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  • More from Cook's Illustrated

    Cook's Illustrated6 min read
    It’s Always Time for Arroz con Pollo
    “I can close my eyes and transport myself [to] when I was little. A beautiful life growing up in Peru,” Claudia Berroa mused as she recalled the “big, delicious food” of her childhood in Lima. During a video call, Berroa, who is the ninth of 10 child
    Cook's Illustrated1 min read
    Edible Weeds
    “What is a weed?” Ralph Waldo Emerson once mused in a lecture. “A plant whose virtues have not yet been discovered.” Indeed, many plants that creep up through sidewalks and appear uninvited in gardens have remarkable culinary uses. BLACK LOCUST BLOSS
    Cook's Illustrated6 min read
    Kitchen Notes
    If you’re peeling a potato and see green under the skin, keep peeling until there’s no more green. While the tint itself isn’t a problem, the color indicates the presence of a toxin on the potato flesh. Here’s what’s going on: When a potato is expose

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