Oven-fried fish is typically fraught with soggy coatings and dry, overcooked flesh. We set out to bake flaky fillets in an ultracrisp crust.
Poached salmon is a dish usually reserved for feeding a crowd. But why not adapt this party time entree for weeknight dining? We also set out to create super-crispy, oven-fried fish that gave us moist...
Poaching rarely lives up to its promise to produce silken, delicately flavored fish. We set out to eliminate chalky, tasteless poached salmon for good.
Long the domain of chefs churning out precision-cut produce, mandolines are increasingly targeted toward the home cook. But does this specialty slicer really give you an edge?
© 2019 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