America's Test Kitchen tackles tomato sauce. Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pe…

The secret to really crispy, browned skin and moist, flavorful meat Recipes: Roast Stuffed Crisped-Skin Turkey Tasting Lab: Turkeys -- What's in a Name? Equipment Center: Digitals Top Instant-Read …

Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more. Recipes: Easy Roast Chicken Tasting Lab: Kosher Bird W…

Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender. Recipes: Hearty Beef Stew, Carbonnade a la Flamande (B…

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks. Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauc…

The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right. Recipes: Broiled Salmon with Mustard and …

Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment. Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry wit…

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great. Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup …

Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching. Recipes: Foolpro…

Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies. Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter…

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease. Recipes: Rich and Tender Yellow Layer Cake Equipment Center: Cake Pans Scienc…

Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies. Recipes: The Best Pie Dough, Perfect Pecan Pie, The Best Pumpkin Pie

The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings. Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler Tasting Lab: Chinese Cinnamon Tops Equipm…

Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes.

Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad.

With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success.

To satisfy everyone, the test kitchen developed two pizza recipes—a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that’s in and out of the oven in just 10 minutes.

Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served.

Shrimp is quick to prepare, but that doesn’t mean it’s easy. Step into the test kitchen and learn how to become the shrimp expert in your home.

The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries.

The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques.

Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations—Marsala, breaded, and stuffed—and explore ways to make these chicken dishes…

We move the test kitchen out back to make juicy hamburgers and grilled veggies.

Shish kebab, rice pilaf, and baba ghanoush are perhaps three of the greatest dishes from the Middle East. The test kitchen discovers the best way to prepare each specialty.

The test kitchen unlocks the secrets for making fresh margaritas, flank steak fajitas and chunky guacamole.

The test kitchen figures out how to bring the most flavorful, most beautiful bird to the holiday table.

Christmas dinner is not the time to experiment with new recipes or techniques. The test kitchen gives you these foolproof recipes for holiday family favorites.

The test kitchen’s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible.

Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens.

We turn the test kitchen into the neighborhood bakeshop and make tender blueberry muffins and delicate cream scones.

Bacon, eggs, and potatoes are the classic components of an all-American breakfast. The test kitchen makes sure the bacon is crisp, the omelet is tender, and the home fries are perfectly browned.

If you are going to spend the time making French toast and waffles, they better be good. The test kitchen gives the recipes that deliver.

Everyone loves bar cookies—especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show…

The test kitchen turns out French tarts that put even the finest pâtisseries to shame.

Those cream-topped pies in the revolving case at the diner always look better than they taste. We show you how to prepare Chocolate Cream Pie and Key Lime Pie at home—with amazing results.

The test kitchen has made hundreds of pie doughs. Learn how to make the resulting recipe, which is the culmination of years of kitchen work and testing.

Nothing quite says summer like a slice of peach pie or a bowl of cherry cobbler. The test kitchen reports on the best ways to make these classic desserts.

Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the problems of panna cotta, rhubarb fool, and summer berry pudding.

The test kitchen figures out how to make showy desserts with a minimum of fuss and a maximum of flavor.

We turn soggy nachos and candy-sweet sangria into serious party food.

Less is more when it comes to hearty soups.

We rescue two favorite vegetable dishes from the clutches of the cafeteria.

A taste of real French cooking—without spending all day in the kitchen.

The perfect steakhouse dinner—salad with creamy blue cheese dressing and seared filet mignon—is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcoo…

Chinese food at home (without a laundry list of hard-to-find ingredients).

Quick and easy chicken dishes.

We return two classic pasta sauces to their original glory.

Simple ingredients are often the basis of special and uncommonly good dishes.

Skip the marinade and don't bother to sauté the aromatic vegetables.

The best chili: hearty, heavy on the meat, and spicy.

The secret to great casseroles: keep the ingredients as fresh tasting as possible.

Finding flavor in today's leaner pork.

Big, juicy, smoky ribs and classic potato salad.

We prepare an elegant salmon dish . . . on the grill.

Free up your oven and grill a better tasting bird.

We turn meat and potatoes into something memorable.

Spiral-sliced ham and good green bean casserole. (Really!)

Brunch that's worth making, even when company isn't coming.

It takes more than speed to make the best quick breads.

Hearth-quality bread from a home oven.

We take two cookie classics and make them great again.

We solve the problem of soggy crusts and mile-high meringue.

We perfect two classic summer American desserts.

One old-fashioned, moist and homely, the other elegant, dense and ethereal.

Restraint is key for the perfect New York-style cheesecake.

We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right? Recipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Baco…

Say goodbye to thick, bland gazpacho and soggy tomato tarts. It’s feast or famine when it comes to good tomatoes. Recipes: Gazpacho; Quick Summer Tomato Tart Tasting Lab: Mozzarella Cheese

The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise. Recipes: Beef Chili with Kedney Beans; Indoor Clambake Equipment …

We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins alon…

We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans. Recipes: Jambalaya; Bananas Foster Equipment Center: Ice Cream Sc…

Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce? Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage Equipment Center: Herb Choppers …

Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it. Recipes: "Quick" Bolognese; Four Cheese Pasta Tasting Lab: Tomato Paste

Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat. Recipes: Pot Roast with Root Vegetables; Skillet Green Beans Equipment Center: Vege…

Say goodbye to dry, tough, candy-like roasts. The marketing of the “other white meat” would be amusing if today’s pork weren’t so lean and flavorless. Recipes: Maple-Glazed Pork Loin; Wild Rice Pilaf…

We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking. Recipes: Chicken-Fried Steak with Gravy; Coconut Cream Pie Tasti…

A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that’s another story.) Recipe…

Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French. Recipes: C…

We take the mystery out of properly grilled steaks. It’s hard to beat steak and mashed potatoes for both simplicity and flavor. Recipes: Blue Cheese Mashed Potatoes with Caramelized Onions; Grilled S…

Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses. Recipes: Steak Tips; Steak Fries Equipment Cen…

Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli Equipment Center: El…

Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian. Recipes: Pad Thai; Cold Sesame Noodles Equipment Center: Flat Bottom Woks

Americans love Italian food - and rightly so. Recipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar Tasting Labs: Balsamic Vinegar

We bring two classics into the home kitchen for great results in a fraction of the time. Recipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin Tasting Lab: Diced Canned Tomato…

Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making t…

We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized. Recipes: Denver Omelet; Corn Muffins Equipment Center: Rubber Spatulas Tasting Lab: Baking P…

Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch?…

Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren’t. Recipes…

When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries. Recipes: Summer Berry Pie; Berry Gratin with Lemon Sabayon Equipment Cor…

We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels--it's hard to fall off. Recipes: Chocolate Sheet Cake; Carrot Cake Equipment Corner: Milk Chocolate

Light, creamy, and great lemon flavor--neither too fleeting nor too harsh. Recipe: Lemon Cheesecake Equipment Center: Springform Pans

Two desserts that pull out all the stops yet are easy to prepare. Recipes: Chocolate Mousse Cake; Chilled Lemon Souffle Tasting Lab: Unsweetened Chocolate

We've chosen recipes that deliver big flavor without much work. Recipes - Spiced Pecans with Rum Glaze - Pita Chips - Creamy Spinach Dip - Spicy Peanut Dipping Sauce - Beef Satay Equipment…

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitche…

Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do. Recipes - Quick Cheese …

On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside …

It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right. Recipes - Stuffed Pork Ch…

Despite its apparent simplicity, roast chicken is a hard recipe to get right. Recipes - Crispy Roast Lemon Chicken - Chicken Under a Brick with Roasted Potatoes Equipment Corner - Countertop …

Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are …

Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dish…

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitche…

In Texas, good beef ribs are the secret handshake between experienced grillers. Recipes - Texas-Style Barbecued Ribs - Southern Cornbread Equipment Corner - Cast-iron skillet care Tasting Lab…

We don’t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and …

Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting? Recipes - Thai Grilled…

There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States. Recipes - Chicken Enchiladas with Red Chili Sau…

Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation. Recipes - Farfalle with Tomatoes, Olives and Feta - Campanelli…

Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and…

Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. Recipes - Pi…

In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Ita…

There seems to be an endless supply of "classic" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, s…

Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles. Our favorite Itali…

Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying. Recipes - Baked Goat Cheese Salad - French Onion…

Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything less than a great one…

Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies. Recipes -…

Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects. Recipes - Glazed Butter Cookies - Walnut Cresent C…

Cakes baked in Bundt pans and tube pans are popular for a variety of reasons. Recipes - Chocolate Sour Cream Bundt Cake - Angel Food Cake Equipment Corner - Bundt Pans

Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as "a nice change," but the expectations are lo…

When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention. Recipes - Chocolate …

Hassle-free egg dishes to make when you're having company. Recipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine Tasting Lab: Mail-order Bacon

Take a trip south of the border with ATK. Recipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos Tasting Lab: Flour Tortillas

With the help of the ATK team, these south-of-the-border soups are sure to please the whole family. Recipes: Black Bean Soup; Tortilla Soup Equipment Corner: Chefs Knives Tasting Lab: Chicken Broth

The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes. Recipes: Butternut Squash Soup; Butternut Squash Risotto Equipment Corner: Nutmeg Graters

Which steaks offer the best value and how should you cook them? Recipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce Equipment Corner: Steak Knife Sets Tasting La…

America's Test Kitchen answers the call for easy, one-skillet dinners. Recipes: Skillet Lasagna; Skillet Jambalaya Equipment Corner: Celebrity Skillets Tasting Lab: Canned Diced Tomatoes

Nothing says American cuisine like these fully tested recipes with modern appeal. Recipes: Chicken and Dumplings; Boston Baked Beans Equipment Corner: Zipper-Lock Bags Science Desk: How Acidity Aff…

Braised brisket and smashed potatoes make for a delicious, cold-weather meal. Recipes: Onion-Braised Beef Brisket; Smashed Potatoes Equipment Center: Electric Knives

America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus. Recipes: Crisp-Skin…

No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team. Recipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserole Equipment Corner:…

Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin. Recipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork Tenderloins; Dried C…

Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes. Recipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Halibut Steaks; Chipotl…

Impressive dishes for company, easy enough to serve on a weeknight. Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad Tastin…

Flavorful recipes bring Italy into the test kitchen. Recipes: Fettuccine Alfredo; Beef Braided in Barolo Tasting Lab: Parmesan Cheese Science Desk: Braising vs. Roasting

Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry. Recipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms Tasting Lab: Coconut Milk

Not-so-sweet versions of a Japanese classic and a Chinese take-out standby. Recipes: Chicken Teriyaki; Orange-Flavored Chicken Tasting Lab: Store-Bought Teriyaki Sauce

A Spanish classic: saffron rice loaded with seafood, meat, and vegetables. Recipes: Sangria; Paella Equipment Corner: Paella Pans Tasting Lab: Olive Oil

The smoky flavor of a grilled pizza's crust can't be replicated in the oven. Recipes: Grilled Tomato and Cheese Pizza; Spicy Garlic Oil Science Desk: What is Yeast?

Lightly dressed French potato salad perfectly complements this smoky roast pork. Recipes: Grill-Roasted Pork; French Potato Salad Equipment Corner: Kitchen Twine Tasting Lab: Dijon Mustard

Also called pulled pig and sometimes just plain barbecue. Recipes: Barbecued Pulled Pork; All Purpose Cornbread Equipment Corner: Plastic Wraps; Liquid Measuring Cups

The America's Test Kitchen team cooks up some delicious home-cooked BBQ. Recipes: Barbecued Pulled Chicken; Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette Equipment Corner: Mini Food Proce…

Free-form fruit tart and blueberry cobbler, both easier than pie. Recipes: Free-Form Summer Fruit Tarts; Blueberry Cobbler Equipment Corner: Food Processors Science Desk: Science Behind Great Pie C…

A demonstration of the absolute best recipe for deep dish apple pie. Creating a pie with a high filling-to-crust ratio poses challenges. Recipes: Deep-Dish Apple Pie Equipment Corner: Rolling Pins …

Two cookies, one crisp and elegant; the other oversized and chewy. Recipes: Spritz Cookies; Chocolate-Chunk Oatmeal Cookies Equipment Corner: Cookie Presses Science Corner: Convection Ovens

Perfect the ultimate birthday treat with this recipe for classic layer cake. Recipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling Equipment Corner: Cake Pans Tasting:…

The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most. Recipes: German Chocolate Cake with Coconut-Pecan Filling Scie…

Meat loaf is as synonymous with good old-fashioned American cooking as apple pie. While some may prefer meat loaf made with meat loaf mix, a combination of beef, pork, and veal, there’s something to b…

Dinners prepared entirely in one skillet are perfect for weeknight cooking. Less cleanup is one obvious benefit. A skillet also gives the cook a bit more control over cooking multiple elements. In the…

Join us as we uncover the secrets behind a favorite beef stew and streamline a hearty side dish. A basic beef stew can be altered in dozens of ways, usually by adding more ingredients to the pot. But…

We wanted a streamlined version of roast chicken with plenty of stuffing to go around—and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat…

New dinner options abound with recipes for pork medallions and glazed pork chops. Recipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame…

With these quick recipes, you’ll be able to get dinner on the table in a reasonable amount of time—and they’ll taste good too. In theory, quick recipes sounds terrific—but we’ve found most streamline…

With these lightened recipes, your favorites will be able to appear on the table as often as you crave them. Whether we like to admit it or not, there are some dishes that while tasty, are just too h…

The problem with English-style fish and chips is that you’ve got to hop a plane across the Atlantic to enjoy the dish. We wanted to be able to serve English-style fish and chips—large pieces of moist …

The hallmark of great chicken Kiev is the rich butter filling that melts into a sauce inside the chicken bundles and contrasts perfectly with the crisp bread crumb crust. Popularized during the heyda…

We found a unique way to tame the bite on our pepper-crusted filet mignon. Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. The hallmark of this luxur…

Try serving a saucy stir-fry over an Asian-style noodle cake instead of the usual rice. We love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory ro…

We wanted a complex dish with carefully balanced flavors—without an extensive list of hard-to-find ingredients and hours in the kitchen. Thai-style stir-fries are a refreshing alternative to Chinese …

We love good Tex-Mex, but depending on which part of the country you live in, chances are you’d be better off preparing it yourself at home. We wanted to take a look at two Tex-Mex favorites, chicken …

Just when we think we’ve become familiar with every Italian dish under the sun, we’re pleasantly surprised to come across a dish we’d somehow overlooked. Join us as we resurrect one Italian classic an…

We came up with a foolproof flambé method that doesn't intimidate the home cook. Fifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants.…

With these foolproof recipes, you just might find yourself making time to enjoy eggs a bit more often. Most of us might not have time to prepare (and enjoy) egg dishes during the week, but come the w…

We tackle the best way to grill delicate shrimp as well as chicken destined to be served cold for a picnic. Grilling imparts a smoky dimension to foods that is just about impossible to replicate indo…

When you’re looking for a main course to serve a summertime crowd, or want to give a new twist to a summertime vegetable, we hope you’ll turn to these recipes. Summertime entertaining can often mean …

With our recipes for Beer Can Chicken and Pasta Salad with Pesto, we show you how sometimes the strangest-sounding methods are the most rewarding and how a few easy tricks can give an old standby new …

If you’re a fan of barbecue but never thought it could be replicated indoors, our menu should change your mind. For many of us, it doesn’t seem fair that we can only enjoy barbecue during the short s…

For our Strawberry Cream Cake, we wanted lots of strawberry flavor, a buttery sturdy cake that could stand up to them, and a lush whipped cream filling that would stay put, so even when cut this cake …

When you're looking to satisfy a serious chocolate craving, these recipes deliver. No matter the dessert—cookie, pudding, cake, or pie—there’s nothing like the flavor of chocolate to make it truly ir…

We wanted a towering layer cake of childhood, moist and chocolaty and slathered with thick, billowy frosting. Remember old-fashioned chocolate layer cake—the kind moms everywhere baked? Each towering…

For a not-too-sweet apple dessert, pair a tart apple such as Granny Smith with a sweet apple like Golden Delicious or McIntosh, as we did in Skillet Apple Brown Betty and Easy Apple Strudel. When it …

Join us as we infuse one citrus dessert with bright lemony flavor and make another dessert easier than ever to enjoy. Even after the heartiest meal, we find the bracing bite of a citrus dessert welco…

Join us as we uncover the secrets to low-fat desserts that you'll really want to eat. While a crisp apple or bowl of juicy berries makes an admirable end to a meal, there’s an allure to baked dessert…

We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a coo…

Layer cakes are desserts to be savored at birthday parties, holidays, and other celebrations. Ideally, the cake’s tender layers offset the bracing, citrusy filling, and the whole is swathed in a gloss…

Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left to a practiced and patient Italian grandmother. We wanted a simpler, easier method for making…

We turn our attention to two favorite cookies: a triple chocolate cookie so chocolaty it’s almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor. Reci…

It’s hard to choose a best-loved style of ribs, but we’d be willing to bet that smoky, sweet Kansas City ribs are a top contender. These meaty ribs are slow-smoked for their trademark flavor—and in tr…

Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simp…

In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins. Recipe: Blueberry Scones, Better Bran Muffins Equipment: Commuter Coffee Mugs Taste test: St…

We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied. Recipe: St…

Holiday Beef Tenderloin Dinner Add a rich stuffing to beef tenderloin, and you’ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expen…

We don’t have anything against spaghetti and meatballs or pasta with marinara, but the world of pasta and tomatoes extends far beyond these popular standbys. Enter Penne alla Vodka and Pasta Caprese. …

Brining is the best way to guarantee a moist turkey, but it isn’t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of “dry-brining” in which we…

Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chil…

A tart should be easier to prepare than the typical double-crust American pie. But developing a flaky crust sturdy enough to support the fruit is a bit tricky. And getting the apples to caramelize by …

It’s not a surprise that so many cooks turn to chicken breasts for dinner. They’re convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skillet…

We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease. Recipe: Pepperoni Pan Pizza, Antipasto Pasta Salad Eq…

Bakery versions of crumb cake often fall short. The crumb topping can be skimpy or dry and brittle. And the cake can suffer too, baking up too dry or not sturdy enough, so that the crumb topping simpl…

Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing …

Skipping dessert or eating a piece of fruit is an obvious way to cut calories, but where’s the fun in that? We set our sights on lowering the fat and calories in two favorite chocolate desserts—chocol…

Fish fillets might look innocent, but once their delicate flesh hits the grill, there’s no getting them off without a fight—simply put, fish sticks. And because fish is delicate, in comparison to meat…

We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala. Recipe: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, Chicken Tikka Mas…

We’ve always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges—especially whole birds. Recipe: Grill-Roasted C…

Easy Skillet Suppers Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles. Recipe: Skillet Baked Ziti, Skillet Beef Stroganoff Equipm…

The problem with four-cheese lasagna? Too often it’s heavy, greasy, and bland. Watch as we create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce. Recipe: Four-C…

We explore two elegant approaches to shrimp—one hot dish and one cold—and find the best way to prepare each. Recipe: Garlicky Shrimp with Bread Crumbs, Shrimp Salad Equipment: Kitchen Timers Taste …

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 omi…

Most of us think of the slow cooker as a kitchen workhorse best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining? Recipe: B…

Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor. Recipes - Blueberry Pie - Foolproof Pie Dough Equipment Center - Baking Sheets Science Desk - Pie Crust

We demystify French cooking by streamlining two classic—and often poorly executed—recipes. Recipes - Best French Onion Soup - Quicker French Onion Soup - French Chicken in a Pot Tasting Lab…

Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzl…

Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating. Recipes - Crunchy Baked Pork Chops - Crunchy Baked P…

Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed…

With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with prono…

By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to mak…

Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in under an hour. A…

Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its prep…

Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients. Recipes - Foolproof Chocolate Frosting - Fluffy Yellow La…

Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner. Recipes - Horseradish Cream Sauce - Mashed Potatoes and Root Vegetables with …

We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen. Recipes - Steak Tacos - Enchiladas Verdes - Sweet and Spicy Pickled Onions…

Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato Soup. Recipes - Pizza Bianca…

Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets. Recipes - Poached Salmon with Herb and Caper Vin…

We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert. Recipes - Make-Ahead Chocolate Souffle - Grand Marnier Souffle - Grand Marnier Souff…

We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simpl…