Our award-winning magazine will grow your cooking knowledge.

Your Special Gift!

Dear fellow home cook,

Cook’s Illustrated magazine has 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 succeed every time they cook. Cook’s Illustrated, now in its 31st year, brings you more great features such as a Dinner this Week spread in every issue with a quick foundational recipe plus flavor variations, while hands-on and hands-off times for every recipe help you plan.

Each year four dozen test cooks methodically calibrate combinations of ingredients, technique, cookware, time and temperature to develop 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).

In your first issue you'll enjoy:

Subscribe to our flagship magazine now for exclusive savings— 67% off the newsstand price! Two years (12 issues) is just $34.95, which works out to $17.48 per year. Enjoy an all-new collection of best-of-the-best recipes, honest reviews, innovative techniques, and quick tips bimonthly*! Plus, we’ll send you a free gift of Cook’s Illustrated Best Recipes.

My best to you,

One year: 6 issues for 63% off

Two years: 12 issues for 67% off

Select preferred deal at checkout

A National Magazine Award winner, Cook’s Illustrated is renowned for testing recipes 30, 40, or 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 right recipe for all your favorite foods. We share the science behind how and why recipes work, along with our picks for essential kitchen equipment and staple ingredients so that you can cook better and shop smarter.

Not taking ads and writing about the actual cooking process so the average home cook can understand give this magazine an authority that few others in any field enjoy.

– The Chicago Tribune

In every issue of Cook’s Illustrated:

More features you’ll love:

• Quick tips submitted by readers and vetted by our test cooks save you time, money, and effort.
• Total cooking time for each recipe helps you plan and step-by-step photos (in each issue) demonstrate exactly how to proceed and never leave you guessing.
• One Ingredient, Three Dinners: Each issue features 3 weeknight recipes that rely on the same concept and main ingredients, giving you multiple options for quicker dinners.
• Beautiful full-color photography throughout and how-to illustrations that help you get it right, the first time.

• Science sidebars tell you how cooking transforms ingredients; knowing what’s happening helps you make better food.
• No advertising, ever. We don’t accept advertising and are supported by passionate home cooks, like you!

The best cooks keep learning.

New subscribers get a free gift!

Sharpen your culinary prowess through science

2 years at $17.48 per year ($107.88 value)

*Cook’s Illustrated is published in January, March, May, July, September, and November

Act now for special savings!

One year: 6 issues—save 63%

Two years: 12 issues—save 67%

Select preferred deal at checkout