"America's Test Kitchen tackles tomato sauce.\n\nRecipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat\n\nTasting Lab: Which Canned Tomatoes Should You Buy?\n\nScience Desk: Taste"

"The secret to really crispy, browned skin and moist, flavorful meat\n\nRecipes: Roast Stuffed Crisped-Skin Turkey\n\nTasting Lab: Turkeys -- What's in a Name?\n\nEquipment Center: Digitals Top Instant-Read Thermometer Ratings"

"Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.\n\nRecipes: Easy Roast Chicken\n\nTasting Lab: Kosher Bird Wins Chicken Tasting\n\nScience Desk: What is the Difference between White and Dark Meat?"

"Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.\n\nRecipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)\n\nEquipment Center: Dutch Ovens"

"Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.\n\nRecipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme\n\nEquipment Center: Electric Knives, Updated\n\nScience Desk: Why is Fat Important?"

"The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right.\n\nRecipes: Broiled Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled Salmon\n\nScience Desk: Fibers and Fatty Acids"

"Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.\n\nRecipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange Sauce\n\nTasting Lab: Patience Pays Off for Soy Sauce\n\nEquipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?\u2014Archived"

"Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.\n\nRecipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation)\n\nTasting Lab: Ketchup\n\nScience Desk: Starch in Potatoes"

"Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching.\n\nRecipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs\n\nEquipment Center: Skillets, Nonstick\n\nScience Desk: The Science of Cooking Proteins and Egg Coagulation"

"Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies.\n\nRecipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies\n\nTasting Lab: Unorthodox Chocolate Chips\n\nScience Desk: How Baking Soda Works"

"Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease.\n\nRecipes: Rich and Tender Yellow Layer Cake\n\nEquipment Center: Cake Pans\n\nScience Desk: Protein Content in Cake Flour"

"Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies.\n\nRecipes: The Best Pie Dough, Perfect Pecan Pie, The Best Pumpkin Pie"

"The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings.\n\nRecipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler\n\nTasting Lab: Chinese Cinnamon Tops\n\nEquipment Center: Food Processors (Full-Size)"

"Making pureed soups is a balancing act. Small changes can have major effects. The test kitchen has worked out all the kinks and created three great soup recipes."

"Spaghetti alla carbonara and pasta with pesto are quick and easy ways to put an outstanding pasta dish on the table. The test kitchen pairs the pastas with a simple green salad."

"With the right techniques, a spaghetti supper can rival any fancy meal. The test kitchen reveals the secrets for success."

"To satisfy everyone, the test kitchen developed two pizza recipes\u2014a deep-dish pizza that bakes in a pan as well as a cracker-thin pie that\u2019s in and out of the oven in just 10 minutes."

"Lunch is ready in the test kitchen. Two classics--tuna salad and grilled cheese--along with a fancy steak sandwich are being served."

"Shrimp is quick to prepare, but that doesn\u2019t mean it\u2019s easy. Step into the test kitchen and learn how to become the shrimp expert in your home."

"The test kitchen explores how to properly sear a steak, make a flavorful pan sauce, and fry up hot, crispy french fries."

"The test kitchen shares our fried chicken recipe that is the result of five years work and incorporates many unusual techniques."

"Although chicken cutlets can be delicious, they can also be tough or dry if cooked wrong. We take three classic preparations\u2014Marsala, breaded, and stuffed\u2014and explore ways to make these chicken dishes really good."

"We move the test kitchen out back to make juicy hamburgers and grilled veggies."

"Shish kebab, rice pilaf, and baba ghanoush are perhaps three of the greatest dishes from the Middle East. The test kitchen discovers the best way to prepare each specialty."

"The test kitchen unlocks the secrets for making fresh margaritas, flank steak fajitas and chunky guacamole."

"The test kitchen figures out how to bring the most flavorful, most beautiful bird to the holiday table."

"Christmas dinner is not the time to experiment with new recipes or techniques. The test kitchen gives you these foolproof recipes for holiday family favorites."

"The test kitchen\u2019s challenge is to cook short ribs until they are fall-off-the-bone tender while removing as much of the grease as possible."

"Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens."

"We turn the test kitchen into the neighborhood bakeshop and make tender blueberry muffins and delicate cream scones."

"Bacon, eggs, and potatoes are the classic components of an all-American breakfast. The test kitchen makes sure the bacon is crisp, the omelet is tender, and the home fries are perfectly browned."

"If you are going to spend the time making French toast and waffles, they better be good. The test kitchen gives the recipes that deliver."

"Everyone loves bar cookies\u2014especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them."

"The test kitchen turns out French tarts that put even the finest p\u00e2tisseries to shame."

"Those cream-topped pies in the revolving case at the diner always look better than they taste. We show you how to prepare Chocolate Cream Pie and Key Lime Pie at home\u2014with amazing results."

"The test kitchen has made hundreds of pie doughs. Learn how to make the resulting recipe, which is the culmination of years of kitchen work and testing."

"Nothing quite says summer like a slice of peach pie or a bowl of cherry cobbler. The test kitchen reports on the best ways to make these classic desserts."

"Light summer desserts, made with or accompanied by fruit, are perfect for summer eating. The test kitchen tackles the problems of panna cotta, rhubarb fool, and summer berry pudding."

"The test kitchen figures out how to make showy desserts with a minimum of fuss and a maximum of flavor."

"We turn soggy nachos and candy-sweet sangria into serious party food."

"Less is more when it comes to hearty soups."

"We rescue two favorite vegetable dishes from the clutches of the cafeteria."

"A taste of real French cooking\u2014without spending all day in the kitchen."

"The perfect steakhouse dinner\u2014salad with creamy blue cheese dressing and seared filet mignon\u2014is often a fantasy. In the real world, the lettuce is limp, the dressing gluey or watery, the steak overcooked or not properly browned, and the sauce characterless. The test kitchen shows you how to solve each of these problems."

"Chinese food at home (without a laundry list of hard-to-find ingredients)."

"Quick and easy chicken dishes."

"We return two classic pasta sauces to their original glory."

"Simple ingredients are often the basis of special and uncommonly good dishes."

"Skip the marinade and don't bother to saut\u00e9 the aromatic vegetables."

"The best chili: hearty, heavy on the meat, and spicy."

"The secret to great casseroles: keep the ingredients as fresh tasting as possible."

"Finding flavor in today's leaner pork."

"Big, juicy, smoky ribs and classic potato salad."

"We prepare an elegant salmon dish . . . on the grill."

"Free up your oven and grill a better tasting bird."

"We turn meat and potatoes into something memorable."

"Spiral-sliced ham and good green bean casserole. (Really!)"

"Brunch that's worth making, even when company isn't coming."

"It takes more than speed to make the best quick breads."

"Hearth-quality bread from a home oven."

"We take two cookie classics and make them great again."

"We solve the problem of soggy crusts and mile-high meringue."

"We perfect two classic summer American desserts."

"One old-fashioned, moist and homely, the other elegant, dense and ethereal."

"Restraint is key for the perfect New York-style cheesecake."

"We give much needed makeovers to two classic salads. Salad seems so easy. Just dress some leafy greens and serve, right?\n\nRecipes: Basic Tossed Green Salad; Greek Salad; Wilted Spinach Salad with Bacon Dressing\n\nTasting Lab: Red Wine Vinegar"

"Say goodbye to thick, bland gazpacho and soggy tomato tarts. It\u2019s feast or famine when it comes to good tomatoes.\n\nRecipes: Gazpacho; Quick Summer Tomato Tart\n\nTasting Lab: Mozzarella Cheese"

"The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise.\n\nRecipes: Beef Chili with Kedney Beans; Indoor Clambake\n\nEquipment Center: Crock Pots\n\nTasting Lab: Tomato Puree"

"We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular.\n\nRecipes: New England Clam Chowder; Maryland Crab Cakes\n\nTasting Lab: Mayonaise"

"We bring a taste of New Orleans into the home kitchen. Jambalaya and bananas Foster are two of our favorite dishes from New Orleans.\n\nRecipes: Jambalaya; Bananas Foster\n\nEquipment Center: Ice Cream Scoops\n\nTasting Lab: Vegetable Broth"

"Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce?\n\nRecipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage\n\nEquipment Center: Herb Choppers\n\nTasting Lab: Extra Virgin Olive Oil"

"Everyone knows pasta is quick. That's one of the reasons Americans (and Italians) love it.\n\nRecipes: \"Quick\" Bolognese; Four Cheese Pasta\n\nTasting Lab: Tomato Paste"

"Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat.\n\nRecipes: Pot Roast with Root Vegetables; Skillet Green Beans\n\nEquipment Center: Vegetable Choppers"

"Say goodbye to dry, tough, candy-like roasts. The marketing of the \u201cother white meat\u201d would be amusing if today\u2019s pork weren\u2019t so lean and flavorless.\n\nRecipes: Maple-Glazed Pork Loin; Wild Rice Pilaf\n\nEquipment Center: Food Storage Containers"

"We perfect two roadside classics: chicken-fried steak and coconut cream pie. Truckers often know where to find the best home cooking.\n\nRecipes: Chicken-Fried Steak with Gravy; Coconut Cream Pie\n\nTasting Lab: Graham Crackers"

"A skillet can turn out hundreds of chicken dinners. For most Americans, chicken breasts are the holy grail of weeknight cooking. (We think thighs are more flavorful, but that\u2019s another story.)\n\nRecipes: Pan-Roasted Chicken Breasts; Almond-Crusted Chicken Breasts with Wilted Spinach\n\nEquipment Corner: Traditional Skillets"

"Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French.\n\nRecipes: Chicken Provencale; Chicken with 40 Cloves of Garlic\n\nEquipment Corner: Kitchen Shears\n\nTasting Lab: Vermouth"

"We take the mystery out of properly grilled steaks. It\u2019s hard to beat steak and mashed potatoes for both simplicity and flavor.\n\nRecipes: Blue Cheese Mashed Potatoes with Caramelized Onions; Grilled Steaks\n\nEquipment Center: Kitchen Shears\n\nTasting Lab: Mail-Order vs. Supermarket Steaks"

"Steak tips and steak fries sound like bad menu offerings from your local low-rent steakhouse. We rescue steak tips and fries from low-rent steakhouses.\n\nRecipes: Steak Tips; Steak Fries\n\nEquipment Center: Grill Brushes"

"Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. \n\nRecipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli\n\nEquipment Center: Electric Woks\n\nTasting Lab: Oyster Sauce"

"Say goodbye to bad Americanized versions of pad Thai and sesame noodles. We no longer think of noodles as just Italian.\n\nRecipes: Pad Thai; Cold Sesame Noodles\n\nEquipment Center: Flat Bottom Woks"

"Americans love Italian food - and rightly so.\n\nRecipes: Chicken Diavola; Frico; Strawberries with Balsamic Vinegar\n\nTasting Labs: Balsamic Vinegar"

"We bring two classics into the home kitchen for great results in a fraction of the time. \n\nRecipes: Simplified Cassoulet with Pork and Kielbasa; 30-Minute Tarte Tatin\n\nTasting Lab: Diced Canned Tomatoes"

"Say goodbye to leaden scones and pound cake. In the test kitchen, we think afternoon (or morning) tea is an excellent excuse to whip up a batch of scones or a golden loaf of lemon pound cake. Making these simple baked goods at home certainly yields better results than what you can buy.\n\nRecipes: Lemon Pound Cake; Oatmeal Scones\n\nEquipment Center: Citrus Juicers and Reamers\n\nTasting Lab: Supermarket Teas"

"We solve the problem of rubbery omelets and dry, hockey puck muffins. Sunday brunch sounds so civilized.\n\nRecipes: Denver Omelet; Corn Muffins\n\nEquipment Center: Rubber Spatulas\n\nTasting Lab: Baking Powder"

"Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch?\n\nRecipes: Blueberry Pancakes; German Apple Pancakes\n\nEquipment Corner: Electric Gridles\n\nTasting Lab: Fresh vs. Frozen Blueberries"

"Good cookies don\u2019t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren\u2019t.\n\nRecipes: Thin and Crisp Chocolate Chip Cookies; Coconut Macaroons\n\nEquipment Corner: Potholders\n\nTasting Lab: Refrigerator Cookie Dough"

"When local berries are in season, we like to showcase them in simple desserts. Two simple showcases for fresh summer berries.\n\nRecipes: Summer Berry Pie; Berry Gratin with Lemon Sabayon\n\nEquipment Corner: Ice Cream Makers"

"We solve the problem of dry, sticky, flavorless cakes. A sheet cake is like a with training wheels--it's hard to fall off.\n\nRecipes: Chocolate Sheet Cake; Carrot Cake\n\nEquipment Corner: Milk Chocolate"

"Light, creamy, and great lemon flavor--neither too fleeting nor too harsh.\n\nRecipe: Lemon Cheesecake\n\nEquipment Center: Springform Pans"

"Two desserts that pull out all the stops yet are easy to prepare.\n\nRecipes: Chocolate Mousse Cake; Chilled Lemon Souffle\n\nTasting Lab: Unsweetened Chocolate"

"We've chosen recipes that deliver big flavor without much work.\n\nRecipes\n\n - Spiced Pecans with Rum Glaze\n\n - Pita Chips\n\n - Creamy Spinach Dip\n\n - Spicy Peanut Dipping Sauce\n\n - Beef Satay\n\nEquipment Corner\n\n - Meat cleavers\n\nTasting Lab\n\n - Store-bought Salsa"

"Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen.\n\nRecipes\n\n - Quick Chicken Stock\n\n - Chicken Noodle Soup\n\n - Pasta e Faigoli\n\nEquipment Corner\n\n - Fat separaters"

"Soup for supper is an appealing concept, especially on a cold, snowy night. But for soup to work as a main course, it better be hearty. A light, clear broth simply won't do.\n\nRecipes\n\n - Quick Cheese Bread\n\n - Hearty Lentil Soup\n\nEquipment Corner\n\n - Vegetable peelers\n\nTasting Lab\n\n - Mail order bacon"

"On occasion local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. Its distinct aroma and flavor are like a quick trip to the bayous outside of New Orleans.\n\nRecipes\n\n - Creole-Style Shrimp and Sausage Gumbo\n\n - Cincinnati Chili\n\nEquipment Corner\n\n - Useful kitchen gadgets\n\nTasting Lab\n\n - Long-grain white rice"

"It sometimes seems like the simplest recipes suffer the worst fate in modern cookbooks. Maybe it's because no one really cares enough about these dishes to get them right.\n\nRecipes\n\n - Stuffed Pork Chops\n\n - All-Purpose Gravy\n\n - Glazed Carrots"

"Despite its apparent simplicity, roast chicken is a hard recipe to get right. \n\nRecipes\n\n - Crispy Roast Lemon Chicken\n\n - Chicken Under a Brick with Roasted Potatoes\n\nEquipment Corner\n\n - Countertop Rotisserie ovens"

"Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way.\n\nRecipes\n\n - Chicken Paillard\n\n - Pan-Seared Shrimp with Garlic Lemon Butter\n\nEquipment Corner\n\n - Cookware cleaning products \n\nTasting Lab\n\n - Chicken cutlets"

"Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dishes in front of them. No one has soccer practice or is working late. No one is on a weird diet, and the kids seem to eat the same thing as the adults.\n\nRecipes\n\n - Sweet and Tangy Oven-Barbecued Chicken\n\n - Classic Macaroni and Cheese\n\nEquipment Corner\n\n - Stain removal products\n\nTasting Lab\n\n - Microwave popcorn"

"In Texas, good beef ribs are the secret handshake between experienced grillers.\n\nRecipes\n\n - Texas-Style Barbecued Ribs\n\n - Southern Cornbread\n\nEquipment Corner\n\n - Cast-iron skillet care\n\nTasting Lab\n\n - Corn bread mixes"

"We don\u2019t part easily with money, but we will on occasion break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the charcoal grill is a perfect solution to a rather mild-tasting (boring) piece of meat.\n\nRecipes\n\n - Grill-Roasted Beef Tenderloin\n\n - Salsa Verde\n\n - Broiled Asparagus \t\n\nEquipment Corner\n\n - Kitchen gadgets"

"Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn\u2019t there something a bit more exciting?\n\nRecipes\n\n - Thai Grilled Chicken with Spicy, Sweet, and Sour Dipping Sauce\n\n - Grilled Salmon with Maple-Soy Glaze \t\n\nEquipment Corner\n\n - Portable gas grills"

"There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in \"Mexican\" restaurants in the United States.\n\nRecipes\n\n - Chicken Enchiladas with Red Chili Sauce\n\n - Mexican Rice \t\n\nEquipment Corner\n\n - Spice grinders"

"Pasta is usually quick, but all too often quick pasta dishes taste like little time or effort was expended during their preparation.\n\nRecipes\n\n - Farfalle with Tomatoes, Olives and Feta\n\n - Campanelli with Asparagus, Basil, and Balsamic Glaze\n\n - Pasta with Three Pestos\n\nTasting Lab\n\n - Sun-dried tomatoes"

"Indian food has a reputation for being spicy (most of it is not) and hard to prepare at home (tell that to one billion Indians). However, it is true that many recipes require a long list of spices and other ingredients.\n\nRecipes\n\n - Chicken Biryani\n\n - Mulligatawny Soup\n\nTasting Lab\n\n - Curry powder"

"Pissaladi\u00e8re is Proven\u00e7al street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme.\n\nRecipes\n\n - Pissaladi\u00e8re \t\n\nEquipment Corner\n\n - Baking stones\n\n - Pizza cutters"

"In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Italian-American dishes.\n\nRecipes\n\n - Eggplant Parmesan\n\n - Pasta with Chicken and Brocoli"

"There seems to be an endless supply of \"classic\" Italian dishes. Just when we think we've mastered the canon, we realize there are more seminal Italian dishes to learn-recipes as important as pesto, steak fiorentina, or pasta with garlic and oil.\n\nRecipes\n\n - Pasta all'Amatriciana\n\n - Mushroom Risotto\n\nEquipment Corner\n\n - Rotary cheese graters\n\nTasting Lab\n\n - Jarred pasta sauces"

"Stew and starch is a familiar and comforting winter combination. Stew-and-starch pairings include everything from beef stew and mashed potatoes to chicken paprikash and egg noodles. Our favorite Italian stew-and-starch combo is osso buco and polenta.\n\nRecipes\n\n - Osso Buco\n\n - Basic Polenta \n\nTasting Lab\n\n - Bottled water"

"Who doesn't like bistro food? It offers the panache of fine French cooking but in a casual setting. The dishes are rustic, hearty, and satisfying.\n\nRecipes\n\n - Baked Goat Cheese Salad\n\n - French Onion Soup\n\nEquipment Corner\n\n - Santoku knives\n\nTasting Lab\n\n - Goat cheese"

"Sticky buns are things of breakfast-time debauchery. In bakeries, they are often plate-size buns, warm and glistening, heady with brown sugar and spices. In our opinion, anything less than a great one is not worth its calories.\n\nRecipes\n\n - Sticky Buns with Pecans\n\nEquipment Lab\n\n - New-generation Coffee Makers\n\nTasting Lab\n\n - Supermarket coffee"

"Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies.\n\nRecipes\n\n - Classic Brownies\n\n - Congo Bars\n\nEquipment Corner\n\n - Baking Pans\n\nTasting Lab \n\n - Boxed Brownie Mixes"

"Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects.\n\nRecipes\n\n - Glazed Butter Cookies\n\n - Walnut Cresent Cookies\n\nEquipment Corner\n\n - Handheld verses standing mixers"

"Cakes baked in Bundt pans and tube pans are popular for a variety of reasons.\n\nRecipes\n\n - Chocolate Sour Cream Bundt Cake\n\n - Angel Food Cake\n\nEquipment Corner\n\n - Bundt Pans"

"Pumpkin cheesecake stands second to the traditional pumpkin pie as a holiday dessert. Those who suffer from pumpkin pie ennui embrace pumpkin cheesecake as \"a nice change,\" but the expectations are low.\n\nRecipes\n\n - Spiced Pumpkin Cheesecake\n\n - Brown Sugar and Bourbon Cream\n\nTasting Lab\n\n - Cream Cheese"

"When our test cooks eat in restaurants, they always come back to the kitchen and talk about the dessert. Dramatic and artful presentations rightfully garner a lot of attention.\n\nRecipes\n\n - Chocolate Volcano Cake with Espresso Ice Cream\n\n - Caramelized Pears with Blue Cheese and Black-Pepper-Caramel Sauce \n\nEquipment Corner\n\n - Handheld Mixers"

"Hassle-free egg dishes to make when you're having company.\n\nRecipes: Asparagus, Ham and Gruyere Frittata; Quiche Lorraine\n\nTasting Lab: Mail-order Bacon"

"Take a trip south of the border with ATK.\n\nRecipes: Fresh Tomato Salsa; Quesadillas; Beef Tacos\n\nTasting Lab: Flour Tortillas"

"With the help of the ATK team, these south-of-the-border soups are sure to please the whole family.\n\nRecipes: Black Bean Soup; Tortilla Soup\n\nEquipment Corner: Chefs Knives\n\nTasting Lab: Chicken Broth"

"The America's Test Kitchen team chooses squash to create healthy and delicious risotto and soup recipes.\n\nRecipes: Butternut Squash Soup; Butternut Squash Risotto\n\nEquipment Corner: Nutmeg Graters"

"Which steaks offer the best value and how should you cook them?\n\nRecipes: Buttermilk Mashed Potatoes; Pan-Seared Inexpensive Steaks; Mustard-Cream Sauce\n\nEquipment Corner: Steak Knife Sets\n\nTasting Lab: Cheap Steaks"

"America's Test Kitchen answers the call for easy, one-skillet dinners.\n\nRecipes: Skillet Lasagna; Skillet Jambalaya\n\nEquipment Corner: Celebrity Skillets\n\nTasting Lab: Canned Diced Tomatoes"

"Nothing says American cuisine like these fully tested recipes with modern appeal.\n\nRecipes: Chicken and Dumplings; Boston Baked Beans\n\nEquipment Corner: Zipper-Lock Bags\n\nScience Desk: How Acidity Affects Cooking Beans"

"Braised brisket and smashed potatoes make for a delicious, cold-weather meal.\n\nRecipes: Onion-Braised Beef Brisket; Smashed Potatoes\n\nEquipment Center: Electric Knives"

"America's Test Kitchen's novel approach to chicken on the grill \u2013 high-roast butterflied chicken \u2013 has delicious results, especially when served along with potatoes and asparagus.\n\nRecipes: Crisp-Skin High-Roast Butterflied Chicken with Potatoes; Pan-Roasted Asparagus with Toasted Garlic and Parmesan\n\nEquipment Corner: Remote Thermometers\n\nTasting Lab: Chicken"

"No one roasts a turkey or prepares the perfect side (sweet potato casserole) like the America's Test Kitchen team.\n\nRecipes: Roast Turkey for a Crowd; Candied Sweet Potato Casserole\n\nEquipment Corner: Turkey Gadgets"

"Overcome the challenges of cooking thick-cut pork chops and learn the secrets of pork tenderloin.\n\nRecipes: Pork Chops with Vinegar and Sweet Peppers; Pan-Seared Oven-Roasted Pork Tenderloins; Dried Cherry-Port Sauce\n\nTasting Lab: White Wine Vinegar"

"Avoiding the fish counter at the grocery store will be a thing of the past, thanks to these easy-to-master recipes.\n\nRecipes: Pan-Seared Sesame-Crusted Tuna Steaks; Pan-Roasted Halibut Steaks; Chipotle-Garlic Butter with Lime and Cilantro\n\nEquipment Corner: Oven Mitts\n\nTasting Lab: Soy Sauce"

"Impressive dishes for company, easy enough to serve on a weeknight.\n\nRecipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad\n\nTasting Lab: Butter Alternatives"

"Flavorful recipes bring Italy into the test kitchen.\n\nRecipes: Fettuccine Alfredo; Beef Braided in Barolo\n\nTasting Lab: Parmesan Cheese\n\nScience Desk: Braising vs. Roasting"

"Rich, exotically spicy Indian curry and lighter, herbaceous Thai curry.\n\nRecipes: Indian Curry; Thai Green Curry with Chicken, Broccoli, and Mushrooms\n\nTasting Lab: Coconut Milk"

"Not-so-sweet versions of a Japanese classic and a Chinese take-out standby.\n\nRecipes: Chicken Teriyaki; Orange-Flavored Chicken\n\nTasting Lab: Store-Bought Teriyaki Sauce"

"A Spanish classic: saffron rice loaded with seafood, meat, and vegetables.\n\nRecipes: Sangria; Paella\n\nEquipment Corner: Paella Pans\n\nTasting Lab: Olive Oil"

"The smoky flavor of a grilled pizza's crust can't be replicated in the oven.\n\nRecipes: Grilled Tomato and Cheese Pizza; Spicy Garlic Oil\n\nScience Desk: What is Yeast?"

"Lightly dressed French potato salad perfectly complements this smoky roast pork.\n\nRecipes: Grill-Roasted Pork; French Potato Salad\n\nEquipment Corner: Kitchen Twine\n\nTasting Lab: Dijon Mustard"

"Also called pulled pig and sometimes just plain barbecue.\n\nRecipes: Barbecued Pulled Pork; All Purpose Cornbread\n\nEquipment Corner: Plastic Wraps; Liquid Measuring Cups"

"The America's Test Kitchen team cooks up some delicious home-cooked BBQ.\n\nRecipes: Barbecued Pulled Chicken; Cabbage and Red Pepper Salad with Lime-Cumin Vinaigrette\n\nEquipment Corner: Mini Food Processors\n\nTasting Lab: Barbecue Sauces"

"Free-form fruit tart and blueberry cobbler, both easier than pie.\n\nRecipes: Free-Form Summer Fruit Tarts; Blueberry Cobbler\n\nEquipment Corner: Food Processors\n\nScience Desk: Science Behind Great Pie Crust"

"A demonstration of the absolute best recipe for deep dish apple pie. Creating a pie with a high filling-to-crust ratio poses challenges.\n\nRecipes: Deep-Dish Apple Pie\n\nEquipment Corner: Rolling Pins\n\nTasting Lab: Premium Butters"

"Two cookies, one crisp and elegant; the other oversized and chewy.\n\nRecipes: Spritz Cookies; Chocolate-Chunk Oatmeal Cookies\n\nEquipment Corner: Cookie Presses\n\nScience Corner: Convection Ovens"

"Perfect the ultimate birthday treat with this recipe for classic layer cake.\n\nRecipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling\n\nEquipment Corner: Cake Pans\n\nTasting: Raspberry Preserves"

"The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most.\n\nRecipes: German Chocolate Cake with Coconut-Pecan Filling\n\nScience Corner: Butter Temperature and Baking\n\nTasting: Cocoa Powders"

"Meat loaf is as synonymous with good old-fashioned American cooking as apple pie. While some may prefer meat loaf made with meat loaf mix, a combination of beef, pork, and veal, there\u2019s something to be said for an all-beef loaf.\n\nAn all-beef loaf can have terrific meaty flavor and it\u2019s convenient to boot, especially when you can\u2019t find meat loaf mix, or just don\u2019t want to fuss with buying three kinds of meat. However, a meat loaf made with all beef does require some special handling so that it doesn\u2019t taste like a dry, loaf-shaped hamburger. We set out to make a loaf with well-seasoned meat and just enough binder to give the loaf a tender, not tough, texture. In choosing a side dish to partner with our meat loaf, we turned to another old-fashioned dish\u2014skillet-roasted potatoes. Skillet-roasted potatoes are cooked on the stovetop, thus allowing the cook to free up the oven for the main course. We wanted potatoes that are creamy on the inside and crusty on the outside. Some skillet-roasted potatoes can be soggy and greasy\u2014a pitfall we\u2019d need to avoid in developing our recipe.\n\nRecipes:\n\nGlazed Meat Loaf or All Beef Meatloaf\n\nSkillet-Roasted Potatoes\n\nSkillet-Roasted Potatoes with Garlic and Rosemary\n\nSkillet-Roasted Potatoes with Lemon and Chives\n\nSpicy Skillet-Roasted Potatoes with Chili and Cumin\n\nTasting Lab: Ground Beef\n\nEquipment Center: The Tong Show\u2014Kitchen Tongs\n\nScience Desk: How Gelatin Mimics Veal"

"Dinners prepared entirely in one skillet are perfect for weeknight cooking. Less cleanup is one obvious benefit. A skillet also gives the cook a bit more control over cooking multiple elements. In the oven, dishes such as chicken and rice\u2014ingredients with disparate cooking times\u2014can cook unevenly, so that when the dish comes out of the oven, you end up with mixed results, such as tender rice and dry chicken\u2014or conversely, crunchy rice and moist chicken. A skillet gives you the freedom to move items in and out of the skillet accordingly so that everything comes out perfectly cooked. We have also discovered that a skillet comes in handy in some pasta dishes. Take the restaurant favorite, chicken, broccoli, and ziti. Typically, the pasta is boiled in one pot and then one or sometimes two more pans are required to cook the chicken, broccoli, and sauce. We condensed all the elements into a skillet\u2014even the pasta\u2014which cooks right in the sauce, soaking up maximum flavor for an exemplary version of this favorite dish.\n\nRecipes:\n\nSkillet Chicken and Rice with Peas and Scallions\n\nSkillet Chicken with Broccoli, Ziti, and Asiago Cheese\n\nTasting Lab: White Wines for Cooking\n\nEquipment Center: Inexpensive Knife Sets"

"Join us as we uncover the secrets behind a favorite beef stew and streamline a hearty side dish.\n\nA basic beef stew can be altered in dozens of ways, usually by adding more ingredients to the pot. But can you go the other way and strip beef stew down to its bare bones (or, to be more precise, to its beef)? If you trade the carrots and potatoes for a mess of onions and add a good dose of beer (instead of red wine) as part of the braising liquid, you\u2019ve created a simple Belgian beef stew called carbonnade \u00e0 la flamande. Beef, beer, and onions have a natural affinity\u2014think burger, onion rings, and a beer. In a carbonnade, the heartiness of beef melds with the soft sweetness of sliced onions in a lightly thickened broth that is rich, deep, and satisfying, with the malty flavor of beer. We aimed to create the very best version of this cold-weather favorite. Sweet acorn squash makes a worthy partner alongside carbonnade or with many other dishes during the cold weather season, but too often this squash turns out dry and stringy. We wanted to devise a method that ensured sweet, tender squash, without a lot of hassle.\n\nRecipes:\n\nCarbonnade a la Flamande\u2014Belgian Beef, Beer, and Onion Stew\n\nAcorn Squash with Brown Sugar\n\nAcorn Squash with Rosemary-Dried Fig Compote\n\nTasting Lab: Beer for Carbonnade\n\nEquipment Center: Paring Knives\u2014Updated\n\nScience Desk: Are All Microwaves Created Equal?"

"We wanted a streamlined version of roast chicken with plenty of stuffing to go around\u2014and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken.\n\nThe idea of roast chicken and stuffing is very appealing\u2014moist, well-seasoned meat and plenty of flavorful stuffing to satisfy everyone at the table. But in reality, a chicken, even one upwards of 5 pounds (serving 4 to 6 people), doesn\u2019t contain a cavity large enough to accommodate the amount of stuffing you\u2019d need to serve everyone at the table. Sure, you can bake the stuffing separately in a baking dish, but you miss out on all the flavorful juices imparted from the chicken. Our aim, therefore, would be to develop a recipe for roast chicken and stuffing where we could somehow still mimic the flavorful benefits of cooking the stuffing inside the bird. A quick saut\u00e9 of spinach, especially one with garlic and lemon, goes well alongside roast chicken (in addition to many other dishes). But this simple approach can often go wrong\u2014overcooked spinach, burnt garlic, too much oil\u2014the list goes on. We would focus on avoiding these pitfalls to turn out a tasty side dish you can rely on again and again.\n\nRecipes:\n\nStuffed Roast Butterflied Chicken\n\nMushroom-Leek Bread Stuffing with Herbs\n\nCurrant-Pecan Bread Stuffing with Shallots and Herbs\n\nCouscous Stuffing with Fennel, Dried Apricots, and Cashews\n\nSauteed Garlic-Lemon Spinach\n\nEquipment Center: Kitchen Shears\u2014Update"

"New dinner options abound with recipes for pork medallions and glazed pork chops.\n\nRecipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame Sauce for Pork, Apple Cider Sauce\n\nTasting: The Cider Vinegar Rules\n\nEquipment: Should You Buy a Bargain Saute Pan?"

"With these quick recipes, you\u2019ll be able to get dinner on the table in a reasonable amount of time\u2014and they\u2019ll taste good too.\n\nIn theory, quick recipes sounds terrific\u2014but we\u2019ve found most streamlined recipes end up sacrificing flavor for speed and convenience. Take chicken pot pie. Most recipes for quick chicken pot pie are a far cry from the classic comfort food. The filling is not much more than leftover chicken stirred into canned cream of chicken soup and a paltry amount of vegetables\u2014sometimes even canned. These versions are far from the comforting dinner that\u2019s always been a family favorite. We aimed to do better. We wanted a really flavorful chicken stew topped with a biscuit crust, and, yes, we wanted it fast. Tamale pie, an already quick dish, has fallen victim to the dump-and-bake approach: combine a can of chili and a can of creamed corn; top with cornbread mix and bake. Tossing cans aside, we set out to make a fresh-tasting, quick tamale pie with a juicy, spicy mixture of meat and vegetables with a quick, homemade cornbread topping.\n\nRecipes:\n\nSkillet Chicken Pot Pie with Biscuit Topping\n\nSkillet Tamale Pie\n\nTasting Lab: Bottled Italian Dressing"

"With these lightened recipes, your favorites will be able to appear on the table as often as you crave them.\n\nWhether we like to admit it or not, there are some dishes that while tasty, are just too high in fat and calories to be enjoyed on a regular basis. Even a modest portion of these dishes such as macaroni and cheese and chicken Parmesan is prohibitive. But do they need to be? What if we could create lighter versions of these dishes so we could enjoy them more often? In our research we tried dozens of versions of \u201clight\u201d macaroni and cheeses, and again and again we were met with disappointing dishes. Gluey sauces full of tasteless, rubbery nonfat cheeses were the norm. Versions made with ricotta and cottage cheese also showed up. We wanted a creamy macaroni and cheese with real cheesy flavor. Light recipes for chicken Parmesan often fall short too. Again and again we were met with soggy crusts and that culprit, nonfat cheese. We wanted a really crisp crust for our chicken and we wanted great flavor.\n\nRecipes:\n\nEveryday Lighter Macaroni and Cheese\n\nEveryday Lighter Macaroni and Cheese with Ham and Peas\n\nLighter Chicken Parmesan with Simple Tomato Sauce\n\nTasting Lab:\n\nAlternative Pastas\n\nWhole Wheat Pasta\n\nEquipment Center: Indoor Grills"

"The problem with English-style fish and chips is that you\u2019ve got to hop a plane across the Atlantic to enjoy the dish. We wanted to be able to serve English-style fish and chips\u2014large pieces of moist and delicate cod in a crisp and tender coating with thick-cut fries\u2014at home.\n\nMost American restaurants that tackle England\u2019s most popular fast food do so poorly\u2014turning out a greasy mess of fish and potatoes. We aimed to create a home-cook friendly recipe for the real thing: large pieces of moist cod coated in a delicate, crisp batter and chips cut thick and served up crispy, with soft interiors. To start, we\u2019d first need to tackle frying for the home cook. While most restaurants have dedicated frying workstations, deep-frying in a home kitchen is a different matter. Cramped space, spattering oil, and inappropriate equipment all conspire to take the fun out of the job. But it needn\u2019t be an onerous task: With a bit of organization and some basic working knowledge, you\u2019ll be turning out fish and chips that will rival those in England. Along the way, we\u2019d also needed to figure out how to organize the process so that everything made it to the table at once\u2014meaning that both fish and chips are served piping hot. Anything less just wouldn\u2019t be acceptable.\n\nRecipes:\n\nFish and Chips\n\nTartar Sauce\n\nTasting Lab: Mayonnaise\n\nEquipment Center: Candy Thermometers\u2014Update\n\nHigh-End Deep Fryers"

"The hallmark of great chicken Kiev is the rich butter filling that melts into a sauce inside the chicken bundles and contrasts perfectly with the crisp bread crumb crust.\n\nPopularized during the heyday of Manhattan\u2019s now-shuttered Russian Tea Room, chicken Kiev became one of the restaurant\u2019s premier offerings in the 1960s. The well-heeled were quite familiar with this elegant dish of pounded, breaded, and fried chicken breast stuffed with an herb butter that melted into a sauce. Although chicken Kiev\u2019s Ukrainian roots remain unclear, its current fate is hardly in dispute: It has become a greasy bundle of poultry with a sandy, disconcertingly peelable exterior and a greasy, leaky center. Commonly found in banquet halls and at catered events, this once highbrow dish has become a self-parody. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating with a delicately flavored butter sauce was a great idea that deserved a revival. A dish as special as chicken Kiev deserves a side dish with equal dazzle. We settled on broccoli and turned to pan-roasting, because it works well with many vegetables, imparting a toasty, caramelized flavor. Broccoli, however, can be fussy because the hardy stalks and delicate florets require different handling. We\u2019d need to find a way to get around those issues.\n\nRecipes:\n\nChicken Kiev\n\nPan-Roasted Broccoli\n\nPan-Roasted Broccoli with Lemon Browned Butter\n\nPan-Roasted Broccoli with Spicy Southeast Asian Flavors\n\nPan-Roasted Broccoli with Creamy Gruy\u00eare Sauce\n\nTasting Lab: Sandwich Bread\n\nEquipment Center: Cookbook Holders"

"We found a unique way to tame the bite on our pepper-crusted filet mignon.\n\nFew main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. The hallmark of this luxury cut is its buttery, tender texture, but some argue that the beefy flavor is too mild, lacking the oomph of fattier (albeit chewier) cuts like the rib eye. So we aimed to boost the meat\u2019s flavor with a lively peppercorn crust and a rich pan sauce. Peppercorn crusts, however, have their issues. They can be overwhelmingly spicy, masking, rather than enhancing, the flavor of the meat. We\u2019d need to strike just the right balance. Getting the crust to evenly adhere to the meat would be a challenge too. In looking for a potato dish to serve alongside our steak, we quickly settled on the simple, but elegant, potatoes Lyonnaise\u2014saut\u00e9ed slices of buttery potato sweetened with caramelized strands of onion. But getting this dish just right can be a challenge. Buttery potatoes can easily turn greasy. And caramelizing the onion alongside the potatoes is difficult to do without steaming them. We\u2019d need to find a way to get these two ingredients in sync. When you\u2019re aiming to impress and willing to splurge a bit, you can be confident that these dishes will deliver.\n\nRecipes:\n\nPepper-Crusted Filet Mignon\n\nPort Cherry Reduction Sauce\n\nBlue Cheese Chive Butter\n\nPotatoes Lyonnaise\n\nTasting Lab: Filet Mignon\n\nEquipment Center: Cocktail Shakers\n\nScience Desk: Taming Peppercorn Heat"

"Try serving a saucy stir-fry over an Asian-style noodle cake instead of the usual rice.\n\nWe love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory round of tender noodles saut\u00e9ed in a skillet until the exterior is crisp, is the perfect base for a saucy stir-fry. We\u2019ve enjoyed noodle cakes in restaurants, but never at home. We set out to find the best way to make one. While we were at it, we also aimed to develop a chicken stir-fry with really juicy chicken in a fresh-flavored sauce. Too often, chicken can turn dry and stringy in a stir-fry and no amount of sauce can rescue dry meat. Another Asian classic, also more familiar at the restaurant table than in the average American home kitchen, is hot and sour soup\u2014a spicy, bracing broth filled with pork, tofu, and wisps of egg. But is visiting your local Chinese restaurant the only way to enjoy this soup? We wanted to enjoy this complex-flavored soup at home. But with a host of hard-to-find ingredients and a long simmering time, we had our work cut out for us. We\u2019d need to strategically choose our ingredients and find reasonable substitutions for those that are just too difficult to find at the supermarket. At the same time, we\u2019d need to take a hard look at streamlining the soup\u2019s lengthy preparation. And, we wouldn\u2019t settle for a pale imitation of this heady soup\u2014it would need to stand up to the authentic versions we often crave.\n\nRecipes:\n\nStir-Fried Chicken with Bok Choy and Crispy Noodle Cake\n\nHot and Sour Soup\n\nEquipment Center: The Little Nonstick Saucepan That Could\n\nScience Desk: Mysterious Powers of Cornstarch"

"We wanted a complex dish with carefully balanced flavors\u2014without an extensive list of hard-to-find ingredients and hours in the kitchen.\n\nThai-style stir-fries are a refreshing alternative to Chinese stir-fries. Spicy, sweet, sour, and salty, the flavors are well-balanced and complex. But who has the ingredients often required, such as shrimp paste, tamarind pulp, galangal, and palm sugar? And while the more familiar Chinese stir-fry is fairly quick to prepare, a Thai stir-fry can take hours. For our starting point, we looked to a restaurant favorite\u2014Thai chile beef\u2014and set out to streamline this dish without compromising its interesting combination of flavors. Potstickers are another Asian favorite we wanted to enjoy at home. At their best, potstickers are light dumplings filled with a well-seasoned mix of pork and cabbage. Dunked into a soy dipping sauce, they make a terrific start to a meal. Unfortunately, we\u2019ve eaten more than our share of truly awful potstickers\u2014leaden balls of pasty meat in a doughy wrapper. All it took was one bite for us to put our chopsticks down. We wanted to find out the secret to making great potstickers\u2014the right filling, the right wrapper, and a method of assembly that wasn\u2019t overly complicated and didn\u2019t take all day. Most of all we wanted these potstickers to be so good, we\u2019d rather make them ourselves than call for our favorite takeout.\n\nRecipes:\n\nStir-Fried Thai-Style Beef with Chiles and Shallots\n\nPotstickers\n\nScallion Dipping Sauce\n\nEquipment Center: Nonstick Skillets, Update"

"We love good Tex-Mex, but depending on which part of the country you live in, chances are you\u2019d be better off preparing it yourself at home. We wanted to take a look at two Tex-Mex favorites, chicken fajitas and huevos rancheros, and create authentic, tasty versions we could stand behind.\n\nChicken fajitas aren\u2019t as easy a proposition as beef fajitas. Beef, by nature, packs a lot more flavor, while chicken fajitas seem to rely on a host of condiments to mask its lack of flavor, or worse, its dry texture. We wanted tender, juicy chicken, and we wanted it well seasoned. We wanted the same for our vegetables\u2014too many vegetables in fajitas are treated as a bland afterthought. As for the tortillas, we wanted warm, soft tortillas, not the brittle tortillas we\u2019ve often encountered in restaurants due to poor heating methods. Huevos rancheros are the answer to a hungry man\u2019s (or woman\u2019s) breakfast. But too often we\u2019ve stared at what looks like a dish of fried eggs crossed with nachos. First, we wanted to get rid of all the unnecessary entrapments, paring back this breakfast classic to its tasty essentials. We\u2019d need to focus on the fiery roasted salsa that typically is part of this dish, but making salsa with out-of-season tomatoes is a gamble. And without access to fresh corn tortillas, we needed to find a way to turn rubbery supermarket corn tortillas into a crisp, not greasy, base for our eggs. Last, we needed to figure out how to coordinate cooking the eggs with the other elements, so that everything comes together simultaneously\u2014hot and fresh.\n\nRecipes:\n\nChicken Fajitas for Charcoal Grill\n\nChicken Fajitas for Gas Grill\n\nChicken Fajitas Indoors\n\nChunky Guacamole\n\nHuevos Rancheros\n\nRefried Beans\n\nTasting Lab: Supermarket Refried Beans\n\nEquipment Center: Do Grill Pans Really Grill?"

"Just when we think we\u2019ve become familiar with every Italian dish under the sun, we\u2019re pleasantly surprised to come across a dish we\u2019d somehow overlooked. Join us as we resurrect one Italian classic and streamline another.\n\nTake chicken francese. It\u2019s true that this Italian-style chicken cutlet dish isn\u2019t as well known as chicken parmigiana or chicken Marsala, but it\u2019s no less delicious. Coated with a thin eggy crust, the cutlets are served in a light, lemony white wine sauce. With just a few simple elements, it\u2019s hard to believe that such dish can go wrong, but versions we tried proved otherwise. In some recipes, the egg crust was unappetizingly thick and tough, or turned soggy once coated with the sauce. The sauces we tried weren\u2019t much better. While we couldn\u2019t detect lemon in some, others made us pucker, or the wine was too overpowering, giving the sauce an unpleasant boozy flavor. We aimed to conquer these issues and turn out a lemony cutlet dish that we\u2019d want to incorporate into our Italian classics repertoire to make again and again. Another Italian classic, the rich tomato sauce marinara, is not a new discovery, but it\u2019s one worth a second look in terms of simplifying. The hallmark of this sauce is a depth of flavor achieved by hours of cooking, but what if we didn\u2019t have all day? After all, for the modern cook, an all-day marinara, just isn\u2019t a reasonable option. We set out to create an authentic marinara with complex flavors without the hours of work involved.\n\nRecipes:\n\nChicken Francese\n\nChicken Francese with Tomato and Tarragon\n\nMarinara Sauce\n\nTasting Lab: Sleuthing Canned Whole Tomatoes\n\nEquipment Center: Hand (Immersion) Blenders\u2014Updated"

"We came up with a foolproof flamb\u00e9 method that doesn't intimidate the home cook.\n\nFifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants. Prepared tableside, it included a burst of pyrotechnics supplied by a match and some cognac. Sure, such theatrics might seem a bit dated and silly, but who can resist having a little fun\u2014especially when entertaining? To give this old-school dish a modern twist, we wanted to find a more reasonable substitute for the laborious veal stock that is the traditional basis for the pan sauce. While we were at it, we wanted to slim down the sauce a bit\u2014yes, we love butter and cream, but many of the recipes we tried were just too rich tasting. And, as for the flamb\u00e9 method, we'd need to come up with a foolproof process that wouldn\u2019t intimidate the home cook. While we were on the flamb\u00e9 bandwagon, it occurred to us we could continue the theme with dessert in the form of cr\u00eapes suzette, a stunning dessert consisting of warm tender cr\u00eapes served in a bright orange-flavored sauce. But most restaurants that prepare this dish do so for just two. Could we adapt this classic to serve a tableful of hungry guests? We were ready to find out.\n\nRecipes:\n\nSteak Diane\n\nSauce Base for Steak Diane\u2014Demi-glaze\n\nCrepes Suzette\n\nTasting Lab:\n\nVeal Stock\n\nBeefing Up Beef Broths\n\nOrange Liqueurs for Cooking\n\nScience Desk: Is Flamb\u00e9 Just For Show?"

"With these foolproof recipes, you just might find yourself making time to enjoy eggs a bit more often.\n\nMost of us might not have time to prepare (and enjoy) egg dishes during the week, but come the weekend, eggs are a terrific way to begin a leisurely day. In this chapter, we wanted to take a look at a couple of our favorite egg dishes\u2014scrambled eggs and omelets\u2014and see how we could make the most of them. Sometimes you want something heartier than simple scrambled eggs. But adding meats, cheeses, and vegetables weighs down the eggs\u2019 fluffy texture and, worse, turns the eggs watery. We wanted to solve these problems and turn out scrambled eggs that could stand up to the addition of hearty ingredients. And we also wanted an interesting mix of additions, so maybe we\u2019d be inclined to make these eggs for dinner too. Omelets made for one or two aren\u2019t difficult to prepare. But what if you\u2019re making omelets for the whole family? You don\u2019t want to be standing at the stove playing the part of short-order cook, right? We wanted to create one big omelet, big enough to serve 4. Working with such a large omelet wouldn\u2019t be easy\u2014we\u2019d need to figure out how to cook through such a large omelet without it drying out, how to add the fillings (and heat them through), and how to turn the omelet out of the pan without it breaking apart.\n\nRecipes:\n\nScrambled Eggs with Bacon, Onion, and Pepper Jack Cheese\n\nScrambled Eggs with Sausage, Sweet Peppers, and Cheddar\n\nScrambled Eggs with Asparagus, Prosciutto, and Parmesan\n\nEggs in a Hole\n\nFamily-Sized Cheese Omelet\n\nFamily-Sized Tomato, Bacon, and Garlic Omelet\n\nTasting Lab: Is Fresh Breakfast Sausage Best?\n\nEquipment Center: Plastic Nonstick Spatulas\n\nScience Desk: How Scrambled Eggs Work"

"We tackle the best way to grill delicate shrimp as well as chicken destined to be served cold for a picnic.\n\nGrilling imparts a smoky dimension to foods that is just about impossible to replicate indoors. So it\u2019s no wonder that once the weather turns warm, we\u2019re eager to get our favorites foods like steaks and burgers onto the grill. But delicate foods, such as shrimp, are trickier to cook over the grill\u2019s intense, dry heat. We wanted to find the best way to grill shrimp so that it\u2019s tender, moist, and flavorful, not dry and rubbery. And we wanted to do so without grilling shrimp in their shells. It\u2019s true that the shells act as a protective barrier, but peeling shells at the table is cumbersome and messy, not to mention that with the discarded shells, the flavorful spice rub is also lost. Warm weather isn\u2019t always about cooking outdoors\u2014it\u2019s about eating outdoors too. Cold barbecued chicken is a classic whether you\u2019re planning a picnic or packing for a road trip. But once chilled, the meat can become very dry and the skin, once thin and crisp, can turn tough and flabby. We wanted to solve these problems and turn out moist chicken with spicy flavor and to boot, we wanted to make it easier to eat, so we didn\u2019t have to use a knife and fork or rely on a wad of napkins to wipe our hands of sticky barbecue sauce.\n\nRecipes:\n\nCharcoal-Grilled Shrimp Skewers\n\nGas-Grilled Shrimp Skewers\n\nSpicy Lemon-Garlic Sauce for Shrimp Skewers\n\nFresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers\n\nCharmoula Sauce for Shrimp Skewers\n\nSpice-Rubbed Picnic Chicken\n\nBroiled Shrimp Skewers\n\nTasting Lab:\n\nSupermarket Veggie Burgers\n\nLemonade\u2014Updated\n\nEquipment Center: Skewers\n\nScience Desk: Salting: Better Than Brining?"

"When you\u2019re looking for a main course to serve a summertime crowd, or want to give a new twist to a summertime vegetable, we hope you\u2019ll turn to these recipes.\n\nSummertime entertaining can often mean preparing food for groups larger than 6 to 8\u2014school graduations, Fourth of July, the neighborhood block party\u2014the list goes on. For those times, hamburgers just aren\u2019t practical\u2014unless the cook plans on standing at the grill until everyone is fed. Instead, think brisket. This hefty piece of meat (a full cut can weigh 13 pounds) turns smoky and tender on the grill and leftovers, if there are any, are terrific. Best of all, brisket doesn\u2019t require constant attention, so the cook can enjoy the party too. Brisket isn\u2019t without its challenges, however. On the grill, the meat can take about 12 hours to become fully tender. We wanted to find not only the best way to barbecue brisket, but a way do so more quickly. Summertime also calls for corn. And while we love corn on the cob, we also enjoy other preparations. Take corn fritters. These savory cakes are pan-fried and served hot. They make a terrific side dish or hors d\u2019oeuvres, served as is, or sprinkled with hot sauce. Some recipes are short on corn flavor, but we wanted a recipe that brings the corn front and center.\n\nRecipes:\n\nBarbecued Beef Brisket For a Charcoal Grill\n\nBarbecued Beef Brisket for a Gas Grill\n\nSpicy Chili Rub\n\nFarmstand Corn Fritters\n\nCorn Fritters with Cheddar and Chives\n\nOut-Of-Season Corn Fritters\n\nTasting Lab: Hot Sauces\n\nEquipment Center: Charcoal Grills\u2014Update"

"With our recipes for Beer Can Chicken and Pasta Salad with Pesto, we show you how sometimes the strangest-sounding methods are the most rewarding and how a few easy tricks can give an old standby new lift.\n\nRecipes:\n\nGrill-Roasted Beer Can Chicken for a Charcoal Grill\n\nGrill-Roasted Beer Can Chicken for a Gas Grill\n\nPasta Salad with Pesto\n\nEquipment Center: Essential Grilling Gadgets"

"If you\u2019re a fan of barbecue but never thought it could be replicated indoors, our menu should change your mind.\n\nFor many of us, it doesn\u2019t seem fair that we can only enjoy barbecue during the short summer months. What about year-round cravings? Take barbecued ribs. If it\u2019s February and a hankering for ribs strikes, does that mean a trip to a local barbecue joint or could we find the answer in our home kitchen? We wanted to develop a recipe for oven-barbecued ribs, so even in the darkest, coldest winter months, we could satisfy our barbecue urges. And these ribs would need to stand up to their outdoor counterparts: tender, fall-off-the-bone meat infused with smoky flavor. Rich, meaty ribs are best enjoyed with a side of tangy coleslaw\u2014specifically buttermilk coleslaw. But while buttermilk provides a trademark tang, it can also make a dressing so thin that it sinks to the bottom of the bowl instead of clinging to the shreds of cabbage. Cabbage poses its own challenges too. We wanted even shreds that were easy to fork and toss with the dressing. And, we wanted crisp cabbage that won\u2019t leach moisture into our dressing, diluting its flavor and turning our coleslaw bland.\n\nRecipes:\n\nOven-Barbecued Spareribs\n\nQuick Barbecue Sauce\n\nCreamy Buttermilk Coleslaw\n\nButtermilk Coleslaw with Green Onions and Cilantro\n\nCreamy Buttermilk Coleslaw with Lemon and Herbs\n\nTasting Lab: Is There a New King of Ketchup?"

"For our Strawberry Cream Cake, we wanted lots of strawberry flavor, a buttery sturdy cake that could stand up to them, and a lush whipped cream filling that would stay put, so even when cut this cake would be a stunner.\n\nLooking for a drop-dead gorgeous summer dessert? Look no further than strawberry cream cake\u2014a snazzier, more presentable version of strawberry shortcake. The components are almost identical\u2014juicy strawberries, sweetened whipped cream, and layer cake (in place of biscuits). The cake, cream, and strawberries are layered, chilled, and served in tall wedges. It\u2019s a terrific way to celebrate summer. We wanted to find the ultimate version of this dessert and solve the problems that often plague it. Because the cake, cream, and strawberries are all layered, cutting this cake can be tricky\u2014the whipped cream can squirt out the sides or the strawberries will ooze out. The strawberries pose other problems too\u2014their juices can soggy a cake that\u2019s too delicate. Some recipes get around this pitfall, by using fewer strawberries, but this results in muted fruit flavor. We wanted those strawberries front and center.\n\nRecipes:\n\nStrawberry Cream Cake\n\nEquipment Center: Mix Masters\u2014Standing Mixers\u2014Updated\n\nScience Desk: Heavy Cream versus Whipping Cream"

"When you're looking to satisfy a serious chocolate craving, these recipes deliver.\n\nNo matter the dessert\u2014cookie, pudding, cake, or pie\u2014there\u2019s nothing like the flavor of chocolate to make it truly irresistible. In this chapter, we set out to develop ultimate versions of two favorite chocolate desserts: chocolate mousse and chocolate cupcakes. Rich, frosting-like mousse is utterly delicious\u2014for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Once you start adding more chocolate, texture suffers and becomes heavy. We wanted the best of both worlds\u2014a light and silky texture with big chocolate flavor. Chocolate cupcakes are another treat that suffer from faint chocolate flavor. Ever try a mix? Sure they\u2019re easy, but the flavor often falls short. And most homemade chocolate cupcakes aren\u2019t much better. Some may have good chocolate flavor, but the crumb turns dense and confection-like. We aimed to develop a moist, feathery cupcake infused with chocolate flavor. And for such a homey treat, we didn\u2019t want to spend all day, so these cupcakes would need to be almost as easy as using a boxed mix.\n\nRecipes:\n\nDark Chocolate Mousse\n\nChocolate-Orange Mousse\n\nChocolate-Raspberry Mousse\n\nPremium Dark Chocolate Mousse\n\nDark Chocolate Cupcakes\n\nEasy Vanilla Bean Buttercream\n\nEasy Chocolate Buttercream\n\nEasy Coffee Buttercream\n\nEasy Peppermint Buttercream\n\nTasting Lab: Just What Is Dark Chocolate, Anyway?\n\nEquipment Center: Muffin Tins, Updated"

"We wanted a towering layer cake of childhood, moist and chocolaty and slathered with thick, billowy frosting.\n\nRemember old-fashioned chocolate layer cake\u2014the kind moms everywhere baked? Each towering slice had a tender, airy, open crumb and was frosted with silky-smooth wisps of chocolate heaven. These homespun cakes were tall, sweet, and chocolaty, not dense, dark, and bitter, and they were eaten with an ice-cold glass of milk, not a demitasse of espresso. Admittedly, many of those birthday party chocolate cakes were made with a boxed mix. While those mixes deliver a pleasantly spongy, moist texture and guaranteed height, they were also full of artificial flavors\u2014which as kids, we did not find objectionable. But, as adults with grown-up palates, we wanted real chocolate flavor in our cake. Therefore our goals were two-fold: create an old-fashioned chocolate layer cake with the same moist, tender crumb we so fondly remember and infuse this cake with true chocolate flavor\u2014chocolaty enough to please adults, but not so dense that it might scare away the kids at the table.\n\nRecipes:\n\nOld-Fashioned Chocolate Layer Cake\n\nTasting Lab: Chocolate Chips\n\nEquipment Center: Revolving Cake Stands\n\nScience Desk: Enhancing Chocolate Flavor"

"For a not-too-sweet apple dessert, pair a tart apple such as Granny Smith with a sweet apple like Golden Delicious or McIntosh, as we did in Skillet Apple Brown Betty and Easy Apple Strudel.\n\nWhen it comes to apple desserts, apple pie may be the most popular, but it\u2019s also the most involved. When you don\u2019t want to fuss with pie, but you still want that warm and comforting combination of apple and pastry, there are other options. Take apple brown betty\u2014apples, sugar, and buttered bread crumbs. This baked fruit dish is decidedly humble, but delicious nonetheless\u2014especially when served warm with a scoop of vanilla ice cream. But this often-overlooked dessert needs a serious makeover\u2014too many versions are a soggy mess with muddied flavors. Classic apple strudel, a European specialty, consists of lightly sweetened apples, raisins, and nuts wrapped in paper-thin pastry. Traditional recipes involve hours of preparation, rolling and pulling the pastry dough until it is so thin you can read a newspaper through it. We reasoned that there must be an easier (and quicker) way. Determined to find out, we set about streamlining this sophisticated dessert, without compromising its flaky texture and sophisticated flavors. Join us as we resurrect one humble apple dessert and streamline another.\n\nRecipes:\n\nSkillet Apple Brown Betty\n\nSkillet Apple Brown Betty with Golden Raisins and Calvados\n\nSkillet Apple Brown Betty with Pecans and Dried Cranberries\n\nEasy Apple Strudel\n\nTasting Lab: The Scoop on Vanilla Ice Cream\u2014Updated\n\nEquipment Center: Pastry Brushes\u2014Updated\n\nScience Desk: Overrun and Ice Cream"

"Join us as we infuse one citrus dessert with bright lemony flavor and make another dessert easier than ever to enjoy.\n\nEven after the heartiest meal, we find the bracing bite of a citrus dessert welcome. Lemon Bundt cake, glazed with a snowy white icing, is a simple, elegant dessert. But time and again, we are disappointed in its often elusive lemon flavor. Some recipes soak the cake in a sugar syrup flavored with lemon, but we find this makes the cake soggy, ruining its springy fine crumb. We wanted to find a way to infuse Bundt cake with the assertive tang of lemon without marring its texture. Key lime pie is another favorite citrus dessert, but transporting this pie, which has a delicate, wobbly filling, can be difficult. We wanted to find a way to transform this pie into a bar cookie. Not only would a Key lime bar be more portable, it could also be eaten out of hand, making it a far easier dessert to serve\u2014and eat.\n\nRecipes:\n\nLemon Bundt Cake\n\nKey Lime Bars\n\nTriple Citrus Bars\n\nTasting Lab: Are Key Limes Really Key?\u2014Updated\n\nEquipment Center: Are Nonstick Baking Sprays Better Than Butter?\n\nScience Desk: The 'Magic' of Sweetened Condensed Milk"

"Join us as we uncover the secrets to low-fat desserts that you'll really want to eat.\n\nWhile a crisp apple or bowl of juicy berries makes an admirable end to a meal, there\u2019s an allure to baked desserts that is hard to resist. But many desserts carry a lot of fat and calories; for most of us, they should be more the occasional indulgence than regular weeknight fare. We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake, that would make them both light enough and good enough to enjoy most any day of the week. Many light carrot cakes look like the real thing, but one bite quickly dispels the notion. Not only dry but also heavy and dense, these cakes may be \"light\" when it comes to fat and calories but not when it come to texture. We wanted tender cake, sweet and lightly spiced. And we wanted our cake to be slathered in a thick, creamy frosting. The recipes we tested for light cheesecake were no better than the carrot cakes \u2014 in fact, they were worse. Most were plagued by a rubbery texture and pasty, Spackle-like consistency. And in place of the lightly sweetened, tangy flavor of a full-fat cheesecake, these lightened cakes were tinged with off, artificial flavors. We would have to do some serious testing to come up with a lightened cheesecake that would pass muster among tasters.\n\nRecipes:\n\nLight Carrot Cake\n\nLight Cream Cheese Frosting\n\nLight New York Cheesecake\n\nLight Fresh Strawberry Topping\n\nTasting Lab: Coffee--Tasting Supermarket Whole Bean Coffee"

"We wanted juicy pork chops slathered with a smoky, tangy barbecue sauce. But how would we replicate the savory crust of a grilled pork chop indoors? We set out to solve this puzzle. We also make a cool, creamy macaroni salad with the perfect ratio of macaroni to dressing.\n\nRecipe: Skillet-Barbecued Pork Chops, Cool and Creamy Macaroni Salad\n\nEquipment: Chef's Knives\n\nScience: The Science of Brining"

"Layer cakes are desserts to be savored at birthday parties, holidays, and other celebrations. Ideally, the cake\u2019s tender layers offset the bracing, citrusy filling, and the whole is swathed in a glossy, pale frosting. We\u2019ll show you how to make a version that tastes as great as it looks.\n\nRecipe: Lemon Layer Cake\n\nTaste test: Yellow Cake Mixes"

"Stuffed manicotti makes a hearty and delicious main course, but in most cases its preparation is best left to a practiced and patient Italian grandmother. We wanted a simpler, easier method for making manicotti.\n\nRecipe: Baked Manicotti, Cheesy Garlic Bread\n\nEquipment: Garlic Presses\n\nTaste test: Supermarket Parmesan Cheese"

"We turn our attention to two favorite cookies: a triple chocolate cookie so chocolaty it\u2019s almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor.\n\nRecipe: Brown Sugar Cookies, Triple-Chocolate Cookies\n\nEquipment: Coffee Makers (Inexpensive)"

"It\u2019s hard to choose a best-loved style of ribs, but we\u2019d be willing to bet that smoky, sweet Kansas City ribs are a top contender. These meaty ribs are slow-smoked for their trademark flavor\u2014and in traditional recipes they truly do take all day to cook. We wondered if there was a faster way.\n\nRecipe: Kansas City Sticky Ribs on a Charcoal Grill, Smoky Kansas City BBQ Beans\n\nEquipment: Barbecue Thermometers\n\nTaste test: Pickles"

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"In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.\n\nRecipe: Blueberry Scones, Better Bran Muffins\n\nEquipment: Commuter Coffee Mugs\n\nTaste test: Strawberry Preserves"

"We develop a Thai-style chicken soup that uses supermarket ingredients without sacrificing authentic flavors, and we make a vegetarian stir-fry so hearty even carnivores will be satisfied.\n\nRecipe: Stir-Fried Portobellos with Ginger-Oyster Sauce, Thai Chicken Soup\n\nEquipment: Ladles\n\nTaste test: Soy Sauce"

"Holiday Beef Tenderloin Dinner\n\nAdd a rich stuffing to beef tenderloin, and you\u2019ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge\u2014this is an expensive piece of meat, so you don\u2019t want to risk overcooking it. We also wanted mashed potatoes so rich and decadent, not a drop of gravy would be necessary to enjoy them.\n\nRecipe: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing, Creamy Mashed Potatoes\n\nEquipment: Electric Knife Sharpeners"

"We don\u2019t have anything against spaghetti and meatballs or pasta with marinara, but the world of pasta and tomatoes extends far beyond these popular standbys. Enter Penne alla Vodka and Pasta Caprese.\n\nRecipe: Penne alla Vodka, Pasta Caprese\n\nEquipment: Stockpots\n\nTaste test: Penne"

"Brining is the best way to guarantee a moist turkey, but it isn\u2019t always the most practical way. We rethink our brine-at-all-costs philosophy and find that salting, a kind of \u201cdry-brining\u201d in which we rub the bird with salt and let it rest in the refrigerator for several hours, not only seasons the meat but also helps keep it moist.\n\nRecipe: Roast Salted Turkey, Roasted Green Beans with Red Onion and Walnuts\n\nEquipment: Roasting Pans\n\nTaste test: Turkey"

"Chicken chili might sound like heresy\u2014after all, isn\u2019t chili supposed to be made with beef?\u2014but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chili is finding the right cooking method so that the white beans become tender and the chicken doesn\u2019t dry out and turn rubbery.\n\nRecipe: White Chicken Chili, Double-Corn Cornbread\n\nEquipment: Cast-Iron Skillets\n\nTaste test: Tortilla Chips"

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"It\u2019s not a surprise that so many cooks turn to chicken breasts for dinner. They\u2019re convenient, low in fat, and, when made right, juicy and satisfying. To keep boredom at bay, one of our simple skillet recipes features a flavorful drizzling sauce, another a golden Parmesan crust.\n\nRecipe: Parmesan-Crusted Chicken Cutlets, Pan-Roasted Chicken Breasts with Potatoes\n\nEquipment: Inexpensive Instant-Read Thermometers"

"We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor\u2014not grease.\n\nRecipe: Pepperoni Pan Pizza, Antipasto Pasta Salad\n\nEquipment: Toaster Ovens\n\nTaste test: Frozen Pizza"

"Bakery versions of crumb cake often fall short. The crumb topping can be skimpy or dry and brittle. And the cake can suffer too, baking up too dry or not sturdy enough, so that the crumb topping simply sinks into the cake. We tackle these issues to develop the ultimate crumb cake.\n\nRecipe: New York-Style Crumb Cake, Blueberry Boy Bait \n\nEquipment: Square Cake Pans\n\nTaste test: Hot Cocoa Mix"

"Cutting into a steak to find that the rosy meat is confined to a measly spot in the center\u2014with the rest a thick band of overcooked gray\u2014is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout.\n\nRecipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed Potatoes\n\nEquipment: Slotted Spoons\n\nScience: Tender Steaks"

"Skipping dessert or eating a piece of fruit is an obvious way to cut calories, but where\u2019s the fun in that? We set our sights on lowering the fat and calories in two favorite chocolate desserts\u2014chocolate mousse and brownies.\n\nRecipe: Low-Fat Chocolate Mousse, Fudgy Low-Fat Brownies\n\nTaste test: Light Vanilla Ice Cream"

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"We develop home-cook-friendly versions of two Indian favorites: vegetable curry and chicken tikka masala.\n\nRecipe: Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas, Chicken Tikka Masala\n\nTaste test: Crushed Tomatoes"

"We\u2019ve always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges\u2014especially whole birds.\n\nRecipe: Grill-Roasted Cornish Game Hens on a Charcoal Grill, Rice Salad with Oranges, Olives, and Almonds\n\nEquipment: Chimney Starters\n\nTaste test: Basmati Rice"

"Easy Skillet Suppers\n\nStreamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet\u2014yes, even the noodles.\n\nRecipe: Skillet Baked Ziti, Skillet Beef Stroganoff\n\nEquipment: Can Openers\n\nTaste test: Supermarket Extra-Virgin Olive Oils"

"The problem with four-cheese lasagna? Too often it\u2019s heavy, greasy, and bland. Watch as we create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce.\n\nRecipe: Four-Cheese Lasagna, Spicy Salad with Mustard and Balsamic Vinaigrette\n\nEquipment: Box Graters\n\nTaste test: Balsamic Vinegar"

"We explore two elegant approaches to shrimp\u2014one hot dish and one cold\u2014and find the best way to prepare each.\n\nRecipe: Garlicky Shrimp with Bread Crumbs, Shrimp Salad\n\nEquipment: Kitchen Timers\n\nTaste test: Tuna"

"Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren\u2019t yet ready to omit burgers from our backyard menu, so we set out to solve the problem.\n\nRecipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal Grill\n\nTaste test: Cheddar Cheese \n\nScience: All About Panades"

"Most of us think of the slow cooker as a kitchen workhorse best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining?\n\nRecipe: Beef Burgundy, Beer-Braised Short Ribs\n\nEquipment: Slow Cookers"

"Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.\n\nRecipes\n\n - Blueberry Pie\n\n - Foolproof Pie Dough\n\nEquipment Center\n\n - Baking Sheets\n\nScience Desk\n\n - Pie Crust"

"We demystify French cooking by streamlining two classic\u2014and often poorly executed\u2014recipes.\n\nRecipes\n\n - Best French Onion Soup\n\n - Quicker French Onion Soup\n\n - French Chicken in a Pot\n\nTasting Lab\n\n - Gruyere\n\nEquipment Center\n\n - Mandolines"

"Great Arroz con Pollo, or \u201cchicken with rice,\u201d can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp.\n\nRecipes\n\n - Latino-Style Chicken and Rice aka Arroz con Pollo\n\n - Latino-Style Chicken and Rice with Ham, Peas, and Orange\n\n - Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers\n\n - Sizzling Garlic Shrimp"

"Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating.\n\nRecipes\n\n - Crunchy Baked Pork Chops\n\n - Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese\n\n - Simple Applesauce\n\nTasting Lab\n\n - Dijon Mustard\n\nEquipment Center\n\n - Nonstick Skillets"

"Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it\u2019s been simmering all day, and a creamy tomato sauce that\u2019s enriched, not overwhelmed, with cream.\n\nRecipes\n\n - Pasta with Creamy Tomato Sauce\n\n - Simple Italian-Style Meat Sauce\n\nTasting Lab\n\n - Supermarket Extra-Virgin Olive Oils\n\nScience Desk\n\n - Panades"

"With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor.\n\nRecipes\n\n - Skillet Apple Pie\n\n - Ginger-Cardamom Applesauce Snack Cake\n\n - Applesauce Snack Cake with Oat-Nut Streusel\n\n - Applesauce Snack Cake\n\nEquipment Center\n\n - Drip Coffee Makers"

"By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that\u2019s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier.\n\nRecipes\n\n - Herbed Roast Turkey\n\n - Fluffy Mashed Potatoes\n\n - Best Turkey Gravy\n\nEquipment Center\n\n - Potato Ricers\n\nScience Desk\n\n - Mashed Potatoes"

"Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that\u2019s on the table in under an hour. And if you\u2019d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort.\n\nRecipes\n\n - Beef and Vegetable Soup\n\n - Hearty Tuscan Bean Stew\n\n - Quick Hearty Tuscan Bean Stew\n\n - Vegetarian Hearty Tuscan Bean Stew\n\n - Hearty Tuscan Bean Stew with Sausage and Cabbage\n\nTasting Lab\n\n - Beef Broth\n\nScience Desk\n\n - In Search of Glutamates\n\n - Brining Beans"

"Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we developed a tiramis\u00fa that highlights the luxurious combination of flavors and textures that makes this dish so popular.\n\nRecipes\n\n - Tiramisu\n\n - Tiramisu Without Raw Eggs\n\n - Chicken Saltimbocca\n\nTasting Lab\n\n - Prosciutto\n\nEquipment Center\n\n - Refrigerator and Freezer Thermometers"

"Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients.\n\nRecipes\n\n - Foolproof Chocolate Frosting\n\n - Fluffy Yellow Layer Cake\n\nTasting Lab\n\n - Dark Chocolate"

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"We demonstrate how to make two Mexican restaurant classics\u2014Enchiladas Verdes, and Steak Tacos\u2014in your home kitchen.\n\nRecipes\n\n - Steak Tacos\n\n - Enchiladas Verdes\n\n - Sweet and Spicy Pickled Onions\n\nTasting Lab\n\n - Jarred Hot Salsas\n\nEquipment Center\n\n - Silicone Spatulas"

"Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato Soup.\n\nRecipes\n\n - Pizza Bianca with Tomatoes, Sausage, and Fontina\n\n - Croutons\n\n - Pizza Bianca with Tomatoes and Mozzarella\n\nCreamless Creamy Tomato Soup\n\n - Pizza Bianca\n\nEquipment Center\n\n - Digital Scales"

"Discover our alternative method for poaching salmon and the test kitchen\u2019s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.\n\nRecipes\n\n - Poached Salmon with Herb and Caper Vinaigrette\n\n - Poached Salmon with Bourbon and Maple\n\n - Crunchy Oven-Fried Fish\n\n - Poached Salmon with Dill and Sour Cream Sauce\n\n - Sweet and Tangy Tartar Sauce\n\nEquipment Center\n\n - Fish Spatulas"

"We take the fear out of souffl\u00e9s and show you our foolproof methods for making this showstopping dessert.\n\nRecipes\n\n - Make-Ahead Chocolate Souffle\n\n - Grand Marnier Souffle\n\n - Grand Marnier Souffle with Shaved Chocolate\n\nEquipment Center\n\n - Balloon Whisks\n\nScience Desk\n\n - Souffles"

"We reveal the test kitchen\u2019s technique to make a holiday ham that\u2019s moist and tender, with a glaze that complements but doesn\u2019t overwhelm the meat. We then pair it with the perfect drop biscuits\u2014simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.\n\nRecipes\n\n - Cheddar and Scallion Drop Biscuits\n\n - Black Pepper and Bacon Drop Biscuits\n\n - Rosemary and Parmesan Drop Biscuits\n\n - Best Drop Biscuits\n\n - Glazed Spiral-Sliced Ham\n\nTasting Lab\n\n - Orange Marmalade\n\nEquipment Center\n\n - Cutting Boards\n\nScience Desk\n\n - Bacteria on Board"

"Prepare your own version of Chinese take-out classics using our recipes for great stir-fries.\n\nRecipes\n\n - Tangerine Stir-Fried Beef with Onions and Snow Peas\n\n - Stir-Fried Red Curry Beef and Eggplant\n\n - Teriyaki Stir-Fried Beef with Green Beans and Shiitakes\n\n - Pork Stir-Fry with Noodles (Lo Mein)\n\n - Stir-Fried Beef with Snap Peas and Red Peppers\n\nEquipment Center\n\n - Rice Cookers"

"We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great saut\u00e9ed spinach recipes.\n\nRecipes\n\n - Saut\u00e9ed Spinach with Chickpeas and Sun-Dried Tomatoes\n\n - Sauteed Spinach with Almonds and Golden Raisins\n\n - Sauteed Spinach with Pecans and Feta\n\n - Saut\u00e9ed Spinach with Leeks and Hazelnuts\n\n - Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill\n\n - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill\n\n - Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill\n\n - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Charcoal Grill\n\nTasting Lab\n\n - Artisanal Bacon"

"We give two classic snack cakes moist, flavorful makeovers.\n\nRecipes\n\n - Spice Cake with Cream Cheese Frosting\n\n - Oatmeal Cake with Broiled Icing\n\n - Spice Cake with Orange Cream Cheese Frosting\n\nEquipment Center\n\n - Dry Measuring Cups\n\nScience Desk\n\n - Goodbye to Gumminess"

"Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and rosemary.\n\nMarinating steak in bottled Italian dressing ruins its rich, full beefy flavor. Our fresh marinade is easy to prepare and boosts flavor without over-tenderizing the meat. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring.\n\nRecipes\n\n - Grilled Potatoes with Garlic and Rosemary on a Gas Grill \n\n - Charcoal-Grilled Flank Steak \n\n - Gas-Grilled Flank Steak \n\n - Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill \n\n - Mediterranean Marinade \n\nTasting Lab\n\n - Mail-Order Porterhouse Steaks\n\nScience Desk\n\n - Salting Meat"

"At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin.\n\nRecipes\n\n - Gas-Grilled Rack of Lamb with Garlic and Herbs\n\nSummer Vegetable Gratin\n\n - Charcoal-Grilled Rack of Lamb with Garlic and Herbs\n\n - Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella\n\nEquipment Center\n\n - Broiler-Safe Gratin Dishes"

"The French technique of stuffing a chicken breast yields four-star results \u2014 but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it\u2019s a great menu for entertaining guests.\n\nThe French technique of stuffing a chicken breast with forcemeat is a labor that includes skinning and boning a whole chicken, stuffing the breasts with the leg meat, and then wrapping them up in the skin. We\u2019ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.\n\nRecipes\n\n - Stuffed Chicken Breasts\n\n - Green Beans Amandine\n\nTasting Lab\n\n - Black Peppercorns\n\nEquipment Center\n\n - Meat Pounders"

"We\u2019ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.\n\nA no-knead approach to bread baking produces loaves that look like they\u2019ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach\u2014and the extraordinary crust on the bread\u2014but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions.\n\nRecipes\n\n - Almost No-Knead Bread\n\n - Skillet Soda Bread\n\nEquipment Center\n\n - Serrated Knives\n\nScience Desk\n\n - Kneading and Autolysis"

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"Uncover the test kitchen\u2019s secrets to achieving a creamy cr\u00e8me caramel and subtly sweet stovetop rice pudding.\n\nRecipes\n\n - Classic Cr\u00e8me Caramel\n\n - Espresso Creme Caramel\n\n - Simple Stovetop Rice Pudding\n\nEquipment Center\n\n - Electric Kettles"

"Triple-Chocolate Mousse Cake\n\nThe most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. But not all varieties are created equal. Watch as we discuss chocolate types and reveal which ones take the cake.\n\nRecipesTriple-Chocolate Mousse Cake \n\nTasting LabWhite Chocolate\n\nEquipment CenterInnovative Teapots"

"Perfectly cooked chicken doesn\u2019t need to be gussied up with unnecessary additions. We uncover the secrets to quick, hearty chicken noodle soup and roast chicken with extra-crispy skin."

"Best Blueberry Muffins with Orange Glaze\n\nBest Blueberry Muffins with Almond Crunch Topping\n\nBest Blueberry Muffins with Frozen Blueberries\n\nBest Blueberry Muffins with Streusel Topping\n\nPerfect French Omelets\n\nBest Blueberry Muffins"

"Hungarian Beef Stew\n\nBraised Beef Short Ribs\n\nBraised Beef Short Ribs with Guinness and Prunes"

"Maple-Glazed Pork Tenderloin with Smoked Paprika and Ginger\n\nMaple-Glazed Pork Tenderloin with Orange and Chipotle\n\nMaple-Glazed Pork Tenderloin"

"French Butter Cookies\u2014Sables\n\nPerfect Chocolate Chip Cookies\n\nToasted Coconut Sables\n\nAlmond Sables\n\nChocolate Sables\n\nLemon Sables"

"Hearty Italian Meat Sauce - This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work.\n\nPasta with Tomato and Almond Pesto -Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage.\n\nEquipment - Blenders"

"Roast Beef Tenderloin -The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?\n\nFrench Mashed Potatoes - French cookery\u2019s intensely rich, cheesy take on mashed potatoes flouts the rules. To Americanize the dish, we ignored a few more. Vive la r\u00e9sistance!\n\nEquipment - Slicing Knives"

"Rustic Dinner Rolls - Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. We wanted to make the process foolproof. \n\nMulti-Grain Bread - Some multigrain bread is better suited to propping open a door than making a sandwich. We wanted a light but flavorful loaf--and we didn't want to spend all day making it."

"French Onion and Bacon Tart - French Onion Tart is similar to quiche but delivers a more refined slice of pie, with more onions than custard. The problem? Rolling and fitting the dough into a tart pan.\n\nSpanish Tortilla with Roasted Red Peppers and Peas - This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper\u2014if it didn\u2019t cook in an entire quart of olive oil.\n\nEquipment - Electric Wine Openers"

"Stovetop Roast Chicken with Lemon-Herb Sauce - One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven.\n\nSkillet Lemon Souffl\u00e9 - Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique.\n\nEquipment - Inexpensive juicers"

"Breaded Pork Cutlets (Pork Schnitzel) - The hallmark of wiener schnitzel is its light, puffy bread-crumb coating. So why is it typically so soggy and greasy? \n\nAustrian-Style Potato Salad - For potato salad that\u2019s both creamy and light, do as the Austrians do: Ditch the mayo and look to the soup pot.\n\nEquipment - Traditional Skillets"

"Baked Ziti\n\nGarlicky Shrimp Pasta\n\nEquipment - Cookware Sets"

"Slow-Roasted Turkey with Gravy\n\nPumpkin Pie\n\nTaste Test - Cinnamon"

"Coconut Layer Cake\n\nTaste Test - Premium Unsalted Butter"

"Recipes :\n\nCharcoal-Grilled Salmon Fillets\n\nOven-Roasted Salmon\n\nGas-Grilled Salmon Fillets\n\nOrange and Mint Relish\n\nGrapefruit and Basil Relish\n\nOlive Vinaigrette\n\nTangerine and Ginger Relish\n\nFresh Tomato Relish\n\nSpicy Cucumber Relish\n\nAlmond Vinaigrette\n\nTasting Lab : California Olive Oils\n\nScience Segment : Why Fish Sticks"

"Recipes : \n\nCiabatta\n\nQuick Tomato Sauce\n\nEquipment Corner : Bowl Scraper"

"Recipes :\n\nRoasted Broccoli with Optional Garlic\n\nRoasted Broccoli with Shallot, Fennel Seeds, and Parmesan\n\nRoasted Broccoli with Optional Garlic for Two\n\nGlazed Roast Chicken\n\nRoasted Broccoli with Olives, Garlic, Oregano, and Lemon\n\nRoasted Broccoli with Garlic and Anchovies\n\nEquipment Corner :\n\nVertical Roasters\n\nMini Prep Bowls"

"Recipes :\n\nBasic Rice Pilaf\n\nTandoori Chicken\n\nYogurt Sauce\n\nOnion Relish for Curry\n\nCilantro-Mint Chutney\n\nEquipment Corner : Boning Knives"

"Recipes :\n\nThin and Crispy Orange-Almond Oatmeal Cookies\n\nChewy Chocolate Cookies\n\nSalty Thin and Crispy Oatmeal Cookies\n\nThin and Crispy Oatmeal Cookies\n\nThin and Crispy Coconut-Oatmeal Cookies\n\nEquipment Corner : Portion Scoops\n\nTasting Lab : \n\nStone-Ground Oats\n\nQuick Oats\n\nSteel-Cut Oats\n\nRolled Oats"

"Recipes :\n\nMexican-Style Charcoal-Grilled Corn\n\nMexican Pulled Pork (Carnitas)\n\nMexican-Style Gas-Grilled Corn\n\nEquipment Corner : Corn Strippers"

"Recipes :\n\nEasier French Fries\n\nBest Old-Fashioned Burgers\n\nClassic Burger Sauce\n\nBelgian-Style Dipping Sauce\n\nChive and Black Pepper Dipping Sauce\n\nEquipment Corner : Electric Deep Fryers\n\nScience Segment : \n\nHandling Meat\n\nCold Oil Frying"

"Recipes : \n\nGrilled Stuffed Flank Steak with Sun-Dried Tomatoes and Capers\n\nGas-Grilled Stuffed Flank Steak\n\nItalian-Style Charcoal-Grilled Chicken\n\nGrilled Stuffed Flank Steak with Spinach and Pine Nuts\n\nCharcoal-Grilled Stuffed Flank Steak\n\nItalian-Style Gas-Grilled Chicken\n\nTasting Lab : Provolone"

"Recipes : \n\nShrimp Tempura\n\nThai Pork Lettuce Wraps\n\nTeppanyaki Mustard Dipping Sauce\n\nGinger-Soy Dipping Sauce\n\nScallion Dipping Sauce\n\nChile Aioli Dipping Sauce\n\nEquipment Corner : Mortars and Pestles\n\nTasting Lab : Mirin"

"Recipes : \n\nGas Grill-Roasted Boneless Turkey Breast\n\nGrill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes\n\nCrisp Roasted Potatoes\n\nGrill-Roasted Boneless Turkey Breast with Herb Butter\n\nCharcoal Grill-Roasted Boneless Turkey Breast\n\nEquipment Corner : Grill Cookware"

"Recipes : \n\nApple Upside-Down Cake with Almonds\n\nIndividual Fresh Berry Gratins\n\nApple Upside-Down Cake with Lemon and Thyme\n\nApple Upside-Down Cake\n\nIndividual Fresh Berry Gratins with Lemon Zabaglione\n\nIndividual Fresh Berry Gratins with Honey-Lavender Zabaglione\n\nEquipment Corner : Apple Slicers\n\nTasting Lab : Vanilla Extract"

"Straightforward comfort foods take the spotlight in these classic Sunday night meals. Our Simple Pot Roast cooks up tender and moist, and our Chicken Pot Pie with Savory Crumble Topping is on the table in 90 minutes\u2014without sacrificing the tender, juicy chicken and bright vegetables.\n\nrecipe:\n\n Classic Pot Roast, Chicken Pot Pie With Savory Crumble Topping \n\nequipment:\n\n Plastic Food Storage Containers \n\nscience:\n\n Brining"

"Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread.\n\nrecipe:\n\n Classic Bread Pudding, Best Shortbread \n\nequipment:\n\n The Best Small Appliances \n\nscience:\n\n The Science of Stale Bread"

"We venture to Chicago to learn about Rick Bayless\u2019s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas.\n\nrecipe:\n\n Beef Empanadas, Spicy Mexican Shredded Pork Tostadas (Tinga)"

"We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes.\n\nrecipe:\n\n Chewy Brownies, Ultimate Chocolate Cupcakes with Ganache Filling \n\nequipment:\n\n Best Baking Gadgets"

"We take two classic Italian dishes and streamline them for the home cook. Our Italian Braised Chicken is easy to prepare but special enough to serve company, and our recipe for Creamy Polenta keeps the creaminess but shortens the cooking time.\n\nrecipe:\n\n Chicken Canzanese, Creamy Parmesan Polenta \n\nequipment:\n\n Best Kitchen Gadgets"

"Most modern-day cooks know roast pork as the lean, bland loin. To return rich, old-fashioned flavor to slow-roasted pork shoulder, we started by taking a closer look at the choices in the butcher\u2019s case. Our recipe for Baked Apples provides a sweet ending.\n\nrecipe:\n\n Slow-Roasted Pork Shoulder with Peach Sauce, Best Baked Apples \n\nequipment:\n\n Inexpensive Instant-Read Thermometers"

"We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen\u2019s secrets to Skillet-Roasted Fish Fillets.\n\nrecipe:\n\n Pan-Seared Scallops, Skillet-Roasted Fish Fillets \n\nequipment:\n\n Inexpensive Nonstick Skillets \n\nscience:\n\n Caramelizing vs. Browning"

"Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake.\n\nrecipe:\n\n Ultimate Banana Bread, Cream Cheese Coffee Cake \n\nequipment:\n\n Adjustable Electric Kettles"

"Host Christopher Kimball demystifies wine varieties and reveals which brands the test kitchen recommends. He then takes this knowledge to test cook Bridget Lancaster, who whips up the Best Beef Stew. Next, tasting expert Jack Bishop challenges Chris to a tasting of beef broth. And finally, test cook Julia Collin Davison shows Chris how to create the ultimate Chicken and Dumplings."

"Join us as we prepare a different kind of stir-fry\u2014Thai Chicken with Basil\u2014and prove that, with a few recipe modifications, you don\u2019t have to be a Cantonese chef to make great shu mai.\n\nRecipe:\n\nThai-Style Chicken with Basil, Steamed Chinese Dumplings (Shu Mai)\n\nEquipment:\n\nLarge Saucepans"

"We re-create delicious pulled porksans grillthen prepare our Easier Fried Chicken recipe, which achieves that signature super-crisp crust and juicy meat without requiring quarts of oil.\n\nRecipe:\n\nIndoor Pulled Pork with Sweet and Tangy Barbecue Sauce, Easier Fried Chicken\n\nEquipment:\n\nElectric Pressure Cookers\n\nScience:\n\nSalting the Milk"

"Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots.\n\nRecipe:\n\nHorseradish-Crusted Beef Tenderloin, Roasted Carrots\n\nEquipment:\n\nJamie Oliver Flavour Shaker\n\nTaste Test:\n\nHorseradish, All-Purpose Vegetable Oils"

"Satisfy your sweet tooth with our recipes for Chewy Sugar Cookies and foolproof Berry Fool.\n\nRecipe:\n\nChewy Sugar Cookies, Berry Fool\n\nEquipment:\n\nInnovative Mixing Bowls"

"Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Saut\u00e9ed Pork Cutlets.\n\nRecipe:\n\nPan-Seared Chicken Breasts, Saut\u00e9ed Pork Cutlets with Mustard-Cider Sauce\n\nEquipment:\n\nFire Extinguishers, Meat Pounders"

"Test cook Julia Collin Davison shows how to make the perfect Old-Fashioned Stuffed Turkey.\n\nEquipment Corner: Hybrid Chef's Knives"

"Recipes for Hearty Minestrone and Almost Hands-Free Risotto are shared."

"Christopher Kimball searches for the best steak frites in Paris. Foolproof Vinaigrette is featured."

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"Venturing to Chicago for the real deal, we return to the test kitchen to make our own pie worthy of its namesake, as well as a chopped-salad accompaniment.\n\nChicago-Style Deep-Dish Pizza\n\nDeep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it.\n\nMediterranean Chopped Salad\n\nWe wanted complementary flavors and textures in every bite\u2014not a random collection of bland, watery produce from the crisper drawer."

"In a world overshadowed by blueberry, apple, and pumpkin fillings, cherry pie is a vividly fruity pastry worthy of revival. We perfect our own recipe, then move to the stovetop, where we prepare the ultimate Skillet Apple Crisp.\n\nSweet Cherry Pie\n\nCherry season is a mere blip on the summer-produce radar. For a juicy pie with the best fruity flavor, we\u2019d have to look beyond the cherry tree.\n\nSkillet Apple Crisp\n\nApple crisp invites a devil-may-care attitude: Slice up any old fruit, sprinkle on a topping, and bake. Perhaps that\u2019s why it\u2019s never on anyone\u2019s A-list.\n\nIce Cream Scoops\n\nAlmost every ice cream scoop can do the job\u2014but we demanded ease and comfort.\n\nSupermarket Vanilla Ice Cream\n\nTwenty-one Cook\u2019s Illustrated staff members sampled eight national and regional brands of vanilla ice cream plain in a blind tasting, rating each on vanilla flavor, texture, and overall appeal."

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"Our light and chewy Rosemary Focaccia can compete with any bakery\u2019s, and it makes a pleasant pairing with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.\n\nRosemary Focaccia\n\nThe dense, greasy bread bricks populating most bakery shelves don\u2019t deserve their hearth- inspired name. Could a little patience\u2014and a hands-off approach\u2014lighten the loaf?\n\nSpaghetti with Pecorino Romano and Black Pepper (Cacio e Pepe)\n\nWhole-Wheat Pasta\n\nWhole-wheat pasta used to be awful, with mushy texture an a cardboard taste. Have manufacturers finally figured out how to make it rival white pasta?"

"We uncover the secrets to injecting flavor into a less-than-perfect cut of beef in our recipe for Inexpensive Charcoal Grill\u2013Roasted Beef, and then serve it alongside Roasted Smashed Potatoes.\n\nInexpensive Charcoal Grill-Roasted Beef with Garlic and Rosemary\n\nGrill-roasting seems like an easy way to flavor a less-than-perfect cut of beef\u2014but not if the roast comes out chewy and dry.\n\nSmokers\n\nThough plenty of rib and brisket enthusiasts convert their grills into makeshift smokers, proper lower-temperature smoking is best achieved with a designated appliance. Right?"

"We reveal the keys to two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, which has a stuffing that stays put inside moist and smoky chicken, and Grilled Tuna Steaks, which have hot exteriors and cool centers.\n\nCharcoal-Grilled Stuffed Chicken Breasts with Prosciutto and Fontina\n\nTaking a stuffed chicken breast recipe and adding the smoky flavor of the grill sounds like a good idea\u2014if you can get past the leathery exterior and oozing, flammable filling.\n\nCharcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette\n\nIdeally, grilled tuna should combine a hot, smoky, charred exterior with a cool, rare, sashimi-like center. So how do you make fish that\u2019s both very hot and very cool?\n\nThe Best Summer Gadgets\n\nHere are some of our favorite gadgets to keep you cool on hot summer days."

"As the beef capital of the world, Argentina boasts mouthwatering steak dishes in its cuisine. We replicate one dish, Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain and demonstrate our recipe for Creamy Gazpacho Andaluz.\n\nCharcoal-Grilled Argentine Steaks with Chimichurri Sauce\n\nWith Argentine beef and a wood fire, cooking churrasco in the backyard would be easy. We were stuck with American supermarket steaks and a Weber kettle.\n\nCreamy Gazpacho Andaluz\n\nMost Americans know gazpacho as a chunky liquid salsa. In Spain, the most famous version is a creamy puree. But to get it right, we\u2019d need more than just a good blender.\n\nCanned Diced Tomatoes\n\nWhen most brands garner comments like \u201csour, old, sad,\u201d we just had to ask: What does it take to produce good canned diced tomatoes?"

"We prepare two breakfast dishes worth getting out of bed for: buttermilk waffles that come out crisp yet fluffy every time, and French toast that\u2019s crisp on the outside and soft\u2014not soggy\u2014on the inside.\n\nButtermilk Waffles\n\nHow do you get waffles to come out crisp yet fluffy every time? Step one: Stop treating them like bumpy pancakes.\n\nFrench Toast\n\nFor French toast that\u2019s crisp on the outside and soft\u2014not soggy\u2014on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.\n\nWaffle Irons\n\nOur old favorite model has been discontinued, so we reopened our search for the most efficient performer."

"Chicken fricassee is a classic French dish that could benefit from a modern makeover. We turn it into a weeknight meal with a bright, complex sauce and still have time to share the secrets to our Best Simple Roast Chicken."

"This episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, which uses a surprising technique to get the perfect texture."

"Scrambled eggs are easy to cook but hard to cook well. We nail down an approach that guarantees fluffy, tender scrambled eggs every time. Then we serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for."

"To learn more about the rich, multilayered cakes known as tortes, we went straight to the source: the Hotel Sacher Vienna, home of the world-famous Sachertorte. Then we brought what we learned back to the test kitchen, where we created our elegant Chocolate-Raspberry Torte."

"Join us as we make over two Italian classics. First, we minimize the fuss and the mess of cooking spaghetti and meatballs for a crowd. Then we use a few thoughtfully chosen vegetables and a light but full-bodied sauce to make our modern Spring Vegetable Pasta."

"We take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird\u2014but doesn\u2019t taste like it."

"Peruvian chicken joints are becoming popular in the United States, thanks in part to their roast chicken with garlic and lime. We use supermarket staples and a vertical roaster to replicate this phenomenal dish and then show you how to make our perfect Black Beans and Rice to serve with it."

"After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe. We\u2019d gladly pit it against that of any New York pizza joint."

"First, we reveal how using fewer nuts actually brought out the almonds\u2019 flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our foolproof method for the ultimate Crisp Pan-Fried Pork Chops."

"We researched the fanatical world of chili devotees and used the best of what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers."

"To learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: cr\u00eapes."

"Fish dishes make the perfect weeknight meal\u2014if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets."

"Most of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don\u2019t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively\u2014and are better than anything you can buy at a supermarket."

"Fussy techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. Our simple Chicken Tagine and foolproof couscous take the anxiety out of preparing a Moroccan meal."

"Even the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone."

"Grab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream, which could rival even the best in your supermarket\u2019s freezer section."

"First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ultimate Salt-Baked Potatoes."

"We demonstrate the slow cooker\u2019s versatility by using it to prepare three of our favorites: Old-Fashioned Chicken Noodle Soup, Pork Loin with Cranberries and Orange, and Chocolate-Hazelnut Bread Pudding."

"Our Beef Kebabs and Greek Spinach and Feta Pie recipes take two often lackluster Mediterranean staples and elevate them to the mealtime favorites they once were."

"Join us as we share two recipes that will heat up any cold day: our Split Pea and Ham Soup, which features a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake, whose foolproof caramel icing is sure to reclaim its place in every baker\u2019s repertoire."

"Think that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad."

"In the summer, it\u2019s easy to get into a grilled-burgers-and-chicken rut. Our flavor-packed Grilled Bone-In Pork Roast and tender Grilled Scallops provide the perfect change of pace."

"When they\u2019re good, summer pies and cakes are a great way to highlight fresh produce. But when they\u2019re bad, they\u2019re a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former."

"Join us as we travel to New York City to learn the secrets of Thai cooking. We return to the test kitchen to use our newfound knowledge in two Southeast Asian classics: Thai Grilled Beef Salad and Indonesian-Style Fried Rice."

"A foolproof cooking method ensures that our Grilled Stuffed Pork Tenderloin stays tender and moist, while a rich-tasting filling gives the mild cut big flavor. Our Lighter Corn Chowder, which actually tastes like crisp, sweet corn, rounds out the meal."

"We give you the know-how to prepare this five-star meal at home. Our Pan-Seared Steaks with Herb Sauce achieves the richness and consistency of a classic French demi-glace in a fraction of the time, and our crisp, earthy Potato Galette makes the perfect side dish."

"Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife sets in the Equipment Corner, and test cook Becky Hays shows Chris how to make Potato Casserole with Bacon and Caramelized Onion. And finally, gadget guru Lisa McManus reveals her top pick among mandolines."

"Host Christopher Kimball heads into the test kitchen with test cook Bridget Lancaster to uncover the secrets to the ultimate Carrot Layer Cake. Next, equipment expert Adam Ried tests springform pans in the Equipment Corner. And finally, test cook Julia Collin Davison reveals how to make the best Peanut Butter Sandwich Cookies."

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"Man on the Street John \u201cDoc\u201d Willoughby ventures to New York City to learn about vegetarian cooking from Amanda Cohen at Dirt Candy. Back in the test kitchen, test cook Becky Hays shows host Christopher Kimball how to make a great Mushroom and Leek Galette with Gorgonzola at home. Next, equipment expert Adam Ried reviews his favorite vegetable cleavers in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to the ultimate Farmhouse Vegetable and Barley Soup."

"Test cook Julia Collin Davison uncovers the secrets to perfect Red Wine-Braised Pork Chops. Next, host Christopher Kimball reveals the test kitchen\u2019s best tips for storing, chopping and handling fresh herbs. Then, science expert Guy Crosby explains the science of braising. Next, Chris answers questions from viewers. And finally, test cook Bridget Lancaster shows Chris how to make the best Lentil Salad at home."

"Man on the Street John \u201cDoc\u201d Willoughby ventures to New York City to learn secrets of homemade pasta from the pros. In the test kitchen, test cook Dan Souza shows host Christopher Kimball how to make Fresh Pasta Without a Machine. Next, tasting expert Jack Bishop challenges Chris to a tasting of Mozzarella Cheese. And finally, test cook Bryan Roof uncovers the secrets to the ultimate Ragu alla Bolognese."

"Host Christopher Kimball heads into the test kitchen with test cook Julia Collin Davison to update a classic recipe for Shepherd\u2019s Pie. Next, gadget guru Lisa McManus reveals her favorite quirky kitchen gadgets. Then, Chris answers questions from viewers. And finally, test cook Bridget Lancaster uncovers the secrets to making New England\u2013Style Home-Corned Beef and Cabbage."

"Test cook Bridget Lancaster uncovers the secrets to perfect Poached Fish Fillets with Sherry-Tomato Vinaigrette. Then, science expert Guy Crosby explains the science of poaching in oil. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of oyster crackers. Then, test cook Julia Collin Davison shows Chris how to make foolproof Easy Salmon Cakes at home. And finally, equipment expert Adam Ried reviews oyster knives in the Equipment Corner."

"Test cook Bridget Lancaster updates the recipe for a Silver Palette classic, Chicken Marbella. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of whole roasted chickens. Next, Man on the Street John \u201cDoc\u201d Willoughby learns about authentic Filipino cooking at the Purple Yam in Brooklyn. And finally, Chris heads into the test kitchen with test cook Bryan Roof to make perfect Filipino Chicken Adobo."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Pumpkin Bread. Then, tasting expert Jack Bishop challenges Chris to a tasting of molasses. Next, science expert Guy Crosby explains the science of baking soda. And finally, test cook Bridget Lancaster uncovers the secrets to perfect Gingersnaps."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make the Best Prime Rib and perfectly Roasted Brussels Sprouts at home. Finally, tasting expert Jack Bishop challenges Chris to a tasting of premium butters."

"Man on the Street John \u201cDoc\u201d Willoughby challenges viewers to a blind oatmeal tasting to see if steel-cut really is better than instant. Then, host Christopher Kimball goes into the test kitchen with test cook Bridget Lancaster to learn how to make the best bowl of 10-Minute Steel Cut Oatmeal. Next, equipment expert Adam Ried is in the Equipment Corner reviewing his favorite moka pots, and Chris answers questions from viewers. Finally, test cook Julia Collin Davison uncovers the secrets to making perfect Home Fries."

"Test cook Bridget Lancaster shows host Christopher Kimball how to make a Simple Grill-Roasted Turkey and serves it with Cranberry Chutney. Next, Chris reveals the Test Kitchen\u2019s best tips for taking the temperature of a turkey. Then, equipment expert Adam Ried reveals his top pick for All Purpose Cleaners in the Equipment Corner."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Skillet Chicken Fajitas. Next, tasting expert Jack Bishop challenges Chris to a tasting of tortillas, and test cook Bridget Lancaster uncovers the secrets to the best Classic Chicken Salad. And finally, gadget guru Lisa McManus reviews her favorite new kitchen gadgets."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make perfect Pasta all\u2019Amatriciana. Then, equipment expert Adam Ried reveals his top pick for box graters in the Equipment Corner, and tasting expert Jack Bishop challenges Chris to a tasting of canned whole tomatoes. And finally, test cook Bryan Roof uncovers the secrets to making the best Quick Mushroom Ragu with lots of mushroom flavor."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sichuan Stir-Fried Pork in Garlic Sauce. Then, equipment expert Adam Ried reveals his pick among blenders in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to making perfect Thai-Style Stir-Fried Noodles with Chicken and Broccolini right at home."

"Test cook Bridget Lancaster uncovers the secrets to making the best Spicy Pork Tacos on the grill. Next, equipment expert Adam Ried reveals his favorite grilling tools in the Equipment Corner, and test cook Julia Collin Davison shows host Chris Kimball how to make perfect Jerk Chicken at home. And finally, gadget guru Lisa McManus reveals her favorite mortar and pestle."

"Test cook Julia Collin Davison uncovers the secrets to making the best Grilled Steak with New Mexican Chile Rub. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of hot sauces. Next, test cook Becky Hays shows Chris how to make perfect Raspberry Sorbet at home, and science expert Guy Crosby explains the science behind great sorbet. And finally, gadget guru Lisa McManus reveals her favorite ice cream machine and cone maker."

"Test cook Bridget Lancaster shows host Christopher Kimball how to make the Best Crab Cakes. Next, tasting expert Jack Bishop challenges Chris to a tasting of crabmeat. Then, test cook Julia Collin Davison uncovers the secrets to perfect Grill-Smoked Salmon with lots of smoke flavor. And finally, gadget guru Lisa McManus reveals her top pick for seafood scissors."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Grilled Beef Satay. Then, equipment expert Adam Ried reviews his top picks for saut\u00e9 pans in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to making quick Chinese Chicken Lettuce Wraps at home."

"Test cook Julia Collin Davison show host Christopher Kimball how to make Easy Grilled Boneless Pork Chops. Then, equipment expert Adam Ried reveals his top pick for pressure cookers in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the best Grill-Roasted Beef Short Ribs, and gadget guru Lisa reviews her favorite knife accessories."

"Man on the Street John \u201cDoc\u201d Willoughby learns about Indian cuisine from Chef Floyd Cardoz. Then, test cook Becky Hays teaches host Christopher Kimball how to make two classic Indian recipes: Indian Flatbread and Indian-Style Spinach with Fresh Cheese. And finally, equipment expert Adam Ried reveals his top pick for juicers in the Equipment Corner, and gadget guru Lisa McManus reviews some of her favorite kitchen gadgets."

"Test cook Becky Hays shows host Christopher Kimball how to make the best Juicy Grilled Turkey Burgers. Then, tasting expert Jack Bishop challenges Chris to a tasting of cheddar cheese. Next, gadget guru Lisa McManus reviews Oil Misters. And finally, test cook Bridget Lancaster reveals the secrets to making foolproof Potato Burger Buns."

"Host Christopher Kimball travels to Foxy Farms in the Salinas Valley to see where the nation\u2019s produce is grown. Then he heads into the test kitchen with test cook Becky Hays to learn how to make the Best Vegetarian Chili. Next, equipment expert Adam Ried reveals his top pick for vegetable peelers in the Equipment Corner. And finally, test cook Julia Collin Davison reveals the secrets to the ultimate Italian Vegetable Stew."

"Man on the Street John \u201cDoc\u201d Willoughby heads to the Mast Brothers Chocolate Factory in Brooklyn to learn all about the art of chocolate making. Next, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Chocolate Truffles at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of cocoa powder. And finally, test cook Julia Collin Davison reveals the secrets to making the best French Apple Cake."

"Test cook Julia Collin Davison shows host Christopher Kimball how to make foolproof Cinnamon Swirl Bread. Then, gadget guru Lisa McManus reveals her favorite pancake dispenser, and Chris answers questions from viewers. Next, test cook Bridget Lancaster shows Chris how to make perfect Baked Eggs Florentine at home, and science expert Guy Crosby explains the science behind perfect baked eggs."

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"Test cook Bryan Roof shows host Christopher Kimball how to make the best Quick Sauces for Saut\u00e9ed Chicken. Then, equipment expert Adam Ried reviews serrated paring knives in the Equipment ..."

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"Man on the street Doc Willoughby learns all about Sicilian-style pizza from the Barbati family of L&B Spumoni Gardens in Brooklyn. Then, host Christopher Kimball goes into the test kitchen ..."

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"The Season 18 premiere shares secrets to simple stovetop macaroni and cheese; and shows how to make turkey meatloaf with ketchup-brown sugar glaze..Also: large saucepans; lid holders; and the proper way to use a whisk."

"Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry."

"Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting. Gadget critic Lisa McManus reviews fat separators, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy."

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