Warming trays can be a godsend for serving and entertaining—but do they really keep food at a safe temperature?
Test cook Julia Collin Davison demonstrates how to make the ultimate Braised Halibut with Leeks and Mustard at home. Next, tasting expert Jack Bishop conducts a tasting of smoked salmon. Then, gadget ...
Who would ever slow-cook whole carrots for an hour? We would—if the results were superbly concentrated flavor and dense, meaty texture from end to end.
We gathered up five top-selling, widely available products to find the best choice both plain, and on our Cook's Illustrated New York Bagels.
Braising is not just for tough roasts. It can also give you supple, perfectly cooked fish—with a vegetable side and a silky sauce, to boot.
© 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