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.

Juicy Pub-Style Burgers

Getting a flawless, juicy pub-style skillet burger starts at the butcher counter…

Sweet Italian Bulk Sausage

Turning a tough cut of pork into snappy, succulent sausage is easier than you'd …

Lion's Head Meatballs (Shīzi Tóu)

Don't let their ferocious name intimidate you. These giant, savory, tender-yet-s…

Tools We Use: Food Processors

Some models cost almost $300, while others are sold for relatively small change.…

Tools We Use: The Best Rimmed Baking Sheets

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if…

Chile Verde con Cerdo (Green Chili with Pork)

Our new-school approach to making stew brings every element of this tangy, fragr…

Best Chicken Stew

Everyone knows that when it comes to making stew, beef is king. Everyone is wron…

Pork, Fennel, and Lemon Ragu with Pappardelle

You already know ragu rosso, the king of ragu sauces. But perhaps you haven't me…

Tools We Use: Stainless Skillet

Does the smaller version of our winning 12-inch skillet perform just as well?

Tools We Use: Large Saucepan

Most of us use a large saucepan daily, so it’s important to own one that perform…

Caramelized Onions

The key to quicker caramelized onions is the ingredient we least expected: water…

Sautéed Mushrooms with Shallot and Thyme

Want savory, meaty-textured, deeply browned mushrooms without a lot of work, tim…

Broiled Chicken with Gravy

Spatchcock a bird and slide it under the broiler. While it cooks to juicy, crisp…

Tools We Use: Chef's Knives

We evaluated cutting ability, blade shape and sharpness, weight, and handle comf…

Tools We Use: Silicone Spatulas

A spatula should feel like an extension of your arm, nimbly stirring, scraping, …

Mediterranean Braised Green Beans

Slow-cooking in a rich tomato sauce produces uniquely supple green beans infused…

Walkaway Ratatouille

The secret to great yet easy ratatouille? Overcook some of the vegetables, bare…

Broccoli-Cheese Soup

When simply adding more broccoli didn’t generate enough vegetable flavor in our …

Tools We Use: Dutch Oven

Our favorite Dutch oven costs $360. We needed a practical alternative.

Tools We Use: Wooden Spoons

This old-school kitchen tool is sprouting all kinds of new bells and whistles. B…

Fluffy Dinner Rolls

We thought the classic light, tender American dinner roll couldn’t get any bette…

Braided Round Challah

Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…

Sticky Buns

Sticky buns look inviting, but most are dry and overly sweet, with a topping th…

Tools We Use: Stand Mixer

Can you buy a solid mixer for under $250?

Tools We Use: All-Purpose Whisks

Does our longtime favorite whisk still beat the competition?

Pan-Seared Strip Steaks

How do you pan-sear strip or rib eye without making a grease-splattered mess and…

Pan-Seared Salmon

For a crisp crust and a juicy interior, the secret is starting your salmon in a …

Pan-Seared Thick-Cut Pork Chops

Thick pork chops may boast a juicy interior or a nicely caramelized exterior—but…

Tools We Use: Carbon-Steel Skillet

What if one pan could do everything the best traditional stainless-steel, cast-i…

Tools We Use: Nonstick Skillet

Step 1: Buy the best skillet. Step 2: Treat it right.

Tools We Use: Instant-Read Thermometer

We've recommended a Thermapen for more than a decade, but there's new competitio…

Tools We Use: Sous Vide Circulator

Sous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…

Lan Lam's Favorite Thanksgiving Recipes

"My Thanksgiving menu is all about front-loading the work so that when the big d…

Caramelized Onion Dip

The key to quicker caramelized onions is the ingredient we least expected: water…