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Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated

We are trusted by millions of home cooks as the authority for best recipes, how-to cooking tips, and step-by-step videos. Our magazine editors and test cooks explain exactly how and why our recipes work.

Cook's Illustrated Cooks Illustrated Recipes

How to Make Crunchy Shrimp Tacos

How to Make Crunchy Shrimp Tacos

YouTubeAmerica's Test Kitchen

206.6K viewsAug 5, 2021

How to Make Smoked Chicken Wings

How to Make Smoked Chicken Wings

YouTubeAmerica's Test Kitchen

190.9K viewsAug 2, 2021

How to Make Lemony Chicken Piccata

How to Make Lemony Chicken Piccata

YouTubeAmerica's Test Kitchen

515.3K viewsJun 25, 2020

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Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated

Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated

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164.8K views7 months ago

Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated

Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated

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13.6K views8 months ago

Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated

Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated

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133.8K views10 months ago

Cook's Illustrated Cooks Illustrated Reviews

The Best Nonstick Skillets

The Best Nonstick Skillets

YouTubeAmerica's Test Kitchen

597.4K viewsDec 19, 2019

The Best Stovetop Griddles

The Best Stovetop Griddles

YouTubeAmerica's Test Kitchen

354.7K viewsMay 19, 2021

Equipment Review: Cookware Sets

Equipment Review: Cookware Sets

YouTubeAmerica's Test Kitchen

673.1K viewsNov 11, 2019

Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated

Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated

164.8K views7 months ago

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Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated

Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated

13.6K views8 months ago

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Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated

Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated

133.8K views10 months ago

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A well-made quenelle instantly makes any dessert look more polished. With two spoons, warm water, and a simple back-and-forth technique, you can shape ice cream, whipped cream, or mousse into a smooth, elegant oval—just like in a professional kitchen. | Cook's Illustrated

A well-made quenelle instantly makes any dessert look more polished. With two spoons, warm water, and a simple back-and-forth technique, you can shape ice cream, whipped cream, or mousse into a smooth, elegant oval—just like in a professional kitchen. | Cook's Illustrated

14.5K views5 months ago

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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

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 views7 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

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 views7 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

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

12.9K viewsNov 9, 2018

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Spicy, tangy, slightly sweet, and totally addictive. Napa cabbage soaks up a savory blend of soy sauce, black vinegar, oyster sauce, and a hint of sugar. Chiles infuse the oil, the cabbage is stir-fried until tender-crisp, then tossed in the sauce for maximum punch. Serve over rice and dive in. https://cooks.io/4cW1d7A | Cook's Illustrated

4.6K views2 months ago

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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

5.6K views2 months ago

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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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What’s better than homemade pan pizza? One with a golden, lacy crown of crispy cheese. It’s crunchy, savory, and wildly satisfying. Just try not to eat it straight from the skillet. | Cook's Illustrated

17.7K views8 months ago

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Perfectly seasoned steak isn’t about guesswork—it’s about technique. Using the right salt, salting ahead of time, and finishing with a light touch after cooking builds layers of flavor and texture that make every bite count. Simple steps, serious payoff. https://cooks.io/4qE5fFp | Cook's Illustrated

33.1K views4 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 views4 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 views3 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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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

9.9K views6 months ago

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For whipped cream that’s light, smooth, and perfectly airy, temperature is everything. Cream straight from the fridge whips into soft, billowy peaks in just over a minute. Let it warm up, and you’ll end up with less volume, slower whipping, and a grainier texture. Learn more: https://cooks.io/4nL5ooH | Cook's Illustrated

28.2K views6 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 views6 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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This dessert breaks all the rules in the best way. You start with a classic chocolate cake batter, add a cocoa-sugar layer, pour coffee on top (yep, on top), and let the oven work its magic. The result? A chocolate cake that rises above a rich, pudding-like sauce. Mind-bending and delicious, it’s a must-try for chocolate lovers. | Cook's Illustrated

275.4K views7 months ago

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We have one of the greatest perks of all: the take-home fridge. This magical fridge is where the test cooks put leftover ingredients and fully prepared dishes that are up for grabs for all employees! This helps us cut down on waste (and keep employees happy and well-fed)! | Cook's Illustrated

78K views11 months ago

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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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Turns out cooking in salty water isn’t just for pasta. Cooking green beans in super salty water seasons them throughout and prevents them from turning a drab green color.https://cooks.io/4k4vHoB | Cook's Illustrated

50.3K views11 months ago

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The secret to the creamiest hummus isn’t the food processor. Recipe: https://cooks.io/4hSwgQt | Cook's Illustrated

24K viewsApr 3, 2025

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Matcha, White Chocolate, and Freeze-Dried Strawberries Rice Krispies Treats are as stunning as they are delicious. With their vibrant color and balance of sweet and earthy flavors, they’re the perfect showstopper for ATK’s Rice Krispies Treats Week. https://cooks.io/46GxyvS | Cook's Illustrated

4K views7 months ago

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This Rhubarb Tart is a must-try dessert that is sure to be a showstopper. | Cook's Illustrated

38.9K viewsMay 1, 2025

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