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

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

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

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

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

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

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

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

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

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

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

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

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