One of the most powerful techniques for keeping thinly sliced and ground meat moist and tender is applying baking soda before cooking. Raising the meat’s PH results in a significant increase in tenderness AND a boost in the browning department. Here’s how to do it: Ratio: .33% baking soda by weight Formula: 15 grams (1 tbsp) water 1.5 grams (1/4 tsp) baking soda 450 grams (1 lb.) thinly sliced or ground meat Stir together water and baking soda. Mix baking soda mixture into meat. Let sit at least

Let's talk turkey! America's Test Kitchen's Dan Souza and Erica Turner are here to share their expertise for an stress-free Thanksgiving with some last-minute cooking tips. https://abcnews.link/pLnXCBP | Good Morning America

Dan Souza on Reels

Chef Dan Souza shows us recipes from his new book “One Pan Wonders.” https://gma.abc/2EgjevI | Good Morning America

Follow Dan Souza on a tour of the America’s Test Kitchen: Next Generation set! Season 2 premieres tomorrow on Prime Video. | America's Test Kitchen

Dan Souza and Julia Collin Davison make the ultimate roast turkey. Recipe: https://cooks.io/2Xe0Egp | America's Test Kitchen

Test cook Dan Souza shows you how to make Crisp Roast Butterflied Chicken with Rosemary and Garlic. Get the recipe: https://cooks.io/2lpfYIC | America's Test Kitchen