We wanted fried chicken with a super-crisp crust and juicy meat without resorting to quarts of oil.
We re-create delicious pulled pork—sans grill—then prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil.
We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for and outdoor pit.
In fried chicken recipes, soaking the chicken in buttermilk is a standard approach that helps tenderize the meat (mainly the outer layers). But is adding salt to the buttermilk really necessary to...
Are finicky pressure cookers—prone to exploding lids and over-pressurizing—really a thing of the past?
© 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