We've got the insiders tips that will have you creating dishes like a professional, in your own home kitchen.
You don't have to rely on your local baker to get flaky morning buns for that special breakfast. And making your own at home doesn't have to be impossible.
Broiling is best for times when you want to expose the top of your food to intense heat without overcooking the bottom. We explain the best methods to broil such as how far your food should be from the broiling element.
Use your Convection settings to cook your food more evenly, and to add an exterior crispness. Whether it's perfectly browned cookies or a delicious Rosemary Roast, proper use of Convection cooking will make your meals gourmet.
Add more flavor to your broccoli, before you decide to steam or boil your broccoli try something different; roasting. The tasty, nutty flavor is delicious.
Taking a piece of meat's temperature is the only true, foolproof way to determine its doneness. But you'll need to take the temperature the correct way and at the correct time.
The draft-free, well-insulated environment of the oven makes it the ideal place for proofing bread or pizza dough. Here are some Test Kitchen tips for a successful rise.
Learn how easy it is to make a poached egg from America's Test Kitchen
Stainless steel and non-stick pans both have key roles in the test kitchen. But they are best suited for very different tasks. Learn our tips for when to use either type of pan.
Pan size is critical for properly seared food or perfectly sauteed vegetables. We reveal the test kitchen's top techniques for searing chops, steaks, and poultry, as well as some useful advice for cooking your vegetables evenly.
Waiting for water to boil is a whole lot like waiting for paint to dry. There are a whole lot of tricks that people use to speed up the process. But do any of them actually work?
Great Sauces can either make or break a meal. If you can master a fool-proof Hollandaise then you can master any sauce, let us show you how.
How do you know when your pan is hot enough for sauteing and searing? And what's the best pan to use when you want to make a pan sauce afterward? We've done the tests to find the answers.