Home seltzer makers that transform still water into sparkling promise clear advantages over buying bottled seltzer from the store. We put four models to the test.
Test cook Julia Collin Davison uncovers the secrets to
the best homemade Cioppino. Then, tasting expert
Jack Bishop conducts a tasting of fire-roasted tomatoes. Next, gadget
guru Lisa McManus uncov...
Could canned, diced fire-roasted tomatoes deliver the smoky complexity of fresh? We gathered three nationally available diced fire-roasted tomato products to find out.
For a dish that didn’t remind us of rubbery seafood in spicy marinara, we started by getting the shrimp’s briny flavor to come out of its shell.
Fish and shellfish piled high in a flavorful broth make this San Francisco stew a project. Could we simplify the shopping and cooking and still maintain its indulgent appeal?
© 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
Reported stories and innovative recipes from the world of food and science
Experts teach 200+ online courses for home cooks at every skill level