Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A.
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00:38 @Jerry What happens to the gear from the TV shows
02:42 @BuzzBeauchampWhere can I get those little glass bowls?
03:06 @susanknauf Best way to clean a cruddy rolling pin
05:25 @thegideonlopez Can foil and parchment be used interchangeably?
06:56 @ProudLoserTeacher Environmentally conscious alternatives for plastic wrap
08:45 @ayajohnson Why don’t you test Trader Joe’s/Costco products?
10:38 @whit.jensen Things to avoid in nonstick pans
13:29 @Fran Temping meats without a thermometer
15:16 @Jasonlromo Resurrecting a cast iron pan
17:25 @gbaczewski Best equipment to use in a dutch oven
18:09 @madelineyvette Top 3 tips for kitchen organization
20:02 @Steph_milo Achieving the Maillard reaction in nonstick pans
21:41 @ohio_home_girl Favorite thing to cook at home
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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