America's Test Kitchen Logo
Cook's Country Logo
Cook's Illustrated Logo
Expert advice for every cook
Search
Login
Join Now
Easter
Recipes
Highest Rated
Weeknight
For Two
Main Courses
Cookies
Main Ingredient
Poultry
Meat
Fish & Seafood
Eggs & Dairy
Fruits & Vegetables
Pasta, Grains, Rice & Beans
Chocolate
Special Diet
Gluten-Free
Vegetarian
Mediterranean
Paleo
Vegan
Region
Africa & Middle-East
Asia
Europe
Latin America & Caribbean
US & Canada
Learn
Shortcuts & Hacks
Food Science
On the Road
Online Cooking School
Editors' Picks
How to Shop for Olive Oil
How to Make an Epic Charcuterie Board
All About Goat Cheese
What Fully Clad Means and Why It Matters
How to Make Foolproof Caramel
The Science of Stir-Frying in a Wok
Finding Tradition and Chorizo in Basque Idaho
100 Techniques for Every Home Cook
The Recipe Test That Sets ATK Apart
Equipment
Use & Care
Recent Reviews
Equipment Reviews by Category
Tools & Gadgets
Kitchen Basics
Small Appliances
Cookware
Bakeware
Grilling & Outdoor Cooking
Knives
Cleaning Supplies
Kids & Babies
Coffee & Beverages
Ingredients
Tips, Tricks & FAQs
Recent Reviews
Ingredient Reviews by Category
Pantry Items
Dairy Products
Prepared Foods
Baking Ingredients
Pasta, Grains & Beans
Beverages
Canned Goods
Meat & Poultry
Spices & Seasonings
Seafood
Shows
America's Test Kitchen
Cook's Country
ATK: The Next Generation
Series
What's Eating Dan
Gear Heads
Hunger Pangs
On the Road
Julia at Home
Techniquely
Today's Special
Podcasts
Proof
The Walk-In
Mystery Recipe
Shop
Search
Search
Trending Searches
Behind the Scenes at America's Test Kitchen | America's Test Kitchen
All Filters
Science
Paul Adams
Dan Souza
Alyssa Vaughn
View Results
All Filters
Sort by
Most Popular
Most Recent
Filter by
Clear All
Category
1
Science
Author
Paul Adams
Dan Souza
Alyssa Vaughn
Cook's Illustrated
Emily Rahravan
Lan Lam
Kate Bernot
Liz Bomze
Molly Birnbaum
Annie Petito
Miye Bromberg
Steve Dunn
Andrea Geary
Rebecca Hays
America's Test Kitchen
Andrew Janjigian
Caren White
Danielle Lapierre
Hannah Crowley
Want a Turkey Burger That Actually Tastes Good? Add These Ingredients
What’s the Difference Between Corn Chips and Tortilla Chips? Ask Paul
Yes, You Can Eat Pink Pork
Why You Shouldn't "Bake" Potatoes in the Microwave
What Is Freeze-Drying? Ask Paul
new
What Is the Difference Between Cleaning, Sanitizing, and Sterilizing? Ask Paul
A Stealth Ingredient Makes Every Cocktail Pop
Am I Really Ruining My Coffee in the Microwave?
No, You Shouldn’t Microwave Plastic
A Chemist Explains How to Clean Your Kitchen
Can I Just Cut Mold Off Food? Ask Paul
Make Buttery Booze—and Boozy Butter
Can Baking Soda Remove Pesticides from Produce?
Why Baking Soda Is the Most Useful Ingredient in Your Kitchen
Ask Paul: What’s the Difference Between Table Salt, Kosher Salt, and Other Salts?
The Truth About Cooking with Convection
What Is the Difference Between Bread Flour, All-Purpose Flour, Pastry Flour, and Cake Flour? Ask Paul
Is It OK to Eat Green Potatoes? Ask Paul
Why You Should Never Transfer Hot Soup Straight to the Fridge
The Secret to the Best Onion Rings Is Onion Powder
Is It Better to Brine Meat Longer?
Help! I Cut My Avocado Too Soon. Will It Still Ripen?
Why You Can’t Cook Wild Salmon the Same as Farmed Salmon
How to Use Science to Boost Umami
Shaken vs. Stirred: Why Does It Matter How You Chill a Cocktail? Ask Paul
Nailing the Perfect Ratio of Water to Rice
How Canning Works: Science of Home Canning
How to Make the Flakiest Pastry
Why You Should Burn Your Food (A Little Bit)
new
Want the Creamiest Mac and Cheese? Buy American.
Why You Should Avoid Wet Scallops
Can Baking Soda Make Beans Cook Faster?
What Is the Difference Between White and Brown Eggs? Ask Paul
Live Dangerously. Make Pretzels.
It’s Time to Buy a Reptile Heating Pad
How Many Times Can You Reuse Frying Oil?
Load More