Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

Ever wondered why you're not supposed to bake with cold eggs or whether marinating really tenderizes meat? Read on. If you've ever looked up a meat recipe online, chances are it calls for a marinade.

Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The ...

Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine if a turkey gets golden, mashed potatoes turn fluffy, or a pie gets that crisp crust. As the ...

See Also: Three Egg-cellent Kitchen Science Experiments See Also: The Highest Sugar High: Simplest Sugars Spotted Around Earth-like Star Last week world class cooks and food inclined scientists began ...

Food is more than sustenance. Whether cooking at home or sharing a meal with others, I’ve learned that food can be a powerful pathway to greater well-being. Yet for many years, I’ve observed that food ...

Cooking food is one of the activities that makes humanity unique. It's not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ...

Here’s a selection of five cookbooks that came out this year that could spark some inspiration in the kitchen. Chicago-based ...

When it comes to cooking many people opt for ghee or butter But which one is the better choice from a health perspective Our ...

What's the secret to making a fluffy omelet or the perfect pie dough? Jack Bishop, chef and editorial director at America's Test Kitchen, stops by... Chef Jack Bishop on 'The Science of Good Cooking' ...