Adding wood chips to your grill imparts a deep, smoky flavor to your food as it cooks. In the test kitchen, we use wood in two different forms: chips and chunks.
On a hot summer’s day, life doesn’t get much better than a big, juicy, smoky slab of spicy, mouth-watering ribs. But more often than not, baby back ribs cooked at home come out tasting like dry shoe l...
Ribs barbecued at home can be flavorless and dry. We wanted lots of smoky flavor and moist meat.
Is there anything new to say about making this summertime classic? To find out, we tried an unlikely potato and an old-fashioned ingredient.
The sweeter the better—as long as molasses is in the mix.
© 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