Chicken thighs can contain unappetizing pockets of fat and sinew. But what if you could turn those liabilities into texture-enhancing assets—and get crispy skin, too?
Test cook Julia Collin Davison demonstrates how to make Mahogany Chicken Thighs.
Next, gadget expert Lisa McManus reviews her favorite
kitchen gadgets. And finally, test cook Bridget
The key to perfectly cooked, deeply flavorful spears? Steam power.
We rounded up three red-wine-stain-removal products and put them to the test.
© 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