Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren’t yet ready to omit burgers from our backyard menu, so we set out to solve the problem.
Recipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal Grill
Taste test: Cheddar Cheese
Science: All About Panades
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Ready to Watch Americas Test Kitchen, Season 8, Episode 25?