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.
If you're not grilling skirt steak, you should be: It's a great cut for marinati…
Most fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicke…
We tested five 3-quart glass baking dishes, using them to make sheet cake and la…
Flavorful, meaty, inexpensive thighs should be the easiest part of the chicken t…
Classic French versions call for lighting the sauce on fire. Does this technique…
The old-fashioned's newfound popularity on cocktail menus owes more than a littl…
Our recipe for this wildly popular beverage, which has countless variations and …
We’ve happily made do with Weber’s basic kettle for years. But would newer, more…
The goal—creamy flesh with deeply complex flavor—is entirely different from what…
Make the Italian snack known as frico even easier by crisping the cheese in your…
Our relatively hands-off technique yields crisp shallots with a savory-sweet fla…
Soup made with canned beans is convenient and satisfying. But can it be sophisti…
The latest models offer new features and controls and promise better results.
The most effective approach to achieving chicken breasts with evenly golden, sha…
The beauty of a pan sauce is that it needs only a few ingredients and a little b…
Which pair offers the best precision and comfort?
A glut of unusual shapes and gimmicky features is getting in the way of the one …
San Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm …
It’s crystal clear: Thoughtfully calibrated glazes bring sparkle—and tangy, savo…
How do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
A rack elevates food so air can circulate underneath for even cooking and coolin…
Japchae—springy, garlicky, salty-sweet strands strewn with a dazzling spectrum o…
Our longtime favorite chef's knife is sharp, capable, and comfortable to hold. B…
A good wood or bamboo cutting board can serve you well for years to come. Which …
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 baking but also for roasted veggies, prot…
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?
The saucepan is a kitchen essential, used to make everything from soup to custar…
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…
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, barel…
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 tha…
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…
These pans are wildly popular for a reason. When you have a good one, food never…
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…
Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken …