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 SCIENCE OF PLEASURE

QUICK TIPS

Wrap Yourself Up in Matzo Ball Soup • To make this iconic chicken and dumpling soup is to indulge in the ultimate Jewish ritual; to eat it is to satisfy the soul.

SCIENCE Floaters versus Sinkers: Have It Your Way

HOW BIG MATZO HOMOGENIZED MATZO BALL SOUP

Liquid Gold

Surf and Turf, French Style • Saumon aux lentilles is a classic coupling of rich fish and earthy pulses.

In This Dish, Two Cuisines Become One • There’s no clearer snapshot of Jamaican Chinese cooking than pepper steak: the beef-and–bell pepper stir-fry lavished with heady seasonings and brown gravy.

JAMAICA IS A MELTING POT CUISINE

The Crunchiest Salad • A salad with robust, refreshing crunch is the best kind of spring tonic. To make it, slice a kaleidoscope of roots, stalks, and bulbs razor-thin and then just add (ice) water.

SCIENCE Why an Icy Soak Makes Vegetables Extra-Crunchy

THE SOUR, SLIGHTLY SPICY SIDE OF SICHUAN

Sichuan’s Understated Superstar • Crunchy napa cabbage, punchy-sweet black vinegar, smoky chiles, and about 5 minutes in a hot wok yield a humble yet truly spectacular stir-fry.

The King of Vegetables

Go-To Braised Chicken Thighs • Our tried-and-true method is a reader favorite. Here are three new ways to enjoy it.

Rome’s Dirty Secret • An unorthodox union of carbonara and Amatriciana, pasta alla zozzona is peak decadence.

PASTA ALLA ZOZZONA

How to Cook Shrimp • Shrimp—America’s most popular seafood—cooks fast, which makes it both convenient and exacting: You have to be strategic if you want plump, well-seasoned meat that browns deeply before it crosses the line and turns rubbery.

Battered Onion Rings, Perfected • Fry up delicately crisp, golden onion rings that run circles around restaurant versions.

SCIENCE Building a Better Batter

The Best Way to Eat a Mango • The classic Thai dessert khao niaow ma muang is a celebration of warm weather, perfectly ripe fruit, and balance.

SCIENCE Sticky Starch

THAI MANGOS ARE VERSATILE

Ramadan’s Sweetest Treat • Qatayef asafiri (aka little birds)—petite pancakes folded around a creamy filling, edged with nuts, and drizzled with honey—are the holiday’s most anticipated confection.

PANCAKES TO GO

QATAYEF ASAFIRI (LITTLE BIRDS) • If you can make pancakes and a simple mascarpone filling, you have what it takes to produce these impressive holiday treats.

Is It Time to Upgrade Your Microwave? • The latest models offer new features and controls and promise better results.

OUR TOP PICK

Tips for Better Results in the Microwave

How Does Cheddar Get Its Color?

Tasting Artisanal American Cheddar • From California to Vermont, cheesemakers are producing some top-tier cheddars—and they’re doing it by hand.

All About Vegan Cheese

INGREDIENT NOTES

DIY Baking Pan Release

KITCHEN NOTES

SMALL-BATCH BAKING Savory Corn Muffins

EQUIPMENT CORNER

Mangos