Mashed Potatoes & Root Vegetables

Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, and too bitter. Read more

Saucepans

A large saucepan is a true kitchen workhorse. We tested seven models to help you choose the right one. Read more

Apple Upside-Down Cake

Ever since pineapple came to town, apple upside-down cake has been a bit player. A successful comeback would require a flavorful topping and just the right kind of cake. Read more

Recipes

Chicago-Style Deep-Dish Pizza

Chicago deep-dish pizza boasts a distinctively rich, flaky, biscuitlike crust. The problem? No pizzeria in Chicago would tell us how to make it.

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Equipment Reviews

Cutting Boards

Cutting boards made from bamboo and wood composite are flooding the market. Is there any reason to choose these new-fangled materials over traditional wood and plastic?

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Taste Tests

Cinnamon

Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?

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How To Cook

Apple Texture

Why do some apples turn to mush and others stay firm when cooked? It all depends on three things.

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Inside the Test Kitchen

If you’re interested in joining a select group of volunteers who help test our recipes before they appear in print, please click here to find out more and register as a recipe tester for Cook’s Illustrated magazine.

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