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Cook’s Illustrated

Cook’s Illustrated Magazine takes culinary arts and sciences a step further than its competitors in the food publications industry. First published in 1993 by the America’s Test Kitchen, Cook’s Illustrated reaches its subscribers every two months with its extensive recipes, detailed and illustrated instructions, recipe testing, and food review. It has a present circulation of more than 1 million copies nationwide, with 1.2 million subscriber-base that is still growing as the magazine gains popularity to cooking pros and enthusiasts alike.

Part of the magazine’s appeal is its philosophy in cooking, described most aptly by its founder and editor Christopher Kimball: that there is a single, best way to make a dish. It offers inexpensive and commonplace alternatives to processed ingredients that will surprise even the cooking pros. Taste tests are also a common segment of Cook’s Illustrated wherein a panel of tasters evaluate different brands of ingredients such as balsamic vinegar, ketchup, dark chocolate, etc., rating them as Highly Recommended, Recommended with Reservations, and Not Recommended.

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