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America's Test Kitchen tackles tomato sauce.
Recipes: 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
Tasting Lab: Which Canned Tomatoes Should You Buy?
Science Desk: Taste
The secret to really crispy, browned skin and moist, flavorful meat
Recipes: Roast Stuffed Crisped-Skin Turkey
Tasting Lab: Turkeys -- What's in a Name?
Equipment 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.
Recipes: Easy Roast Chicken
Tasting Lab: Kosher Bird Wins Chicken Tasting
Science 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.
Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)
Equipment 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.
Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme
Equipment Center: Electric Knives, Updated
Science 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.
Recipes: Broiled Salmon with Mustard and Crisp Dilled Crust, Simple Pan-Seared Salmon, Herb-Poached Shrimp with Cocktail Sauce, Simple Grilled Salmon
Science 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.
Recipes: 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
Tasting Lab: Patience Pays Off for Soy Sauce
Equipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived
Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.
Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation)
Tasting Lab: Ketchup
Science 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.
Recipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs
Equipment Center: Skillets, Nonstick
Science 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.
Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies
Tasting Lab: Unorthodox Chocolate Chips
Science 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.
Recipes: Rich and Tender Yellow Layer Cake
Equipment Center: Cake Pans
Science 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.
Recipes: 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.
Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler
Tasting Lab: Chinese Cinnamon Tops
Equipment Center: Food Processors (Full-Size)
