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

A broken slice of banana bread stacked on a white plate

Banana Bread

posted by

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

  • (22)
  • 30 M
  • 1 H, 30 M
  • 86
A sliced beef braised in Barolo, garnished with thyme sprigs, on a bed of mashed potatoes.

Beef Braised in Barolo

posted by

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

  • (7)
  • 1 H, 40 M
  • 5 H, 10 M
  • 14
Ylelow plate with four lemon bars sprinkled with powdered sugar, one with a bite take out of it

Lemon Bars

posted by

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.

  • (2)
  • 25 M
  • 1 H, 30 M
  • 12
Pork Chops with Vinegar and Sweet Peppers

Pork Chops with Vinegar and Sweet Peppers

posted by

One-skillet cooking is going to draw compliments galore for the way these pork chops turn tender and the tangy bell pepper pan sauce makes a terrific and tangy side.

  • (2)
  • 45 M
  • 1 H, 45 M
  • 6
An unbaked lard and butter pie crust, with fork pricks all over on a wooden table.

Lard and Butter Pie Crust

posted by

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.

  • (13)
  • 15 M
  • 45 M
  • 52
Two racks of barbecued baby back ribs, and a third rack cut into individual ribs, resting on a knife.

Barbecued Baby Back Ribs

posted by

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

posted by

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

  • (3)
  • 1 H
  • 1 H, 30 M
  • 48
Two plates of warm cabbage salad with fried crispy tofu, carrots, cilantro on woven placemats

Cabbage Salad with Crispy Tofu

posted by

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.

  • (2)
  • 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

posted by

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

  • (3)
  • 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

posted by

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
Page1 Page2