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

GOING GREEN

QUICK TIPS

The Easiest, Cleanest Way to Sear Steak • How do you pan-sear strip or rib eye without making a grease-splattered mess and setting off your smoke alarm? First, forget everything you know about steak cookery.

Chicken Schnitzel • Austrian schnitzel elevates the humble breaded chicken cutlet to an elegant dish fit for entertaining.

Homemade Mayo That Keeps • Have you been shortchanging your sandwich game because homemade mayo often fails to come together and lasts only a few days? We’ve got a better recipe.

Why You Should Butter-Baste Fish • We break down this pro technique to produce flawless, flavorful fillets.

Celebrate Spring with Pea Salad • A trio of sweet peas, each treated differently, turns this salad into a showpiece.

Congee • Soothing, simple to make, and endlessly versatile, China’s iconic savory rice porridge should be part of your regular dinner—or breakfast—rotation. rotation.

A Fresh Look at Crepes • Brittany, France, is famous for buckwheat crepes filled with savory ingredients. Once you’ve mastered them, it’s easy to swap in other whole-grain flours.

Our Modern Guide to Spices • Put aside the usual preground powders and commercial blends. It’s time to get more out of your spice collection.

No-Fear Artichokes • Don’t let yourself be intimidated by a vegetable. Whole artichokes are easy to prep and cook, impressive to serve, and fun to eat.

How to Make Crumpets • Holey and spongy, crispy and chewy, crumpets can be hard to find in the United States. Homemade versions have fallen short—until now.

French Almond–Browned Butter Cakes • These buttery, nutty, two-bite treats with chewy centers and crisp shells are a pastry chef’s secret weapon. Now they can be yours, too.

Coffee Makers Under $100 • We brewed hundreds of cups of coffee in nine machines to find the best one.

TESTING INEXPENSIVE COFFEE MAKERS

Our Favorite Kosher Salt • There are two major brands of kosher salt: Diamond Crystal and Morton. We have a longtime favorite—but we can tell you how to use both successfully at home.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Clams