Test Kitchen

The broken pieces of rice take on a creamy, risotto-like texture when boiled, making them the perfect canvas for a rich sauce.

...and summer's not even over yet.

Knowing how to make pie crust from scratch is infinitely rewarding, but it does require some planning. Here are our picks for best store-bought brands when you're in a pinch.

The next time you want to slice corn off the cob, try this technique.

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. But the chefs at Chicago's Terzo Piano figured out a trick.

They should know. They tasted each and every one.

Make the household favorite sweet treat at home.

What we discovered: store-bought vinaigrette has few redeeming qualities.

Get on it!

Somewhat surprisingly, not all nine brands were delicious.

Why slap a whole fish on the grill? Because it tastes better. Here's how to do it.

These little sprouts have the oniony tang of chives and the sharpness of raw garlic.

The lesser-known cousins of blueberries and other stalwarts of the berry world can add a delicious new dimension to desserts.

A great dressing is essential to any slaw. Here's how to make one.

With the propane majority in mind, here are three methods for cooking better, smokier meat over a gas fire.

We smuggled home lemons from Procida, Italy. And they're huge!

Tool of the trade? Try this tried and true pepper grinder for your kitchen.

If you're lucky enough to come across these fleeting greens one last time at your local market (as we were last week), pickling is a great way to make them last the whole year.

For anything with flesh too soft to stand up to a regular peeler, a serrated one will do the trick.

A good sear makes for a dirty pan. Here's how to conquer the crud, once and for all.

We tasted a boatload of peanut butters to determine our favorites.

Searing scallops can be daunting. Here are some tips from the pros.

How to keep avocados green? Here's a useful tip from the BA Test Kitchen--submerge them in cold water.

A new line of handcrafted "tonics"--including bourbon barrel-aged maple syrup and vinegar--is our new favorite way to dress up everything from pancakes to salad.

Every morning, I make pour-over coffee instead of using a machine. Here's why.

There's a war brewing on American soil, at least when it comes to Arby's and Subway's chicken salad sandwich supremacy.

We dig our new Chefswear chef coats, but where did this kitchen fashion come from, anyway?

Here are some tips for storing and organizing your spice pantry.

You may not think of a wooden cutting board as especially different from any other piece of kitchenware. You use it, you wash it, and it lasts as long as it lasts. Right? Wrong!

Green garlic (also called Spring garlic) is one of the first seasonal items to pop up in farmer's markets come March or April and sticks around until May.