
America's Test Kitchen
In this episode, we create a chocolate layer cake with a moist crumb and intense chocolate flavor

In this episode, we create a chocolate layer cake with a moist crumb and intense chocolate flavor

We uncover the formula for a hearty frittata and the ideal quiche filling with a buttery crust.

In this episode, however, we develop weeknight versions of lasagna and jambalaya.

We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.

The test kitchen wants to revive old-fashioned recipes; pork chops, gravy and glazed carrots.

How to avoid common chicken pitfalls like dry, overcooked meat.

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.

Grilled Whole Trout with Marjoram and Lemon, Grilled Vegetable Platter; tasting of lemonade

German Stollen, Meringue Christmas Trees; how to shipping cookies; tips for shaping dough

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

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot.

Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup

Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.

Fish and chips; hamburger buns; shrimp burgers.