Cook's Illustrated

Cook’s Illustrated

EDITORIAL STAFF

Editor in Chief Dan Souza

Editorial Director Amanda Agee

Deputy Editor Rebecca Hays

Executive Food Editor Keith Dresser

Managing Editor Elizabeth Bomze

Deputy Food Editor Andrea Geary

Senior Editors Steve Dunn, Lan Lam, Annie Petito

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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 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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Cold-Start Chicken Breasts
In 2020, my former colleague Andrew Janjigian delighted carnivores with his cold‑start searing technique: Place a pair of rib eyes in a dry, unheated skillet; set it over high heat; and flip the steaks regularly as they sizzle in their own fat. The m

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