Cook's Illustrated

At Cook's Illustrated, our test cooks are dedicated to testing and retesting recipes 20, 30, sometimes 50 times until we come up with a recipe that will come out right the first time -- and every time -- you make it. And each issue of Cook's Illustrated is 100% ADVERTISING FREE, so you get unbiased and objective information on every page. As we like to say at Cook's Illustrated, "We make the mistakes so you don't have to."

Cook's Illustrated

THE SMALL STUFF

QUICK TIPS

Senegal’s Bright, Sumptuous Braise • Fall-off-the-bone-tender meat smothered in caramelized onions, lemon, mustard, and garlic, chicken yassa is comfort food by way of the Casamance.

Our Go-To Roast Beef • A little science works magic on this less-expensive cut, rewarding you with tender, rosy slabs for multiple meals.

The Pleasure of Crispy Fried Noodles • A crisp, golden nest crowned with a glossy stir-fry, Vietnam’s mì xào giòn is a banquet-dining classic.

Green Shakshuka • Eggs poached in a supple, garlicky blend of spinach and Swiss chard are at once nutritious and luxurious.

Costa Rica’s Anytime Dish • In gallo pinto, leftover rice and beans transform into a lively, soul-satisfying meal.

Cabbage Goes Glam • An easy steam-roasting technique transforms this often overlooked and underestimated vegetable into a crisp-tender delight.

Ground Turkey’s Great Potential • With pantry seasonings and about 10 minutes, you can turn this sleeper-hit protein into a juicy, tender base for countless quick meals.

Cook’s Illustrated’s House of Pancakes • Consider this one-stop shopping for everybody’s favorite lazy-day breakfast: our best pancake tips and tricks plus three of our most popular stacks.

A Celebratory Seafood Stew • Teeming with mussels, squid, shrimp, and cod, Catalonia’s zarzuela is a quick-cooking extravaganza of classic Spanish flavors.

Magnificent Macarons • These Parisian treats romance with glorious color, form, and flavor but they’re famously finicky. Here’s the path to success.

The Best Vegetable/Fruit Peelers • Why do some peelers skin produce with ease, while others barely make the cut?

Premium Extra-Virgin Olive Oil • Should you spend a bit more and use premium extra-virgin olive oil in your kitchen? We tasted more than a dozen products to find out.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Hybrid Citrus