Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served.
Mushy, bland tuna salad or dry, overcooked meat can ruin an otherwise great sandwich. Individually wrapped cheese singles can do the same to classic grilled cheese. We’ll show you the test kitchen’s ...
What is the science of emulsification, and how do you sustain one?
Three simple steps eliminate the twin problems of tuna salad: watery texture and bland flavor.
This upscale steak sandwich is easy to execute.
Butter the bread rather than the skillet, grate the cheese, and cook over low heat for sandwiches with a lacy-crisp exterior and a tender, oozing interior.
Are all brands of tuna packed in olive oil created equal? We tested six to find out.
© 2018 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