Why does fish stick to the grill more than, say, beef or pork? And why do you need to treat your grill grates with 8 to 10 layers of oil to make them nonstick?
We were tired of having to choose between a crisp exterior and moist, flavorful flesh for our salmon, so we decided to develop a technique that delivers both. Watch as we demonstrate how to achieve th...
California growers have spent the last two decades developing extra-virgin olive oils that might rival the best of Europe. Is it time to stop importing foreign oil?
It’s not the seasoning or the cooking that’s confounding—it’s getting the fish off the grill in one piece.
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?
© 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
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation