Most modern-day cooks know "roast pork" as the lean, bland loin. To bring back rich, old-fashioned flavor, we took a closer look at the choices in the butcher case.
Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices in the butcher’s ca...
At almost $100 for our favorite instant-read thermometer, a reliable inexpensive option was a necessity.
Switching from a baking dish to a skillet was just one step toward ridding this famously frumpy dish of wan flavor and mushy texture.
© 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