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Published January 1, 2013.
We discovered a sweet way to keep cut apples and other fruits from browning.
Do the different ways of using citrus peel to garnish cocktails produce different tastes?
Published November 1, 2012.
Will it affect the quality of the filling if you cut the apples the day before assembling apple desserts?
Published May 1, 2012.
Is the crunchy fruit used to make Thai green papaya salad a different fruit from the soft orange papaya you find at the supermarket?
Published March 1, 2012.
There are often two different kinds of mangos in the produce aisle: one that’s big, round, and reddish green and another that’s small, golden, and kidney-shaped. Do they taste the same?
This method for cutting a pineapple is both attractive and efficient.
Can you freeze avocados without compromising their texture or flavor?
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 September 1, 2011.
Zested lemons often become dry, shriveled, and hard before anyone gets a chance to juice them. What’s the best way to store lemons once their zest has been removed?
Published July 1, 2011.
Does rinsing grapes before storing them cause them to spoil more quickly?
Published May 1, 2011.
Is there any way to slow the ripening of bananas?
Published March 1, 2011.
Published September 1, 2010.
Why does my banana bread smell so fragrant and banana-y right out of the oven but lose most of its aroma as it cools? Does it mean that the cool bread will have less flavor than the warm, fragrant bread?
They might be the first fruit to "go viral," but do jazz apples live up to the hype?
Published July 1, 2010.
Strategies for speeding ripening in bananas abound, but as we worked our way through over eight cases of fruit while developing our Ultimate Banana Bread, we found most of them ineffective.
Published May 1, 2010.
What is the best way to store lemon zest for future use?
Published March 1, 2010.
Lemons often become hard and dry before they get used. What are some tricks to preserve their juiciness?
Published January 1, 2010.
What is the white residue that is often on grapes and why doesn't washing the fruit get rid of it?
Published May 1, 2009.
What is the difference between apple cider and apple juice? Can you use them interchangeably?
Published March 1, 2009.
Are there any differences in flavor or texture among pitted and unpitted olives?
Published December 1, 2008.
We found two emergency substitutions.
Published July 1, 2006.
What’s the difference in flavor between Key limes and Persian limes?
Published September 1, 2005.
A combination of sweet and tart apples works best in pie. These six varieties, all of which retain their shape when cooked, were our favorites in kitchen tests.
Published February 1, 2005.
Fresh sour cherries may be the best option for baking but they are available only for a few weeks during the summer. What’s the best option at other times of the year when making cherry cobbler?