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Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': How To Make Vegetarian Dishes Pop With A Little Umami
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America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Carl Tremblay/Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': How To Buy The Safest Meat And Make The Juiciest Steaks
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According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen hide caption

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'Test Kitchen': Have Your (Gluten-Free) Cake, And Love Eating It Too
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Jack Bishop of America's Test Kitchen says the trick to grilling peaches is using fruit that's ripe but firm. mccun934/via Flickr hide caption

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'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers
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Want the perfect pie crust? Christopher Kimball from America's Test Kitchen says the secret is to substitute half of the recipe's water with vodka, for a dry, flaky crust. iStockphoto.com hide caption

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Tried And True Tricks From 'America's Test Kitchen'
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America's Test Kitchen
Potluck Dishes To Please Crowds And Cooks Alike
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Getting a Time-Saving Jump on Thanksgiving Dinner
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