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Molly Birnbaum, America's Test Kitchen Kids editor in chief, helps 8-year-old Lucy Gray make a one-pot pasta meal from a recipe in the new book, The Complete Cookbook for Young Chefs. Courtesy of Paul Gray hide caption

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Courtesy of Paul Gray

What's Cookin', Kiddo? America's Test Kitchen Unveils Book For Young Chefs

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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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Joe Keller/Courtesy of America's Test Kitchen

'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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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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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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Courtesy of America's Test Kitchen

'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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mccun934/via Flickr

'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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America's Test Kitchen