America's Test Kitchen
Baked Alaska; ice cream machines; the science of insulation in baked Alaska; offset spatulas.
Baked Alaska; ice cream machines; the science of insulation in baked Alaska; offset spatulas.
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Portuguese custard tarts; a tasting of canned diced tomatoes.
Herb-crusted pork roast; pot holders; how temperature affects bubbly beverages; glass water bottles.
Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.
Moroccan fish tagine; buying and storing spices; ultra creamy hummus.
Julia makes beef tenderloin, an arugula and endive salad and chocolate pots de crème.
Beef borscht with homemade beef broth; rye bread topped with an olive oil marinated feta.
Julia shares her recipe for easy broiled salmon with mustard and crisp dilled crust.
Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.
Pad thai; coconut milk; electric kettles; Panang beef curry.
Portuguese-style beef stew; prepared pesto; worst gadgets of the year; quinoa and vegetable stew.
Lan teaches us how to make bread using a Tangzhong. She also gives us tips on making delicious sandwiches.
Lan teaches us the proper way to read a recipe. Also, she shows us some master knife skills.
Oven-roasted chicken thighs; the best tools for roasting; easy apple crumble.
Grilled chicken thighs; fresh mozzarella; Popsicle molds; Italian pasta salad.
Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.
Spice-crusted steaks; supermarket bacon; electric griddles; grilled bacon burgers.
Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.
The test kitchen shows you how to make two hearty soups: black bean and tortilla.
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.
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