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."
ON COMMUNITY AND WOUND CARE
Grilled Chicken Thighs • Flavorful, meaty, inexpensive thighs should be the easiest part of the chicken to cook on the grill—not a direct path to an inferno.
Fresh Tomato Sauce • Tomato flavor is fleeting—which is why we examined every part of the fruit and our cooking method until we’d engineered a sauce that was bright, sweet, and aromatic.
Introducing Tacos Dorados • The hard-shell taco has been an American staple for more than half a century. When we traced its roots, we found a way to take it to a new, ultracrispy level.
Vietnamese Pork with Rice Noodles • Bun cha—a one-dish meal featuring grilled pork patties, crisp vegetables, springy noodles, and a vibrant sauce—cooks as quickly as a burger but tastes much lighter.
Better-Than-the-Box Granola Bars • We love the idea of chewy granola bars, but store-bought versions are overly sweet, contain mostly filler, and are soft, not chewy. We took matters into our own hands.
How to Grill Tomatoes • Grilling enhances tomatoes with smoky char while preserving their summery taste. But don’t simply throw them onto the fire or you’ll end up with a mushy mess.
Top 12 Grilling Mistakes to Avoid • Some of the most common practices are also the wrong ones.
Peruvian Ceviche • Bright citrus is great with fresh seafood—provided that the acid doesn’t overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.
Mexican Corn Salad • Make this bright, creamy charred-corn salad without firing up the grill.
Dark Chocolate Fudge Sauce • We wanted a pourable, easily reheated sauce with a dark chocolate soul.
Peach Tarte Tatin • Yes, you can make a juicy, summery, peach-crowned version of the classic upside-down caramelized apple tart. No, you can’t simply substitute peaches for apples.
Tasting Fresh Mozzarella • What makes the best fresh mozzarella? It’s all about balance.
Testing Digital Thermometers • We’ve recommended a Thermapen for more than a decade, but there’s new competition. Is it still the best option?