Day-old rice makes the best fried rice, but what if you haven’t planned ahead? Here’s the trick to mimicking day-old rice so you can have perfect fried rice any night of the week. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube…
Think lasagna always has to be heavy and packed with tomato sauce? Think again! In this episode, Christie Morrison shows Bridget Lancaster how to make Genoa-style pesto lasagna that completely lightens up this hearty favorite. Instead of a traditional red sauce, Christie opts for a homemade bechamel thickened with a simple roux. This version of…
The trick to moist, tender ground beef is a sprinkle of baking soda. Here’s the science behind why it works and why you’ll never skip it again. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The…
Electric wine openers are great in any kitchen and make a great housewarming gift. Hannah Crowley shows Julia Collin Davison which electric wine openers are lightweight, easiest to use, and run at the right speed, so opening a bottle doesn’t interrupt your meal. The Best Electric Wine Openers: Discover more recipes through the America’s Test…
American (Slicing) Cucumbers: The most common variety. Because they are almost always waxed to increase shelf life, you will want to peel the skin. They contain large seeds that need to be scooped out, leading to a fair amount of kitchen waste. English (Hot House / European) Cucumbers: These long, shrink-wrapped cucumbers act as a…
Dan Souza breaks down the science of seasoning with acids to elevate your everyday cooking. He shares the distinct differences between fresh citric fruit cells, savory fermented vinegars, and the water-free crunch of dry pantry acids like ground sumac and pure citric acid. Learn why you should finish hot stews with volatile liquids rather than…
Before you grab a bottle, there are two key terms you’ll want to know – because not all NA wines are made the same way. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In The Test Kitchen:…
Hannah Crowley breaks down the difference between canister and self-refrigerating ice cream makers, listing their pros and cons along with the review team’s top picks for each category. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch More! In…
Learn how to make a steak bomb sandwich, a regional masterpiece inspired by the iconic Jitto’s Super Steak in Portsmouth, New Hampshire. Ashley Moore shows Bridget Lancaster how to get ultra-tender meat and flawlessly softened vegetables, plus the secret ingredient combination of Lawry’s seasoning salt, Genoa salami, and mayonnaise that sets this sandwich completely apart…
Want homemade ice cream without having to get a single use tool like an ice cream maker? Lisa McManus shows you our deliciously simple ice cream recipe that uses a blender. Subscribe to America’s Test Kitchen: Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new YouTube channel: Watch…