LEARN TO COOK with us!
No one wants starchy, mealy beans in their soup or chili. In this clip from the America’s Test Kitchen Cooking School, Bridget Lancaster explains the science behind brining beans and demonstrates how to brine for tender and creamy results. Learn more in our Boiling and Simmering lesson.
What is the America’s Test Kitchen Online Cooking School? We’ve taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook’s Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America’s Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.
Learn more at: