Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A.
Follow Christie on Instagram:
Follow Keith on Instagram:
00:43: @YiorgosTsiv Not all cookies soften in the microwave, why?
02:31: @ariniw How do I get rid of the white stuff on salmon?
04:41: @karizma23 Do you use trick thermometers on set?
07:37: @mdalenabresson Why didn’t my Lemon Olive Oil turn out?
09:23: @Chefreggiano What tool is best for pureeing starchy vegetables?
10:44: @Sandy_sewing When a recipe tells you to reduce a liquid by a certain amount, how can you tell?
14:57: @Smsansbury I don’t like Cilantro. What’s a good substitute?
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us: