Ever wondered why you're not supposed to bake with cold eggs or whether marinating really tenderizes meat? Read on. If you've ever looked up a meat recipe online, chances are it calls for a marinade.

Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...

Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...

Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The ...