With more than a million paid readers, Cook's Illustrated has stood the test of time and distinguished itself among the pack by having a singular focus--developing recipes that work the first time and every time; it's as simple as that. For the first time since the magazine's inception, more than 2[...]

Learn the best ways to make your favorite baked goods. Chapters include quick breads, cookies, cakes, pies, breads, pastry, and more. An illustrated baking basics section and an ingredient and equipment shopping guide round out this comprehensive baking companion. Over 20 years of baking at Cook's I[...]

How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)

One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells[...]

On the occasion of Cook's Illustrated's 25th anniversary, we've gathered together our most ground-breaking recipes and extraordinary innovations from the past quarter century. This collection of 180 recipes and essays offers an unparalleled window into what makes Cook's Illustrated America's most tr[...]

Featuring useful information on buying, ripening, storing, and working with unusual ingredients, "The Illustrated Cook's Book of Ingredients" serves as an invaluable reference for food lovers and cooks intent on making the most of all the ingredients available today. With more than 250 recipes featu[...]