America's Test Kitchen
How to avoid common chicken pitfalls like dry, overcooked meat.
How to avoid common chicken pitfalls like dry, overcooked meat.
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Porchetta; ricotta; wine coolers; Parmesan farrotto.
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
Duck breasts with port wine-fig sauce; the story of the Tatin sisters; tarte tatin.
25 Years of America's Test Kitchen: The Stories Behind Our Favorite Recipes
Lan teaches us tricks on how to marinate meat, as well as the best ways to cook a steak.
Linguine allo scoglio; manual pasta machines; restaurant tools for the home cook; shrimp and beans.
Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.
Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages and more.
Pan-seared flank steak with mustard-chive butter; carbon steel skillets; walkaway ratatouille.
Holiday sugar cookies; parchment paper; silicone baking mats; lemon bars.
Classic Armenian flatbread; lentils; red lentil kofte.
The Parisian dessert Paris-Brest; review of burr grinders.
Ginger frozen yogurt; digital scales; personal blenders; lemon posset with berries.
Bryan Roof shares his version of sinigang; the backstory of the food incubator La Cocina.
Albondigas; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.
Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar
Trout amandine; freshwater fish; bench scrapers; lentilles du puy with spinach and creme fraiche.
Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; lobster.
Testing popular coffee makers, making homemade cold brew, and exploring the science of tea
Watch as we figure out the best recipes for two New Orleans favorites—Jambalaya and bananas Foster.
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