#@testkitchen

(via Tasting International Yogurts | Cook's Illustrated)

(via How to Make Cold Brew Coffee at Home in a French Press Coffee Maker - YouTube)

(via Cook's Illustrated on Instagram: “Not all salad spinners are this easy to use. Tap the link in our profile to purchase our winner, the OXO Good Grips Salad Spinner.…”)

Most people toss cut apples and other fruits prone to browning in lemon juice. But here’s another way: Toss them in honey water. We diluted 2 tablespoons of honey with 1 cup of water, added one apple cut into slices, and left it to soak. Compared with untreated apple slices, which began to brown after a few minutes, the apples in honey water were kept bright for more than 24 hours. This is because browning is caused by the action of an enzyme known as polyphenol oxidase, and a peptide compound found in honey deactivates this enzyme just as the acid in lemon juice does. Even better: We found that the fruit needed only a 30-second dunk in the same solution to inhibit browning for a solid 8 hours. (Incidentally, honey seems to work just as well at stopping browning in vegetables such as potatoes.)

REHEAT TO INTERNAL TEMP OF 120 DEGREES

Is sound the forgotten flavor sense? This week we speak with Charles Spence, professor of Experimental Psychology at Oxford University, about the sounds of crunch, crackle, creamy, carbonated, and crisp, and how they alter the flavors of our favorite foods. We'll test water bottles, and speak with food writer Adam Gopnik about a viral dish that has taken over the Internet. Then we'll head into the test kitchen and learn how to make the perfect Chicken Baked in Foil with Sweet Potato and Radish. And of course, we’ll be taking your calls to answer all of your cooking questions.