About Cook's Illustrated

Cook's Illustrated

Launched in 1980, Cook’s Illustrated is a cooking magazine from the same folks behind America’s Test Kitchen. Dedicated to finding the best methods for preparing foolproof home-cooked meals, the publication has three dozen full-time test cooks whose 9 to 5 job (well maybe 7 to 6 on baking days) is testing and retesting recipes 20, 30, sometimes 50 times. The editors also offer ratings and reviews of cookware, kitchen equipment, supermarket ingredients, and kitchen staples. @cooksillustrated

Two steak tacos on a wooden board with lime wedges, onion, and cilantro scattered around.

Steak Tacos

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Finally a steak taco recipe that let’s you determine whether you want it with a little or a lotta heat. Just how much is entirely up to you.

A layered German chocolate cake with coconut pecan frosting on a platter with a few slices cut from it.

German Chocolate Cake

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Dark chocolate cake stacked high and smothered with gooey caramel and coconut and pecans? Don’t mind if we do.

A plate with five baguette slices, a knife, and white bowl filled with fresh cod brandade, garnished with parsley.

Fresh Cod Brandade

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Fresh cod is poached in an herby milk-cream mixture and gently folded into mashed potatoes. It makes a perfect spread for garlic toasts.

A cast-iron skillet filled with glazed biscuit cinnamon rolls on a wire rack.

Biscuit Cinnamon Rolls

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When you want the taste of cinnamon rolls but don’t have the time (or yeast!), enter these shortcut lovelies laced with spice and lavished with cream cheese icing.

A broken slice of banana bread stacked on a white plate

Banana Bread

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A superlative version of the classic American quick bread that everyone loves. And that everyone pretty much always has the ingredients for on hand.

A sliced beef braised in Barolo, garnished with thyme sprigs, on a bed of mashed potatoes.

Beef Braised in Barolo

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Cold outside? Baby, come inside where there’s beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

Ylelow plate with four lemon bars sprinkled with powdered sugar, one with a bite take out of it

Lemon Bars

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Tart and sweet, silken and crumbly, these easy lemon bars have a sweet cookie crust, a tart lemon filling, and a dusting of confectioners’ sugar. A classic, perfected.

An unbaked lard and butter pie crust, with fork pricks all over on a wooden table.

Lard and Butter Pie Crust

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Just for a day, put aside all thoughts of diets, waist sizes, and cholesterol and make a pie with this marvelous lard crust. You may never go back.

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