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

WHAT’S FOR DINNER?

QUICK TIPS

The Smartest Way to Roast a Chicken • Tuscany’s age-old method of pressing chicken under a brick isn’t just a great regional take. It might be the best way to roast a bird, period.

Crispy, Creamy Crab Rangoon • The best version of this retro snack is the one you make yourself—which happens to be quick, easy, and fun.

DINNER TONIGHT

Tofu at Its Best • A go-to method celebrates tofu’s unique ability to offer creaminess and chew in every bite.

The Smoky Allure of Tandoori Salmon • With your broiler and a few smart strategies, you can recreate all the charry, spiced, red-tinged splendor of tandoori cooking in a regular home oven.

Why I Can’t Get Enough Gai Lan • Crunchy stems, silky leaves, a hint of mustardy bite, and brilliant emerald color make this Chinese leafy green my perfect vegetable.

Bread That’s Light as Air • With its bronzed crust, pillowy crumb, and licks of fruity olive oil and crunchy salt, focaccia is easy to love. It’s also easy to make.

Wing It! • The Final Four. The first day of spring. The end of the work week. Whatever you’re celebrating, do it with wings. These are oven-fried for crispy, golden goodness with zero hassle and can be tossed with a range of bold sauces. Serve with tangy quick pickles, crisp fresh vegetables, and an herby ranch dip, and you’ve got yourself a party.

Shrimp, by Way of Calabria • Heat up your table with a lively dish of chile-, garlic-, and sambuca-spiked shrimp.

Soul-Soothing Ash Reshteh • This hearty soup of beans and greens is classic Persian comfort food.

Chocolate Guinness Cake, Perfected • Stout and chocolate are an ideal pair—but it takes chemistry to make both shine in this moist, fudgy cake.

The Best Dish Soaps and Dish Sprays • How much do you really know about that bottle beside your sink?

All About Oyster Sauce • This iconic condiment is every Cantonese chef’s secret ingredient.

What We Tasted

KITCHEN NOTES

EQUIPMENT CORNER