
America's Test Kitchen
Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù; tips for food processors

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

One-pan full breakfast method, crater-sized pancakes code, and make-ahead French toast casserole

Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; pimento cheese.

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues.

Keith makes Keema Aloo, Dan makes Plov; review of handheld vacuum cleaners

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

Blackened Chicken, Roasted Okra; spice storage solutions; all about corn products

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

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

Mushroom-Beef Blended Burgers, Turkey Patty Melts; Anchovies tasting

In this episode, we take a look at a couple of our favorite egg dishes, scrambled eggs and omelets.

The appeal of such cinnamon buns and banana bread is clear. They are quick, sweet, and easy.

With our recipes for these Thanksgiving standards, we minimize the work so everyone can enjoy the holiday.

Looking for a drop-dead-gorgeous summer dessert? Look no further than strawberry cream cake.

In this episode we prepare chicken enchiladas and Mexican rice.

How to make the best clam chowder and crab cakes that are relatively easy.

Ham and green bean casserole are classic American fare. Which kind of ham should you buy?

In this episode, we've developed a layer cake with an old-fashioned jam filling and real butter frosting.

Watch as we take chocolate volcano cake and caramelized pears and make them approachable for the home cook.

Dinners prepared entirely in one skillet are perfect for weeknight cooking.