Get the best recipes, equipment reviews, product insights, and techniques from the home cooking and equipment experts at America's Test Kitchen.| 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
We explain why we often dip food in a starchy coating before frying.| 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
A misshapen baking sheet may look disheartening but it is both preventable and fixable.| www.americastestkitchen.com
We tasted six products, including four labeled as espresso powder and two labeled as espresso instant coffee, in brownies, buttercream, and hot water to find out which one is best.| www.americastestkitchen.com
Sfoglini is no longer the only producer of Dan Pashman’s new pasta shape, cascatelli. We tasted the original and the Trader Joe’s version to see how they compare.| 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
