At nearly $20 a pound, rack of lamb had better be good. What's the key to achieving the rich crust and pink interior that make the most of this prime piece of meat?
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.
Layering summer's best vegetables into a gratin can lead to a memorable side dish— or a watery regret. This French casserole deserves better.
© 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