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

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.

  • 15 M
  • 45 M
  • 48
Two racks of barbecued baby back ribs, and a third rack cut into individual ribs, resting on a knife.

Barbecued Baby Back Ribs

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Baby back rib perfection is yours when you first brine the ribs, then massage them with our subtle and superlative rub, and then grill them low and slow.

  • Quick Glance
  • 30 M
  • 6 H
  • 0
German Chocolate Cake

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.

  • 1 H
  • 1 H, 30 M
  • 48
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, sweet, and tangy, these lemon bars have a tender cookie crust, a silken filling, and a dusting of confectioners’ sugar for an alluring contrast of tastes and textures.

  • 25 M
  • 1 H, 30 M
  • 12
Two plates of warm cabbage salad with fried crispy tofu, carrots, cilantro on woven placemats

Cabbage Salad with Crispy Tofu

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Napa cabbage, carrots, peanuts, scallions, and herbs are tossed with seared tofu and drizzled with an Asian garlic-chile sauce. A tofu lover’s salad.

  • 45 M
  • 45 M
  • 3
A skillet lemon souffle made entirely in a frying pan, sitting on a wire rack, blue cloth wrapped around the handle

Skillet Lemon Soufflé

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Forget fussy souffle dishes. This recipe for lemon souffle is made in an ordinary skillet. Simple and perfect.

  • 20 M
  • 30 M
  • 6
Two ricotta calzones with sausage and broccoli rabe, one cut in half, the other whole, on a wire rack

Calzones with Sausage and Broccoli Rabe

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Sorta like a slice of pizza that’s folded in half to form a pocket, a calzone is a doughy bundle of indulgent loveliness. This one melds sausage, broccoli rabe, and ricotta cheese.

  • Quick Glance
  • 1 H, 15 M
  • 3 H
  • 0
Steak tacos made of soft flour tortilla, slice steak, salsa verde, pickled onions

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.

  • 40 M
  • 1 H, 15 M
  • 4
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.

  • 30 M
  • 1 H, 30 M
  • 80
Fastest Cinnamon Buns

Fastest Cinnamon Buns

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Soft, warm sweet buns are riddled with cinnamon and drizzled with luscious cream cheese-buttermilk glaze for extra enjoyment at breakfast.

  • 40 M
  • 1 H, 10 M
  • 5
Beef Braised in Barolo

Beef Braised in Barolo

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Cold outside? Try slowly braising boneless beef chuck and pancetta in a heady mix of Barolo wine, garlic, tomatoes, thyme, and rosemary.

  • 1 H, 40 M
  • 5 H, 10 M
  • 12
Paella

Paella

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Paella, the classic Spanish dish, is given the full treatment here. You don’t need a paella pan to make this paella recipe, either. A Dutch oven will do.

  • 1 H, 15 M
  • 1 H, 45 M
  • 15
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