Techniquely with Lan Lam
Watch as Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. Here you'll find more about the topics covered in each episode, plus articles highlighting other creative, science-backed solutions to cooking dilemmas from Lan and the team.
Getting a flawless, juicy pub-style skillet burger starts at the butcher counter…
Turning a tough cut of pork into snappy, succulent sausage is easier than you'd …
Don't let their ferocious name intimidate you. These giant, savory, tender-yet-s…
Some models cost almost $300, while others are sold for relatively small change.…
A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…
Our new-school approach to making stew brings every element of this tangy, fragr…
Everyone knows that when it comes to making stew, beef is king. Everyone is wron…
You already know ragu rosso, the king of ragu sauces. But perhaps you haven't me…
Does the smaller version of our winning 12-inch skillet perform just as well?
Most of us use a large saucepan daily, so it’s important to own one that perform…
The key to quicker caramelized onions is the ingredient we least expected: water…
Want savory, meaty-textured, deeply browned mushrooms without a lot of work, tim…
Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crisp…
We evaluated cutting ability, blade shape and sharpness, weight, and handle comf…
A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused…
The secret to great yet easy ratatouille? Overcook some of the vegetables, bare…
When simply adding more broccoli didn’t generate enough vegetable flavor in our …
Our favorite Dutch oven costs $360. We needed a practical alternative.
This old-school kitchen tool is sprouting all kinds of new bells and whistles. B…
We thought the classic light, tender American dinner roll couldn’t get any bette…
Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…
Sticky buns look inviting, but most are dry and overly sweet, with a topping th…
Can you buy a solid mixer for under $250?
Does our longtime favorite whisk still beat the competition?
How do you pan-sear strip or rib eye without making a grease-splattered mess and…
For a crisp crust and a juicy interior, the secret is starting your salmon in a …
Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
What if one pan could do everything the best traditional stainless-steel, cast-i…
Step 1: Buy the best skillet. Step 2: Treat it right.
We've recommended a Thermapen for more than a decade, but there's new competitio…
Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…
"My Thanksgiving menu is all about front-loading the work so that when the big d…
The key to quicker caramelized onions is the ingredient we least expected: water…