Bathe the raw potatoes in ice water, spike the oil with bacon grease if you like, always fry twice, and use a brown grocery bag for draining.
Why do steaks seared at home often turn out pallid? And why do sauces in restaurants taste so much better than sauces made at home? In this episode, you’ll learn how to make steak frites worthy of the...
Do distinctive flavor profiles come through once the wine is cooked down?
Can you make a rich, thick, restaurant-style pan sauce for steak using canned broth?
We have two recommendations for wine openers—one elegant but expensive, and one more moderately priced but still effective.
© 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