Sauteed super thin cutlets are satisfying midweek
fare, except when they are tough and dry. We set
out to put this classic dish back on the
Tuesday-night dinner menu.
Far too often, quick and easy weeknight cooking reflects the minimal effort exerted to make the meal. But it doesn’t have to be this way. We start with two quick-cooking classics— sautéed chicken cut...
No one likes to wash pots and pans. Here's how to handle cleaning all of your cookware
efficiently and quickly.
We wanted shrimp that were well caramelized but still moist, briny, and tender.
We gathered six brands of boneless, skinless chicken breasts, broiled them without seasoning, and had 20 tasters sample the chickens side by side.
© 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