Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy.
Test cook Dan Souza and host Julia Collin Davison make Chicken Bouillabaisse, tasting expert Jack Bishop challenges Bridget to a tasting of cinnamon, and then Julia and Bridget uncover the secrets to ...
Could we take the garlicky fennel and saffron flavors of France’s most famous fish stew and adapt them to a chicken dinner?
Labels touting origin imply there’s more to this standby spice than there once was. How much does source influence flavor?
© 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
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation