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

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QUICK TIPS

Fail-Safe Cacio e Pepe • This Roman classic’s ingredient list may be simple—but it takes strategy to spin water and cheese into a creamy, silky sauce.

A Caesar with Substance • For a heartier spin on this classic salad, swap out leafy romaine for the crunch of broccoli.

Beef Chow Fun: Pride of the Wok • There’s nothing like the slippery, tender chew of these homemade rice ribbons, nor the smoky char and savor they pick up in this canonical Cantonese stir-fry.

Perfect Grilled Salmon • At last, you can have it all: rosy fillets with deep char and crisp skin that actually come off the grill in one piece.

Fatteh for Brunch • Spoil guests (or yourself) with this Levantine dish of crisp pita; hot chickpeas; and cold, creamy yogurt.

Best-Ever Fried Chicken • Some styles are battered, others are dredged. For the crispiest, crunchiest, all-around yummiest fried chicken, do both.

The Science of a Smart Marinade • Marinades can supercharge meat, poultry, and seafood with tenderness, juiciness, and flavor, but you can’t just throw together a bunch of ingredients and expect your food to taste great. What you need is good chemistry.

Southern Vietnam’s Signature Rice Plate • At roadside eateries around the country’s lower arc, broken rice anchors a meal of proteins such as grilled lemongrass pork chops with sauces and fresh veggies.

Canned Tuna to the Rescue • Everyone’s favorite tinned fish has more range than you’d think. Here’s a trio of recipes to shake up the routine.

Cottage Cheese Pancakes • Creamy cheese and whole grains make flapjacks that are both ultrasatisfying and more complex.

Rhubarb’s Star Turn • With its tart flavor and rosy hue, rhubarb commands center stage in this elegant, simply made dessert.

The Trouble with Toasters • Despite uneven toast, lengthy toasting times, and other woes, we found a few good models.

All About Miso • This traditional Japanese ingredient makes dishes shine.

EXPLORING MISO • We tasted each miso plain, as a dip with cucumbers, and mixed into a homemade dashi. We’ve listed the misos from light to dark, which roughly corresponds to the length of fermentation. Each one is worth seeking out, but we’ve highlighted some standouts and provided tasting notes to help you find those suited to your preferences.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER