The Secret To Mastering Burgers, Sausage, and Meatballs | Techniquely with Lan Lam

We discovered why store-bought ground meat just can’t compare to home-ground: Myosin. Cook’s Illustrated's Lan Lam shows you how to achieve the best texture in all your ground meat recipes.

Get our Juicy Pub-Style Burgers recipe: https://bit.ly/3xCjYax
Get our Italian Bulk Sausage recipe: https://bit.ly/3YqiHiw
Get our Lion's Head Meatballs recipe: http://bit.ly/3HPw0BK

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Buy our winning 7 Quart Stand Mixer: https://bit.ly/3UOmCFk
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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