Skipping browning allows the chicken and the sauce to cook in about 30 minutes, ensuring tender results and making this recipe a viable weeknight choice. Click here to access our recipe for Three-Cup Chicken: https://cooks.io/2vAXbyx | Cook's Illustrated
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Skipping browning allows the chicken and the sauce to cook in about 30 minutes, ensuring tender results and making this recipe a viable weeknight choice. Click here to access our recipe for Three-Cup Chicken: https://cooks.io/2vAXbyx | Cook's Illustrated
9.7K viewsApr 25, 2018
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Don’t toss those seeds! Whether from pumpkins, squash, or melons, they’re the start of a simple, crave-worthy snack. Just clean, dry, toss with olive oil and salt, and roast until golden. A salty, toasty treat that won’t last long in your house. https://cooks.io/472BLdr | Cook's Illustrated
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Don’t toss those seeds! Whether from pumpkins, squash, or melons, they’re the start of a simple, crave-worthy snack. Just clean, dry, toss with olive oil and salt, and roast until golden. A salty, toasty treat that won’t last long in your house. https://cooks.io/472BLdr | Cook's Illustrated
6.1K views6 months ago
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France’s invisible apple cake looks impressive, but it couldn’t be simpler. Ultra-thin slices of tart apples are folded into a light vanilla batter, then baked into a custardy, layered dessert that’s equal parts elegant and homey. Finish with apple jelly for shine, and cinnamon whipped cream for the perfect fall touch. https://cooks.io/4hdtyX1 | Cook's Illustrated
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France’s invisible apple cake looks impressive, but it couldn’t be simpler. Ultra-thin slices of tart apples are folded into a light vanilla batter, then baked into a custardy, layered dessert that’s equal parts elegant and homey. Finish with apple jelly for shine, and cinnamon whipped cream for the perfect fall touch. https://cooks.io/4hdtyX1 | Cook's Illustrated
540.9K views6 months ago
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25 years of Cook’s Illustrated means 25 years of groundbreaking recipes, culinary discoveries, and techniques. Our new cookbook, Cook’s Illustrated Revolutionary Recipes, is a curated collection of some of our favorites. Click here to purchase a copy today: https://cooks.io/2pPTXBA | Cook's Illustrated
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25 years of Cook’s Illustrated means 25 years of groundbreaking recipes, culinary discoveries, and techniques. Our new cookbook, Cook’s Illustrated Revolutionary Recipes, is a curated collection of some of our favorites. Click here to purchase a copy today: https://cooks.io/2pPTXBA | Cook's Illustrated
4.1K viewsOct 29, 2018
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you covered. Our new Turkey and Gravy for a Crowd recipe walks you through a timeline to get perfect results on the table. Click here to sign up for a free trial and access the recipe: https://cooks.io/2z2ph54 | Cook's Illustrated
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you covered. Our new Turkey and Gravy for a Crowd recipe walks you through a timeline to get perfect results on the table. Click here to sign up for a free trial and access the recipe: https://cooks.io/2z2ph54 | Cook's Illustrated
12.9K viewsNov 9, 2018
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The best way to season cast iron? It's not what you think. Certain recipes actually build a stronger, smoother surface while you cook. Watch to see which dishes improve your pan and why it works. https://cooks.io/3OYqpjK | Cook's Illustrated
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The best way to season cast iron? It's not what you think. Certain recipes actually build a stronger, smoother surface while you cook. Watch to see which dishes improve your pan and why it works. https://cooks.io/3OYqpjK | Cook's Illustrated
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If breading meat always leaves your hands (and counter) coated in crumbs, it might be time to rethink the method. Using deeper vessels and separating the wet and dry steps keeps the process efficient and controlled, resulting in better adhesion, less mess, and a crisp, even crust that actually stays put. https://cooks.io/4qaXkQ5 | Cook's Illustrated
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If breading meat always leaves your hands (and counter) coated in crumbs, it might be time to rethink the method. Using deeper vessels and separating the wet and dry steps keeps the process efficient and controlled, resulting in better adhesion, less mess, and a crisp, even crust that actually stays put. https://cooks.io/4qaXkQ5 | Cook's Illustrated
9.5K views4 months ago
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One simple dough is behind some of the most impressive pastries out there. Pâte à choux comes together with pantry staples, keeps well, and relies on steam for its dramatic puff. Learn the base technique just once, and you can turn it into everything from crisp, cheesy bites to classic cream-filled desserts. https://cooks.io/49ZXgf3 | Cook's Illustrated
1.1M views3 months ago
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If your salsa tastes one-note, this is the fix. Combining dried anchos for sweetness, canned chipotles for smoke and acidity, and charred fresh jalapeños for bright heat creates a sauce with real depth. Make a batch and watch it transform everything from breakfast to dinner. https://cooks.io/3LeRdLu | Cook's Illustrated
5.5K views3 months ago
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This might be the easiest steak upgrade you’re not using yet. Shio koji—a fermented rice seasoning—helps tenderize meat while adding deep, savory flavor. A little time and a simple technique make a big difference. https://cooks.io/4txoiU1 | Cook's Illustrated
12.2K views2 months ago
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We achieved the impossible: getting a succulent, flavorful, roast chicken on the table in just an hour. Click here to sign up for a 14-day free trial and access our game-changing recipe for Weeknight Roast Chicken. | Cook's Illustrated
20.7K viewsSep 14, 2017
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The secret to truly Perfect Chocolate Chip Cookies is to whisk and wait. Here’s why. Get the full recipe: https://cooks.io/46Wvwo7 | Cook's Illustrated
4.5K viewsDec 13, 2023
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Cook’s Illustrated: Changing the way America cooks, one recipe at a time. To celebrate Cook’s Illustrated’s 25th birthday, we’ve released Revolutionary Recipes, a cookbook filled with 25 years of groundbreaking techniques, compelling voices, and one-of-a-kind recipes. Click here to purchase today: https://cooks.io/2yLVg8L | America's Test Kitchen
70.8K viewsOct 15, 2018
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You’ve never made tarts like this before. We flipped our dough upside down—literally—by baking it over a muffin tin to let gravity shape these mini shells. Then we filled them with salty-sweet peanut praline and a silky, mousse-like chocolate cream called namelaka. The result? A make-ahead dessert that tastes like a luxury candy bar. Part of our Thanksgiving Desserts Week. https://cooks.io/47ENJJ7 | Cook's Illustrated
9.8K views5 months ago
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Want to cut down your prep time this holiday season? Our test cooks put two Brussels sprouts prep methods to the test, one-by-one vs. assembly line style, to see which comes out faster. Watch the race, learn the smarter way to prep. https://cooks.io/488fn1y | Cook's Illustrated
6.1K views5 months ago
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No red wine? No problem. We’ve been swapping it with a simple two-ingredient combo that delivers the same bitter, dry backbone and bright lift that wine brings to braises. Keep this trick in your back pocket for pot roast, ragù, or anytime you want depth without opening a bottle. https://cooks.io/4pZg6ZJ | Cook's Illustrated
6.2K views3 months ago
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Fall baking at its best! 🍎 This apple dessert brings together crisp apples, warm spices, and just the right touch of sweetness for a treat that feels like pure comfort. Perfect for sharing—or keeping all to yourself! | Cook's Illustrated
27.9K views7 months ago
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For the creamiest mac and cheese, consider American. Full recipe: https://cooks.io/3UebEtp | Cook's Illustrated
24.2K viewsApr 12, 2024
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Between cooking for themselves and developing recipes, our test cooks and editors are cooking at home more than ever. Learn more about their favorite equipment here: https://cooks.io/2yzF8uI | Cook's Illustrated
6.8K viewsMay 7, 2020
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The cookie our whole staff loves. Chocolate Crinkle Cookies recipe: https://cooks.io/4g4nE90 (Full recipe also on our IG!) | Cook's Illustrated
4.9K viewsDec 3, 2024
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For Better Browned Meat and Veggies, Just Add Water | Techniquely With Lan Lam
4.3M viewsDec 13, 2022
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In case you haven’t heard, our September/October issue is now live! Browse brand new recipes, sourdough tips, ingredient tastings, and much more: https://cooks.io/3akPYn1 | Cook's Illustrated
3.3K viewsAug 13, 2020
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Don’t throw out bloomed chocolate! That dusty coating isn’t mold—it's either fat bloom (from warm storage) or sugar bloom (from moisture). Both are completely safe to bake with, though they won’t melt smoothly or have the usual shine and snap. | Cook's Illustrated
124.8K views4 months ago
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This Rhubarb Tart is a must-try dessert that is sure to be a showstopper. | Cook's Illustrated
38.8K viewsMay 1, 2025
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Garlic’s flavor depends on how you handle it. The more you break down a clove, the more allicin it produces—and the stronger and more aromatic it becomes. Leave it whole for mellow sweetness, mince it for bite, or turn it into a paste for maximum impact. Cooking softens that edge, giving you even more control over the final flavor. Learn more: https://cooks.io/4sU3ENz | Cook's Illustrated
125.6K views3 months ago
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How to Make Fluffy Dinner Rolls with Cook's Illustrated Editor Andrea Geary
108.1K viewsJan 24, 2020
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Too early to start prepping for Thanksgiving? We don't think so, these dinner rolls can be made WAY ahead and all you need to do on the big day is the final bake! https://cooks.io/47yOkNX | Cook's Illustrated
39.4K views6 months ago
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If your smoothies take forever to blend—or come out warm and chunky—the issue may be how you’re filling the blender. Layering ingredients in the right order helps form a proper vortex, pulling everything efficiently into the blades for a faster, smoother blend. The payoff? A colder, creamier smoothie with better texture and flavor every time. https://cooks.io/467kdf6 | Cook's Illustrated
12.6K views3 months ago
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Cook's Illustrated editors Andrew Janjigian and Andrea Geary join Dan to reteach everything you thought you knew about making biscuits. | Cook's Illustrated
2.7K viewsJun 13, 2019
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The Cook's Illustrated Cookbook: 2,000 Recipes from America's Most Trusted Cooking Magazine
22.7K viewsSep 6, 2011
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