
America's Test Kitchen
We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

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

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

Our sour cream coffee cake and light, flavorful fruit salads transform weekend brunch into an indulgent meal.

A noodle cake, a savory round of tender noodles, is also a great base for a saucy stir-fry.

Watch as we figure out the best recipes for two New Orleans favorites—Jambalaya and bananas Foster.

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

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

We set out to make meatloaf with seasoned meat and just enough binder to give the loaf a tender texture.

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

Zha Paigu, Sous Vide Pork Chops with Red Pepper and Almond Relish; all about bread crumbs

Linguine allo scoglio; manual pasta machines; restaurant tools for the home cook; shrimp and beans.

Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.

Roast pork loin with 40 cloves of garlic; a review of hand mixers; orange upside-down cake.

Nutella Tart, Chocolate-Toffee Bark; all about chocolate

Classic roast beef tenderloin; tongs; lyonnaise potatoes.

Turtle Brownies, Buttery Cornstarch Cookies with Dulce de Leche; all about buttercreams

Rainbow Cake, Gluten-Free Rainbow Sprinkle Cupcakes; review of whisks

Turkey and gravy for a crowd; stock pots; the difference between stale bread and dried bread.

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

Cranberry curd tart with almond crust; wheat berry salad with radicchio; dried cherries and pecans.