French cookery’s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la résistance!
Cooking for a crowd doesn’t have to break the bank. We’ll show you how to buy beef tenderloin at the right price and prepare French cuisine’s rich, cheesy take on mashed potatoes.
Why do we break our own rule and mix potatoes in a food processor when it comes to Aligot?
The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?
Slicing a roast, ham, or turkey doesn’t require expert knife skills. But producing thin, even slices of meat can be next to impossible if you don’t have the right knife.
© 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