America's Test Kitchen

Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet - yes, even the noodles.

The world of pasta and tomatoes extends far beyond popular standbys like spaghetti and meatballs or pasta marinara. Dive into that world with Penne alla Vodka and Pasta Caprese.

We explore two elegant approaches to shrimp-one hot dish and one cold-and find the best way to prepare each.

We set out to replicate the savory crust of a grilled, juicy pork chop indoors, complete with a slathering of a smoky, tangy BBQ sauce. We also make a cool, creamy macaroni salad.

Four-cheese lasagna too often is heavy, greasy, and bland. Watch us create an elegant lasagna with the right combination of cheese and a smooth and creamy sauce.

Chicken breasts make a convenient, low-fat dinner. To keep boredom at bay, one of our easy skillet recipes features a flavorful drizzling sauce, another a golden Parmesan crust.

Stuffed manicotti makes for a hearty and delicious main course. We created a simpler, easier method for making manicotti.

Many think of the slow cooker as a kitchen staple best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining?

Chicken chili is a light alternative to tomato-rich beef chili. The right cooking method is key to tender white beans and keeping the chicken from drying out and becoming rubbery.

We find that salting, a kind of "dry-brining", in which we rub turkey with salt and let it rest in the refrigerator for several hours, seasons the meat and helps keep it moist.

Add a rich stuffing to beef tenderloin for the ultimate main course. Add mashed potatoes so rich and decadent, not a drop of gravy will be necessary to enjoy them.

We explore a faster way to get all the trademark flavor of slow-smoked sweet Kansas City ribs.

Fish fillet can be challenging to grill between delicate skin and the flesh's tendency to dry out easily. We tackled grilling fish with blackened grilled snapper and glazed salmon.

We've always enjoyed roasting game hens and thought the grill might deliver even more flavor to the tender meat, grilling poultry is full of challenges - especially whole birds.

Many of us, thinking of food safety, grill burgers to medium-well and beyond, resulting in dense, dry meat. We set out to solve this problem.

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 - not grease.

Overcooked steak can be disappointing. Our surefire method for pan-searing thick-cut steaks ensures a flavorful crust and juicy, rosy meat throughout.

We set out to make coq au vin a little less daunting - but just as delicious. We also simplify making pot de créme without losing this dessert's rich flavor or stellar texture.

We develop versions of two Indian favorites: vegetable curry and chicken tikka masala.

Skimpy, dry and brittle crumb topping can sabotage crumb cake. The cake can also suffer dryness or lack of sturdiness. We tackle these issues to develop the ultimate crumb cake.

In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins.

We explore two favorite cookies: a triple chocolate cookie so chocolaty it's almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor.

Ideally, layer cake's tender layers offset the citrusy filling, and the cake dons a glossy, pale frosting. We'll show you how to make a version that tastes as great as it looks.

Developing a flaky crust sturdy enough to support the fruit is a bit tricky when making tarts. And caramelizing the apples by the time the crust is baked is also a challenge.

We set our sights on lowering the fat and calories in two favorite chocolate desserts - chocolate mousse and brownies.