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  • Preparing a Charcoal Grill for Roasts or Poultry

    When we grill large pieces of meat, we build a modified two-level fire with two cooking zones, a hot one for searing and a cooler one for cooking more slowly.

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  • Blueberry Scones

    Blueberry scones often come out dry, crumbly, or overly dense. We baked over 800 scones to achieve the rich, light, and flaky blueberry scones that we wanted.

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  • Grilled Lemon-Parsley Chicken Breasts

    We wanted boneless, skinless chicken breasts that came off the grill juicy and flavorful. There had to be a solution better than bottled salad dressing.

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  • Barbecuing Tips

    Grilling at a low heat for a long time is not an exact science, but these techniques have helped us achieve more consistent results.

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  • Barbecuing Brisket on a Gas Grill

    Here's how to set up your gas grill for long, slow, smoky cooking. You'll need a way to keep the meat exposed to fresh smoke the whole time.

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  • Smoke Rings

    The pink line called the "smoke ring" is the hallmark of great barbecue. But what causes it and how can you make sure you'll see it when you cook?

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  • Slicing on the Bias

    Lots of recipes call for slicing meat, poultry, or vegetables on the bias. Here's what we mean and how to do it.

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  • Grill-Roasted Cornish Game Hens

    These birds provide crisp skin and delicate meat and are an elegant alternative to chicken. Start by butterflying and skewering the meat.

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  • Butterflying a Game Hen

    Removing the backbone makes it easier to cook a Cornish game hen evenly and to crisp the skin uniformly.

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  • Skewering a Game Hen

    When cooking Cornish game hens on the grill, skewering them is a good way to cook the bird evenly. And it keeps the legs from separating from the breast.

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  • Shrimp Salad

    Deli-style shrimp salads are usually rubbery and bland. In order to solve this problem, we first fix the shrimp, then we make the dressing.

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  • Buying Shrimp

    Almost all the shrimp you can buy at the supermarket has been frozen even if it looks fresh. Here's a guide on which shrimp to buy.

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  • Peeling and Deveining Shrimp

    We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple tips so you can do it yourself.

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  • Basic Knife Skills

    Good knife skills are invaluable. They'll improve the flavor of your dishes, speed up your prep work, and prevent unnecessary accidents.

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  • What Happens If I Use Butter That Isn't Cold?

    Cold butter is one key to our super-flaky blueberry scones. It allows the butter to remain in pockets that release steam and lighten your dough as it bakes.

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  • Barbecued Beef Brisket

    Our mission was simple: We wanted a brisket with slow-cooked pit barbecue flavor. Could we do it on a backyard grill?

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  • Grating Frozen Butter

    Here at America's Test Kitchen, we've found that a few simple tricks help to make grating butter fast, easy, and not at all messy.

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  • Measuring Flour

    We compare the accuracy of three different methods: weighing the flour, spooning it into a measuring cup, and dipping the cup into the flour then leveling it off.

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  • Grilled Potatoes with Garlic and Rosemary

    How could our recipe for grilled potatoes be improved? With rosemary, garlic, infused oil, and a new technique.

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  • Greek Lamb Pita Sandwiches with Tzatziki

    We were craving restaurant-style Greek gyros that we could wrap our hands around. There was just one pressing problem: the meat.

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  • Mincing Oregano

    There are a few general guidelines you should follow when mincing herbs like oregano, mint, and thyme. Washing them is critical, as is your cutting technique.

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  • Importance of Salting and Draining Tzatziki

    When you're making tzatziki, here's why draining your yogurt and salting and draining your cucumbers is worth the extra time.

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  • Pasta Caprese

    This summer dish combines ripe tomatoes, fresh mozzarella, and fragrant basil with hot pasta. Preventing the cheese from turning into bubble gum presented a gooey problem.

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  • Freezing Mozzarella

    Freezing the cheese for just ten minutes is the key to perfect Pasta Caprese rather than cheese that has melted into a wad of mozzarella chewing gum.

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  • Taking Care of Knives

    A sharp knife is essential for both safety and performance. Here's a simple test to determine if your knife is sharp enough, and some tips for getting it back to form.

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  • Peeling and Chopping a Melon

    The first step is cutting off the ends to create a stable base. Next you'll want to remove the rind and then cut the fruit in half to remove the seeds.

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  • Cutting a Mango

    Removing the flesh from a mango can be tough. First cut off the ends and remove the skin with a sharp knife. A mango splitter is also useful for the task.

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  • Zesting Citrus Fruits

    It's important not to over zest, because the white pith tastes bitter. You'll want to pass over the fruit only once or twice, leaving a bit of color behind.

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  • Properly Kneaded Dough

    The most common problem with scones and biscuits is overkneading. But how do you know when it's time to stop?

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  • Rustic Plum Cake

    Rustic plum cake should be an ideal showcase for summer-ripe plums, but without care it is often dry and short on fruit flavor.

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July/August

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