America's Test Kitchen From Cook's Illustrated

Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor. Recipes - Blueberry Pie - Foolproof Pie Dough Equipment…

We demystify French cooking by streamlining two classic—and often poorly executed—recipes. Recipes - Best French Onion Soup - Quicke…

Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor,…

Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating…

Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all da…

With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making m…

By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bi…

Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored be…

Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken …

Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients. Re…

Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner. Recipes - Horseradi…

We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen. Recipes - Steak Tac…

Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish …

We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert. Recipes - Make-Ahead Chocolat…

We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm t…

Prepare your own version of Chinese take-out classics using our recipes for great stir-fries. Recipes - Tangerine Stir-Fried Beef with …

We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed…

We give two classic snack cakes moist, flavorful makeovers. Recipes - Spice Cake with Cream Cheese Frosting - Oatmeal Cake with Broi…

Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the…

At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof versi…

The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler proc…

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes. A no-knead approach to bread baking prod…

A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender mea…

With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richne…

Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding. Recipes - Classic Crème …