
America's Test Kitchen
In the test kitchen, we update two classic casseroles: Macaroni and cheese and turkey Tetrazzini.

In the test kitchen, we update two classic casseroles: Macaroni and cheese and turkey Tetrazzini.

We set out to create flavorful, fresh-tasting versions of Greek and spinach salads.

We explain why the pyrotechnics of fire and cognac are essential to steak Diane.

We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

Huge meaty flavor—combined with spice, smoke, and fire, epitomizes Texas barbecue.

We uncover the secrets to beef Burgundy at its best and show you a way to make portions of it ahead of time.

We felt confident that we could rescue steak tips and fries and turn them into something you would love.

We set out to lighten up two comforting classics, mac and cheese and chicken Parmesan.

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

Chicken paillard; pan-seared shrimp; cleaning products; chicken.

For chicken Milanese and piccata, we start on the stovetop and finish the cooking in the oven.

We set out to streamline Bolognese and baked four-cheese pasta to make them weeknight dining.

Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.

Kevin and Jeffrey make crispy American-style egg rolls; Bryan digs into the Filipino foodscape.

North Carolina dipped fried chicken; a tasting of chocolate ice cream; North Carolina lemon pie.

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

Grilled jerk chicken; grill brushes; smoked chicken wings.

Cherry Hand Pies, Apple-Blackberry Betty; review of electric juicers

Dan explores potatoes. Kevin & Jeffery make stir-fried cumin beef. Ashley cooks pork & broccoli cheesesteaks.

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.