Cook's Illustrated Recipes

Collection by Cinful Beads - Handmade Jewelry • Last updated 5 weeks ago

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Cinful Beads - Handmade Jewelry
sandwiches, pizza, etc.
appetizers
cookies
Mexican
Salads and Salad Dressings
Candy
Yeasted Foods
slow cooker
desserts
beef
poultry
seafood
pork
condiments
side dishes
pasta
soups & stews
Other Pins

sandwiches, pizza, etc.

Supreme French Bread Pizza | Cook's Country

Supreme French Bread Pizza | Cook's Country

Grilled Green Chile Chorizo Burgers | Cook's Country

Grilled Green Chile Chorizo Burgers | Cook's Country

appetizers

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cookies

Chocolate Chip Cookie Ice Cream Sandwiches | Cook's Illustrated

Chocolate Chip Cookie Ice Cream Sandwiches | Cook's Illustrated

Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it's a purely pedestrian addition that keeps them tender enough when frozen.

Mexican

Mexican Corn Salad (Esquites) | Cook's Illustrated

Esquites (Mexican Corn Salad) | Cook's Illustrated

Make this bright, creamy charred-corn salad without firing up the grill.

Salads and Salad Dressings

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Candy

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Yeasted Foods

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slow cooker

All The Recipes From The Complete Slow Cooker

The Complete Slow Cooker

Pasta and rice are tricky to cook perfectly in a slow cooker. Combat uneven cooking by beginning with hot or boiling liquid to jump-start the cooking.

desserts

Strawberry Ripple Ice Cream - Cook's Illustrated | Cook's Illustrated

Strawberry Ripple Ice Cream | Cook's Illustrated

The inspiration for this ice cream is the classic dessert of fresh strawberries and cream. The real secret to this recipe is adding freeze-dried strawberries to the mix. Having never been heated they taste fresh, and because they’re dried, they absorb and trap excess water from the fresh berries in the mix.

S'mores Bars | Cook's Country

S'mores Bars | Cook's Country

Key Lime Bars | America's Test Kitchen

Key Lime Bars | America's Test Kitchen

Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.

beef

Country-Fried Steak | Cook's Country

Country-Fried Steak | Cook's Country

Country-Fried Steak | Cook's Country

Country-Fried Steak | Cook's Country

Pan-Seared Thick-Cut Strip Steaks | Cook's Illustrated

Pan-Seared Thick-Cut Strip Steaks | Cook's Illustrated

The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Could we eliminate the gray zone?

poultry

Kung Pao Chicken | America's Test Kitchen

Kung Pao Chicken | America's Test Kitchen

Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that's literally sensational.

Seattle Chicken Teriyaki | Cook's Country

Seattle Chicken Teriyaki | Cook's Country

Ultimate Cashew Chicken | Cook's Country

Ultimate Cashew Chicken | Cook's Country

Braised Chicken with Mustard and Herbs | America's Test Kitchen

Braised Chicken with Mustard and Herbs | America's Test Kitchen

Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.

Best Chicken Parmesan | Cook's Illustrated

Best Chicken Parmesan | Cook's Illustrated

What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch.

seafood

Vietnamese Summer Rolls (Goi Cuon) | Cook's Illustrated

Vietnamese Summer Rolls (Gỏi Cuốn) | Cook's Illustrated

The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here's how.

pork

Chinese Barbecued Pork | America's Test Kitchen

Chinese Barbecued Pork | America's Test Kitchen

Char siu is usually bought from stores and restaurants that specialize in such meat dishes, but our version is actually "barbecued" in the oven, making these lacquered strips of pork easier to make at home than they might seem.

Perfect Pan-Seared Pork Tenderloin Steaks | Cook's Illustrated

Perfect Pan-Seared Pork Tenderloin Steaks | Cook's Illustrated

How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, and deeply browned? Use two cooking methods.

condiments

Quick Candied Nuts | Cook's Illustrated

Quick Candied Nuts | Cook's Illustrated

This sweet-salty treat is great for gifts; as a crunchy topping for our Chocolate Semifreddo.

side dishes

Best Baked Potatoes | America's Test Kitchen

Best Baked Potatoes | America's Test Kitchen

Cooking the perfect fluffy baked potato is all about reaching the ideal doneness temperature of 205 degrees.

pasta

Hot Sesame Noodles with Pork | Cook's Country

Hot Sesame Noodles with Pork | Cook's Country

Foolproof Spaghetti Carbonara | Cook's Illustrated

Foolproof Spaghetti Carbonara | Cook's Illustrated

An overload of fat makes a smooth, stable sauce for this classic Roman pasta. But could we dial back the fat and still have a velvety consistency?

soups & stews

Hearty Beef Stew | Cook's Illustrated

Hearty Beef Stew | Cook's Illustrated

Choose chuck, use a combination of broth and wine, and thicken at the beginning for a simple but intensely flavored stew.

Other Pins

Chocolate Chip Cookie Ice Cream Sandwiches | Cook's Illustrated

Chocolate Chip Cookie Ice Cream Sandwiches | Cook's Illustrated

Browned butter, brown sugar, and vanilla give chocolate chip cookies toffee-like depth. But it's a purely pedestrian addition that keeps them tender enough when frozen.

Everyday French Toast | America's Test Kitchen

Everyday French Toast | America's Test Kitchen

Forget drippy soaking methods and tedious batch cooking. Your oven is the most efficient tool for producing golden, custardy slices.

Chinese Barbecued Pork | America's Test Kitchen

Chinese Barbecued Pork | America's Test Kitchen

Char siu is usually bought from stores and restaurants that specialize in such meat dishes, but our version is actually "barbecued" in the oven, making these lacquered strips of pork easier to make at home than they might seem.

Kung Pao Chicken | America's Test Kitchen

Kung Pao Chicken | America's Test Kitchen

Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken and peanuts in a stir-fry that's literally sensational.

Strawberry Ripple Ice Cream - Cook's Illustrated | Cook's Illustrated

Strawberry Ripple Ice Cream | Cook's Illustrated

The inspiration for this ice cream is the classic dessert of fresh strawberries and cream. The real secret to this recipe is adding freeze-dried strawberries to the mix. Having never been heated they taste fresh, and because they’re dried, they absorb and trap excess water from the fresh berries in the mix.

S'mores Bars | Cook's Country

S'mores Bars | Cook's Country

Supreme French Bread Pizza | Cook's Country

Supreme French Bread Pizza | Cook's Country

Grilled Green Chile Chorizo Burgers | Cook's Country

Grilled Green Chile Chorizo Burgers | Cook's Country

Seattle Chicken Teriyaki | Cook's Country

Seattle Chicken Teriyaki | Cook's Country

Ultimate Cashew Chicken | Cook's Country

Ultimate Cashew Chicken | Cook's Country

Country-Fried Steak | Cook's Country

Country-Fried Steak | Cook's Country

Quick Candied Nuts | Cook's Illustrated

Quick Candied Nuts | Cook's Illustrated

This sweet-salty treat is great for gifts; as a crunchy topping for our Chocolate Semifreddo.

Key Lime Bars | America's Test Kitchen

Key Lime Bars | America's Test Kitchen

Our first cracks at transforming Key lime pie into a cookie left us with a thick, dry crust--and too much lime on our hands. We wanted to raise the bar.

Mexican Corn Salad (Esquites) | Cook's Illustrated

Esquites (Mexican Corn Salad) | Cook's Illustrated

Make this bright, creamy charred-corn salad without firing up the grill.

Vietnamese Summer Rolls (Goi Cuon) | Cook's Illustrated

Vietnamese Summer Rolls (Gỏi Cuốn) | Cook's Illustrated

The best summer roll is a fresh summer roll, and the freshest summer roll is one you make yourself. Here's how.

Braised Chicken with Mustard and Herbs | America's Test Kitchen

Braised Chicken with Mustard and Herbs | America's Test Kitchen

Braising delivers succulent meat and a rich, velvety sauce—no wonder it's a classic way to cook chicken. But that doesn't mean there's nothing new to add.