The Official Cook's Illustrated Magazine Online | Cook's Illustrated

Expert advice for every cook

Holiday
Recipes
Highest Rated
Weeknight
For Two
Main Courses
Cookies
Main Ingredient
Poultry
Meat
Fish & Seafood
Eggs & Dairy
Fruits & Vegetables
Pasta, Grains, Rice & Beans
Chocolate
Special Diet
Gluten-Free
Vegetarian
Mediterranean
Paleo
Vegan
Region
Africa & Middle-East
Asia
Europe
Latin America & Caribbean
US & Canada
Learn
Shortcuts & Hacks
Food Science
On the Road
Online Cooking School
Editors' Picks
How to Shop for Olive Oil
How to Make an Epic Charcuterie Board
All About Goat Cheese
What Fully Clad Means and Why It Matters
How to Make Foolproof Caramel
The Science of Stir-Frying in a Wok
Finding Tradition and Chorizo in Basque Idaho
100 Techniques for Every Home Cook
The Recipe Test That Sets ATK Apart
Equipment
Use & Care
Recent Reviews
Equipment Reviews by Category
Tools & Gadgets
Kitchen Basics
Small Appliances
Cookware
Bakeware
Grilling & Outdoor Cooking
Knives
Cleaning Supplies
Kids & Babies
Coffee & Beverages
Ingredients
Tips, Tricks & FAQs
Recent Reviews
Ingredient Reviews by Category
Pantry Items
Dairy Products
Prepared Foods
Baking Ingredients
Pasta, Grains & Beans
Beverages
Canned Goods
Meat & Poultry
Spices & Seasonings
Seafood
Shows
America's Test Kitchen
Cook's Country
ATK: The Next Generation
Series
What's Eating Dan
Gear Heads
Hunger Pangs
On the Road
Julia at Home
Techniquely
Today's Special
Podcasts
Proof
The Walk-In
Mystery Recipe
Shop

Search

Search

Trending Searches

January/February 2017RecipesLearnShows

All Filters

Sort by

Most Popular
Most Recent
Highest Rated

Filter by

Magazine

1

January/February 2017
January/February 1999
January/February 2003
January/February 2004
January/February 2006
May/June 2007
September/October 2008

Category

Recipes
Learn
Shows
Equipment
Ingredients

Weeknight Tagliatelle with Bolognese Sauce
The Best Slow Cookers
Buy the Winner
Gâteau Breton with Apricot Filling
Modern Cauliflower Gratin
Chicken and Sausage Gumbo
How to Strip a Cast-Iron Skillet
The Best Thermal Carafes
Buy the Winner
Alcohol-Free Rum
New England Baked Beans
The Best Bundt Pans
Buy the Winner
Pan-Seared Thick-Cut Boneless Pork Chops
The Best Crushed Tomatoes
Buy the Winner
Cook Until the Juices Run Clear—Fact or Fiction?
Boston Brown Bread
Science: Can You Refreeze Meat?
Why You Should Fully Preheat Before Baking
The Best Large Portion Scoops
Buy the Winner
Citrus Zesters/Channel Knives
Buy the Winner
A Green Bell Pepper Alternative
Boiled Carrots with Lemon and Chives
The Ultimate Pizza Setup: Baking Stone Plus Baking Steel
Gâteau Breton with Prune Filling
How to Dispose of Extra Sourdough Starter
Mint Persillade
How to Clean a Wire Cooling Rack
Putting the Orange Family to Work
Roasted Red Pepper-Vinegar Sauce
Why Some Pasta Absorbs More (or Less) Sauce
Table Salt versus Kosher Salt?
Bitter Greens, Fennel, and Apple Salad with Warm Pancetta Dressing
Oven-Ripened Avocados?
Simple Hot Sauce
Eggs Pipérade
Bitter Greens and Fig Salad with Warm Shallot Dressing
Bitter Greens, Carrot, and Chickpea Salad with Warm Lemon Dressing
The Best Vegan Mayonnaise

Meet the Family

Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews.

The Teacher
We empower home cooks by inspiring confidence and creativity.
Join Us in the Kitchen
The Scientist
We rely on science to explain the why and how of cooking.
Meet Us in the Lab
The Explorer
We bring the rich tapestry of American cooking to your kitchen.
Let's Hit the Road

The most important ingredient: you!

Sign up to be a Recipe Tester and join the 40,000 home cooks who test our recipes and provide our test cooks and editors with invaluable feedback. Thank you!

Download the smartest cooking app around.
Live ChatNormal operating hours are (EST) Monday-Thursday from 9am-5pm and Fridays 9am-1pm.
Message Us
Call us at 800-526-8442
Media Information
Digital Membership
Redeem a Digital Gift Membership
Cook's Illustrated Magazine
Cook's Country Magazine
FAQs
Newsletter Preferences
Magazine Subscriber Tools
Job Opportunities
Diversity and Inclusion
Accessibility
Terms of Use
Privacy Policy
Sponsor Our Shows
Accolade Licensing
Transparency in Coverage