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."
FRANK AND THE FIRE TRUCK
The Easiest Fried Chicken • Juicy, deeply seasoned thigh meat encased in a supercrispy crust makes Japanese karaage a fried chicken lover’s dream. Minimal oil and fast frying make it a cinch to cook.
Pork Chile Verde • Our new-school approach to making stew brings every element of this tangy, fragrant, meaty Mexican classic to its full potential.
A Smarter Way to Braise
Shaking Beef • This Vietnamese beef and watercress dish is made like a stir-fry and looks like a salad, but it’s so much more than either.
Quick and Easy Italian Flatbreads • Meet piadine: the rustic, tender-chewy rounds that you can make without yeast, lengthy rising times, or even your oven.
Vietnamese Summer Rolls • The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here’s how.
Spanish Pork Kebabs • A union of spices and char flavors pinchos morunos. But for juicy meat, separation is key.
Buying and Prepping Chicken Parts • For juicy, flavorful chicken, you need to be well-informed before you even start to cook. Here’s how to buy the right parts and prep them properly.
What to Do with Eggplant • For most types of produce, a few basic cooking methods immediately spring to mind. Eggplant? Not so much.
Mexican Shrimp Cocktail • Cóctel de camarón is more flavorful—and more fun—than the American classic.
Spanish Potatoes with Olive Oil • Lush, tender patatas panaderas deserve to be better known outside their homeland.
Apple Lover’s Apple Crumble • A rustic dessert such as crumble should show off the fruit’s tangy freshness—not bury it in sugar. We rebuilt this classic from the bottom up so that it does right by the apples.
Our Incomplete, Highly Controversial Glossary of Fruit Desserts
Do You Need a Honing Rod? • It’s supposed to keep your knife sharp, but does it work?
TESTING HONING RODS
Tasting the Real Deal: Fontina Val d’Aosta
Getting to Know Fontina • We tasted eight cheeses, from authentic Fontina Val d’Aosta to the many supermarket versions available, and made some surprising discoveries.
Tasting Dried Soba Noodles
DIY Pickled Watermelon Rind
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