Cooks illustrated

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cook's illustrated's most popular recipes of 203 i cook's illustrated

With main dishes, sides, staples, and even two desserts, these 10 recipes were our most popular for a reason. And if you haven’t made any yet, here’s your sign.

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several slices of blueberry scones on a white plate

We already knew what a blueberry scone could be—dry, crumbly, or dense. We baked over 800 scones to achieve what we knew a blueberry scone should be—rich, light, and flaky. For our ultimate blueberry scone recipe, we wanted to bring together the sweetness of a coffeehouse confection, the moist freshness of a muffin, the richness of clotted cream and jam, and the super-flaky crumb of a good biscuit. Increasing the amount of butter and adding enough sugar gave the scones sweetness without…

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two plates with rice, chicken and naan on them

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient. Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and black pepper. Instead of chopped or crushed tomatoes, we opted for a hefty portion of…

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two oatmeal cookies sitting on top of a white plate

By now you may have heard about management changes at Cooks Illustrated magazine. While who running America’s Test Kitchen is not your most important priority in life, the quality of their recipes just may be quite important. Many of us look to Cooks each month for the best in both recipes and the cooking […]

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a slice of pizza with cheese and bacon on it sitting on a plate next to a fork

The original Quiche Lorraine Cook's Illustrated Version. There's still no better and this is the easy but oh so delish Quiche that will ruin all others. #Quiche

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a person is spooning some food out of a bowl

How did we achieve the rich, deeply citrusy sauce? Using every part of the lemon. For this recipe, we used our easy approach to butchering and cooking chicken cutlets. First, we cut each chicken breast in half crosswise. Then, we halved the thicker portion horizontally to make three similar-size pieces that required only minimal pounding to become cutlets. We salted the cutlets briefly to boost their ability to retain moisture and then lightly coated them in flour, which helped with…

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the words 40 america's test kitchen recipes you should make in this lifetime

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.

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