America's Test Kitchen

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

Party Foods

Watch as we make thick and creamy versions of two soups: ham and split pea, and rustic potato-leek.

Hearty Soups

We wanted to upgrade two favorite fancy vegetable dishes: twice-baked potatoes and stuffed bell peppers.

Dressing Up Vegetables

We show you how to make bistro classics like steak au poivre and crème brûlée.

Bistro Basics

The perfect salad with creamy blue cheese dressing and seared filet mignon.

Steak House Dinners

We show you how to prepare fried rice and kung pao shrimp, plus how to get perfect rice every time.

Fried Rice and Kung Pao Shrimp

For chicken Milanese and piccata, we start on the stovetop and finish the cooking in the oven.

Chicken in a Flash

The test kitchen provides foolproof recipes for two classic pasta sauces: puttanesca and Bolognese.

Pasta Classics

Pasta with garlic and oil is the best quick pasta. It starts with garlic, good olive oil, red pepper flakes.

Pasta Quick and Easy

We uncover the secrets to beef Burgundy at its best and show you a way to make portions of it ahead of time.

Beef Burgundy

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

Texas Chili

In the test kitchen, we update two classic casseroles: Macaroni and cheese and turkey Tetrazzini.

American Casseroles

Boneless pork chops and pork tenderloin are lean and quick-cooking, making them ideal for weeknight meals.

Pork Chops, Two Ways

Life doesn't get much better than a big, juicy, smoky slab of spicy, mouth-watering ribs.

Backyard BBQ

We barbecue a whole side of salmon that's infused with real wood flavor, with a side of cool cucumber salad.

Barbecued Salmon

The best way to grill your Thanksgiving turkey. Sweet potatoes and cranberry sauce are must-have side dishes.

Thanksgiving from the Grill

The key is to great beef tenderloin is to get color on the exterior without overcooking the interior.

Holiday Dinner

Ham and green bean casserole are classic American fare. Which kind of ham should you buy?

Ham Dinner

Our sour cream coffee cake and light, flavorful fruit salads transform weekend brunch into an indulgent meal.

Weekend Brunch

The appeal of such cinnamon buns and banana bread is clear. They are quick, sweet, and easy.

Quick Breads

We wanted to develop a recipe for country loaves that is doable for home cooks.

Rustic Bread at Home

The team reveals the best recipes for triple chocolate cookies and brown sugar cookies; the equipment test runs the rule over coffee makers.

Cookie Jar Favorites

How to get the best crust, lemon filling, and meringue for lemon meringue pie.

Lemon Meringue Pie

What could be more all-American than strawberry shortcake? And what are the best cherries for cherry cobbler?

Shortcake and Cobbler

We came up with two chocolate cakes: old-fashioned, moist, and homey; the other elegant, dense, and ethereal.

Two Chocolate Cakes

With a crisp graham cracker crust and a creamy filling, our cheesecake is worthy of any diner in New York.

New York Cheesecake

We set out to create flavorful, fresh-tasting versions of Greek and spinach salads.

Salad 101

Gazpacho and a cheesy tart are two of our favorite ways to use summer tomatoes.

Summer Tomatoes

We want great chili, but it has to be simple; we set out to make an indoor version of a clambake; testing crock pots; tomatoo purees.

One-Pot Wonders

How to make the best clam chowder and crab cakes that are relatively easy.

East Coast Seafood

Figuring out the best recipes for two New Orleans favorites, Jambalaya and bananas foster; ice cream scoops; canned diced tomatoes.

New Orleans Menu

Pasta with mushrooms; extra virgin olive oil in the tasting lab; herb choppers in the equipment corner; orecchiette with broccoli rabe and sausage.

Freedom from Red Sauce

Some pasta dishes take considerable time to prepare, but others don't; setting out to streamline bolognese and baked four-cheese pasta to make them weeknight dining.

Quick Pasta

Pot roast can be tender and succulent. We found that cooking technique matters just as much as the cut.

Pot Roast

Glazing pork maple syrup is an attractive way to boost flavor, but all too often the meat is too sweet.

Maple-Glazed Pork Roast

What could be better than chicken-fried steak with cream gravy and real coconut cream pie?

Truck Stop Favorites

Pan-seared chicken breasts; quick tips freezer bags; skillets under $100 in the equipment corner; pan sauce; almond crusted chicken breasts.

Chicken in a Skillet

Preparing chicken dinner recipes like chicken provencal and chicken with 40 cloves; kitchen shears in the equipment corner; vermouth in the tasting lab.

Chicken in a Pot

Grilling steaks and combining them with caramelized onions and blue cheese mash; large saucepans; mail-order steaks.

Steak and Potatoes

We felt confident that we could rescue steak tips and fries and turn them into something you would love.

Steak Tips

The test kitchen shows you how to prepare stir-fries: beef with broccoli and pork with eggplant and onions.

Stir-Fried Beef and Pork

The test kitchen shows you how to make Pad Thai and Sesame Noodles with Shredded Chicken.

Pad Thai and Sesame Noodles

We demonstrate Italian dishes: Grilled Chicken alla Diavola, Frico, and Strawberries with Balsamic Vinegar.

Favorite Italian Classics

We wanted to simplify French favorites like cassoulet and tarte Tatin.

French Food in a Flash

We think afternoon tea is an excellent excuse to whip up a batch of scones or lemon pound cake.

Tea Time

Our omelet and muffin recipes are special enough to make you long for Sunday brunch.

Sunday Brunch

Few recipes deliver so much pleasure for so little work as pancakes.

The Pancakes Show

Our goal was simple: Take two favorite cookies and develop reliable recipes that taste great.

We wanted a no-bake summer berry pie that was every bit as appealing as a traditional double-crust pie.

Summer Berry Desserts

The test kitchen decided to tackle two popular sheet cakes: carrot and chocolate, produce simple recipes.

Easy Sheet Cakes

We wanted our lemon cheesecake to be both light and creamy, with great lemon flavor.

Lemon Cheesecake

A chocolate mousse cake and lemon souffle require a minimum of ingredients and come together in minutes.

Showstopper Desserts

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

Appetizers

We show you how to make simplified versions of two favorite soups: chicken noodle and Italian pasta and bean.

Simple Soups

Our vibrant lentil soup fits the bill for cold nights , and we round out this meal with a quick cheese bread.

A Soup Supper

Gumbo is Louisiana in a bowl. Cincinnati chili is a classic, with spaghetti, beans, cheese, and onions.

Regional Classics

The test kitchen wanted to revive old-fashioned recipes: stuffed pork chops, gravy, and glazed carrots.

Pork Chops and Gravy

We offer two inspired takes on roast chicken: roast lemon chicken and a butterflied chicken under a brick.

Two Roast Chickens

We start with two quick dishes: chicken cutlets and pan-seared shrimp.

Flash in a Pan

In this episode, we offer mac and cheese and barbecued chicken for the whole family.

Family Favorites

We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.

Restaurant Cooking at Home

Huge meaty flavor-combined with spice, smoke, and fire, epitomizes Texas barbecue.

Texas Rib House

Good seasoning and the flavor from the charcoal grill is a perfect solution for beef tenderloin.

Grill-Roasted Beef Tenderloin

In this episode we prepare grilled chicken with a dipping sauce and grilled salmon with a sweet, sticky glaze.

Grilled Chicken and Salmon

In this episode we prepare chicken enchiladas and Mexican rice.

Mexican Favorites

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

Quicker Pasta

The test kitchen prepares two Indian dishes, chicken biryani and mulligatawny soup; they taste test curry powder in the tasting lab.

An Indian Dinner

Pissaladière is Provençal dish with black olives and anchovies on top of caramelized onions and thyme.

Pissaladiere

Our recipes for eggplant Parmesan and pasta with chicken and broccoli give them the respect they deserve.

In an Italian-American Kitchen

We wanted to master the details of pasta all'amatriciana, Rome's most famous dish.

More Italian Classics

Our goal was to create a recipe for osso bucco that guaranteed perfectly tender meat with rich flavor.

Winter Supper

Our goal was simple: Stellar versions of bistro classics like French onion soup and baked goat cheese salad.

Bistro Classics

A sticky bun crumb should be tender and feathery and the sticky glaze gently chewy and gooey.

Ultimate Sticky Buns

Brownies and blondies can often miss the mark. We kept things simple, focusing on superior flavor and texture.

Bake Sale Favorites

We create a foolproof rolled butter cookie dough that could be turned into an array of different cookies.

Holiday Cookies

Using tube and Bundt pans to make angel food cake and a chocolate sour cream Bundt cake; chocolate ice cream.

There's a Hole in Your Cake

We wanted to develop the perfect pumpkin cheesecake recipe worthy of a holiday dinner.

Pumpkin Cheesecake

Watch as we take chocolate volcano cake and caramelized pears and make them approachable for the home cook.

Four-Star Desserts

We learn the difference between free range, organic and conventional eggs; learn how to make frittata; test supermarket bacons in the tasting lab; make Quiche Lorraine.

Eggs for Brunch

Recipes for black bean soup, and tortilla soup; equipment corner covering inexpensive chef's knives and a tasting lab on chicken broth.

Soup's On

In this episode, we explore two main-course squash recipes: a creamy, comforting soup and a rich risotto.

Cooking with Squash

We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.

Dinner on a Dime

In this episode, however, we develop weeknight versions of lasagna and jambalaya.

One-Skillet Dinners

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

American Classics

What's for Sunday dinner? Beef brisket is inexpensive and easy to prepare.

Meat and Potatoes

We love to cook chicken and potatoes in the same pan so the juices drip onto the potatoes for a rich crust.

High-Roast Chicken Dinner

With our recipes for these Thanksgiving standards, we minimize the work so everyone can enjoy the holiday.

Let's Talk Turkey

We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

Pork Chops and Tenderloin

We develop the best recipes to highlight the best of both tuna halibut.

Fish Steaks 101

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

Seafood Classics

Most Italian recipes seem easy to prepare, requiring just a few simple ingredients; but some dishes need special care to reach their full potential; we demystify two Italian classics, fettuccine alfredo and beef in Barolo.

Classic Italian Dishes

In this episode, we prepare an Indian-inspired shrimp curry and a Thai-inspired green curry with chicken.

Indian and Thai Curries

We take a hard look at paella and see if we can pareit back to its humble origins.

Paella Party

We set out to develop a hassle-free pizza recipe especially for the grill.

Grilled Pizza

Pork loin takes on a new character when cooked on the grill, alongside French potato salad.

Grill-Roasted Pork Loin

We develop a recipe for pulled pork that rivals barbecue joints but won't be an all-day affair; plastic wrap; liquid measuring cups.

Pulled Pork and Cornbread

We set out to develop pulled chicken that could be as good as pulled pork, not just a close second.

Rethinking Barbecued Chicken

In this episode we take a look at two summer favorites: blueberry cobbler and free-form fruit tart.

Summer Fruit Desserts

With its mounds of tender apples and flaky pastry crust, deep-dish apple pie should take your breath away.

Deep-Dish Apple Pie

In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.

Cookies

In this episode, we've developed a layer cake with an old-fashioned jam filling and real butter frosting.

America's Test Kitchen

About