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Published November 1, 2013.
The hotter the oven the more dramatic the effect of carryover cooking.
Published July 1, 2013.
There’s a lot more meat in a lobster than just the tail and claws—if you know how to get it.
What is the green stuff in cooked lobster? Is it safe to eat?
Published May 1, 2013.
Send your fish back to water one last time before cooking for moister, more flavorful flesh.
Published March 1, 2013.
Is there a homemade vegetarian substitute for fish sauce?
Published November 1, 2012.
Does a scallop's color affect its flavor?
Published May 1, 2012.
If you hate the unsightly white film that forms at the top of cooked fish, you aren't alone. Here's how to minimize it.
While seafood that smells or tastes a little "fishy" isn't necessarily bad, there's an easy solution if you find it unpleasant.
Published January 1, 2012.
How long until ceviche is "cooked" through?
Published September 1, 2011.
Here's a useful, precise way of assessing doneness in scallops.
Published May 1, 2011.
Is there really any difference between shrimp and prawns?
Here are the most common grades of crabmeat available in U.S. supermarkets.
Published September 1, 2010.
The first step to ensuring perfectly cooked shrimp is buying the right size of shellfish called for in your recipe.
Published July 1, 2010.
What is the gray area of flesh just below the skin of salmon, and is it best to remove it before serving?
Published May 1, 2010.
What causes the shiny, rainbowlike appearance on raw tuna and beef?
Published March 1, 2010.
Is it true that you should only eat oysters in months that have the letter "R" in them, or is that just an old wives' tale?
Published July 1, 2009.
When I butcher a live lobster to remove the tail for grilling or sautéing, is it important to cook it right away, or can I keep it in the refrigerator a few hours?
Published March 1, 2009.
Is there any difference between white anchovies and the regular canned variety?
Published March 1, 2008.
What are the different kinds of salmon, and how do they differ?
Published September 1, 2001.
We've found that the best bouillabaisse is made from a combination of three groups of seafood.