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  • More from Cook's Illustrated

    Cook's Illustrated5 min read
    Why We Love Gyuto
    The gyuto (pronounced “GYEW-toh”) is best described as the Japanese version of a Western-style chef’s knife. It was developed in the 1870s, during the Meiji Restoration. Japan had recently ended its policy of isolationism and had opened its borders t
    Cook's Illustrated8 min read
    The Fruit-Lover’s Cream Cake
    This is the story of two cakes that have long been beloved in East Asian baking traditions—and how I merged those traditions into an airy, downy-soft, cream- and fruit-festooned marvel that’s perfect for any celebration. The first is one many will im
    Cook's Illustrated4 min read
    Grilled Flank Steak Smarts
    What’s more elusive than a well-seared steak with a rosy interior? A well-seared thin steak with a rosy interior. Even when the meat’s surface is dry and the heat is cranked—prime conditions for browning—it’s a race against time to develop a rich cru

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