Techniquely with Lan Lam
Watch as Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. Here you'll find more about the topics covered in each episode, plus articles highlighting other creative, science-backed solutions to cooking dilemmas from Lan and the team.
Cast Iron Pan PizzaAllow us to reacquaint you with your favorite pie: thick, plush, crisp, and extr…
Broiled Smashed Zucchini with Garlicky YogurtGive it a good whack—then slide it under the broiler. Not only will you create a…
Pasta Cacio e Uova (Pasta with Cheese and Eggs)In cacio e uova, a touch of heat transforms simple ingredients into the silkiest…
Pasta alla Gricia (Rigatoni with Pancetta and Pecor...The porky-peppery flavors of pasta alla gricia deserve big recognition.
Tools We Use: The Best ColandersA colander is the go-to tool to use when draining pasta, but a good one can do s…
Gnocchi à la Parisienne with Arugula, Tomatoes, and...Made with a classic French pastry dough, gnocchi à la Parisienne impress with a …
Gōngbǎo Jīdīng (Sichuan Kung Pao Chicken)Spicy chiles and tingly Sichuan peppercorns team up with lightly sauced chicken …
Grilled Mojo-Marinated Skirt SteakIf you're not grilling skirt steak, you should be: It's a great cut for marinati…
Skillet Chicken FajitasMost fajitas are merely a bland, dry vehicle for the garnishes. We wanted chicke…
Tools We Use: Glass Baking DishWe tested five 3-quart glass baking dishes, using them to make sheet cake and la…
Best Grilled Chicken Thighs with GochujangFlavorful, meaty, inexpensive thighs should be the easiest part of the chicken t…
French-Style Pork Chops with Apples and CalvadosClassic French versions call for lighting the sauce on fire. Does this technique…
Tools We Use: Charcoal GrillsWe’ve happily made do with Weber’s basic kettle for years. But would newer, more…
Best Baked Sweet PotatoesThe goal—creamy flesh with deeply complex flavor—is entirely different from what…
Microwave Cheese CrispsMake the Italian snack known as frico even easier by crisping the cheese in your…
Microwave-Fried ShallotsOur relatively hands-off technique yields crisp shallots with a savory-sweet fla…
Creamy White Bean Soup with Herb Oil and Crispy CapersSoup made with canned beans is convenient and satisfying. But can it be sophisti…
The Best Microwave OvensThe latest models offer new features and controls and promise better results.
Crispy-Skinned Chicken Breasts with Vinegar-Pepper ...The most effective approach to achieving chicken breasts with evenly golden,
sha…
Tools We Use: Liquid Measuring CupsA glut of unusual shapes and gimmicky features is getting in the way of the one …
Roast Chicken with Warm Bread SaladSan Francisco's Zuni Café serves perfect roast chicken with a chewy-crisp, warm …
Double-Glazed Salmon with Ginger and Apple CiderIt’s crystal clear: Thoughtfully calibrated glazes bring sparkle—and tangy, savo…
Perfect Pan-Seared Pork Tenderloin SteaksHow do you cook this lean cut so that it's superjuicy, rosy from edge to edge, a…
Tools We Use: Wire RacksA rack elevates food so air can circulate underneath for even cooking and coolin…
Japchae (Korean Sweet Potato Starch Noodles with Ve...Japchae—springy, garlicky, salty-sweet strands strewn with a dazzling spectrum o…
Tools We Use: Chef’s Knives for $75 or LessOur longtime favorite chef's knife is sharp, capable, and comfortable to hold. B…
Tools We Use: Heavy-Duty Cutting BoardsA good wood or bamboo cutting board can serve you well for years to come. Which …
Juicy Pub-Style BurgersGetting a flawless, juicy pub-style skillet burger starts at the butcher counter…
Sweet Italian Bulk SausageTurning a tough cut of pork into snappy, succulent sausage is easier than you'd …
Lion's Head Meatballs (Shīzi Tóu)Don't let their ferocious name intimidate you. These giant, savory, tender-yet-s…
Tools We Use: Food ProcessorsSome models cost almost $300, while others are sold for relatively small change.…
Tools We Use: The Best Rimmed Baking SheetsA rimmed baking sheet is essential for baking but also for roasted veggies, prot…
Chile Verde con Cerdo (Green Chili with Pork)Our new-school approach to making stew brings every element of this tangy, fragr…
Pork, Fennel, and Lemon Ragu with PappardelleYou already know ragu rosso, the king of ragu sauces. But perhaps you haven't me…
Tools We Use: Stainless SkilletDoes the smaller version of our winning 12-inch skillet perform just as well?
Tools We Use: Large SaucepanThe saucepan is a kitchen essential, used to make everything from soup to custar…
Sautéed Mushrooms with Shallot and ThymeWant savory, meaty-textured, deeply browned mushrooms without a lot of work, tim…
Broiled Chicken with GravySpatchcock a bird and slide it under the broiler. While it cooks to juicy, crisp…
Tools We Use: Silicone Spatulas A spatula should feel like an extension of your arm, nimbly stirring, scraping, …
Mediterranean Braised Green BeansSlow-cooking in a rich tomato sauce produces uniquely supple green beans infused…
Walkaway RatatouilleThe secret to great yet easy ratatouille? Overcook some of the vegetables, barel…
Broccoli-Cheese SoupWhen simply adding more broccoli didn’t generate enough vegetable flavor in our …
Tools We Use: Wooden SpoonsThis old-school kitchen tool is sprouting all kinds of new bells and whistles. B…
Fluffy Dinner RollsWe thought the classic light, tender American dinner roll couldn’t get any bette…
Braided Round Challah Ritual and muscle memory have carried this soft, rich Jewish loaf through genera…
Pan-Seared Strip SteaksHow do you pan-sear strip or rib eye without making a grease-splattered mess and…
Pan-Seared Thick-Cut Pork ChopsThick pork chops may boast a juicy interior or a nicely caramelized exterior—but…
Tools We Use: Carbon-Steel SkilletWhat if one pan could do everything the best traditional stainless-steel, cast-i…
Tools We Use: Nonstick SkilletThese pans are wildly popular for a reason. When you have a good one, food never…
Tools We Use: Instant-Read ThermometerWe've recommended a Thermapen for more than a decade, but there's new competitio…
Tools We Use: Sous Vide CirculatorSous vide machines are cheaper, sleeker, and smarter than ever before. Can we fi…
Lan Lam's Favorite Thanksgiving Recipes"My Thanksgiving menu is all about front-loading the work so that when the big d…
Caramelized Onion DipThe key to quicker caramelized onions is the ingredient we least expected: water…