
America's Test Kitchen
Triple Berry Slab Pie with Ginger-Lemon Streusel, Chocolate-Cherry Pie Pops must-have pie baking tools

Triple Berry Slab Pie with Ginger-Lemon Streusel, Chocolate-Cherry Pie Pops must-have pie baking tools

Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù tips for food processors

Dipped Fried Chicken, North Carolina Lemon Pie tasting of chocolate ice cream

Lan shows us techniques to keep meat crispy when frying. She also teaches us how to make fried potatoes.

Julia makes Southern-Style Smothered Chicken and Bridget makes Apple Pandowdy.

Grill-Smoked and Herb-Rubbed Flat Iron Steaks, Fresh Fruit Tart mascarpone tasting the science of salting

Orange, Cranberry, and Mint Pavlova, Holiday Eggnog tasting of vanilla review of cocktail tools

Paella on the Grill, Patatas Bravas review of paella pans

Mushroom Bourguignon, White Bean and Mushroom Gratin Veggie Burger taste test

Galettes Complètes, Bánh Xèo (Sizzling Vietnamese Crepes) all about alternative flours

Ginger Frozen Yogurt, Lemon Posset with Berries review of digital scales

Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.

Hearty Beef and Vegetable Stew, Cod Baked in Foil with Leeks & Carrots review of 13 by 9 glass baking dishes

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

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

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

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

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

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

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake that are a bit lighter.