America's Test Kitchen

Our Simple Pot Roast cooks up tender, and our Chicken Pot Pie with Savory Crumble Topping is ready in 90 minutes- without sacrificing the juicy chicken and bright vegetables.

Taking a cue from our neighbors across the pond, we uncover the secrets to Classic Bread Pudding and shortbread.

We venture to Chicago to learn about Rick Bayless's famous empanadas, and then we share our own recipe. Next, we make another test kitchen favorite: pork tostadas.

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.

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.

We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen's secrets to Skillet-Roasted Fish Fillets.

Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake.

We packed in more flavor in less time for our Best Beef Stew recipe, then used our Dutch oven to prepare light and flavorful Chicken and Dumplings.

Join us as we prepare great shu mai and Thai-style chicken with basil.

We recreate delicious pulled pork-sans grill-then prepare our Easier Fried Chicken recipe, which achieves that classic super-crisp crust and juicy meat without using too much oil.

Our Horseradish-Crusted Beef Tenderloin is the centerpiece of a five-star meal, which we complete with a side of Roasted Carrots.

Satisfy your sweet tooth with our recipes for Chewy Sugar Cookies and foolproof Berry Fool.

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 Sautéed Pork Cutlets.

We read up on American cookery to rescue a rare bird from the brink of extinction: the holiday turkey that has it all. Along the way, we share some pointers about stuffing.

Our Hearty Minestrone uses only supermarket ingredients. Our risotto recipe is nearly hands-free, quelling a home cook's fears of attempting this famously temperamental dish.

For a rendition of Steak Frites with perfectly cooked steaks and fluffy but crisp fries, we went straight to the source: Paris. Then we used what we learned in the test kitchen.

We show you how to buy the freshest shrimp on the market in order to create Greek-style shrimp and shrimp stir-fries, taking into account the crustacean's unique cooking qualities.

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.

Cherry pie is a vividly fruity pastry worthy of appreciation. We perfect our own recipe, then move to the stovetop, where we prepare the ultimate Skillet Apple Crisp.

We learn about ribs at Boston's famous East Coast Grill. We then make our own version of Memphis-Style BBQd Spareribs and the Best Charcoal Grill-Smoked Pork Chops.

Our light and chewy Rosemary Focaccia can compete with any bakery's, and it pairs pleasantly with our authentic Cacio e Pepe, or spaghetti with Pecorino Romano and black pepper.

We reveal secrets to injecting flavor into a less-than-perfect beef cut in our recipe for Inexpensive Charcoal Grill-Roasted Beef, and then pair it with Roasted Smashed Potatoes.

We explore two grilled dishes: Stuffed Chicken Breasts with Prosciutto and Fontina, and Grilled Tuna Steaks, which have hot exteriors and cool centers.

We make Grilled Argentine Steaks with Chimichurri Sauce, and then look eastward to Spain and explore Creamy Gazpacho Andaluz.

We prepare two breakfast dishes: buttermilk waffles that come out crisp yet fluffy every time, and French toast that's crisp on the outside and soft - not soggy - on the inside.