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."
Peru’s Wildly Popular Grilled Chicken • Infused with garlic and spices, heady with wood smoke, and presented with lively sauces, pollo a la brasa is no ordinary bird.
Ultracreamy Spaghetti with Zucchini • In this take on simple, splendid spaghetti alla Nerano, your bounty of summer squash has finally found its calling.
Broaden Your Tomato Sandwich Horizons • Any tomato can star in a sandwich—if you know how to play to its strengths.
The French-Inspired Scaloppine • Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one of the great Italian American cutlet traditions. Et voilà, my modern update.
Sixth-Generation Cobbler • My Southern roots guided me toward a savory tomato cobbler that tastes like home.
In Praise of Rajas • Revel in strips of roasty, slightly spicy chiles napped with velvety crema.
The Vibrant Comforts of Kousa Mihshi • Zucchini stuffed with spiced lamb and rice and braised in cinnamon-accented tomato sauce is a Lebanese favorite that transcends its simple ingredients.
Next-Level Pie Crust • Give rich, flaky pastry the showstopper treatment.
The Best Way to Use Up Vegetables • Use produce that you have on hand to make these richly spiced fritters from the Indian subcontinent—and don’t forget a vibrant chutney (or two) for dunking.
Blueberry Pancakes 3.0 • Fresh fruit and a diner trick take the most beloved of flapjacks to the next level.
Celebrate with Ice Cream Cake • Ice cream is always a thrill. But layer your favorite flavor with tender cake and fudge sauce, and you’ve got a statuesque sweet with a real sense of occasion.
The Best Chef’s Knives for $75 or Less • Our longtime favorite chef’s knife is sharp, capable, and comfortable to hold. But is it still the best?
EVERYTHING WE TESTED
Must-Have Mustards • A single style simply won’t cut it. From sweet to spicy, these are the five styles we always have on hand.
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Keep Your Butter Fresh