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

JUST ADD WATER

QUICK TIPS

It’s Always Time for Arroz con Pollo • From family dinners to formal events, Peruvian rice and chicken—vibrant with cilantro, malty beer, and fruity-hot ají amarillo—shines bright with flavor and practicality.

The Soul of Japanese Cooking • Dashi, the backbone of countless soups, stews, and sauces, is the cuisine’s universal, umami-rich elixir.

Mastering the Art of Kol Böreği • This hypnotic spiral of golden, flaky pastry filled with spinach and cheese is an icon of Turkish cuisine.

Grilled Flank Steak Smarts • A dash of sugar and other tricks make it great.

Baja’s Shrimp and Vegetable Tacos • Skillet-toasting melts the cheese and crisps the edges of tacos gobernador.

The Cool Comfort of Sesame Noodles • Nutty, fragrant, and soothing, liang mian is a fresh, easy option for summer dining.

The Accessible Luxury of Tinned Fish • With a stash of perfectly preserved seafood, whipping up anything from a homey pasta to an elegant meal is as easy as popping open a tin.

No-Commitment Refrigerator Preserves • Ripe fruit, sugar, and lemon juice are all you need to make a jammy, my, jewel-toned confiture—no canning required.

Swirl Your Scramble • Australia’s rippled spiral of folded eggs pairs the softly set luxury of a French omelet with the speed of a scramble.

The Beauty of Braised Bok Choy • A quick, covered simmer and a little butter show off this brassica’s silky side.

The Fruit-Lover’s Cream Cake • Two beloved Asian cakes unite in this kaleidoscopic celebration centerpiece.

Why We Love Gyuto • These Japanese chef’s knives are sharp, nimble, and capable. Which is best?

The Best Whole Canned Tomatoes • These juicy red fruits, picked at their peak, are the most versatile ingredient in our pantry. But which product tastes and cooks up best?

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Edible Weeds