Online Membership | Gift Membership | Magazine Subscription | Gift Subscription
America's Test Kitchen
Cook's Illustrated.com
Ultimate Berry Fool
Most fools are soupy and loose, with dull, overcooked fruit. The secret to a fool that’s both creamy and intensely fruity is in how you thicken it.
A Better Way to Grill T-Bone Steaks
At $25 per steak, charring a rich T-bone is an unacceptable—but frequent—outcome. For grilled steak perfection, we look to a Florentine prototype.
Introducing Mexican Pulled Pork
Like the best barbecue, Mexico’s version of pulled pork offers fall-apart chunks of crisp meat—but without the hassle of tending a fire.
Perfecting Oatmeal Snack Cake
A caramelized broiled icing is the crowning glory on old-fashioned oatmeal cake. But what good is a great icing if the cake itself is dense and gummy?
Perfecting Creamy Tomato Pasta
Combining tomatoes and cream can result in a tinny-tasting mixture more akin to canned soup than pasta sauce. What’s the secret to a successful marriage of the two?
Flavorful Poached Salmon
Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
Best Hummus
Hummus requires only a handful of ingredients and a few minutes to make—but that doesn’t mean it’s going to be good.
Rescuing Spring Vegetable Risotto
Bland flavor and mushy vegetables can ruin this Italian classic. Could we boost taste while improving the vegetables’ texture?
French-Style Stuffed Chicken Breasts
French chefs use a forcemeat stuffing to transform ordinary chicken breasts into a four-star affair. We wanted the same effect without the fuss.
How to Cook Baby Spinach
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?