Dan Souza

Feb 8, 2024 | americastestkitchen.com | Alyssa Vaughn |Dan Souza

ScienceKeep these staples on hand, and you’ll never eat a dry, flavorless turkey burger again. By and Published Feb. 8, 2024. If burgers were on a commercial airline flight, beef burgers would be way up in first class. And turkey burgers? Let’s be honest: Most are a middle seat in the back row that is somehow both right next to the bathroom and directly over the engines. The point is that turkey burgers are the big time underdog. But when they’re done right, they can be really good—first-class even.

Feb 8, 2024 | americastestkitchen.com | Alyssa Vaughn |Dan Souza

ScienceKeep these staples on hand, and you’ll never eat a dry, flavorless turkey burger again. If burgers were on a commercial airline flight, beef burgers would be way up in first class. And turkey burgers? Let’s be honest: Most are a middle seat in the back row that is somehow both right next to the bathroom and directly over the engines. The point is that turkey burgers are the big time underdog. But when they’re done right, they can be really good—first-class even.

Jan 30, 2024 | americastestkitchen.com | Morgan Bolling |Caren White |Kate Bernot |Dan Souza

The 5 Best Oils for Frying at HomeThe next time you fry, have at least one of these on hand.

Dec 20, 2023 | americastestkitchen.com | Alyssa Vaughn |Dan Souza

ScienceA little sprinkle goes a long way. By and Published Dec. 20, 2023. When Deputy Food Editor Andrea Geary set out to develop a recipe for onion rings, she aimed for perfection: a batter-fried, golden brown, and well-seasoned ring with rich onion flavor that’s crispy on the outside with a tender ring on the inside. To get there, she had to do a lot of testing. One of her most innovative discoveries?

Oct 12, 2023 | americastestkitchen.com | Alyssa Vaughn |Dan Souza

ScienceThe smooth mahogany exterior and pleasantly dense chew of a German lye-dipped pretzel is well worth breaking out the safety goggles. By and Published Oct. 12, 2023. Making German lye-dipped pretzels—the kind with gorgeous, smooth mahogany exteriors and chewy, pleasantly dense interiors all sprinkled with pretzel salt and served with good butter—is risky business. OK, maybe that’s a bit of an exaggeration. You don’t need a full hazmat suit to make pretzels.