Infusing vs. Steeping | America's Test Kitchen
You may think infusing and steeping are the same thing, but it’s a bit more technical than that. Here’s the deal.| www.americastestkitchen.com
You may think infusing and steeping are the same thing, but it’s a bit more technical than that. Here’s the deal.| www.americastestkitchen.com
For better baked potatoes, a quick brine does wonders for the flavor and texture. Plus, two other tips for perfecting your potato.| www.americastestkitchen.com
There are two major brands of kosher salt: Diamond Crystal and Morton. We have a longtime favorite—but we can tell you how to use both successfully at home.| www.americastestkitchen.com
Fluffy pancakes that melt in your mouth are the perfect breakfast. But the key to achieving them? Lumpy pancake batter.| www.americastestkitchen.com
Dutch ovens are more versatile than you may think. These kitchen workhorses can sear, braise, steam, poach, and more. Here are some of our favorite uses.| www.americastestkitchen.com
We are trusted by millions of home cooks as the authority for best recipes, how-to cooking tips, and step-by-step videos. Our magazine editors and test cooks explain exactly how and why our recipes work.| www.americastestkitchen.com
We all know the golden rule of cooking chicken: Don’t overcook it. But thighs and drumsticks are exceptions. Use our temperature guidelines for optimal dark meat.| www.americastestkitchen.com
Frozen burritos are a convenient meal, but reheating them can be tricky. Learn our favorite 5 techniques for reheating frozen burritos.| www.americastestkitchen.com
