Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated
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Making caramel doesn’t have to mean splatters, scorched sugar, or a messy stovetop. With our microwave method, you can have perfect caramel in just 15 minutes. Want to take it up a notch? Flavor the cream with bourbon, vanilla, miso, or espresso for a caramel that’s truly your own. | Cook's Illustrated
164.8K views6 months ago
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Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated
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Leave the pizza tossing to the pros. This method shapes a perfect round without launching dough across your kitchen. With a few simple moves (and zero theatrics), you’ll go from fridge-chilled dough to an 11-inch round, ready for sauce, cheese, and greatness. https://cooks.io/4g7i4E1 | Cook's Illustrated
13.5K views8 months ago
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Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated
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Here’s a shortcut worth geeking out over: frozen aromatics bricks. Mince a big batch of garlic, ginger, lemongrass, or chiles in your food processor, portion it out, and freeze. You’ll cut down prep time and food waste and have bold flavor at the ready for weeknight meals. | Cook's Illustrated
133.8K views9 months ago
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Don’t toss those seeds! Whether from pumpkins, squash, or melons, they’re the start of a simple, crave-worthy snack. Just clean, dry, toss with olive oil and salt, and roast until golden. A salty, toasty treat that won’t last long in your house. https://cooks.io/472BLdr | Cook's Illustrated
1:06
Don’t toss those seeds! Whether from pumpkins, squash, or melons, they’re the start of a simple, crave-worthy snack. Just clean, dry, toss with olive oil and salt, and roast until golden. A salty, toasty treat that won’t last long in your house. https://cooks.io/472BLdr | Cook's Illustrated
6.1K views6 months ago
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France’s invisible apple cake looks impressive, but it couldn’t be simpler. Ultra-thin slices of tart apples are folded into a light vanilla batter, then baked into a custardy, layered dessert that’s equal parts elegant and homey. Finish with apple jelly for shine, and cinnamon whipped cream for the perfect fall touch. https://cooks.io/4hdtyX1 | Cook's Illustrated
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France’s invisible apple cake looks impressive, but it couldn’t be simpler. Ultra-thin slices of tart apples are folded into a light vanilla batter, then baked into a custardy, layered dessert that’s equal parts elegant and homey. Finish with apple jelly for shine, and cinnamon whipped cream for the perfect fall touch. https://cooks.io/4hdtyX1 | Cook's Illustrated
540.9K views7 months ago
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25 years of Cook’s Illustrated means 25 years of groundbreaking recipes, culinary discoveries, and techniques. Our new cookbook, Cook’s Illustrated Revolutionary Recipes, is a curated collection of some of our favorites. Click here to purchase a copy today: https://cooks.io/2pPTXBA | Cook's Illustrated
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25 years of Cook’s Illustrated means 25 years of groundbreaking recipes, culinary discoveries, and techniques. Our new cookbook, Cook’s Illustrated Revolutionary Recipes, is a curated collection of some of our favorites. Click here to purchase a copy today: https://cooks.io/2pPTXBA | Cook's Illustrated
4.1K viewsOct 29, 2018
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you covered. Our new Turkey and Gravy for a Crowd recipe walks you through a timeline to get perfect results on the table. Click here to sign up for a free trial and access the recipe: https://cooks.io/2z2ph54 | Cook's Illustrated
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you covered. Our new Turkey and Gravy for a Crowd recipe walks you through a timeline to get perfect results on the table. Click here to sign up for a free trial and access the recipe: https://cooks.io/2z2ph54 | Cook's Illustrated
12.9K viewsNov 9, 2018
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Spicy, tangy, slightly sweet, and totally addictive. Napa cabbage soaks up a savory blend of soy sauce, black vinegar, oyster sauce, and a hint of sugar. Chiles infuse the oil, the cabbage is stir-fried until tender-crisp, then tossed in the sauce for maximum punch. Serve over rice and dive in. https://cooks.io/4cW1d7A | Cook's Illustrated
4.6K views2 months ago
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One simple dough is behind some of the most impressive pastries out there. Pâte à choux comes together with pantry staples, keeps well, and relies on steam for its dramatic puff. Learn the base technique just once, and you can turn it into everything from crisp, cheesy bites to classic cream-filled desserts. https://cooks.io/49ZXgf3 | Cook's Illustrated
1.1M views3 months ago
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What’s better than homemade pan pizza? One with a golden, lacy crown of crispy cheese. It’s crunchy, savory, and wildly satisfying. Just try not to eat it straight from the skillet. | Cook's Illustrated
17.7K views8 months ago
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Perfectly seasoned steak isn’t about guesswork—it’s about technique. Using the right salt, salting ahead of time, and finishing with a light touch after cooking builds layers of flavor and texture that make every bite count. Simple steps, serious payoff. https://cooks.io/4qE5fFp | Cook's Illustrated
34.6K views4 months ago
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Rendering chicken skin and fat to produce schmaltz has been done for centuries. All you do is cook chopped skin and fat in a nonstick skillet very gently and slowly (it takes roughly an hour) and then strain it. Recipe: https://cooks.io/3EiGX15 | Cook's Illustrated
100.6K viewsApr 15, 2025
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If your salsa tastes one-note, this is the fix. Combining dried anchos for sweetness, canned chipotles for smoke and acidity, and charred fresh jalapeños for bright heat creates a sauce with real depth. Make a batch and watch it transform everything from breakfast to dinner. https://cooks.io/3LeRdLu | Cook's Illustrated
5.5K views3 months ago
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1:29
This might be the easiest steak upgrade you’re not using yet. Shio koji—a fermented rice seasoning—helps tenderize meat while adding deep, savory flavor. A little time and a simple technique make a big difference. https://cooks.io/4txoiU1 | Cook's Illustrated
12.2K views3 months ago
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The secret to truly Perfect Chocolate Chip Cookies is to whisk and wait. Here’s why. Get the full recipe: https://cooks.io/46Wvwo7 | Cook's Illustrated
4.5K viewsDec 13, 2023
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You’ve never made tarts like this before. We flipped our dough upside down—literally—by baking it over a muffin tin to let gravity shape these mini shells. Then we filled them with salty-sweet peanut praline and a silky, mousse-like chocolate cream called namelaka. The result? A make-ahead dessert that tastes like a luxury candy bar. Part of our Thanksgiving Desserts Week. https://cooks.io/47ENJJ7 | Cook's Illustrated
9.9K views6 months ago
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For whipped cream that’s light, smooth, and perfectly airy, temperature is everything. Cream straight from the fridge whips into soft, billowy peaks in just over a minute. Let it warm up, and you’ll end up with less volume, slower whipping, and a grainier texture. Learn more: https://cooks.io/4nL5ooH | Cook's Illustrated
28.2K views6 months ago
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This dessert breaks all the rules in the best way. You start with a classic chocolate cake batter, add a cocoa-sugar layer, pour coffee on top (yep, on top), and let the oven work its magic. The result? A chocolate cake that rises above a rich, pudding-like sauce. Mind-bending and delicious, it’s a must-try for chocolate lovers. | Cook's Illustrated
275.4K views7 months ago
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Want to cut down your prep time this holiday season? Our test cooks put two Brussels sprouts prep methods to the test, one-by-one vs. assembly line style, to see which comes out faster. Watch the race, learn the smarter way to prep. https://cooks.io/488fn1y | Cook's Illustrated
6.1K views5 months ago
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1:05
Fall baking at its best! 🍎 This apple dessert brings together crisp apples, warm spices, and just the right touch of sweetness for a treat that feels like pure comfort. Perfect for sharing—or keeping all to yourself! | Cook's Illustrated
27.9K views7 months ago
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0:59
Take any red sauce to the next level by giving it a shot. https://cooks.io/42tR101 | Cook's Illustrated
5.3K views7 months ago
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5:44
Between cooking for themselves and developing recipes, our test cooks and editors are cooking at home more than ever. Learn more about their favorite equipment here: https://cooks.io/2yzF8uI | Cook's Illustrated
6.8K viewsMay 7, 2020
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The cookie our whole staff loves. Chocolate Crinkle Cookies recipe: https://cooks.io/4g4nE90 (Full recipe also on our IG!) | Cook's Illustrated
4.9K viewsDec 3, 2024
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0:36
Before cooking, it pays to toss shrimp with a little baking soda. Learn more: https://cooks.io/3UnJgUv | Cook's Illustrated
10.3K viewsMay 2, 2024
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The secret to the creamiest hummus isn’t the food processor. Recipe: https://cooks.io/4hSwgQt | Cook's Illustrated
180K viewsApr 3, 2025
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Matcha, White Chocolate, and Freeze-Dried Strawberries Rice Krispies Treats are as stunning as they are delicious. With their vibrant color and balance of sweet and earthy flavors, they’re the perfect showstopper for ATK’s Rice Krispies Treats Week. https://cooks.io/46GxyvS | Cook's Illustrated
4K views7 months ago
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Looking for a fun way to take your salmon to the next level? Recipe: https://cooks.io/4cHfTp7 | Cook's Illustrated
3.9K viewsApr 23, 2025
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Garlic’s flavor depends on how you handle it. The more you break down a clove, the more allicin it produces—and the stronger and more aromatic it becomes. Leave it whole for mellow sweetness, mince it for bite, or turn it into a paste for maximum impact. Cooking softens that edge, giving you even more control over the final flavor. Learn more: https://cooks.io/4sU3ENz | Cook's Illustrated
124.9K views3 months ago
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This Rhubarb Tart is a must-try dessert that is sure to be a showstopper. | Cook's Illustrated
38.8K viewsMay 1, 2025
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Freeze-dried fruit delivers the purest version of fresh fruit flavor—no extra moisture, no dulling from heat, just bright color and concentrated taste. Ground into a fine powder, it becomes an incredibly versatile ingredient: Use it to decorate cookies, flavor frostings, or intensify fruit desserts where fresh fruit would throw off the texture. It’s a small addition that makes a big impact. https://cooks.io/3YPkijC | Cook's Illustrated
35.5K views3 months ago
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