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In the Test Kitchen, we test tried-and-true techniques, develop recipes and experiment with new flavor pairings and cooking methods. Sometimes, we even fail so you don't have to! Check out our results, insights and pro tips below.
Should you cook boar just like pork? We tackle this common conception to find the best temperature ranges and preparation styles that best showcase boar's robust flavor.
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A new way to look at rabbit! In this test kitchen, we take on a few different cuts and New American-inspired recipes to create crispy chicken-fried rabbit and grilled saddles (that aren't tough or dry).
We know rabbit doesn't usually come to mind when you're planning a dinner party or prepping your weekly meal plan. We're here to set the rabbit record straight and show you that it's easy to work with, is versatile and pairs well with a very long list of ingredients.
The Denver Leg is a cut that might seem daunting, but it's actually incredibly easy to work with! We break it down for you & uncover the best ways to cook each part for surprisingly tender and always delicious results.
Whether you're roasting a whole bird, dicing thighs for a stir-fry, or flipping boneless breasts on the grill, chicken is a weeknight staple and the foundation for so many meals. Yet we rarely pause to really consider (or taste) its flavor.
Whether we're traveling the world to scout new ingredients, visiting farms, holding product tasting panels in our office or working in the test kitchen, we're always on the hunt to bring you the highest quality, tastiest, and occasionally even more esoteric (ahem, Bermese python) ingredients.
There's a world of flavorful and accessible lamb cuts beyond the classic, elegant leg of lamb and impressive rack of lamb roasts that are the stunning centerpieces of holiday tables. We set out to explore less familiar cuts and learned that lamb definitely deserves a spot at the everyday dinner table.
Quail is a popular protein in cuisines around the world — from Polish to Portuguese, Italian to Indian — a true testament to the versatility and adaptability of its flavor.
Iberico cuts are incredibly luxurious. They’re extremely well marbled with a sweet, creamy, nutty fat that melts delightfully and is rich without being too heavy.
