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

GRASS ROOTS

QUICK TIPS

Chasing Beef and Broccoli • My take on this ever-evolving Chinese American staple features a 2:1 ratio of leafy gai lan to supple filet mignon, along with a good dose of briny oyster sauce.

Portugal’s Simple Seafood Stew • My cataplana captures the treasures of the Algarve region—abundant fresh seafood, smoky cured meat, vibrant paprika—in a rich, ruddy broth.

The Best Way to Eat an Artichoke • Carciofialla giudia is crunchy, crispy, creamy, and visually striking. It’s also the Roman Jewish community’s most iconic preparation.

Give Poached Eggs the Royal Treatment • Garlicky yogurt crowned with a just-set egg and gilded with spiced butter, çılbır has been simple, stunning Turkish fare since the Ottoman Empire.

Flaky Fruit Pie—But Make It Portable • Turning pie into a handheld package puts all the best qualities of fruit-filled pastry within your grasp.

Why You Should Braise Asparagus • This oft-overlooked technique results in silky, sweet-nutty spears.

Crudités Make a Comeback • Best-in-show produce and vibrant dips refresh this retro spread.

Cooking with Plant-Based Beef • Today’s ground meat alternatives can’t simply be substituted 1 to 1 for animal protein. Use our pointers to deliver satisfying vegan versions of comfort-food mainstays.

Ireland’s Potato Pancakes • Pan boxty, from the country’s Northwest, is a buttery, griddled mash-up of mashed and shredded spuds.

A Feather Bed of a Loaf • With its thin crust, cloudlike crumb, and enduring freshness, Japan’s shokupan is a baker’s delight.

Is Induction the Future of Cooking? • Everything you need to know about induction burners and stoves.

The Wide World of Vanilla • Here’s how and when to use each version of the world’s most popular spice.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Conservas