How do I flambé? And does flambéing really make a difference in a recipe?
We take some of our favorite restaurant recipes—Crab Towers and Flambéed Pan-Roasted Lobster—and show you how to make them work in a home kitchen.
We found a way to replicate this restaurant
creation without losing either its flavor or its
An alternative to the usual boiled or steamed lobster that doesn't take much longer to prepare and delivers tastier results.
© 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
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation