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.

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…

Tools We Use: Cutting Boards

We thought we’d picked a winner—until our favorite board warped after just a few…

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…