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America's Test Kitchen
Cook's Illustrated.com
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream—the usual stodgy solution—merely dulls it. We wanted to tame the tartness without losing flavor.
Super Crisp Oven-Fried Fish
Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.
Perfecting Grilled Rack of Lamb
At nearly $20 a pound, rack of lamb had better be good. What’s the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?
Improving Herbed Roast Chicken
Most herbed roast chicken has so little herb flavor it’s hardly worthy of the name. We set out to roast a chicken with herbs in every bite.
Sticky Toffee Pudding Cake
Studded with dates and coated in a sweet toffee sauce, this moist, rich cake is a British favorite. How would it translate to the American kitchen?
Introducing Pizza Bianca
Italians have a way to create a superbly crisp, chewy crust that sidesteps the single biggest hassle of making pizza: rolling out the dough. What’s their secret?
Rescuing Stir-Fried Noodles with Pork
Pork lo mein is full of ingredients we love—fresh egg noodles, smoky barbecued pork, and pungent Chinese vegetables. So why can’t takeout joints deliver a winning version?
Rethinking Apple Pie
A simple, old-fashioned dessert called apple pandowdy promises apple pie appeal with none of the fuss. Is it time for an apple pie makeover?
Bringing Steak Tacos Indoors
Who says that a great steak taco has to begin on the grill? We wanted a way to cook juicy, flavorful steak indoors so we could enjoy beefy tacos all year long.
Quick Glazes for Grilled Chicken
Most glazes are too sweet and require too much work. Our goal was bold flavor in a no-hassle glaze.