Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illustrated
Cook's Illustrated | Recipes That Work | We Test It All | Cook's Illust…
Oct 19, 2022
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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
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Making caramel doesn’t have to mean splatters, scorched sugar, o…
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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
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Leave the pizza tossing to the pros. This method shapes a perfect rou…
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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
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Here’s a shortcut worth geeking out over: frozen aromatics bricks. Min…
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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
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A well-made quenelle instantly makes any dessert look more poli…
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Zucchini doesn’t have to be bland. By drawing out its excess moisture and searing it in a cast-iron skillet, we transform it into something deeply caramelized and silky, finished with hot honey and scallions, for a dish that’s anything but ordinary. | Cook's Illustrated
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Zucchini doesn’t have to be bland. By drawing out its excess moistur…
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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
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Don’t toss those seeds! Whether from pumpkins, squash, or melon…
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France’s invisible apple cake looks impressive, but it couldn’t be simp…
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25 years of Cook’s Illustrated means 25 years of groundbreaking recipe…
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you cove…
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Spicy, tangy, slightly sweet, and totally addictive. Napa cabbage so…
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If breading meat always leaves your hands (and counter) coated in cru…
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One simple dough is behind some of the most impressive pastries o…
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What’s better than homemade pan pizza? One with a golden, lacy cro…
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Perfectly seasoned steak isn’t about guesswork—it’s about technique. …
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If your salsa tastes one-note, this is the fix. Combining dried anchos fo…
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This might be the easiest steak upgrade you’re not using yet. Shi…
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The secret to truly Perfect Chocolate Chip Cookies is to whisk and wait…
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You’ve never made tarts like this before. We flipped our dough upsi…
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For whipped cream that’s light, smooth, and perfectly airy, temper…
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This dessert breaks all the rules in the best way. You start with a clas…
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No red wine? No problem. We’ve been swapping it with a simple tw…
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Fall baking at its best! 🍎 This apple dessert brings together crisp appl…
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Take any red sauce to the next level by giving it a shot. https://cooks.io…
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Between cooking for themselves and developing recipes, our test c…
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The cookie our whole staff loves. Chocolate Crinkle Cookies recipe…
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The secret to the creamiest hummus isn’t the food processor. Recipe: h…
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Looking for a fun way to take your salmon to the next level? Recipe: …
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Garlic’s flavor depends on how you handle it. The more you break dow…
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