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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 Illustrated6 min read
    Mastering the Art of Kol Böreği
    Every morning, the aroma of freshly baked pastry wafts down the wandering old town streets of Gaziantep, Turkey. When I attended cooking school in the city, I’d often follow my nose straight to the source: a shop where coils of golden, flaky kol böre
    Cook's Illustrated6 min read
    The Superpowers of Salt
    You might think that after cooking with salt for thousands of years, we wouldn’t have much left to learn. We’ve made simple-pleasure revelations, such as how sprinkling salt on a tomato makes it taste exponentially more like itself, and life-changing

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