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

Feature landing 16x9 mg 5016 — Worth Buying: Great Liquid Measuring Cups

A liquid measuring cup doesn’t have to be glamorous: Accuracy matters more than looks. But many manufacturers miss the mark. We found 3 models that met our expectations—and plenty more that failed them. Read more

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 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 mg 2085 — Building a Better Bundt

Executive food editor Keith Dresser cuts into one of our Marbled Blueberry Bundt Cakes. Our recipe eliminates big blueberry blowouts and promises fresh flavor—even if using thawed frozen berries. Read more

Featured stories from the May/June 2014 issue

Grilled Pork Tenderloin Steaks

Thin pork medallions are tricky to cook well on the grill. We ditched the traditional shape in favor of pork tenderloin “steaks” by cutting tenderloins in half and pounding them to 3/4 inch thick.
**Read more**

Gluten-Free Pizza Worth Eating

Most gluten-free pizza tastes like wet cardboard. By examining every detail, we eventually came up with a crust that’s crispy outside and light and airy inside.
**Read more**

Roast Cornish Game Hens

Getting crispy skin on a roast bird that spends an hour in the oven is challenging enough. What do you do with one that cooks in just 20 minutes?
**Read more**

Artichokes: The Best Way to Cook Them

The most common way to cook artichokes—in a pot of boiling water—is also the worst. We wanted to add flavor, not wash it away.
**Read more**

The Mandoline You'll Actually Use

Too often, these precision slicers sit tucked away in a cupboard. We wanted one so easy to use, clean, and store that we’d reach for it every day.
**Read more**

White Beans You Can Count On

Think canned beans are no match for dried beans cooked from scratch? Today’s canning processes might just prove that notion full of beans.
**Read more**

New Videos From the May/June 2014 issue

Online Features

Browse stp img 8533 640x360 — This is How You "Roux" the Day

Is your stew or sauce too thin? We’ve got a quicker, easier solution than stovetop roux for thickening it.

Browse landing 16x9 snapshot 0809 1 — How to Make Handmade Shaped Pasta

Forget simple spaghetti: We’re going rogue with farfalle, maltagliati, and garganelli.

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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.

The Science of Good Cooking

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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