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Cook's Illustrated is an American cooking magazine published by America's Test Kitchen in Brookline, Massachusetts, every two months. It accepts no advertising[2] and is characterized by extensive recipe testing and detailed instructions; the magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.Each issue of Cook's Illustrated is 32 pages in length, printed almost entirely in black-and-white. The front and back covers contain color illustrations of various foods and ingredients, and the inside of the back cover contains color photographs of the recipes featured in the issue.Founder Kimball's philosophy, which his magazine reflects, is that there is a "single best way to make a dish" that leads to "nearly bulletproof" results.[2] About 10,000 "friends of Cook's'" provide feedback that help the magazine choose recipes.[5] Approximately ten recipes are presented in each issue, taking the form of a narrative in which the author discusses the recipe's evolution. The author of each article usually begins by relating the reason why they decided to create the recipe. For instance, they might have enjoyed the dish from their childhood, wanted to simplify a typically time-consuming recipe, or tried a dish in a restaurant that they wanted to recreate.