Get FREE ACCESS to every recipe and rating from this season of our TV show.
Try CooksIllustrated.com FREE for 14 days. Become a member today!
Published November 1, 2013.
Uneasy about using raw eggs in your eggnog? This method will put you at ease.
We wanted to know how various cheeses would fare when stashed in the freezer for six weeks. The results surprised us.
Published September 1, 2013.
Anyone who’s melted cheese for a sandwich knows that some types melt better than others, turning creamy without releasing fat. What factors account for the differences?
Can soft-cooked eggs be reheated while maintaining their runny yolks?
Published July 1, 2013.
What’s the best way to store feta cheese if it doesn’t come packed in a brine?
Published May 1, 2013.
Why buy these cultured creams when you can easily make them at home?
Published January 1, 2013.
Does cream cheese freeze well?
When softening butter in the microwave it's possible to accidentally oversoften part of the stick. Is there a way to bring melted butter back to solid form?
Do duck eggs differ in flavor or texture from chicken eggs?
Ghee, typically used in Indian cooking, may also be used as a slightly richer, more buttery substitute in any recipe that calls for clarified butter.
Published November 1, 2012.
Products labeled “real” buttermilk are popping up at supermarkets. Is it different from the buttermilk that you usually see?
Published July 1, 2012.
Here's our formula for great eggless mayonnaise.
How do our favorite domestic cheddars stack up against the best of the old country?
Published May 1, 2012.
When it comes to frothing milk, temperature makes all the difference.
Can leftover yogurt be successfully frozen?
How do old-fashioned ice and rock salt ice-cream makers measure up to today’s modern machines?
Why are hard-cooked eggs sometimes underdone in the center of the yolk?
Published March 1, 2012.
Is soy milk an acceptable substitute for whole milk in cooking and baking?
Adding salt to imrpove the shine of your egg wash may be a myth, but there's another practical reason to do it.
Published January 1, 2012.
Is it possible to create dairy-free whipped "cream" using the thick layer of coconut fat from the top of a can of regular coconut milk?
Published November 1, 2011.
Directions for making a buttermilk substitute by adding lemon juice to milk always call for letting the mixture sit for a while. Can you skip this rest if you're short on time, or is it important?
Cheese shops have recently started carrying goat butter. Can it be used in the same way as butter made from cow’s milk?
Peanut allergies have become so commonplace. Can you substitute other nut butters for peanut butter in cookie recipes?
Published September 1, 2011.
Since buttermilk always smells sour, how does one know when it has gone bad?
The cultured dairy products in some of our favorite recipes are sensitive to heat and can easily curdle if the stew is too hot or reheated. We wondered if another dairy product would provide a more stable tang.