America's Test Kitchen
Chicken paillard; pan-seared shrimp; cleaning products; chicken.
Chicken paillard; pan-seared shrimp; cleaning products; chicken.
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In this episode, we explore two main-course squash recipes: a creamy, comforting soup and a rich risotto.
We wanted to upgrade two favorite fancy vegetable dishes: twice-baked potatoes and stuffed bell peppers.
We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.
A noodle cake, a savory round of tender noodles, is also a great base for a saucy stir-fry.
Chicken paillard; pan-seared shrimp; cleaning products; chicken.
For when the weather is too poor for grilling, we created an indoor barbecue rib recipe.
Shrimp po' boys; king cakes; chicken sauce piquant.
Butter-basted fish fillets with garlic and thyme; frozen seafood; spatulas; succotash.
Dan showcases the bold flavor of cranberries; Lisa and Hannah put disposable and reusable bags to the test
Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture.
Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; traditional 12-inch skillet.
Smoked Fish Tacos, Steak Fajitas; review of chimney starters
Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.
Pan-seared salmon; fish sauce; wild and farmed salmon; shrimp scampi.
Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.
Chili-rubbed grilled flank steak with skillet rice; beans, and corn; icebox key lime cheesecake.
Julia resizes Italian classics for families of two or three, starting with a meaty loaf-pan lasagna.
Choux au Craquelin, Gnocchi à la Parisienne with Arugula, Tomatoes, & Olives; piping sets
Ground beef and cheese enchiladas; six-inch flour tortillas; grilled flank steak tacos.
The barbecue traditions of Lockhart, Texas; barbecued chuck roast; the origins of ranch dressing.
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