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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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Recipe Rebellion: A Year Of Contrarian Cookbooks
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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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'Test Kitchen' Chefs Talk The Science Of Savory
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Making 'The Science Of Good Cooking' Look Easy
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Cooking Chicken Just Right with Chris Kimball
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