Try CooksIllustrated.com FREE for 14 Days. Become a member today!
To perfect this controversial Italian dish, we looked to a staple of the American larder.
Most versions of this Chinese restaurant standard are better dubbed “Soggy Orange Beef.” We wanted genuinely crispy results—and without heating up a full pot of oil.
The usual approach is hit or miss. We cooked more than 1,000 eggs to develop a truly reliable method that delivers a tender, set white and a fluid yolk every time.
The French have a curious take on stuffed chicken: Rather than roasting it, they braise it and add vegetables to make a one-pot meal. Sound odd? We thought so—until we tried it.
Peeling shrimp before roasting them keeps things neat and tidy at the table—but are you throwing away the best part?
What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.
For a winter salad that doesn’t taste like an austere version of dessert, befriend the bitter side of citrus.
Our goal was to develop a fail-safe method for producing this dessert’s signature bittersweet flavor. While we were at it, we stumbled upon a better way to make pudding.
For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.