Over the past 20 years, Cook’s Illustrated editors have tested, tweaked, and foolproofed thousands of recipes for the pages of the magazine. To commemorate our 20th Anniversary, we have published Cook’s Illustrated All-Time Best Recipes, our 96- page recipe collection celebrating our very best recipes. Cook’s Illustrated All-Time Best Recipes features a wide-array of dishes—from breakfasts, breads, sides, pasta and sauces, to main courses and desserts.
Recipes include: Simple Pot Roast • Thick-Cut Pork Chops • Old-Fashioned Burgers • Memphis-Style BBQ Ribs • Weeknight Roast Chicken • Ultimate Fried Chicken • Roasted Brined Turkey • Grilled Shrimp • Pan-Seared Scallops • Flavorful Poached Salmon • Barbecued Pulled Pork • Roast Beef • Eggplant Parmesan • Ground Beef Tacos • Chicken Enchiladas • Tuscan Bean Stew • Favorite Chili • French Chicken in a Pot • Best Beef Stew • Butternut Squash Soup • Bone-In Pork Roast • Nut-Crusted Chicken Breasts • Foolproof Thin-Crust Pizza • Classic Mac & Cheese • Marinara Sauce • Vinaigrette • Garlic Mashed Potatoes • Ultimate Oven Fries • Mashed Sweet Potatoes • Really Crisp Roast Potatoes • No-Fuss Creamy Polenta • Perfect Scrambled Eggs • French Omelet • Cornbread • No-Knead Bread • Whole-Wheat Sandwich Bread • Ultimate Banana Bread • Best Blueberry Muffins • Best Buttermilk Pancakes • Ultimate Sticky Buns • Flaky Buttermilk Biscuits • Ultimate Chocolate Cupcakes • Perfect Chocolate Chip Cookies • Chewy Brownies • Applesauce Cake • Old-Fashioned Chocolate Layer Cake • New York-Style Cheesecake • Foolproof Pie Dough • Fluffy Yellow Layer Cake • Blueberry Pie • Soft, Chewy Molasses Spice Cookies • Foolproof Chocolate Frosting • plus dozens of variations!
FEATURED IN COOK’S ILLUSTRATED ALL-TIME BEST RECIPES:
• 88 Foolproof recipes for everything from appetizers and side dishes to entrees and desserts
• Step-by-step illustrations that demonstrate the right way to prepare a recipe
• 15 recipe videos that walk you through critical steps
• Not a single page of advertising!
About Cook’s Illustrated
Cook’s Illustrated, launched in 1993, is located just outside Boston where a team of more than three dozen test cooks, editors, and cookware specialists work in a 2,500-square-foot test kitchen. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version of a particular recipe. We start the process of testing each recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test half a dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying the ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, “We make the mistakes so you don’t have to.”
Along with developing recipes, our test kitchen team exhaustively tests kitchen equipment and does blind tastings of supermarket ingredients to tell home cooks which brands to buy…and which to avoid. More than one million Cook’s Illustrated readers rely on Cook’s Illustrated reviews to make smarter decisions about which cooking products and ingredient brands to buy.
Cook’s Illustrated recipes, testings, and tastings can be found in Cook’s Illustrated magazine and cookbooks, online at CooksIllustrated.com, or featured on our public television show, America’s Test Kitchen.
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