Cook's Illustrated Magazine

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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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Jack Bishop is the editorial director at America's Test Kitchen, where every day a near army of professional chefs test, test, then retest recipes to arrive at the best possible result. Larry Crowe/AP hide caption

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