America's Test Kitchen

The most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. Watch as we discuss chocolate types and reveal which ones take the cake.

Perfectly cooked chicken doesn't need to be dressed with any unnecessary additions. We reveal secrets to quick, cozy chicken noodle soup and roast chicken with extra-crispy skin.

Our recipe for blueberry muffins is packed with a fruity burst. Complete this morning meal with our perfect French omelet.

We go through our recipes for Hungarian beef stew and braised short ribs step by step, starting with choosing the best paprika for the stew and shopping for short ribs.

Join us as we reveal the secrets to cooking thick-cut pork chops and infusing velvety pork tenderloin with sweetness.

Turn your kitchen into a bakery with two recipes, one a cookie-jar staple (thick and chewy chocolate chip cookies) and another that soon will be (French butter cookies).

We prepare a streamlined meat sauce that tastes like it's been simmering all day, and a Sicilian pesto - using tips from Italian cooking expert Lidia Bastianich.

We find a foolproof method for crusty, airy dinner rolls and a streamlined process for multigrain bread with great flavor and balanced texture.

We avoid a common pitfall of preparing a French onion tart by using a pat-in-the-pan crust and develop a Spanish skillet frittata that isn't greasy or dense.

Don't want to turn on the oven? We've created two foolproof recipes for your skillet: roast chicken and lemon soufflé.

We show you how to simplify a shrimp and garlic pasta recipe and prepare another pasta classic: baked ziti.

Our roast turkey technique guarantees moist, flavorful meat and bronzed skin - a true holiday table centerpiece. Finish the meal with a slice of our perfect pumpkin pie.

After sharing the test kitchen's tips for foolproof cake baking, we reveal the secrets behind our moist, tender layer cake perfumed with the cool, subtle essence of coconut.

Balancing a crisp exterior and keeping salmon moist can be a challenge. Watch as we demonstrate how to achieve this elusive combination two ways: in the oven and on the grill.

Our ciabatta boasts a crisp crust and chewy, open crumb. Our quick tomato sauce is packed with flavor. Cook some pasta and serve up an authentic Italian meal.

Our glazed chicken emerges with an even sheen, crisp skin, and moist, tender meat. Serve with our deeply flavorful roasted broccoli.

We prepare oven-baked tandoori chicken and pair it with perfectly cooked rice pilaf.

We re-create two classic confections: chewy double-chocolate cookies with a hot-fudge center, and oatmeal cookies that really let the flavor of the oats take center stage.

The test kitchen prepares a Mexican-inspired meal of carnitas and street corn.

Join us as we prepare juicy, old-fashioned burgers and introduce a frying method that cuts down crispy fries' cook time.

Watch as we explain how two bricks play an integral role in our juicy, crisp-skinned chicken and demystify making a stuffed flank steak with a filling that stays put.

We take the guesswork out of grilling turkey and cook up some roasted potatoes for a crispy side dish.

We make an upside-down apple cake and another simple but sophisticated dessert: fresh berry gratins with zabaglione.