America’s Test Kitchen - Season 11 Episode 24

We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna Steaks, which have hot exteriors and cool centers.\n\nCharcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina\n\nTaking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea—if you can get past the leathery exterior and oozing, flammable filling.\n\nCharcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette\n\nIdeally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that’s both very hot and very cool?\n\nThe Best Summer Gadgets\n\nHere are some of our favorite gadgets to keep you cool on hot summer days.