Restaurant carbonara is often an unctuous, congealed mass of cheese, eggs, and bacon. We set out to rediscover the beauty in the beast.
It’s easy for carbonara sauce to turn out clumped or curdled. We’ll explain the easiest way to make this classic Italian dish, and serve it alongside a simple pesto and a green salad. We’ll also revea...
Classic pesto is a smooth sauce with potent basil
flavor and a mild hit of garlic and cheese.
Could any new or updated models of salad spinner compare to our favorite?
Build a customized salad by following just a few simple rules.
You get what you pay for with most supermarket extra-virgin olive oils: bland, bottom-of-the-barrel, and boring. Is there a brand worth buying?
© 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