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America's Test Kitchen

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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

toggle caption Joe Keller/Courtesy of America's Test Kitchen

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

toggle caption Carl Tremblay/Courtesy of America's Test Kitchen

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

toggle caption Courtesy of America's Test Kitchen

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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Food

'America's Test Kitchen' On Grilling Peaches, Tofu And Burgers

Fresh Air

Bridget Lancaster and Jack Bishop advise using ripe fruit, extra-firm tofu and poking your hamburgers so they don't puff up like tennis balls.

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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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America's Test Kitchen

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