We're giving a bland ingredient a boost on the grill.
Cook’s Illustrated assistant test cook Celeste Rogers mops a white barbecue sauce onto a grill’s worth of boneless, skinless chicken breasts ahead of a five-recipe test to determine the best way to treat the popular low-fat cut to achieve maximum flavor.
About the Author: Steve Klise
Steve Klise is a photo editor at
America's Test Kitchen. When he isn't running the
Test Kitchen Snapshots section of The Feed, drooling over pictures of food while directing shoots for
Cook's Illustrated and
Cook's Country, or trying to stay out of the way while taking photos in the Test Kitchen, you can find him scurrying around his own kitchen, relaxing in one of Boston's waterfront parks, daydreaming about great barbecue, or stuck in traffic jamming out to Springsteen with the windows down.
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