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Cutting Boards

Published September 1, 2011.

We thought we’d picked a winner—until our favorite board warped after just a few years. This time we upped the ante: three months of test kitchen boot camp.

Coolers

Published July 1, 2011.

The difference between a good cooler and a great one isn’t add-ons like cup holders and telescoping handles. The decisive element is much more fundamental: air.

Toaster Ovens

Published March 1, 2011.

Do you really need to spend $250 to get a good piece of toast?

Editors' Stocking Stuffers

Published December 1, 2010.

Buying a gift for your favorite foodie this season? Here are some gifts, chosen by the editors of America's Test Kitchen, that are guaranteed to impress.

Buying a Baking Stone

Published September 1, 2010.

The best baking stone in the world does you no good if it is not the proper fit for your oven.

Tomato Paste 101

Published September 1, 2010.

Here we demystify this kitchen staple and illustrate the best methods for storing unused portions.

Choosing an Inexpensive Ice Cream Maker

Published September 1, 2010.

We pitted inexpensive ice cream makers against their pricey counterparts to see if it is really worth more than $200 for a bowl of ice cream.

How to Make an Improv Steamer

Published September 1, 2010.

If you have water, some disposable pie plates, and a Dutch oven, you have got all the makings of a steamer basket.

How to Segment an Orange

Published July 1, 2010.

Removing the bitter membrane from oranges is an essential step in recipes that use this citrus fruit.

Spinach Primer

Published July 1, 2010.

There are three main types of spinach most commonly found in the produce section of most supermarkets.

How to Seed a Cucumber

Published July 1, 2010.

Removing the seeds from cucumbers is a vital step toward avoiding soggy, watery salads or relishes.

Garlic Tips and Techniques

Published May 1, 2010.

There are a number of methods for removing stubborn garlic skins, but some work better than others. Here are a few we prefer here in the test kitchen.

Broiler Tips

Published May 1, 2010.

To ensure a crisp topping without overcooking the rest of your food, it’s essential to know the ins and outs of your broiler.

Freezer 101

Published May 1, 2010.

The freezer is great for extending the life of meat and soups, but it can also be used to store a host of common pantry items like nuts, grains, and even butter.

Testing Plastic Food Storage Containers

Published May 1, 2010.

We froze, washed, shook, microwaved, and dropped eight different storage containers and found only one model that could pass our battery of tests.

Juicing Lemons

Published May 1, 2010.

When it comes to juice, not all lemons are created equal. Follow these tips to select the juiciest lemons and ensure you get the maximum yield from each one.

Mincing Rosemary

Published May 1, 2010.

Perfectly minced rosemary doesn’t need to be a painstaking, meticulous process if you use the proper method.

Removing Stains from Plastic Cutting Boards

Published March 1, 2010.

If no amount of scrubbing will remove a stain from your plastic cutting board, here is a trick that will both clean and sanitize your board.

Fat Separators

Published January 1, 2010.

When used properly, this tool is the best way to remove fat from pan drippings.

A Cleaner Kitchen

Published January 1, 2010.

When your sink can harbor more bacteria than your garbage can, it is important to know how to keep it clean.

Emulsifiers

Published September 1, 2009.

Oil and vinegar don't naturally mix. So to make a good vinaigrette, we have to add an emulsifier, an ingredient with a special molecule that helps them stay combined.

Using Portion Scoops

Published September 1, 2009.

In the test kitchen, we use portion scoops for everyday tasks. Here's why they make such a good measuring tool for more than just ice cream.

Green Skillets

Published September 1, 2009.

Eco-friendly nonstick skillets promise to help the planet while they cook your dinner. But do any actually measure up?

How to Use a Mortar and Pestle

Published September 1, 2009.

When using a mortar and pestle, fight against your inclination to use an up and down motion. Here's the correct way to ground dry spices.

Perfectly Browned Pancakes

Published July 1, 2009.

The first pancake in a batch of pancakes often comes out unevenly browned, with a spotty surface. To keep your pancakes spot free from the get go, here is what to do.

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