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

PERSONAL GROWTH

QUICK TIPS

My Nuyorican Grilled Chicken • Two potent dry seasonings plus a bright, garlicky sauce bring together the Puerto Rican flavors of my New York City youth.

Upside-Down Tomato Tart • In summer, sweet fruit tarts usually get the limelight. Instead, this savory take showcases peak-season plum tomatoes punched up by a tangy glaze.

Paella de Verduras • Swapping out proteins for vegetables isn’t just about replacing the pieces that crown this Spanish rice dish. It’s also about replacing what the proteins add to the rice.

Southern Italian Poached Fish • For the light and elegant pesce all’acqua pazza, simplicity—and skin—beget success.

New-School Broccoli Salad • Blanched broccoli and creamy avocado dressing refresh this picnic-table classic.

Chinese Corn and Chicken Soup • Canned cream-style corn has long been the foundation of this Chinese American classic. My version stays true to the soup’s homestyle appeal but takes a fresh approach.

A New Way with Lemonade • This formula combines the convenience of concentrate with the complexity of fresh squeezed—and the nuanced truth about how lemon flavor works.

Our Step-by-Step Guide to Grilled Steak • Follow these best practices and you can turn any steak into the best grilled version of itself.

Salads with Substance • A protein-and-vegetable-packed bed of greens is the kind of vibrant, low-effort meal that anyone can appreciate on a scorching summer evening.

Neapolitan Semolina Cake • Migliaccio di semolino is enriched with creamy ricotta and perfumed with an intoxicating blend of citrus, vanilla, and spice.

Refreshing Berry Granita • Do you have a blender, a baking dish, and a fork? If so, you’re well on your way to enjoying this frosty, fruity Sicilian treat.

The Best Mandolines • A good, sharp mandoline can slice food beautifully. Which is the best—and safest?

All About Oils • Here’s everything you need to know about selecting, using, and storing cooking oils.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER