Magazine Index - Cooks Illustrated

A Better Way to Poach Fish

Restaurants have an unusual technique for turning out supremely moist, tender fish fillets.

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Hearty French Potato Casserole

In the old days, this rich dish got its deep flavor and silky texture from meat drippings. Could we get the same luxurious results without the roast?

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Potato Casserole with Bacon and Caramelized Onion

Introducing Chicken Adobo

Filipino Adobo is a quick-cooking, pantry-ready braise with bold, tangy flavors and tender meat. To adapt it for the American kitchen, we borrowed a regional ingredient and a French technique.

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Filipino Chicken Adobo

Italian Wedding Soup

A super-flavorful soup enriched with meatballs and tender greens? Sounds like a match made in heaven. But we didn’t want to spend all day creating it.

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Italian Wedding Soup

Peanut Butter Sandwich Cookies

We wanted a cookie so packed with peanut flavor that it needed no crosshatch to identify it.

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Philly Cheesesteaks at Home

We set out to reproduce this classic sandwich without the pricey rib eye, a deli slicer, or a flattop griddle.

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Philly Cheesesteaks

Sichuan Stir-Fried Pork in Garlic Sauce

When it comes to replicating this classic Chinese stir-fry at home, the biggest issue is vexingly familiar: how to cook tender, juicy pork.

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Sichuan Stir-Fried Pork in Garlic Sauce

Spaghetti al Vino Bianco

We’d heard about pasta cooked in red wine, but its tannic flavor and gray color left us cold. Could white wine come to the rescue?

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Spaghetti al Vino Bianco

Super-Chunky Granola

We’ve had it with the overpriced (and underwhelming) store-bought stuff. For homemade granola with real bite, what you need is some bark.

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The Best Cinnamon Swirl Bread

To rid this bread of its dense crumb, leaky filling, and huge gaps, we had to engineer a lofty dough and a sticky filling—and then find the right shaping method.