Need a foolproof recipe for dinner tonight? From Pan-Seared Thick Cut Strip Steaks or Crisp Roast Chicken to Grilled Salmon or Pasta with Creamy Tomato Sauce we have you covered. Standing in the supermarket and don’t know which brand of extra virgin olive oil to buy? Cook’s Illustrated reviews will tell you which brand took top honors for its “fruity flavor and excellent balance” and which brand “tasted like motor oil”. The Cook’s Illustrated app arms you with 50 of Cook’s Illustrated’s all-time best recipes, along with a collection of popular and practical supermarket ingredient taste tests and equipment reviews, recipe videos, and kitchen timer and shopping list features.
A practical companion to a CooksIllustrated.com membership, the Cook’s Illustrated app gives CooksIllustrated.com members access to all of the members-only recipes, recipe specific videos, ingredient taste tests, and equipment reviews available on CooksIllustrated.com.
•50 of our all-time best recipes, covering appetizers and main courses, to side dishes, breakfasts, and desserts.
•Recipes developed in America’s Test Kitchen, America’s most trusted test kitchen
•Browse recipes by cuisine or category
•Recipe overview videos for every recipe
•Dozens of taste test reviews for supermarket ingredients
•Dozens of unbiased reviews for kitchen equipment and gadgets
•Shopping list feature expandable to accommodate additional items
•Start and manage multiple kitchen timers
•Organize recipes, taste tests, and equipment reviews in your “Favorites”
•CooksIllustrated.com members can log in to access all members-only recipe, taste test, and equipment review content
•Favorites content automatically synched up with CooksIlustrated.com members’ Favorites content organized online
•Share app’s recipes, taste tests, and equipment reviews via email or Facebook
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 2,500-square-foot 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 CooksIllustrated.com, or featured on our public television show, America’s Test Kitchen.