We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes.
We’re big advocates of brining, but we’re also fond of time-saving techniques. When we set out to achieve a tender, grilled, stuffed pork loin without the added time of soaking the meat, the secret tu...
Artisanal bacon takes time, hand labor, and real wood smoke. But at double or even triple the cost of supermarket bacon, is it worth it?
Our moist stuffing works from the inside out to combat dryness in
Baby spinach is convenient—no stems to remove or grit to rinse out—but cooking turns this tender green into a watery mess. Is there a way to get the water out and create a worthwhile side dish?
© 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