Why does a pot of water heated to the same temperature as a pot of oil cook food faster?
Test cook Bridget Lancaster uncovers the secrets to perfect Poached Fish Fillets with Sherry-Tomato Vinaigrette. Then, science expert Guy Crosby explains the science of poaching in oil. Next, tasting ...
The right one can make a difficult task a lot easier.
Restaurants have an unusual technique for turning out supremely moist, tender fillets of fish. But adapting it for the home cook required an even more unlikely trick.
What's a nice fresh fillet doing mixed up in a fried cake? Three good reasons: a crispy exterior, a moist interior, and a super-simple cooking technique.
© 2017 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