We use a pantry staple to shorten the time required to make
barbecue sauce—without sacrificing flavor.
If the weather is too poor for grilling and a hankering for ribs strikes, is the only choice a trip to a local barbecue joint? Or could we find the answer in the home kitchen?
Buttermilk coleslaw can be wilted and watery. Here's how to get a pickle-crisp texture and a light but creamy dressing.
Most oven rib recipes slather on smoke-flavored sauce for an ersatz barbecue experience. Could we get the smoky flavor and fork-tender texture of true barbecue indoors?
Grilling outside means bold flavors and attractive char marks—and waiting for decent weather. Can a grill pan transport the hot grate from the backyard to the stovetop?
© 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