Turns out, miso is one of the best ways to flavor salmon—inside and out.
Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to a Japanese favorite - Crispy Pan-Fried Chicken Cutlets. Then, equipment expert Adam Ried reveals his top for Santoku knives. Fin...
With its petite build and curved tip, this friendly-looking Japanese blade is giving Western-style chef’s knives a run for their money. But does it offer something unique?
For breaded chicken cutlets that are not only perfectly cooked but also easier to make, ditch the classic breading technique and think about crumb size.
© 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