Cook's Illustrated - Recipes That Work, Kitchen Equipment Reviews, Taste Tests, How to Cook and Cooking Videos

Feature landing 16x9 img 0391 — Test Kitchen Debuts Gluten-Free Cookbook

We have tackled the science of gluten-free cooking and baking in *The How Can It Be Gluten Free Cookbook*. This book is the product of 18 months' worth of work, re-engineering recipes to work perfectly without gluten. Read more

Feature landing 16x9 snapshot 3628 20 1 — Potato Pile-Up

Hannah Crowley uses a kitchen scale to portion out equal amounts of Yukon gold potatoes. Our favorite way to eat these spuds? Perfectly roasted and seasoned with salt and pepper. Read more

Feature landing 16x9 snapshot 8253 — Here We Go A-Waffling

A tiny bit of planning makes our raised waffle recipe easy to have ready in the morning. Even better, our yeasted waffles are crispier, tastier, and easier to prepare than regular waffles. Read more

Feature landing 16x9 snapshot 5172 — Fit to Be Untied

Dan Souza unties a butterflied leg of lamb. Switching cuts (from traditional bone-in options) provided us with a number of benefits: thorough seasoning, a great ratio of crust to meat, and faster, more even cooking. Read more

Featured stories from the March/April 2014 issue

A New Way to Poach Chicken

Hardly anyone poaches chicken anymore—and with good reason: The classic technique is fussy and leads to bland meat. We set out to change that.
**Read more**

Italian Milk-Braised Pork

In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.
**Read more**

Proper British Scones

Buttery rich American scones are a coffeehouse staple, but the fluffy and tender British original has a refined appeal all its own.
**Read more**

Ultimate Sweet Potato Fries

Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.
**Read more**

The Truth About Orange Juice

Is the sunny image of our favorite breakfast juice actually just pulp fiction?
**Read more**

The Drainage Games

A colander is just a bowl with holes, right? Chasing loose pasta around the sink may change your mind about that.
**Read more**

New Videos From the March/April 2014 issue

Online Features

Browse img 4843 — How Editor Andrew Janjigian Took the Fear Factor Out of Soufflé

This dish is shrouded in myths, but once you understand the basics the mystery falls away.

Browse sfs all american pot roast clr 8 — Boosting the Basics: Two Wine Pan Sauces to Dress Up Any Meal

Your meaty main course just got a lot more interesting.

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How Can It Be Gluten Free

Introducing our FREE eNewsletter for gluten-free cooking. Get groundbreaking recipes for favorite foods like Chocolate Chip Cookies, Crispy Chicken Fingers, and more, plus Gluten-Free Technique Tips developed from our one-of-a-kind testing and research. Sign up now.

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The Science of Good Cooking distills the past 20 years of test kitchen work into 50 basic cooking concepts with unique and fun experiments engineered to illustrate the science at work.

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