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With Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.
Since the whole point of eating quiche is to indulge in the rich, creamy custard, we decided to make it more than just the backdrop to an overload of fillings.
Cheese doesn't actually melt in the true sense-- not like an ice cube. Its melting properties are dependent on its age and moisture level.
Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.
Removing the bitter membrane from oranges is an essential step in recipes that use this citrus fruit.
Memphis pit masters pride themselves on pork ribs with dark, crusty bark and distinctive chew. We wanted the same bragging rights from our own backyard.
There are three main types of spinach most commonly found in the produce section of most supermarkets.
While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?
If meat and shrimp behave vastly differently when cooked, why are most shrimp stir-fries just a surf-for-turf protein swap?
Taking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.
Endless varieties allow for confusion. We have a few guidelines on how to tell them apart.
Cherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we’d have to look beyond the cherry tree.
If you want to make a moist, tender loaf with over-the-top banana flavor, you need to think like a mad scientist.