The American version of pasta e fagioli is often bland and mushy and takes hours to prepare. We wanted it all: great flavor and proper texture in less than an hour.
Most cooks are under the impression that good soup takes all day to prepare. Maybe that’s what our mothers wanted us to think, but the truth is that homemade soup need not be a complicated affair. We’...
Excess fat ruins stocks and sauces. But do fat separators really work? We tested eight models—from pitchers to ladles to fat mops—to find out.
Why should any modern cook spend all day eking out flavorful stock from mere scraps and bones?
A broth developed from an Edna Lewis recipe makes full-flavored chicken noodle soup possible in less than ninety minutes.
© 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