The premiere issue of Cook’s Illustrated hit newsstands and mailboxes in 1993. From day one, our magazine stood out as a unique publication (not least because it was ad-free). Launched at a time when food magazines were glossy and laser-focused on the food of chefs and restaurants, Cook’s Illustrated proclaimed—through hand-drawn illustrations, exhaustively tested recipes, and detailed explanations—that best cooking could be done by home cooks.
America’s cooks still want the best recipe for roast chicken (turn the oven off early for juicy meat), the formula for a perfect baked potato (you want an internal temperature of 205 degrees), and pie dough that is truly stress-free (our all-butter recipe guarantees it). And Cook's Illustrated is still proudly ad-free.
The growth of the magazine over the decades is a testament to our primary mission: to help you be successful in the kitchen. Period.
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What You’ll Find in Every Issue of Cook’s Illustrated
- Best recipes backed by science and vetted by home cooks
- No-nonsense reviews for equipment and supermarket ingredients
- Step-by-step photos demonstrating the right way to prepare a recipe
- Quick tips and hacks submitted by readers and tested by test kitchen experts
- Beautiful full-color photography throughout
- Total cooking time for each recipe to help you plan
- No ads, ever