With refreshing wit and patience for the home cook, the editors of Cook's Illustrated magazine present their collective wisdom in an easy-to-use format. Whether readers are baking Brownies or Peanut ...

The editor and founder of Cooks Illustrated magazine and his devoted staff turn their culinary skills to the deconstruction of complicated restaurant recipes in this solid cookbook, which ...

Add Yahoo as a preferred source to see more of our stories on Google. The hallmarks of a good grilled cheese come as no surprise. It's good toasted bread and soft, melty cheese. But if you ask me, ...

On a January day that we in Los Angeles consider cold, Michael Voltaggio stands in the future dining room of a new restaurant. Ginger blond hair escapes from his black knit cap onto a pale, serious ...

This recipe does not work with regular table salt. Do not attempt this recipe on a kosher or self-basting turkey, such as a self-basting Butterball, because those have already been salted. The recipe ...

How do you make a vinaigrette that tastes great but won't separate? The key is in the emulsifier. Discover why emulsifiers—like mustard, mayonnaise, and egg yolk—hold oil and vinegar together, and ...