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Content Type: Article How Many Times Can You Reuse Frying Oil?
Some people shy away from deep frying since it seems like a waste to throw out oil after one batch. The good news is that it’s fine to reuse frying oil multiple times when it's strained—up to a point.
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Content Type: Science The Fruit and Vegetable Blues
I recently used red onions in a frittata and was surprised to see that they turned bluish green during cooking. What happened?
Content Type: Sniff Test Don't Buy Garlic that Smells like Garlic
The sniff test is a common approach for testing produce prior to purchase, but when it comes to buying garlic, a strong aroma is a bad sign.
Content Type: Kitchen Tip How Slicing Impacts Onions
Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.
Content Type: Kitchen Tip Should You Wash Mushrooms?
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
Content Type: Article Behind the Recipe: Irish Brown Soda Bread
Ireland's everyday bread is so quick, foolproof, and wholesome that you'll want to make it every day, too.
Content Type: Article One-Hour Pizza
The ultimate challenge for a pizza master with 30 years of experience? Making a good one in just 60 minutes.
Content Type: Article Testing Wine Openers (Twist Corkscrews)
Wine can be intimidating. Your corkscrew shouldn’t make it more so.
Content Type: Article Was It Something I Hate?
A dip into the complex science behind our food preferences.
Content Type: Article In the Field: Christina Agapakis, Creative Director, Ginkgo Bioworks
Q + A: What is synthetic biology and what role does it play in the future of food?
Content Type: Article Fresh Prints
Is 3D printing the next frontier in food and nutrition?
There are 32 remaining Science articles on Cook's Illustrated