May / June
2023New-School Salade Niçoise is Cold, Hot, Crisp, and Creamy
A range of temperatures and textures—and meticulous seasoning—reinvigorate this …
Published: April 2023
There’s a Strategy to Making Crispy, Dinner-Worthy Quesadillas
With a few tweaks to the cooking method, it’s easy to bring proteins and vegetab…
Published: April 2023
The Joy of Making Pasta by Hand
For more than a millennium, Tuscan cooks have made pici—long, delectably chewy s…
Published: April 2023
Toasty, Nutty Oatcakes Go Sweet or Savory
Scottish and Cape Breton oatcakes are crisp, wholesome, and undeniably snackable…
Published: April 2023
Creamy, Dreamy Turkish Scrambled Eggs
Custardy, spicy-savory menemen is a treasured breakfast.
Published: April 2023
Tender, Slow-Cooked Barbacoa Is the Ultimate Party Food
This iconic Mexican shredded meat is meant for wrapping in warm tortillas, servi…
Published: April 2023
How the French Poach Fish
À la nage—the French method for poaching fish in a delicate broth—is gentle and …
Published: April 2023
Creamy, Nutty Favas Are Spring's Best Bean
It takes some work to get to the good part of fava beans, but these velvety, pro…
Published: April 2023
Swoopy Cream, Berries, and Meringue Make Eton Mess Iconic
Smartening up the three components takes this once-happenstance English classic …
Published: April 2023
It's Spicy. It's Tangy. It's Crunchy as Heck. Meet Our Buffalo Fried Chicken Sandwiches
A few simple tricks deliver your best fried chicken sandwich yet.
Published: April 2023
Get America's best cooking magazine.
It’s the best because we test more rigorously than any other cooking magazine on the market. Learn from our kitchen tips and discoveries, no-nonsense and unbiased product reviews, and reader-submitted cooking hacks when you subscribe to Cook’s Illustrated for $24.95 for a year.