For special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd, and its rich, buttery slices are fork-tender.
Bridget and Julia teach viewers how to
make the ultimate Beef Tenderloin with
Smoky Potatoes and Persillade Relish.
Tasting expert Jack Bishop challenges
Bridget to a turkey tasting. Gadget critic...
We tested six 4-cup fat separators made of glass or plastic, ranging in price from $11.99 to $33.95.
Cooking a turkey breast is a great alternative to tackling the whole bird; it’s easy to handle and full of white meat.
The holidays are no time to gamble on a bird that cooks up dry and bland—or, worse, exhibits off-flavors.
© 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