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

ONCE AND FUTURE

QUICK TIPS

The Science of Stir-Frying in a Wok • Cooks have briskly tossed, turned, and flipped food in this vessel for centuries. We dug deep into this ancient culinary art to understand exactly why and how it works.

The Original Vindaloo • Disregard vindaloo’s reputation for extreme heat. The original—tender, juicy pork in a thick, tangy sauce that’s aromatic with spices—is milder and more nuanced.

The World’s Greatest Tuna Sandwich • Olives, tomatoes, hard-cooked eggs, fragrant herbs, and a mustardy vinaigrette—not mayo—are the components that put this Provençal staple on the map.

Sizzling Vietnamese Crepes • The shrimp-and-pork-studded rice flour pancakes called bánh xèo look like omelets and are made like French crepes. But this dish is one of a kind.

All-Purpose Grilled Chicken Breasts • A brine keeps boneless, skinless chicken breasts juicy over the fire. But with the aid of a couple of extra ingredients, that liquid can add savory depth and encourage browning, too.

Don’t Forget Broccoli • Skillet roasting brings this easy-to-overlook vegetable to new heights.

Salade Lyonnaise • With an Italian assist, we crafted a version of this iconic salad of crisp bitter greens, poached egg, and salty cured pork that would be at home in any French bistro.

15 Ways to Be a Scrappier Cook • The more we cook, the more ways we discover to refresh and repurpose food and save money in the kitchen. Behold: our guide to culinary thrift.

Buttermilk Panna Cotta • Interested in a luxurious make-ahead dessert that comes together with just a few strokes of a whisk? Read on.

Angel Hair Done Right • For perfectly al dente strands, throw out the rule book on pasta cookery.

Yeasted Doughnuts • The plush, tender chew and satiny glaze of freshly fried doughnuts is irresistible. The satisfaction of making them yourself is unbeatable.

Which Wok Should You Buy? • After years of preferring nonstick skillets to woks for making stir-fries, we decided to take a fresh look at this traditional pan.

TESTING WOKS

Choosing Oil-Packed Tuna • For quick, flavorful meals from the pantry, oil-packed tuna is our top choice.

WHAT WE TASTED

INGREDIENT NOTES

KITCHEN NOTES

EQUIPMENT CORNER

Drupes