Plus, Dan Souza maximizes char on pork tenderloin steaks, and Becky Hays makes quinoa worth eating. …read more
Category: Food
Blogger Spotlight: A Brown Table Reimagines our Cook’s Illustrated Carrot Cake Recipe
Warm spices and a bold tea infusion take this cake recipe from classic to contemporary. …read more
Is Your Favorite Frozen French Fry Worth the Space It’s Taking Up in Your Freezer?
You may think frozen French fries are sub-par—because most of them are—but we found one brand worth its weight in Yukon gold. …read more
Behind the Issue: Cook’s Country’s Ashley Moore Dives Into Rhode Island’s Dynamite Sandwiches
This Woonsocket staple is the spicy, briny answer to a Sloppy Joe. …read more
Before You Can Eat Your Vegetables, You Need to Know How To Prep Them [VIDEO]
Chopping an onion doesn’t have to be a tearful experience, for starters. …read more
5 Irresistible Recipes You Need for Your Memorial Day Menu
Usher in summer with these crowd pleasers from Cook’s Country. …read more
Christopher Kimball Wonders Aloud Whether Cars and Mixing Bowls Have Anything in Common
Plus, Bridget Lancaster makes souvlaki, and Julia Collin Davison perfects tabbouleh. …read more
The Interview: The Man Who Mistook Oysters for Chocolate: Exploring The Rare Medical Condition of Synesthesia
What if the London Underground tasted like soft-boiled eggs? …read more
Next Stop Rosé
It’s tough for light-bodied wine to get any respect. For decades now the markers for quality red wines have been nearly opaque coloration, supercharged concentration, and alcohol levels that push the limits. …read more
5 Pro Tips to Gear Up for Grill Season [VIDEO]
Watch and learn how to grill the best T-bone steak ever, among other things. …read more
On the Road: Cook’s Country Mines the Eclectic Texan Food Landscape
From thick-cut pork chops to beef barbacoa, our editors sought after (and ate) the best regional barbecue and Tex-Mex. …read more
#ATKMex: Chicken Mole Poblano
We speed up the cooking time of a traditional mole sauce from 10 hours to 10 minutes without sacrificing any of the potent flavor. …read more
The One Thing You Need to Know When Buying Vanilla Ice Cream
We devoured pint after pint to get the scoop on vanilla ice cream—and uncovered the best-tasting brand along the way. …read more
How 19th-Century Parisian Cooks Salvaged Half-Rotten Fillets of Salmon, as Explained By Christopher Kimball
Plus, Julia Collin Davison makes grilled fish tacos, and Bryan Roof explains the importance of brining sesame seeds. …read more
The Interview: How Four British Mates Founded SORTED, YouTube’s Hottest Cooking Channel
Sorted Food is YouTube’s top cooking channel with over one million subscribers, a fridge cam, and a recipe for rainbow pancakes. What’s the secret to their success? …read more
Be Honest: Does Your Favorite Mayonnaise Actually Taste Good?
Plus, discover why yolk-only mayonnaise tastes best. …read more