Crisply breaded and packed with herb butter, this Russian transplant was a star of the 1960s American restaurant scene. Can a home kitchen do it justice?
Commonly found in banquet halls and at catered events, this once-highbrow dish has become a bit of a joke. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating...
It surprised us how many cookbook holders couldn't hold our cookbooks, much less shield them.
Pan-roasting works beautifully for many vegetables. So what's the problem with broccoli?
Which slice is best?
© 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