This dish offers an exotic change of pace from Chinese stir-fries. But who has shrimp paste, tamarind pulp, galangal, and palm sugar, plus three hours to make dinner?
We look to a restaurant favorite—Thai chile beef—and set out to streamline it without compromising its interesting combination of flavors. We also wanted to find out the secret to making great potstic...
Can you buy a good pan for under $60?
Can you really make great Chinese-restaurant dumplings at home? We wanted a light filling, the right wrapper, and the perfect mix of flavors.
© 2020 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
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation