Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.
Recipes
Blueberry Pie
Foolproof Pie Dough
Equipment Center
Science Desk
We demystify French cooking by streamlining two classic—and often poorly executed—recipes.
Recipes
Best French Onion Soup
Quicker French Onion Soup
French Chicken in a Pot
Tasting Lab
Equipment Center
Great Arroz con Pollo, or “chicken with rice,” 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.
Recipes
Latino-Style Chicken and Rice aka Arroz con Pollo
Latino-Style Chicken and Rice with Ham, Peas, and Orange
Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers
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.
Recipes
Crunchy Baked Pork Chops
Crunchy Baked Pork Chops with Prosciutto and Asiago Cheese
Simple Applesauce
Tasting Lab
Equipment Center
Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream.
Recipes
Pasta with Creamy Tomato Sauce
Simple Italian-Style Meat Sauce
Tasting Lab
Science Desk
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.
Recipes
Skillet Apple Pie
Ginger-Cardamom Applesauce Snack Cake
Applesauce Snack Cake with Oat-Nut Streusel
Applesauce Snack Cake
Equipment Center
By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s 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.
Recipes
Herbed Roast Turkey
Fluffy Mashed Potatoes
Best Turkey Gravy
Equipment Center
Science Desk
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’s on the table in under an hour. And if you’d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort.
Recipes
Beef and Vegetable Soup
Hearty Tuscan Bean Stew
Quick Hearty Tuscan Bean Stew
Vegetarian Hearty Tuscan Bean Stew
Hearty Tuscan Bean Stew with Sausage and Cabbage
Tasting Lab
Science Desk
In Search of Glutamates
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 tiramisú that highlights the luxurious combination of flavors and textures that makes this dish so popular.
Recipes
Tiramisu
Tiramisu Without Raw Eggs
Chicken Saltimbocca
Tasting Lab
Equipment Center
Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients.
Recipes
Foolproof Chocolate Frosting
Fluffy Yellow Layer Cake
Tasting Lab
Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner.
Recipes
Horseradish Cream Sauce
Mashed Potatoes and Root Vegetables with Bacon and Thyme
Mashed Potatoes and Root Vegetables
Mashed Potatoes and Root Vegetables with Paprika and Parsley
Slow-Roasted Beef
Equipment Center
Science Desk
We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen.
Recipes
Steak Tacos
Enchiladas Verdes
Sweet and Spicy Pickled Onions
Tasting Lab
Equipment Center
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.
Recipes
Pizza Bianca with Tomatoes, Sausage, and Fontina
Croutons
Pizza Bianca with Tomatoes and Mozzarella
Creamless Creamy Tomato Soup
Equipment Center
Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.
Recipes
Poached Salmon with Herb and Caper Vinaigrette
Poached Salmon with Bourbon and Maple
Crunchy Oven-Fried Fish
Poached Salmon with Dill and Sour Cream Sauce
Sweet and Tangy Tartar Sauce
Equipment Center
We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert.
Recipes
Make-Ahead Chocolate Souffle
Grand Marnier Souffle
Grand Marnier Souffle with Shaved Chocolate
Equipment Center
Science Desk
We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.
Recipes
Cheddar and Scallion Drop Biscuits
Black Pepper and Bacon Drop Biscuits
Rosemary and Parmesan Drop Biscuits
Best Drop Biscuits
Glazed Spiral-Sliced Ham
Tasting Lab
Equipment Center
Science Desk
Prepare your own version of Chinese take-out classics using our recipes for great stir-fries.
Recipes
Tangerine Stir-Fried Beef with Onions and Snow Peas
Stir-Fried Red Curry Beef and Eggplant
Teriyaki Stir-Fried Beef with Green Beans and Shiitakes
Pork Stir-Fry with Noodles (Lo Mein)
Stir-Fried Beef with Snap Peas and Red Peppers
Equipment Center
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 sautéed spinach recipes.
Recipes
Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes
Sauteed Spinach with Almonds and Golden Raisins
Sauteed Spinach with Pecans and Feta
Sautéed Spinach with Leeks and Hazelnuts
Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill
Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill
Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill
Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Charcoal Grill
Tasting Lab
We give two classic snack cakes moist, flavorful makeovers.
Recipes
Spice Cake with Cream Cheese Frosting
Oatmeal Cake with Broiled Icing
Spice Cake with Orange Cream Cheese Frosting
Equipment Center
Science Desk
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.
Marinating 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.
Recipes
Grilled Potatoes with Garlic and Rosemary on a Gas Grill
Charcoal-Grilled Flank Steak
Gas-Grilled Flank Steak
Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill
Mediterranean Marinade
Tasting Lab
Science Desk
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.
Recipes
Summer Vegetable Gratin
Charcoal-Grilled Rack of Lamb with Garlic and Herbs
Summer Vegetable Gratin with Roasted Peppers and Smoked Mozzarella
Equipment Center
The French technique of stuffing a chicken breast yields four-star results — 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’s a great menu for entertaining guests.
The 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’ll show you an abbreviated version of this French dish and teach you our foolproof version of green beans amandine, to accompany it.
Recipes
Stuffed Chicken Breasts
Green Beans Amandine
Tasting Lab
Equipment Center
We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.
A no-knead approach to bread baking produces loaves that look like they’ve 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—and the extraordinary crust on the bread—but 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.
Recipes
Almost No-Knead Bread
Skillet Soda Bread
Equipment Center
Science Desk
A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender meat and crisp skin. We also show you the method for making an intensely flavored, not waterlogged, tomato salad.
Recipes
Greek Cherry Tomato Salad
Gas-Grilled Bone-In Chicken Breasts
Charcoal-Grilled Bone-In Chicken Breasts
Equipment Center
With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richness of the stew with our light, airy, melt-in-your-mouth meringues.
Recipes
Meringue Cookies
Daube Provencal
Orange Meringue Cookies
Chocolate Meringue Cookies
Toasted Almond Meringue Cookies
Equipment Center
Science Desk
Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding.
Recipes
Classic Crème Caramel
Espresso Creme Caramel
Simple Stovetop Rice Pudding
Equipment Center