Boning Knives

From America's Test Kitchen Season 10: Chicken and Rice—Indian-Style

More videos from this episode

Pasta, Grains, & Beans

Basic Rice Pilaf

Traditional recipes insist that for a truly great pilaf you must soak or at least repeatedly rinse the rice before cooking. Is this really necessary, or is it just an old wives' tale?

Poultry

Tandoori Chicken

We weren’t going to let a 24-hour marinade or the lack of a 900-degree oven keep us from turning this great Indian classic into an easy weeknight dinner.

Cutlery

Boning Knives

Could any of the new, innovative models we tested dethrone our good old chef's knife for hacking up bones and chopping onions?

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