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."
Blackened Chicken • A controlled burn pushes the savory depth of spice-rubbed proteins to another level.
The Art (and Science) of Blackening
Plush, Meaty PastelÓn • With its layers of fried sweet plantains cushioning briny, sofrito-laced ground beef, this Puerto Rican casserole is the epitome of comfort food.
Latin Cooking’s Top Banana
The Lightest, Most Delicate Gnocchi • Made with a classic French pastry dough, gnocchi à la Parisienne impress with a tender, cloudlike texture.
A FRANCO-ITALIAN MERGER
Make Omelets Like a Pro • Rolling sunny, tender eggs around a tidy filling doesn’t require much more skill or time than a hearty scramble—but the result is much more polished and satisfying.
Briam Is for EVOO Lovers • Greek cooks slow-roast vegetables in olive oil and pair them with good bread for a lush, laid-back meal.
Catalonia’s Anytime Snack • Tangy tomato pulp, charred bread, and robust olive oil define pa amb tomàquet.
The Silkiest Soup • Yogurt brings milky tang—and an exceptional satiny texture—to the soothing Armenian soup known as tanabour.
Make Quick Pickles Part of Your Routine • Got produce, salt, and vinegar? You’re minutes away from a tangy, crunchy condiment.
How to Quick-Pickle Anything
DON’T FORGET TO PICKLE FRUIT!
It’s All Usable!
Okra: A Vegetable Superstar • These elegant, velvety pods offer remarkable range and versatility, depending on how they’re prepared.
Using Science to Dictate Texture
BUTTER THAT’S WORTH ITS SALT
Layered Pastry for First-Timers • A little bit croissant and a little bit sticky bun, Brittany’s traditional kouign amann is easier and quicker to make than either one.
Butter Block Reform
Kouignettes: Not Just Mini Kouign Amann
Bringing Betty Back • Autumn’s unfussiest dessert uses apples and white bread in a totally genius way.
One Mixture, Two Textures
Professional-Level Pizza at Home • Baking steels versus baking stones: the ultimate showdown.
How Goat Cheeses Change as They Age
All About Goat Cheese • Fresh chèvre often overshadows other styles of cheese made with goat’s milk. From France’s Valençay to Vermont’s Bijou, here are 15 cheeses you should know.
Imported Goat Cheeses
Domestic Goat Cheeses