Burgers often come off the grill tough, dry, and bulging in the middle. To our surprise, making a shallow depression in the center of the patty was the first step toward a great burger.
We move the test kitchen outdoors to make juicy hamburgers and veggies that won’t stick to your grill.
Americans spend $1.5 billion on store-bought hot dogs. We compiled a 20-person tasting panel to determine where that money should be spent.
To avoid precooking, slice the vegetables just right and use the correct cooking temperature.
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