Oven mitts once cost no more than the Sunday newspaper, but today a high-tech pair runs $60. We braved trials by
fire, water, and grease to uncover the (very) painful truth.
Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right, especially when you want a nicely seared crust. As for halibut, the texture of this fish usually fares b...
How do you get a crisp, perfectly seared crust and a rare center? We cooked 50 pounds of tuna to find out.
Is it possible to cook halibut steaks that have plenty of flavor and are both tender and moist—and do it quickly?
This Asian condiment should enhance flavor and contribute complexity to your food—not just make it salty.
© 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