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Cooking Tips
How Should I Cook Brown Rice?
For the best and fastest brown rice, treat it like it’s pasta.
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Jessica Rudolph
Embrace Spring Vegetables and Make a Delicious Broth with Their Scraps
Vegetable scraps are soup-er stars hiding in plain sight.
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Nicole Konstantinakos
How to Make Ghee: the Better, Nuttier Butter
The Indian subcontinent’s essential, nutty-rich clarified butter is shelf-stable, great for cooking, and utterly delicious. Best of all, it’s easy to make.
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Alyssa Vaughn
The Best Chicken Thigh Internal Temp Is Higher Than You Think
Want tender chicken thighs? Throw the chicken-cooking rule book out the window.
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Mari Levine
No, You Can’t Always Just Double a Recipe
Cooking for a crowd? Sometimes, it’s not as easy as doubling your ingredients.
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Eden Faithfull
Can a Viral Peeling Trick Beat Our Longstanding Method for Hard-Boiled Eggs?
There’s been lots of buzz on social media about how tapping a raw egg before boiling can make it peel cleanly. We put that technique to the test.
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Eric Haessler
How to Remove Skin from Salmon
The secret is to use the skin itself.
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Sam Block
For a Smoother Cocktail, Add Rice
Home mixologists can use this simple technique to transform any cocktail.
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Rebecca Hays
How to Roast Any Vegetable
Roasting is a great way to breathe life into whatever produce is in your crisper drawer. Plus, it’s mostly hands-free. Here’s a cheat sheet for doing it well.
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Liz, Keith, and Emily
9 Ways to Cook with Beer
Don’t want to drink the leftover beer after a game-day party? Use it in your cooking instead.
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Sam Block
Which Nacho Recipe Is Right for You?
Whether you’re a traditionalist, year-round griller, or spice lover, we have the nacho recipe for you.
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Sam Block
How to Weigh Ingredients and Why It’s So Important
Digital scales are key for accuracy in the kitchen.
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Andrea Geary
Is It Safe to Not Cook Chicken and Pork All the Way Through? Ask Paul
Yes! Even the USDA says it’s OK. The key is to cook the meat long enough.
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Paul Adams
How to (Actually) Follow a Recipe
If you merely skim a recipe, you’re missing out on critical information that can make cooking less stressful, more efficient—and prevent disaster.
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Lan Lam
Browned Butter Is a Cook’s Secret Weapon
The nutty, toasty depth of browned butter adds complexity and exceptional richness to everything it touches. It’s also a cinch to make—if you know when to take it off the heat.
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Liz Bomze
How to Make Ten-Minute Microwave Caramel
Homemade caramel sauce doesn’t have to be a project. With our method, you can whip up a batch whenever the mood strikes. Plus, flavor the caramel with interesting additions.
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Emily and Eric
How Should I Build a Grain Bowl?
Follow our tips for a meal that’s better than takeout.
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Jessica Rudolph
Spice Up Your Coffee as You Brew It
Dress up your everyday cup by brewing simple flavorings with ground coffee.
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Rebecca Hays
9 Tips for Better Pancakes
Producing consistently lofty, golden pancakes takes a little know-how. From mixing batter to flipping without splatter, these best practices will help you produce top-notch stacks.
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Liz Bomze
Which Vegetables Do You Not Need to Peel?
Save yourself the hassle and skip the peeling step for these vegetables.
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Caren White
How to Convert Your Favorite Recipes for a Multicooker
Want to learn how to make your favorite recipes in an Instant Pot or other multicooker? Follow these guidelines.
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Steve and Emily
9 Ways to Cook Yourself Out of the January Doldrums
I’ve always thought of January as a month of opportunity—especially in the kitchen.
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Sam Block
How to Make Better Cauliflower Rice
Get pillowy, flavorful cauliflower rice that isn’t just “healthy”—but a comfort food too.
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Danielle Lapierre
America’s Test Kitchen’s Most-Saved Recipes, 2023 Edition
These are the recipes our digital members favorited the most this year.
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Sam Block
When You Can—and Can’t—Prep Potatoes Ahead
Learn the dos and don’ts for mashes, gratins, and latkes.
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Rebecca Hays
Food Safety 101: Temperature Guidelines & Best Practices
Guidelines and resources to help mitigate the risk of foodborne illnesses at home.
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America's Test Kitchen
6 Tips for the Best-Ever Deviled Eggs
After making thousands, we know a thing or two about how to perfect these polarizing appetizers.
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Sam Block
America’s Test Kitchen’s Most-Saved Recipes, December 2023 Edition
See the recipes our subscribers favorited the most this month.
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Caren White
Actually, It’s Easy to Fix Gluey Mashed Potatoes
Are your mashed potatoes sticking together in a gummy lump? Don’t panic. This simple tip will make things right.
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Lan Lam
Take Any Pie From Good to Great with a Flavored Crust
Easy mix-ins add intrigue to pies, tarts, and galettes.
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Rebecca Hays
A Guide to Prime Rib
If you’re going to splurge on this premium cut, make sure you’re cooking it right. Our guidelines will steer you toward perfection.
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Keith Dresser
Get Your Act Together with Holiday Cooking: Use a Kanban Board
This Japanese organizational system revolutionizes holiday prep.
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Rebecca Hays
How to Train for a Cooking Marathon
Just like the real event, you’ll need preparation, endurance, and a good playlist.
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Eden Faithfull
Do I Really Have to Sift My Ingredients?
In short, no. Here’s why.
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Sam Block
9 Tiny Kitchen Hacks to Save You Time
Doing these small things today will make your life in the kitchen easier.
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Carolyn Grillo
Overdid It at the Orchard? Turn Your Bounty Into Apple Butter
Capitalize on a big apple picking haul and make apple butter—a concentrated, complex-tasting spread that is ideal for serving with pastries, cheese, or on a sandwich.
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Emily Rahravan
Food Science
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Why Does Mint Make Our Mouths Feel Cold? Ask Paul
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The Best Way to Cook Broccoli Rabe, According to Science
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Want the Creamiest Mac and Cheese? Buy American.
What Is the Difference Between Cleaning, Sanitizing, and Sterilizing? Ask Paul
Why You Shouldn't "Bake" Potatoes in the Microwave
Want a Turkey Burger That Actually Tastes Good? Add These Ingredients
Make Buttery Booze—and Boozy Butter
The Secret to the Best Onion Rings Is Onion Powder
Shaken vs. Stirred: Why Does It Matter How You Chill a Cocktail? Ask Paul
No, You Shouldn’t Microwave Plastic
Why Do Onions Make You Cry? Ask Paul
Is It OK to Eat Green Potatoes? Ask Paul
How Does Yeast Work? Ask Paul
How Is Miso Made? Ask Paul
Why Are There Rainbows on My Roast Beef?
Live Dangerously. Make Pretzels.
Can You Cook Off the Alcohol from Food? Ask Paul
Where Does Salt Come From? Ask Paul
What Exactly Are Preservatives? Ask Paul
Can You Cook Acidic Ingredients in Cast Iron?
How Do Hot Pockets Crisp in a Microwave? Ask Paul
Why You Should Burn Your Food (A Little Bit)
Why Does Iced Tea Get Cloudy?
What Exactly Is Stevia? Ask Paul
Why Does Ice Taste Bad Sometimes?
What Exactly Is Soft-Serve Ice Cream?
Why Are Some Cheeses Soft and Other Cheeses Firm? Ask Paul
The Science of the World’s Greatest Sauce: Mayonnaise
What Is Raw Milk? Ask Paul
Can You Toast Bread in the Microwave? Ask Paul
Can I Just Cut Mold Off Food? Ask Paul
Can Baking Soda Remove Pesticides from Produce?
What’s the Difference Between Brewing and Distilling? Ask Paul
Help! I Cut My Avocado Too Soon. Will It Still Ripen?
What Exactly Is Air Frying? Ask Paul
Need To Ripen an Avocado Fast? Use a Banana.
Equipment Care & Use
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9 Cookware Trends at the 2024 Inspired Home Show
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The Best Products We Saw at the 2024 Inspired Home Show
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Is Your Squeeze Bottle Grimy? Here’s How to Clean It.
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Which Takeout Containers Can You Microwave?
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Is There Such a Thing as a Freezer That’s Too Full?
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equipment
The Best Induction Cookware
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A Professional Mover’s Guide to Packing and Moving Your Kitchen
How to Get Rid of Smells from Common Kitchen Items
Are You Cleaning Your Insulated Tumbler Correctly?
Cast Iron: What It Is & the Benefits of Cooking with It
The Most Underrated Button on Your Kitchen Scale
What’s So Special About Copper Cookware?
What’s the Best Way to Clean (and Deodorize) a Reusable Food Storage Bag?
Troubleshoot Your Way to a Perfect Cup of Coffee
7 Ways to Use Zipper-Lock Bags
Everybody Needs a Bottle Brush
3 Kitchen Tools That Upped My Bread Baking Game
DIY Kitchen Tools You Can MacGyver Yourself
How to Reheat Food Without a Microwave
The Best Way to Clean Your Stovetop
Why You, Too, Will Fall in Love with a Y-Peeler
Why You Should Never Use a Glass Cutting Board
The 10 Essential Items of Kitchen Gear for a New Home
Is It Safe to Put a Nonstick Skillet in the Oven?
Does a Dishwasher Really Use Less Water than Washing Dishes by Hand?
Are Nonstick Pans Safe? Should I Replace Them?
Which Type of Nonstick Skillet Is Right for You?
Which Coffee Maker Is Right for You?
How to Care for Your Wood or Bamboo Cutting Board
A Love Letter to the Weber Kettle Charcoal Grill
Treat Grill Grates Like Your Teeth
2 Reasons to Have More Than One Cutting Board
How to Pack Knives for Travel
How to Remove Annoying Adhesives from Your Equipment
What Kitchen Equipment Can (and Can't) Go in the Dishwasher?
How Often Should I Replace My Nonstick Pan?
Ingredient Tips & FAQs
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How to Tell If Your Coffee Is Fresh
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14 Things You Shouldn’t Be Afraid to Ask for at the Grocery Store
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Lentils: What They Are and What to Do with Them
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Tamarind: The Tropical Fruit with a Sour-Sweet Punch
My Yogurt Is Watery. Should I Pour It Out or Stir It In?
Five Ways to Dirty Your Martini Without Olives
Why Hot Honey Is the Perfect Condiment
What’s the Difference Between Dark and Light Roast Coffee?
Should You Buy Extra-Virgin Olive Oil at Costco?
Is All Screw-Top Wine Bad?
The Difference Between Pork Butt and Pork Shoulder
We Try the Most Popular Cheeses at Trader Joe’s: December 2023 Edition
The Easiest Winter Squash: No-Peel Delicata
Why Honey Is More Versatile than You Think
The Right Way to Slice and Serve Cheese (and Why It Matters)
3 Recipes to Make You Think Differently About Brussels Sprouts
5 Weeknight Chicken Breast Recipes That Don’t Skimp on Flavor
The Skinny on Chicken Sausage
What Is Gold Leaf and Why Can We Eat It?
The 12 Essential Pantry Ingredients for Chinese Cooking
How Long Does Flour Keep?
How to Tell When Feta Is Bad
How Long Does Tofu Last in the Fridge?
Which Condiments Need to Be Refrigerated?
Everything You Need to Know About Pawpaws
The Magic of Shrimp Shells
All About Beets: How to Shop for, Prep, and Cook Them
How to Tell Good Olive Oil from Mediocre
The 8 Fruits and Vegetables You Really Should Smell Before Buying
Is It OK to Use Store-Bought Pie Dough?
The Very Best Ways to Preserve Peak-Season Produce
Why Plums Are My Favorite Stone Fruit
We Really Love Mussels. Here’s Why You Should Too.
A Peach Primer
My Berries Are Going Bad. Now What?
Are These Instagram-Famous Olive Oils Any Good?
Behind the Recipes
France’s 5-Minute Magic Butter Sauce
Tender, Puffy Roti Are South Asia's Everyday Flatbread
Mexico City’s Enchiladas Suizas are Bright, Rich, and Creamy
How to Turn Versatile Chickpeas into Soup, Salad, and Crispy Cakes
Tuscany’s Forgotten Onion Soup
The Art of Indonesian Beef Rendang
Many Hands Shape Ma’amoul
Chinese Fermented Black Beans Build Complex Flavor Fast
A Cold Skillet Makes The Juiciest Chicken Breasts
The Homey Charms of Britain’s Toad in the Hole
It Only Takes 10 Minutes to Turn Ground Turkey Juicy and Flavorful
The Ultimate Guide to Making Macarons
Cabbage Goes Glam with This Ingenious Roasting Method
Catalonia's Fast, Festive, Seafood-Filled Stew
A Glossy Stir-Fry and a Nest of Crispy Noodles Unite in Mì Xào Giòn
For the Juiciest Roast Beef, Turn Off The Oven
Turn Heaps of Greens and Herbs Into This Luxurious Shakshuka
In Costa Rica, Gallo Pinto Is Breakfast, Lunch, Dinner, or a Midnight Snack
The Magic Temperature for the Creamiest, Sweetest Sweet Potatoes
This Gravy Will Be The Best Thing On Your Thanksgiving Table
Shrimp Cocktail Makes a Comeback
The Easiest Eggs You’ve Never Made
This Summer, Smash, Break, and Burn Your Zucchini
Crunchy, Creamy, Butterscotch-y: Banoffee Pie Has It All
Chiles en Nogada are The Savory-Sweet Soul of Mexico
Pasta for Mushroom Lovers
We Smoked 497 Pounds of Brisket To Create This One Recipe
How to Brew the Best Iced Tea
Venezuelan Cachapas Are Cheesy, Melty, and Delicious
The Juiciest Burgers Contain More Than Just Beef
How to Turn Any Juice Into Satiny Posset
Grill Jamaica’s Stuffed, Spice-Rubbed Snapper All Summer Long
In the Library with Toni Tipton-Martin: Hiroaki Aoki and Benihana
How to Make the Best Crumb-Crusted Rack of Lamb for Easter
Our Slow-Roasted Salmon Method Delivers Perfection Every Time
Creamy, Dreamy Turkish Scrambled Eggs
On the Road
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On the Road with Bryan Roof: Seattle Teriyaki
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Bryan Roof Sets Out to Find True Maryland Crab Cakes
Bryan Roof Heads to Milwaukee to Try Dairyland’s Famous Fried Cheese Curds
On the Road with Bryan Roof: Minneapolis with Sean Sherman
On the Road with Bryan Roof: Boise’s Basque Culture
On the Road with Bryan Roof: El Paso, Texas
Spaghetti Limone, the Frank Prisinzano Way
On the Road with Bryan Roof: Sonoran Hot Dogs
On the Road with Bryan Roof: Tucson’s Best Tacos . . . and Ramen?
On the Road with Bryan Roof: Hashing Out the Details of Barbecue in South Carolina
On the Road with Bryan Roof: Eating Puerto Rico
On the Road with Bryan Roof: Owamni by The Sioux Chef
On the Road with Bryan Roof: Sampling Green Chiles in New Mexico
Tradition and Chorizo in the Heart of Basque Idaho
Ahi-Chile Tostadas Are Some of San Diego’s Most Innovative Seafood
Think You Know Chicago Deep-Dish Pizza? Think Again
Bryan Roof Learns the Secrets to Birria at Rollies Mexican Patio in Tucson, Arizona
The Matriarch of Edisto Island Divulges the Secrets to Hoppin’ John
On the Road with Bryan Roof: How to Make Cava Sangria
On the Road with Bryan Roof: Episode 4, Tampa
On the Road with Bryan Roof: How to Make Homemade Sauerkraut
On the Road with Bryan Roof: Episode 3, Portland
On the Road with Bryan Roof: How to Make Homemade Mayonnaise
On the Road: A Big, Strong Pittsburgh Belly
On the Road with Bryan Roof: Episode 2, Oakland
Cook’s Country’s Bryan Roof Learns the Secrets to Sinigang at FOB Kitchen
On the Road with Bryan Roof: How to Make Cajun Fried Sweet Potatoes
On the Road with Bryan Roof: Episode 1, Louisiana
On The Road: Something Gooey in St. Louis
Cook’s Country’s Bryan Roof Explores the Rustic Mountain Food of Puerto Rico
Cook’s Country’s Bryan Roof Heads Deep into Clod Country
Cook’s Country’s Bryan Roof Hits the Road for San Diego Fish Tacos
Sizzling, Charred Pork. Citrus. Chiles. This Is Sisig, a Traditional Filipino Bar Snack.
Cajun Cooking in Kaplan, Louisiana
On The Road: In South Carolina, a Lesson in Old and New
On The Road: A Scrappy Brooklyn Loaf Comes of Age
Baking Tips
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What’s So Special About Buttermilk Pancakes?
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5 Mistakes to Avoid While Working with Puff Pastry
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Cooling Cakes and Cookies Is About More Than Not Burning Your Tongue
How to Stop Feeding Your Sourdough Starter (Without Killing It)
Keep Cakes from Sticking with Homemade Baking “Spray”
How to Scale a Cake Recipe for Any Size Pan
How to Get the Smoothest Frosting on Cakes
Does Egg Size Really Matter in Recipes?
How to Decorate Cookies Like a Pro
Make Chocolate Soufflés Today, Bake Them at Your Holiday Dinner
Ask the Test Cooks: How Do You Win a Cookie Swap?
Why Professional Bakers Use Reverse Creaming
Why the Fridge Is the Worst Place to Store Baked Goods
Three Levels of Pie Crust for Every Type of Baker
Want Taller Biscuits? Use a Biscuit Cutter
21 Tiny Tips for Better Cookies
The Fastest Way to Make Homemade Vanilla Extract
8 Types of Pies You Should Know
Animal Crackers Make Great Pie Crust
How to Get that Glossy Fruit Tart Top
4 Tips to Make Fast, Easy Whipped Cream by Hand
Help, My Cake Is Stuck!
How to Store Homemade Bread So It Stays as Fresh as Possible
How to Salvage a Ruined Cake
How to Proof Bread in a Chilly Kitchen
How to Frost a Naked Cake
We Have the Easiest Way to Temper Chocolate
How to Not Screw Up a Special-Occasion Cake
What If I Made Boxed Brownies Without Eggs? An Experiment.
How to Roll Pie Dough into a Perfect Circle
The Secret to Removing Sticky Dough from Your Hands? More Flour.
Prevent Leaks in Pie Crust Before They Happen
Why You Shouldn't Bake Cookies on a Still-Hot Sheet
This Simple Trick Changed the Way I Bake
Yudane and Tangzhong: Bread-Baking Techniques for Ultraplush Bread
How to Roll Pie Dough into a Perfect Circle Every Single Time
100 Essential Techniques
100 techniques
100 Techniques Every Home Cook Can Master
Technique #1: Season Smarter with Salt
Technique #2: Bloom Spices for Depth and Complexity
Technique #3: Finish with a Sprinkle or Drizzle to Elevate Flavor
Technique #4: Make Great Vinaigrettes
Technique #5: Marinate in a Way That Actually Works
Technique #6: Pickle Vegetables in an Afternoon
Technique #7: Salt Vegetables for Not-Soggy Slaws and Salads
Technique #8: Just Add Water for Perfectly Sautéed Vegetables
Technique #9: Steam-Roast Vegetables to Caramelized Tenderness
Technique #10: Make Flavorful Pasta Sauce from the Cooking Water
Technique #11: Make Great Tomato Sauce without Hours of Simmering
Technique #12: Make Roux for Rich Sauces
Technique #13: Prepare Tender, Not Gummy, Rice Noodles
Technique #14: Bake Rice for Never Mushy or Scorched Results
Technique #15: Make Great Pan Sauces for Simple Chicken Cutlets
Technique #16: Sear Any Steak to Perfection on the Stovetop
Technique #17: Handle Meat Gently for the Tenderest Burgers
Technique #18: Sauté Flaky Fish That Doesn't Fall Apart
Technique #19: Sear Scallops for Tender, Golden Results
Technique #20: Make Superior Stir-Fries Without a Wok
Technique #21: Cook Flavorful Tofu That Doesn't Disintegrate
Technique #22: Get Great Flavor from Foil-Packet Dinners
Technique #23: Oven-Fry for Crisp, Golden Crumb Coatings
Technique #24: Shallow-Fry on the Stovetop for Deep-Fried Flavor
Technique #25: Achieve All-Over Crispy Skin with Whole Roast Chicken
Technique #26: Roast Salmon Gently for the Silkiest Texture
Technique #27: Use the Broiler to Char without Burning
Technique #28: Master the Two-Level Grill Fire
Technique #29: Turn Off the Heat for Perfect Poaching
Technique #30: Butcher Whole Chicken for Custom Parts
Technique #31: Brine Poultry and Meat for Tender, Juicy Results
Technique #32: Braise More Gently by Using the Oven
Technique #33: Slow-Roast Tough Cuts of Meat to Fork-Tenderness
Technique #34: Learn to Bake a Loaf of Artisan Bread
Technique #35: Go Lumpy for Fluffy Pancakes and Muffins