It took five years, and hundreds of tests.
america’s test kitchen
Elle Simone Scott tells us about the weirdest thing she’s done to make food look good on camera. Plus, we discuss why representation matters in food photography, and her ongoing battle with cancer.
Seltzer is exploding. But with a drink that doesn't have much flavor to begin with, how can you tell which one is best? We investigate, and nerd out on the science of carbonation.
Celery was the hottest food trend in early 1900s America. Why did it fall from grace? And can it ever make a comeback?
The founder of America’s Test Kitchen hates celebrations and says pleasure's annoying. He explains why he thinks cooking isn't about either, and how he got this way.