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  • More from Cook's Illustrated

    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 Illustrated5 min read
    The Cool Comfort of Sesame Noodles
    Every twirl of liang mian manages to be both refreshing and hearty. The cold, lightly chewy noodles coated in a dark, earthy majiang (sesame paste) sauce are edged with satisfying sweetness, heat, and tang. In China and Taiwan, the chilled, glossy st
    Cook's Illustrated4 min read
    No-Commitment Refrigerator Preserves
    Refrigerator jams and jellies are gateway preserves: quick, easy, attractive ways to bottle up peak-season produce at its best. The formulas are basic (fruit, sugar, lemon juice); the batches are typically small, so there’s no need to invest in bushe

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