America's Test Kitchen
We take a hard look at paella and see if we can pareit back to its humble origins.
We take a hard look at paella and see if we can pareit back to its humble origins.
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Stir-Fried Beef and Gai Lan, Congee; review of bamboo steamers
Dan shares the secret to creamy mac and cheese, then deep-dives into deep-dish pizza and perfectly aged Parmesan.
Apple strudel; Bundt pans; cider-glazed apple Bundt cake.
Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.
Grilled lobster tail with corn and tomato salad; washboard cookies; fresh peaches and cream.
Chewy oatmeal cookies; mini prep bowls; pecan bars.
Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.
Bryan makes South Carolina Smoked Fresh Ham and Christie makes Smashed Potato Salad.
Shanghai scallion oil noodles; Grace Young and American Chinatowns; American-style egg rolls.
Alu Parathas, Pakoras; review of ladles
Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.
Sautéed tilapia with chive-lemon miso butter; buying Italian pastas; food processors.
Everyday French toast; artisanal bacon; stove top griddles; dull baking sheets; scrambled eggs.
Yellow sheet cake with chocolate frosting; dark chocolate; chewy peanut butter cookies.
Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.
Dan cooks up the perfect chicken breast; Lisa and Kate put nonstick and ceramic pans to the test.
Sous vide seared steaks; sous vide machines; soft poached eggs.
Millionaire's shortbread; serrated knives; gâteau Breton with apricot filling.
Gorditas; tortilla presses; New Mexico biscochitos.
We take a hard look at paella and see if we can pareit back to its humble origins.
Showing1to20of465results