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Science: How to Make Salad Dressing Vinaigrette That Doesn’t Separate or Break by Using an Emulsion



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Watch Test Cook Dan Souza illustrate Concept #36, “Emulsifiers Make Smooth Sauces,” with an in-depth kitchen experiment involving lots of homemade dressing.

America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.

Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.

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