The most effective approach to achieving chicken breasts with evenly golden, shatteringly crispy skin? Treat them like duck.
Test cook Bridget Lancaster demonstrates how to
make Crispy-Skinned Chicken Breasts at home,
and tasting expert Jack Bishop conducts
a tasting of jasmine rice. And finally, test cook Julia
We put six brands of jasmine rice—from supermarket varieties to high-end mail-order grains—to the test.
How do you get rice and pasta to cook up fluffy and tender in one pot? With a good soak.
© 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