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Content Type: Kitchen Substitute A Great Alcohol-Free Sub for Red Wine
A surprising combination makes for a startlingly good stand-in.
Content Type: Kitchen Tip A Shelf-Stable Lemon Substitute
Citric acid can be good to have when you're short on lemons.
Content Type: Dairy-Free Cooking with Cashew Cream
Cashew cream is perfect to use as a vegan sub for some dairy products.
Content Type: Kitchen Tip How to Make Oil-Cured Cheese
This centuries-old technique helps preserve cheese—and also gives new life to dried-out cheeses.
Content Type: Kitchen Wisdom When to Heat Frying Oil Lower and Slower
Sometimes when heating up frying oil, slow and steady wins the race.
Content Type: Article Word of the Week: Volatile
What’s really going on when your kitchen smells delicious.
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.