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

DANGER! THRILLING FOOD AHEAD

QUICK TIPS

Impossibly Crispy Pork Chops • Taiwan’s zha paigu are meaty, juicy, fragrant with heady five-spice powder—and unsurpassed in their crispiness.

Killer Spaghetti • Making spaghetti all’assassina requires patience and bravery—and a blatant disregard of the rules.

The Glitziest Salmon Fillets • It’s crystal clear: Thoughtfully calibrated glazes bring sparkle—and tangy, savory dimension—to silky oven-roasted fillets.

Moussaka Is Snug and Celebratory • With plush vegetables, spiced meat sauce, and a top coat of satiny béchamel, this iconic casserole is equal parts festive showpiece and supreme comfort food.

The MVPs of My Produce Drawer • The conventional jade type is just the beginning: The green bean family is richly diverse and endlessly accommodating.

The Cheese You Can Sear Like a Steak • Thanks to its unique molecular structure, squeaky, briny halloumi stays firm over a flame, taking on flavorful browning and char.

Fry Without Fear • Treat yourself to the fresh-from-the-oil pleasure of deep-fried food and the fun of making it yourself.

You Should Be Grilling Mushrooms • Uniquely resilient and a mate for anything, mushrooms can be flashed over a blazing fire and emerge with mighty savoriness and meaty chew.

Fall’s Coziest Dessert • Granny Smith apples bring tangy freshness to a bread pudding that’s rich with creamy custard—and Americana.

The Best Pretzels You’ll Ever Have • Making pretzels the way German bakers do combines science and arts and crafts with a frisson of (manageable) risk. The process is fun; the payoff is spectacular.

Should You Buy a Copper Skillet? • These beautiful, heat-responsive, pricey pans have a long history in fine cooking, but do they have a place in home kitchens today?

Exploring the World of Single-Origin Chocolate • We dug into the world of single-origin bars and in the process discovered an astounding variety of complex flavors and textures.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Fresh Figs