The ultrasupple texture of beef stir-fried in Chinese restaurants normally requires a messy coating and a dip in hot oil. We looked for an easier way.
Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce at home. Then, tasting
Savory, fragrant, umami-rich soy sauce is a staple in American kitchens. But choose the wrong product and all you get is a salt bomb.
We made batch after gummy batch of this Chinese restaurant staple until we discovered a method that produced crispy, gorgeously layered results.
© 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