Four-Cheese Lasagna

Choosing the right cheeses for this elegant lasagna is a good first step. Knowing how they melt results in a perfectly smooth and creamy sauce. Read more

Dark Chocolate

Does spending more for "gourmet" chocolate buy richer, more complex flavor and yield better baking results? Read more

Crisp Roast Chicken

Years ago, we developed an ideal roasting method for tender, juicy meat. Now could we figure out how to get super-crisp skin? Read more

Recipes

Chewy Brownies

Ever since box-mix brownies appeared on the scene, these industrially engineered treats have held the key to chewy texture. It was high time to break the monopoly.

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Equipment Reviews

Large Saucepans

Now that even low-cost manufacturers are offering fully clad cookware, do you still need to shell out $200 for a good pot?

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Taste Tests

All-Purpose Vegetable Oils

Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.

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Supermarket Extra-Virgin Olive Oils

How To Cook

Cooking Canned and Dried Beans

Here are the proper ways to incorporate both types of beans into your recipes.

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Inside the Test Kitchen

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