For crisp skin, moist meat, and a quick pan sauce, this restaurant method is worth investigating.
Although chicken dinners are quick to prepare, they can go terribly wrong. Part of the problem is the chicken itself—the breast meat has very little fat and becomes dry and chalky if overcooked. The o...
A 12-inch skillet should last a lifetime and cook almost anything. But does quality construction have to cost top dollar?
Could we transform a simple breaded chicken cutlet into an exotic-tasting meal?
© 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