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Dear home cook, |
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Nothing beats getting a beautiful, recipe-packed, “sit down, relax, and devour it” magazine in the mail. After all, the time, effort, and money you put into cooking should pay off with great tasting food, so take advantage of this offer and give yourself the gift of smart, streamlined recipes and the most reliable cooking expertise available. |
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Cook’s Illustrated and Cook’s Country magazines have earned the trust of millions of home cooks who rely on our meticulous recipe development process and our
no-nonsense
equipment and ingredient reviews to help them cook with confidence.
Cook’s Illustrated
now brings you more great features such as quick links to step-by-step videos and full nutritional information for every recipe online. Likewise,
Cook’s Country now contains even more regional favorites, recipe origin stories, and beautiful photographs, cover to cover. |
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Each year four dozen test cooks test, tinker, and experiment their way to the perfect version of hundreds of recipes in our 15,000-square-foot test kitchen in Boston. We also test cookware and gadgets and conduct blind taste tests of supermarket ingredients to offer buying recommendations readers can rely on because we don’t accept advertising (we work for home cooks, not for corporations). |
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Get an all-new collection of best-of-the-best recipes, honest reviews, innovative techniques, and quick tips every month for the next year!
Subscribe to both magazines now at this exclusive low rate of $24.95 (a savings of 74% off the $95.88 combined newsstand price!). Each magazine is published bimonthly.* |
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My best to you,
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Jack Bishop |
| Chief Creative Officer |
| More recipes, more cooking love for a LOT less
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Founded in 1993, Cook’s Illustrated is renowned for testing recipes 30, 40, sometimes 70 or more times until they are guaranteed to work in your kitchen, not just in ours. We toss out conventional cooking techniques and predictable ingredient combinations to find the absolute best, and most flavorful recipes for favorite foods. We share how and why recipes work, along with our picks for essential kitchen equipment and staple ingredients so you can become a more successful, confident cook. |
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Delicious discoveries in every issue: |
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What Can Go Wrong? |
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We’ll show you why recipe steps matter—including why coiling your dough makes better Japanese White Bread—and which ingredients and equipment can be substituted in our recipes successfully.
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Beautiful full-color photography throughout and how-to illustrations that help you get it right, the first time |
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Quick tips submitted by readers and vetted by our test cooks save you time, money, and effort |
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Total cooking time for each recipe helps you plan and
step-by-step
photos (in each issue) and videos (free on the web) demonstrate the right way to prepare a recipe so you will succeed |
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Nutritional information for every recipe (free on the web) |
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Science sidebars tell you how cooking transforms ingredients; knowing what’s happening helps you make better food |
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| Two magazines, double the joy
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Cook’s Country features easy, flavorful, family-friendly recipes perfect for weeknight meals and weekend entertaining. The focus is on classic American recipes, “lost” recipes, and iconic regional fare—all updated and perfected for busy modern cooks by America’s Test Kitchen. We include innovative streamlining techniques and clever kitchen shortcuts you can use with our recipes and your own favorite recipes, as well as our picks for cooking equipment, gadgets, and everyday supermarket ingredients so you can save time and money. |
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In every issue, recipes & so much more: |
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Cooking for Two |
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Scale your favorite recipes, like Salmon with Sweet Potatoes and Asparaus, Shrimp Creole, and Short Rib Burgers, down to size for smaller households.
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One-Pot Recipes |
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Quick-and-easy complete meals such as Chicken and Rice with Coconut-Ginger Sauce, Mediterranean Shrimp, and Pork Tenderloin with Green Beans and Potatoes.
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Getting to Know |
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Learn about one common ingredient, essential tool, or cooking method and become a more intuitive cook and shopper.
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Quick Bites |
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Why didn’t I think of that? Every issue includes dozens of clever test kitchen tips, discoveries, and shortcuts that will save you time and money.
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Get a main and side on the table in an hour or less with eight Dinner Tonight recipe cards
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Master core cooking and baking techniques
with a two-page Cooking Class primer
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Take a food road trip
with On the Road stories that trace great regional recipes back to their local roots
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Save time and effort
with streamlined updates of classic, heirloom, and regional American recipes
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Fit great cooking (with minimal clean up!) into hectic evenings
with slow-cooker recipes such as Chicken and Rice Soup and
Memphis-Style Wet Ribs
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| Two magazines for an OMG! price
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Don’t wait: Claim your free gift
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Get 47 all-time favorite test kitchen recipes, including
Skillet-Roasted Chicken in Lemon Sauce,
Shrimp Scampi,
Ultranutty Pecan Bars, and more plus equipment picks and taste test results!! |
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| Two magazines, plus a free gift
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Get 2 for 1 now:
Every new Cook’s Illustrated &
Cook’s Country recipe (500+) for a year and your free gift
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Subscribe to Cook’s Illustrated and Cook’s Country now at the exclusive rate of just $24.95 and claim your free
Best of America’s Test Kitchen special issue packed with
fan-favorite recipes, equipment reviews, and tastings! This insider discount saves you 74% off the $95.88 combined newsstand price. It’s the best deal we’ve ever offered—two magazines for one low rate + a free gift—and a smart decision that will pay off every day of the next year. |
| More failproof recipes. More kitchen discoveries. Now 74% less!
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| *Cook’s Illustrated is published in January, March, May, July, September, and November, and Cook’s Country is published in February, April, June, August, October, and December.
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View the web version of this email.
This offer expires February 25, 2023. All prior sales excluded. No substitutions.
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