Why do some goat cheeses boast creamy texture and a bright and lemony taste, while others are chalky, gamy, or—worse—utterly flavorless?
Test cook Dan Souza shows host Christopher Kimball how to make a great Thin-Crust Whole-Wheat Pizza with Garlic Oil, Three cheeses, and Basil at home, and gadget expert Lisa McManus reveals her f...
We tested five peels, both metal and wood, hoping to decide once and for all which material makes a better peel.
Most whole-wheat pizza is as dry and dense as cardboard. But what if there was a way to make it as crisp and chewy as traditional pizza—and highlight its nutty, wheaty flavor?
The grilled cheese conundrum: Young cheeses have no taste but melt perfectly, while aged cheeses have sophisticated flavor but turn grainy. We wanted the best of both worlds.
When it comes to baking pizza, can a baking steel outperform the tried and true baking stone?
© 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