Cook's Illustrated Revolutionary Recipes

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 trusted cooking magazine. Anyone who has ever made a recipe from Cook's Illustrated knows that we do things differently here. Our recipes are foolproof, and that's not by chance; we test them over and over again until we arrive at the best version. And during that testing, we leave no culinary stone unturned; we will try any ingredient, technique, or trick, no matter how unusual, if it might make the recipe better. This has led to some pretty surprising discoveries. While every Cook's Illustrated recipe is innovative, there are certain recipes we have published over the years that have really changed the way America cooks. This book is built upon those, with examples that range from hard-boiled eggs that aren't actually boiled to perfectly pan-seared steaks that actually start in the oven, plus several very unconventional uses for baking soda. And in addition to our innovative recipes, this handsome book features smart, funny essays, fascinating sidebars, helpful illustrations, and gorgeous full-color photos, all to tell the story of what Cook's Illustrated does best.