strong pressure has been achieved; the existing "signal" relies on the cook's ability to perceive a "gentle steady stream of steam." RECOMMENDED WITH RESERVATIONS Magefesa Classic 8 Quart (PG 04008): -- $85.00, available from www.magefesausa.com -- Spanish manufacture We liked the Magefesa for its quick steam time (time it takes to reach a steam), good locking handle, and consistent performance under high pressure. As with the Fagor, the indication of high pressure is a "gentle steady flow steam," However, we found the quick-release switch to be too flat and jerky to turn--it also gets very hot. The instruction manual is also wholly inadequate: unclear and with translation errors, it also contains only a handful of recipes. WMF Perfect Plus 8.5 Quart (#0793149300): -- $197.99, available from www.amazon.com -- German manufacture Given its high price, the WMF should be perfect, and it comes close. Its detachable, easy-to-clean handle locks easily, it has a well-marked valve that indicates low and high pressure, and it has an easy-to-handle quick-release valve, which directs the steam well away from the cook. Still, many of the cooks in the test kitchen so disliked the low hum the cooker emits at high pressure that they said they would never want it in their kitchen. Kuhn-Rikon Duromatic 7.4 Quart (7 Liter) (INOX): -- $169.00, available from www.amazon.com -- Swiss manufacture We found two problems with this cooker, neither of which we'd expect given its high price. While we liked the valve that clearly indicates both high and low pressure, we were uncomfortable with the fact that the handle had no audible or manual locking mechanism -- although it is locked when the handles are correctly positioned over each other. Second, while several of the cookers suggest running a pot under water as an alternative method for quick release (as opposed to slow and normal release), in the Duromatic this is the only option the instruction manual gives, (although some models do have automatic pressure reduction functions). Further, the maker says that only the rim should be rinsed, and manipulating the hot, heavy pot in the sink is very awkward. NOT RECOMMENDED Presto 8 Quart Stainless (#01370): -- $87.49, available from www.amazon.com -- U.S. manufacture The best feature of the Presto is a valve that indicates when all the pressure has been released. Otherwise, its handles are too short and, although advertised as "stay cool," we found they got hot, unlike the long handles on the other models tested. The bottom also has a slight tendency to scorch. Finally, more than any other model, this one spat water in different directions. Innova Stainless Steel 8 Quart (#42008) -- $89.99, available from www.amazon.com -- Chinese Manufacture We can't recommend the Innova for a variety of reasons. The instruction manual is so unclear that no one in the kitchen could figure out how to remove the detachable rings that control the pressure. The pot has a number of small, removable parts that must be detached with every use, including the pressure regulator, which got very hot. Under high pressure, this cooker spat steam straight up. It was also difficult to determine how much pressure was in the pot -- a "slight rocking motion" of the regulator is supposed to indicate maximum steam. Further, the only way to test whether the pressure was gone was to tilt the pressure regulator; if the pressure wasn't gone, the cooker would spew steam, which could easily burn your hand.

Each of them also has its own electronic version which gives you access to the current print issue and all preceding issues. As much as I enjoy having hard copies in hand, I've subscribesd to the the CI electronic version for a couple of years. As part of that online subscription, of course, I also receive the many advertisements that go along with it, including one at the end of each year for that year's issues in a bound volume PLUS the previous year's bound volume. So, if I can hold off for a while, I still get all the paper copies. Hey, if they're going to give me the choice, I'll take it!

I just bought a Weber Spirit, the one with stainless steal flavor bars, stainless steel grates, etc. (This model was for some reason hard to find. Maybe most people just pay the extra $200 for the Genesis. The Genesis was too big for me and my little patio). Weber has a longer warranty for the stainless steel parts vs the ceramic/cast iron parts, so I assume that means the stainless lasts longer. This model also has a side burner for beans, corn etc. ItÂs a little cheaper than the Genesis, and you donÂt lose much in surface area. So far I really like it. It gets really hot, maybe too hot! I canÂt shut the lid and come back 10 minutes later like I used to. PS if you buy the Weber grill cover, IÂve read some negative reviews about the vents letting in water when it rains.

I'm not sure what this unmentioned demographic is, but both I and my adult (and out of the house) kids love Cooks Illustrated. I'm a happy subscriber to the magazine and the online resource. What I enjoy is that they tell you the whys and why nots behind what to do as and what not to do. What they tried that didn't work. Learning these things has made me a better cook beyond what I do just with their recipes. Kimball's tone can be a bit annoying on the TV show but it's obvious he's deliberately playing the role of the foil. He's skeptical, he's questioning, he wants an explanation, he warns "when I tried to do xxx at home, it was a disaster." Don't take it too seriously, he honestly couldn't be that much of a jerk. Even if he is, his shtick provides a bit of tension to make the shows more interesting. One of the things that shows their openmindedness is that that they're not afraid to chase down and recommend an easy (even if off-beat) solution to a missing flavor or appearance component. Like when they sometimes recommend sauteing tomato paste or mushrooms or anchovy paste to give a dish a glutamate (umami) flavor jolt. Not too many have found that bandwagon, it works great. The Cooks Country routine is a little too Ah Shucks, Ma and Pa Kettle for me, but I do like the other show.