An agreeably cheap cut of pork proved to be the secret to a modern but full-flavored version of this classic soup.
On a cold day, few dishes are as comforting as a hearty soup—unless it turns out starchy or gluey. Watch as we make thick and creamy versions of two of our favorites: ham and split pea, and rustic pot...
Food magazines and celebrity chefs are touting the flavor of gourmet salts that cost up to $36 per pound. Do they really taste better?
For a country-style soup with the best flavor, we had to find the right variety of potato—and use more of the leek than is traditional.
© 2019 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