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

CONTINUING ED

QUICK TIPS

The Magic of Shio Koji • This Japanese staple makes food taste like the best version of itself. Here’s how to put it to work on flank steak.

Peruvian Pesto • Comfort meets cultural fusion in tallarines verdes, a creamier, greener twist on pesto Genovese.

Speedy Meatball Subs • An efficient approach captures the saucy, cheesy comforts of this sandwich-shop favorite in no time.

Shelf-Stable Gnocchi Is a Weeknight Hero • Pan-fried instead of boiled, store-bought gnocchi browns and crisps into a chewy-crunchy base for all sorts of quick meals.

Grill Your Brussels Sprouts • We found an easy way to keep sprouts from falling through the grate and were rewarded with tender, chargrilled results.

Tomatoes with Crunch • Tomates à la Provençale defines what a stuffed tomato should be: simple, savory, and bright.

Everybody Loves Beef Suya • Skewers of crispy beef rubbed with spices and peanuts are Nigeria’s most popular street food—and they’re bound to be a hit at your next party too.

The Gooey Secrets to Great Grilled Cheese • Eating grilled cheese is nothing but comfort and delight, but there’s loads of science and technique wrapped up in its melty, crispy, deeply golden pleasure. Here’s our behind-the-scenes guide to making a great one.

Singapore’s Everyday Curry • From home kitchens to hawker stalls throughout my native island, diners tuck into this hearty chicken and potato braise hugged by velvety, aromatic gravy.

Homemade English Muffins • With a little know-how (and a lot of water), you can produce the hallmark nooks and crannies of English muffins.

A French Cake for Apple Lovers • In gâteau invisible, the batter that lightly binds slim apple slices all but disappears during baking, leaving the focus on tender, concentrated fruit.

The Best Rasp Graters • These handy tools make grating cheese, zesting citrus, and mincing aromatics easy—but only if you buy the right model.

All About Toasted Sesame Oil • Nutty and fragrant, toasted sesame oil finishes dishes with a burst of flavor.

WHAT WE TASTED • Different toasted sesame oils have their place. We felt that each of the oils we tasted had something to offer, so we didn’t rank them. Instead, we listed them in approximate order of flavor intensity from delicate to robust.

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER