Every Cook’s Illustrated recipe is obsessively tested 50, 100, and in the case of our Old-Fashioned Chocolate Cake, 130 times, so you can be confident they’ll work the first time and every time you make them. Each year we spend almost $500,000 on groceries and nearly 100,000 man hours in the test kitchen developing the very best-tasting recipes for all your favorite foods.
Cook’s Illustrated was founded to help you succeed in the kitchen, not to sell you products. You’ll never see one page of advertising in our magazine. What you will find are foolproof recipes and objective, no-nonsense ratings of kitchen equipment and supermarket products you use every day. And because we don’t rely on corporate advertisers, we call it like we see it and we’re free to name names. We’ll tell you why a $4 cake pan is a better bet than an $80 model—and which brand of domestically-grown canned whole tomatoes beat fancy imported San Marzano tomatoes hands down.
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