What is gelatin, how does it work, and how should it be prepared?
Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the challenges of panna cotta, rhubarb fool, and summer berry pudding.
How do you tame rhubarb's tartness without losing its true flavor? We cooked 50 pounds of it to find out.
The ideal summer pudding, a simple marriage of
berries and bread, is all in the details.
What makes this simple chilled Italian cream great? Balanced proportions, sound technique, and a light hand with the gelatin.
© 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