Magazine Index - Cooks Illustrated

A New Way of Cooking Beets

Our simple method saves time, intensifies flavor, and even yields a beet-enriched sauce.

list of recipes

Beef Burgundy Makeover

Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?

list of recipes

Modern Beef Burgundy

Better, Lighter Spaghetti Carbonara

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

list of recipes

Foolproof Spaghetti Carbonara

Foolproof Brioche

We’d make this rich, incredibly tender bread a lot more often if we didn’t have to spend 20 minutes kneading in perfectly room-temperature butter.

list of recipes

Introducing Fluffy Omelets

It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.

list of recipes

Perfecting Lemon Chiffon Pie

While elegant and easy to make, this classic dessert is often marred by a texture that’s either too soupy or overly dense, along with lemon flavor that’s just so-so.