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.
It’s easy to find a great snacking chocolate. But cooking is different: Choosing the right dark chocolate can make the difference between a dessert that’s flawless and one that’s a flop.
Published February 1, 2013.
How do these packaged products compare to fresh egg whites—both in taste and performance?
Published December 1, 2012.
Many store-bought pie crust options are grim: dense and doughy or greasy and cracker-crisp. Could we find a crust that’s closer to homemade?
Published November 1, 2012.
These days cocoa powder fetches anywhere from $7 to nearly $24 per pound. But is price any indication of rich chocolate flavor?
Published February 1, 2012.
Just ¼ teaspoon of almond extract can perfume entire cakes with the unmistakable scent of almond. Given its potency, will any brand do?
Published November 1, 2011.
Terms like "mild," "full," and "robust" are meaningless when it comes to molasses. The only surefire way to know what we were getting was to taste them.
Published July 1, 2011.
For custard-based recipes in which vanilla is the star, we’ve found that vanilla beans impart deeper flavor than vanilla in its more familiar form, extract.
Published March 1, 2011.
If you thought all whole-wheat flours are created equal, you were wrong.
“Natural” peanut butter used to mean an oil slick on top and a texture so stiff you could stand a stick in it. Is the new breed of butters any better? And what exactly makes them “natural”?
Published February 1, 2011.
Has trendy dark chocolate changed our taste for good old milk chocolate?
Published November 1, 2010.
With no added sugar or dairy, 100 percent pure chocolate can be a clear route to rich chocolate flavor—or bitter proof that not all bars are created equal.
Published March 1, 2010.
Is the right espresso powder the secret to intense chocolate flavor in brownies and other baked goods?
Vegetable oil should stay behind the scenes, whether you’re baking, sautéing, or making salad dressing. But pick the wrong oil, and your food could taste like old fish.
Published November 1, 2009.
We tasted real white chocolate alongside "fake" supermarket brands to determine if the real deal was worth tracking down.
Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?
Published July 1, 2009.
We tested one brand of stone-ground oats. Could they please our tasters' palates?
Judging from the brands and styles cramming supermarket shelves, there's an oat for almost every taste. Are any better for breakfast or for baking?
We prefer rolled oats for baking. Here are our recommendations for what brand to use.
For emergencies only?
Published May 1, 2009.
Do Nestlé Toll House morsels still deserve to be the nation’s top-selling chips?
We were looking for a chip with intense chocolate flavor, moderate sugar, and a goodly amount of cocoa butter.
Published March 1, 2009.
In the battle of pure versus imitation extracts, could we declare a winner?
Published April 1, 2007.
We tasted jarred varieties to see if we could find an acceptable substitute for home-made.
Published January 1, 2007.
This product supposedly helps seeds stick to dough. Is it worth buying?
Published December 1, 2006.
Can any come close to homemade?