
America's Test Kitchen
We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.

We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.

We take a hard look at paella and see if we can pareit back to its humble origins.

Pissaladière is Provençal dish with black olives and anchovies on top of caramelized onions and thyme.

Few recipes deliver so much pleasure for so little work as pancakes.

We show you how to prepare fried rice and kung pao shrimp, plus how to get perfect rice every time.

The key is to great beef tenderloin is to get color on the exterior without overcooking the interior.

Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas.

Grilled Chicken Breasts, Berry Granita; tasting of whole dill pickles; flatware sets

Dan makes Hot Ukrainian Borscht, Erin makes Deli Rye Bread; review of bread lames.

Sauteed tilapia with chive-lemon miso butter; buying Italian pastas; food processors.

Alu Parathas, Pakoras; review of ladles

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

Albondigas; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.

Çilbir, Xīhóngshì Chao Jīdàn, Matzo Brei; review of sponge holders

Pot Roast with Root Vegetables, Salted Caramel Apple Pie; all about cooking with apples

Sous vide prime ribs with mint persillade; vacuum sealers; popovers.

Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.

Har Gow, Hong Kong-Style Wonton Noodle Soup; Jack talks all about Chicories

Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; lobster.