Chopping a pile of vegetables can be wearisome work even for cooks with sharp knife skills, so the idea of a helper tool sounded appealing.
When it comes out right, pot roast is tender, succulent, and richly flavored. When it turns out wrong, the meat is dry, gray, tough, and full of fat and sinew. Good pot roast begins at the market, and...
We cooked more than 100 pounds of beef to find the answer to tender, moist, flavorful pot roast. What's the secret? Cook it until it is done—and then keep on cooking.
© 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