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Featured Recipes
Celebrate with Fritto Misto
Appears in Cook’s Illustraed November/Decmber 2024
Italy’s signature coastal dish, in which fried vegetables and fish, shrimp, squid, soft-shell crab, or other seafood are piled atop each other like a trove of gold nuggets, feels extra special and celebratory.
Serves 6 to 8 as an appetizer
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Question:
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Our taste buds’ saltiness receptors to the brain are most responsive when food temperature is between 85 and 95 degrees—close to the temperature inside our mouths.
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For the home cook who never stops learning
In-depth recipes are paired with explanations that bolster your food science knowledge to make you more confident in the kitchen.
Details that take your cooking skills to the next level
Each issue features thorough illustrations and diagrams so you can master the techniques behind the recipes.
How to Butcher Pork Butt
1. Remove any hard, waxy fat from the surface of the meat. Leave just a thin layer, and don’t worry about removing any interior fat at this point.
2. Slice meat crosswise into slabs of the desired thickness
3. Cut slabs lengthwise into strips of the desired thickness.
4. Cut each strip crosswise into cubes.
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best loaf
This recipe is featured in Cook’s
Illustrated All-Time Best
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Creating a new classic
Here’s how we improved on the Toll House
classic to create an even
better cookie.
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Recipes special issue, FREE with your magazine subscription.
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Perfect roast chicken
with our cooking tips
This recipe is featured in Cook’s Illustrated All-Time Best
Recipes special issue, FREE with your magazine subscription.