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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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Carl Tremblay/Courtesy of America's Test Kitchen

'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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Larry Crowe/AP

'Test Kitchen' Chefs Talk The Science Of Savory

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Making 'The Science Of Good Cooking' Look Easy

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Stone Soup: Three Cookbooks For Lean Times

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Cooking Chicken Just Right with Chris Kimball

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