Surprisingly, the trick to perfecting smoke flavor isn't getting the wood to smolder for as long as possible. It's just the opposite: knowing when to let it burn out.
First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ulti...
The difference between a good cooler and a great one isn’t add-ons like cup holders and telescoping handles. The decisive element is much more fundamental: air.
What can 2 pounds of salt do to a potato that an oven can't?
© 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