Classic French fries made with white potatoes—crispy on the outside, creamy on the inside—set a high bar. We wanted sweet potato fries that could truly compete.
Man on the street Doc Willoughby visits Tony Maws
at Craigie on Main to learn all about burgers from a
pro. Then, test cook Bridget Lancaster demonstrates
how to make the Best Grilled Burger at hom...
Preground chuck patties may be easy to throw on the grill, but if you want ultrabeefy, tender, juicy burgers, start with steak tips—and open the freezer.
We scoured supermarket cases, the deli counter, and specialty cheese shops
for Swiss that would shine on a cheese plate, not just melt on a sandwich.
Store-bought ground beef is inexpensive and easy to find. However, we have compelling reasons for why it's best to grind your own meat at home.
© 2019 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