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

OVEREXTENDED FAMILY

QUICK TIPS

Winter’s Most Restorative Soup • Equal parts rustic vegetable stew and bright, sheer, meaty broth, borscht is the universal, infinitely adaptable heart of Ukrainian cuisine.

Khua Kling: Not Just for Chile-Heads • Famed for its fiery burn, southern Thailand’s pork curry is also fragrant, floral, and stunningly complex, especially considering how quickly it comes together.

Discover the Delights of Har Gow • Meticulously crafted Cantonese crystal shrimp dumplings are one of the great joys of a dim sum feast. To truly appreciate their gifts, make them at home.

Sandwich Chic • Classic French recipes inspire a trio of carefully crafted, endlessly elegant tartines.

Mashed Potatoes That Break the Rules • Forget big pots of water, long simmer times, and gummy mash. Rigorous testing and our best potato science revealed a smarter, faster, more flexible path.

At the Pub, It’s All Gravy • Bangers and mash may be the meat and potatoes, but this cozy Brit classic hangs on the onion gravy.

Silky, Soulful Collard Greens • A mess of greens, braised until meltingly tender and smoky, is the epitome of Southern cooking.

Fresh Pasta by Hand • You don’t need a machine or years of muscle memory to produce smooth, supple strands. This approach uses the most basic tool: your hands.

Italy’s Best-Kept Secret • Pizza-like focaccia di Recco is crisp, chewy, and laden with molten cheese.

Oats Swing Savory • Oatmeal needn’t always be sweet—or ho-hum. With savory toppings on the table, the breakfast possibilities are endless.

The Most Festive French Pastry • Don’t be intimidated by its glamorous looks. Galette des rois—flaky puff pastry encasing rich almond cream—is surprisingly easy to prepare.

Finding the Best Coffee Maker • Sixteen machines, 150 pots of coffee, buzzworthy results.

OUR TOP PICKS

All About Anchovies • We love these little flavor powerhouses. Learn why we call for them in hundreds of recipes and which anchovies you should buy.

THE BEST ANCHOVIES • Our top-rated products were all oil-packed anchovies, but there is a strong case for considering salt-packed anchovies and anchovy paste. Which style is right for you depends on how much prep you’re willing to do and the amount of anchovy flavor you prefer. For this reason, we’ve recommended products in each style.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Tsukemono