Cooks illustrated recipes
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The internet loves this French toast — and so do I.
Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated. We wanted our olive oil cake to have a light, fine-textured, and plush crumb, with a subtle but noticeable olive oil flavor. Whipping the sugar with the whole eggs, rather than just the whites, produced a fine texture that was airy but sturdy enough to support the olive oil–rich batter. To emphasize the defining flavor, we opted for a good-quality extra-virgin olive oil and…
This shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce.
Chicken Piccata – Cooks Illustrated. Today, two versions of Chicken Piccata, the one creamy, dreamy and buttery the other a lighter version that is not so fattening. CHICKEN PICCATA SERVES 4…
Cooks Illustrated Banana Bread recipe: Great Banana Bread
A hearty vegetarian breakfast strata, packed with Gruyere and spinach and baked until puffed and golden.
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The secret to these Cook's Illustrated cookies is browned butter. It makes for a heavenly butterscotch flavor. They might just be perfect chocolate chip cookies.
The original Quiche Lorraine Cook's Illustrated Version. There's still no better and this is the easy but oh so delish Quiche that will ruin all others. #Quiche
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