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

A COCKTAIL PARTY

QUICK TIPS

One-Pan Turkey and Stuffing • Remove the backbone and roast your bird flat atop a big pile of stuffing to produce succulent meat, crackling skin, and plenty of everyone’s favorite side dish.

Celebrate with Short Ribs • You deserve a break from fussy roasts. This season, use elementary, mostly hands-free techniques to transform short ribs into a dazzling entrée. (They’re made ahead too.)

Curry Rice Is Always a Good Idea • Vegetables and protein simmered in a fragrant box-mix stew, kare raisu has long been Japan’s comfort food on the fly. Nowadays, from-scratch versions are too.

THE RAPID, IMPROBABLE RISE OF JAPANESE CURRY

Ireland’s Coziest Potato Dish • Gather ’round a bowl of buttery, kale-studded colcannon.

Shrimp Cocktail Makes a Comeback • After weeks of testing the waters, we realized there’s a better way to poach shrimp. Then we upgraded the “cocktail” with fresh takes on the dipping sauce.

Hearty, Vibrant Pozole Rojo • Mexico’s nourishing soup of tender pork, pureed chiles, and plump kernels of hominy has been cherished for centuries.

A How-To Guide to Our Dressiest Dessert • Learn to make dacquoise, and you’ll come away with not only a spectacular confection for a crowd but also the know-how for preparing three core elements of fine pastry.

DACQUOISE ASSEMBLY MADE DOABLE • Here’s how to assemble the three different components of dacquoise—cooled, baked meringue; buttercream; and ganache—into a pro-caliber dessert.

Pantry-Driven Pasta and Beans • These weeknight combos are easy, protein-packed—and not at all predictable.

What Cauliflower Can Do • From floret to core, this hearty brassica is the ideal base for a festive, make-ahead salad.

The Easiest, Prettiest Holiday Cookies • These buttery, jam-filled diamonds come together with ingredients that you probably have on hand.

Ultrasimple Chocolate Olive Oil Cake • Dressed up or served unadorned, this dark, rich version of a reader favorite comes together even more easily than the original.

The Best Stand Mixers • A stand mixer is an investment, but it’s essential for serious home bakers. We find the best options at every price and size.

FAQs

The World of Fish Sauce • Fish sauce has deep flavor—and deep historical roots around the world.

The Best Baking Sprays

INGREDIENT NOTES

Fukujinzuke (Japanese Pickled Vegetables) • These bright, punchy pickles are a typical topping for Kare Raisu (page 10), bringing balance to the warm, savory stew. They can also accompany katsu curry, curry hamburger, oyako don, or gyu don, or be eaten on their own with white rice and a sprinkle of nori or toasted sesame seeds.

KITCHEN NOTES

EQUIPMENT CORNER

Fika