Hand-cranked wooden barrels chilled with ice and rock salt offer old-fashioned charm, but modern ice cream makers whip up frozen treats with the push of a button.
Test cook Julia Collin Davison uncovers the secrets to making the best Grilled Steak with New Mexican Chile Rub. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of ho...
Why does sorbet so often turn out rock-hard or grainy?
The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.
Of course a good hot sauce should pack some heat. But a great hot sauce should also enhance the flavor of your food.
Want to make crispy, fresh ice cream cones at home? Try one of these ice cream cone makers.
Done wrong, this dish resembles a dusty old boot. But apply some science with your rub and it’s a bold way to dress up a less expensive cut.
© 2020 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