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Content Type: Science All About Gelatin
Get the details on the science behind this essential pantry staple.
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Content Type: Experiment: Why Brisket is the Toughest Cut
We ran a test kitchen experiment to determine why brisket takes twice as long to turn tender as do other braising cuts.
Content Type: How To How Slicing Impacts Onions
The direction you slice can have a big impact on appearance and texture.
Content Type: Sous Vide Cooking Is Sous Vide Safe?
In a word, yes. But here's what to know about cooking in plastic, what equipment to use, and ensuring food safety.
Content Type: Holiday Spritz
Could a summertime classic be the perfect November cocktail?
Content Type: Article Cook’s Illustrated Explains: Xanthan Gum
The most useful hydrocolloid ever invented.
Content Type: Article Hurts So Good
Spicy foods and the compelling chemistry of chemesthesis.
Content Type: Article Word of the Week: Viscosity
Liquids don’t always go with the flow.
Content Type: Article In the Field: Dr. Mark Post, Professor, Maastricht University
Q + A: In the future, will our burgers come from labs instead of farms?
Content Type: Article Word of the Week: Browning
Why do foods turn brown? There are several reasons.
Content Type: Article Word of the Week: Emulsion
Can we all learn a life lesson from salad dressing?