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Our mission at Cook’s Illustrated is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. This special collector’s edition of the magazine includes every Cook’s recipe from 2017—110 in all—in one convenient issue. You’ll also find the year’s best products and tools, and trademark tips on better, smarter ways to cook throughout.

This year our test cooks discovered new and better ways to prepare your favorite foods. For our Crispy Pan-Fried Chicken Cutlets, we swapped out the usual homemade bread crumbs in favor of drier, crunchier panko (and we streamlined the breading process overall). Our Simple Stovetop Macaroni and Cheese takes only 20 minutes start to finish (we cook the pasta directly in the liquid that will become the base of the sauce and rely on a surprising ingredient to keep the sauce smooth). And our Olive Oil Cake may sound a bit plain Jane, but it’s generated a cult following among Cook’s subscribers and Web members.

Additional Recipes Include:
Classic Guacamole, Beef Short Rib Ragu, One-Hour Broiled Chicken and Pan Sauce, Meatless “Meat” Sauce, Cauliflower Gratin, Perfect Poached Eggs, Turkey Meatloaf with Ketchup-Brown Sugar Glaze, Fresh Fruit Tart, German Pancake, and Really Good Garlic Bread.


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