At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat and reveal a foolproof version of Vegetable Gratin, a French-style casserole.
© 2017 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level