A two-stage cooking process yields tender, beautifully caramelized fruits.
Test cook Bridget Lancaster reveals the secrets to making the best Milk-Braised Pork Loin. Then, tasting expert Jack Bishop conducts a tasting of apricot preserves. Next, gadget expert Lisa McMan...
In Italy, cooks like to braise pork roasts in milk because it creates an exceptionally rich, savory sauce. But there’s a trade-off: The result is not pretty.
We tasted five top-selling products plain and in our Cook's Illustrated French Apple Tart.
We used six new apple corers as well as our old favorite to core bushels of apples.
© 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