The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.
A fatty, greasy sauce can ruin braised short ribs. So can boring, flavorless mashed potatoes. The test kitchen explains how to make meltingly tender braised ribs, with roasted carrots and mashed potat...
The best food mills should produce perfectly smooth puree with little effort.
How do I choose the right potato for my recipe?
Cook the potatoes whole and in their skins, add the right dairy in the right order, and toast--don't roast--the garlic.
Here’s how to get the fat out of these notoriously fatty but flavorful ribs, then braise them perfectly.
© 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