We make the mistakes in the kitchen, so that you don't have to.

Why Tempering Chocolate is Difficult, and How We Found an Easier Shortcut

Good chocolate right out of the wrapper has an attractive sheen and a satisfying snap when you break it in two. But if you melt the chocolate to use as a coating or for drizzling and try to use it immediately, it will set up into a soft, blotchy, dull-looking mess that melts on your fingers. Why the difference?

America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61
America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

America’s Test Kitchen has an on-call expert to help explain and solve the mysteries of the kitchen. Meet Guy Crosby the Food Science Guy. http://bit.ly/1kKxA61

We harness the power of food science—and find a way to save a ton of time. Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53
We harness the power of food science—and find a way to save a ton of time. Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53

We harness the power of food science—and find a way to save a ton of time. 

Introducing: The Easiest Way to Skin Chickpeas for Super Smooth Hummus: http://bit.ly/19q5N53