Make moist, nicely crusted salmon with a hint of
smoked flavor in any covered grill—in just two hours.
We were intrigued with the notion of barbecuing a whole side of salmon. Our goal was to have this large piece of fish spend enough time over the coals to pick up some real wood flavor. A bright cucumb...
The best versions of this renowned Hungarian spice pack a punch that goes beyond pigment.
No matter how you dress them, a preliminary salting and draining of sliced cucumbers maximizes their crunchy texture.
© 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