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

MY FAVORITE SODA

QUICK TIPS

Your New Go-To Sheet-Pan Dinner • Two of our smartest techniques join forces to make weeknight chicken and potatoes taste weekend-luxurious.

The Savory-Sweet Soul of Mexico • Picadillo-stuffed poblanos napped in creamy walnut sauce and bejeweled with pomegranate seeds, chiles en nogada is the nation’s point of pride and festivity.

The Easiest, Chicest For-Company Eggs • Coddling may be an old-school egg tradition, but it’s loaded with modern appeal: tender whites and runny yolks, a hands-off method, and endless flavor potential.

A Cherished Melting Pot Dish • Chraime—tomatoey fish that’s heady with chiles, garlic, and spices—is a symbol of Jewish-Libyan heritage and home.

Smash Your Zucchini • Give it a good whack—then slide it under the broiler. Not only will you create a range of textures but you’ll also unlock a surprising variety of flavors.

Pasta for Mushroom Lovers • Clever techniques turn a trio of fungi into a luxe pasta sauce.

Smoky, Savory German Fried Potatoes • A jumble of sliced spuds, onions, and bacon, bratkartoffeln is a simple pleasure.

Make the Most of Summer Tomatoes

Inviting, Fortifying Sancocho Trifásico • Colombia’s signature three-meat stew is a cozy Sunday ritual.

Moist, Tender, Baked-to-Order Muffins • What if you could keep a stash of ready-to-bake muffins in your freezer at all times—and bake off only as many as you need? This formula shows you how.

The Luxe Charms of Banoffee Pie • This British treat layers fresh bananas and a butterscotch-y filling into a crisp cookie-like crust and caps things off with billows of coffee-scented whipped cream.

The Secrets of Sauté Pans • A cross between a skillet and a saucepan, this versatile but less common pan can be used for shallow frying, searing, braising, and more.

All About Sheep’s-Milk Cheese ese • From Croatia and France to Tennessee, you can find an eclectic array of cheeses made with nutty, sweet sheep’s milk.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Italian Olives