We investigate the new crop of pricey blenders to see what you get—and whether it’s worth it—when the sky’s the limit.
Test cook Becky Hays makes Bridget the perfect One-Hour Broiled Chicken and Pan Sauce. In the Equipment Corner, expert Adam Ried reviews blenders, and then test cook Tim Chin wraps up the episode by m...
Who says a gratin needs to be stodgy and rich to be satisfying? The unique attributes of cauliflower put a fresh spin on this old standby.
Two keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.
© 2020 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