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

MORE IS MORE

QUICK TIPS

Rich, Velvety Chingri Malaikari • This iconic Bengali dish of colossal prawns in a warmly spiced coconut milk sauce tastes luxurious but is deceptively simple to make.

Chicken with Pan Sauce for Busy Cooks • Introducing your new favorite chicken recipe: cozy, low-effort, and full of bright, buttery flavor.

Breakfast on the Go • Portable and protein-rich, egg bites bring convenience, nutrition, and deliciousness to your morning routine.

Stuffed Shells for Veggie Lovers • Vegetables can do (almost) everything ricotta can do—and lend lighter, brighter flavor.

Shanghai’s Favorite Dumplings • Crisp, fluffy, and meaty, with savory soup inside, shengjian bao feature the best parts of Chinese soup dumplings, potstickers, and steamed buns combined.

Rib-Sticking Squash Soup • Velvety broth chock-full of vegetables, beef, and pasta, soup joumou is Haiti’s New Year’s ritual.

Cheers to the (Zero-Proof) New Year! • With an arsenal of fresh juices, tea concentrates, syrups, seltzer, herbs, and spices—plus a few pitch-perfect mocktail formulas and bar essentials—your Dry January will sparkle. This starter collection runs the gamut from smooth and smoky, to bubbly and refreshing, to tropically bright, so there’s something for everyone. Here’s how to get the party started.

Pearl Onion and Shallot Agrodolce • Tender alliums in a sweet-tart glaze are just the thing to pair with rich meat.

New-School Lemon Pasta • Punchy lemon, tingly Sichuan peppercorns, and spicy black peppercorns team up in an innovative sauce for spaghetti.

Ireland’s Anytime Scone • Nubbly wholemeal scones can be breakfast, a snack, or a side—and they’re ready in less than an hour.

Year-Round Raspberry Mousse • Skipping fresh fruit doesn’t just make this mousse more convenient and evergreen. It’s also key to the dessert’s stunningly bold berry flavor.

The Best Espresso Machines • How do you choose the best model for you?

What We Tested

All About Tahini • Tahini is a must-have ingredient in Middle Eastern and Mediterranean cooking. Learn more about how it’s made and how to shop for your next jar.

KITCHEN NOTES

EQUIPMENT CORNER