25 years of Cook’s Illustrated means 25 years of groundbreaking recipes, culinary discoveries, and techniques. Our new cookbook, Cook’s Illustrated Revolutionary Recipes, is a curated collection of some of our favorites. Click here to purchase a copy today: https://cooks.io/2pPTXBA | Cook's Illustrated
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If you’ve got to feed a crowd this Thanksgiving, we’ve got you covered. Our new Turkey and Gravy for a Crowd recipe walks you through a timeline to get perfect results on the table. Click here to sign up for a free trial and access the recipe: https://cooks.io/2z2ph54 | Cook's Illustrated
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How to Cut With a Chef's Knife | Homegrown| NC State University
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Don’t toss those seeds! Whether from pumpkins, squash, or melons, they’re the start of a simple, crave-worthy snack. Just clean, dry, toss with olive oil and salt, and roast until golden. A salty, toasty treat that won’t last long in your house. https://cooks.io/472BLdr | Cook's Illustrated
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