Cook’s Illustrated All

About Cook’s Illustrated All

Over the past 20 years, Cook’s Illustrated editors have tested, tweaked, and foolproofed thousands of recipes for the pages of the magazine. To commemorate our 20th Anniversary, we have published Cook’s Illustrated AllTime Best Recipes, our 96 page recipe collection celebrating our very best recipes. Cook’s Illustrated AllTime Best Recipes features a widearray of dishesfrom breakfasts, breads, sides, pasta and sauces, to main courses and desserts. Recipes include Simple Pot Roast ThickCut Pork Chops OldFashioned Burgers MemphisStyle Ribs Weeknight Roast Chicken Ultimate Fried Chicken Roasted Brined Turkey Grilled Shrimp PanSeared Scallops Flavorful Poached Salmon Barbecued Pulled Pork Roast Beef Eggplant Parmesan Ground Beef Tacos Chicken Enchiladas Tuscan Bean Stew Favorite Chili French Chicken in a Pot Best Beef Stew Butternut Squash Soup BoneIn Pork Roast NutCrusted Chicken Breasts Foolproof ThinCrust Pizza Classic Mac & Cheese Marinara Sauce Vinaigrette Garlic Mashed Potatoes Ultimate Oven Fries Mashed Sweet Potatoes Really Crisp Roast Potatoes NoFuss Creamy Polenta Perfect Scrambled Eggs French Omelet Cornbread NoKnead Bread WholeWheat Sandwich Bread Ultimate Banana Bread Best Blueberry Muffins Best Buttermilk Pancakes Ultimate Sticky Buns Flaky Buttermilk Biscuits Ultimate Chocolate Cupcakes Perfect Chocolate Chip Cookies Chewy Brownies Applesauce Cake OldFashioned Chocolate Layer Cake New YorkStyle Cheesecake Foolproof Pie Dough Fluffy Yellow Layer Cake Blueberry Pie Soft, Chewy Molasses Spice Cookies Foolproof Chocolate Frosting plus dozens of variations! 88 Foolproof recipes for everything from appetizers and side dishes to entrees and desserts Stepbystep illustrations that demonstrate the right way to prepare a recipe 15 recipe videos that walk you through critical steps Not a single page of advertising! About Cook’s Illustrated Cook’s Illustrated, launched in 1993, is located just outside Boston where a team of more than three dozen test cooks, editors, and cookware specialists work in a 2,500squarefoot test kitchen. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version of a particular recipe. We start the process of testing each recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test half a dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying the ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, “We make the mistakes so you don’t have to.” Along with developing recipes, our test kitchen team exhaustively tests kitchen equipment and does blind tastings of supermarket ingredients to tell home cooks which brands to buy…and which to avoid. More than one million Cook’s Illustrated readers rely on Cook’s Illustrated reviews to make smarter decisions about which cooking products and ingredient brands to buy. Cook’s Illustrated recipes, testings, and tastings can be found in Cook’s Illustrated magazine and cookbooks, online at, or featured on our public television show, America’s Test Kitchen.



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