Not all potatoes are created equal.
Host Christopher Kimball goes into the test kitchen to learn how to create an updated French classic, Modern Beef Burgundy, with test cook Becky Hays. Next, equipment expert Adam Ried reviews potato r...
What if you could get the creamy interiors produced by steaming red potatoes and the browned exteriors produced by roasting—without doing either of those things?
A ricer is a must-have tool for perfectly smooth and fluffy mashed potatoes.
Most recipes for this French classic require you to stand at the stove tediously batch-searing beef and sautéing vegetables. But what if the whole operation could move to the oven?
© 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