What is the difference between baking powder and baking soda?
This episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, ...
Nowadays, chefs and consumers pay top dollar for specialty pork breeds. But are those pedigreed labels a true indication of quality—or just a premium price tag?
This snack cake's moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.
© 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