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Recipe Review Cook's Illustrated Foolproof Vinaigrette Food Photography, Cooks Illustrated Recipes, Cooks Country Recipes, Cooking For A Group, Cooking Quotes, Salad Dressing Recipe, Cooking Photography, Country Recipes, Cooking Advice

Recipe Review: Cook's Illustrated Foolproof Vinaigrette - Suzie The Foodie

If there is one thing I am most picky about in the world, it is salads. Not because I do not like them. A good salad for me is one of the best things on the earth to eat. No. It is because most salads that I have tried from scratch bore me. I hate […]

Angela Campbell
Murgh Makhani (Indian Butter Chicken) | America's Test Kitchen Broiled Chicken Thighs, Murgh Makhani, Tandoor Oven, Leg Quarters, Scratch Cooking, Donut Toppings, Recipes Meat, Broiled Chicken, Indian Butter Chicken

Murgh Makhani (Indian Butter Chicken) | America's Test Kitchen Recipe

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…

Amira Ray
Poulet au Vinaigre (Chicken with Vinegar) | Cook's Illustrated French Chicken Dishes, French Chicken, Cooks Illustrated Recipes, Vinegar Chicken, Donut Toppings, Cookie Toppings, Caramel Tart, America's Test Kitchen Recipes, Chicken Dish

Poulet au Vinaigre (Chicken with Vinegar) | America's Test Kitchen Recipe

This French chicken dish makes its own sauce—and vinegar is the light that helps it shine. Our recipe for this classic Lyonnaise dish calls for using just chicken thighs rather than the usual combination of light and dark meat to ensure that all the meat cooks at the same rate. We browned the chicken to develop flavor and then braised it in a flavorful mix of chicken broth, white wine, and red wine vinegar until it reached 195 degrees and was meltingly tender and juicy. To finish the sauce…

Chris Owens