America's Test Kitchen

We give Chicken fricassee a modern makeover, turning it into a weeknight meal with a bright, complex sauce. We also share the secrets to our Best Simple Roast Chicken.

We eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe with the perfect texture.

We nail down an approach that guarantees fluffy, tender scrambled eggs every time. We serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for.

We went to the Hotel Sacher Vienna, home of the world-famous Sachertorte. Then we took what we learned back to the test kitchen and created our elegant Chocolate-Raspberry Torte.

We minimize the messiness of cooking spaghetti and meatballs for a crowd. Then we make a modern Spring Vegetable Pasta using a few choice vegetables and a light, full-bodied sauce.

We make a moist and tender Braised Turkey with Gravy and our Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird but doesn't taste like it.

Peruvian chicken restaurants are known for their roast chicken with garlic and lime. We prepare this dish with a vertical roaster and then make black beans and rice.

After venturing to Brooklyn for the real deal, we return to the test kitchen to develop our own Thin-Crust Pizza recipe, comparable to any New York pizza joint.

We reveal how using fewer nuts brought out the almondsÕ flavor in our Nut-Crusted Chicken Cutlets. Then we demonstrate our easy method for the ultimate Crisp Pan-Fried Pork Chops.

We researched the world of chili devotees and used what we learned to develop a recipe for Our Favorite Chili. Then we demonstrate another beefy favorite: Juicy Pub-Style Burgers.

We traveled to Paris to learn how the French make their rich and delicate croissants. Then we developed our own foolproof recipe. We also introduce our flawless version of crêpes.

We avoid the problems with cooking fish dishes improperly and losing their crust in the process in our recipes for Glazed Salmon and Baked Sole Fillets.

Our versions of whole-wheat sandwich bread and broccoli-cheese soup really taste like wheat and broccoli, respectively - and are better than anything you can buy at a supermarket.

We prepare chicken tagine and foolproof couscous for a comforting Moroccan-inspired meal.

Even the most fervent meat eaters will love our versions of these two vegetarian favorites: full-flavored Vegetable Lasagna and bright, citrusy Spaghetti al Limone.

Grab your spoons and join us as we demonstrate fail-safe methods for making our perfect Chocolate Pudding and our Homemade Ice Cream.

We move the test kitchen outdoors to make our Grill-Smoked Chicken, with tender, juicy meat and smoky flavor. Then we return inside to produce our Salt-Baked Potatoes.

We prepare beef kebabs with a lemon and rosemary marinade and then make flaky, cheesy spanakopita.

We share two chilly day recipes: our Split Pea and Ham Soup, featuring a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake.

Think that all potato and bread recipes have to be heavy? We prove otherwise with our light-as-air Potato Gnocchi and our bread and tomato Panzanella salad.

In the summer, it's easy to get into a grilled-burgers-and-chicken rut. Our flavor-packed Grilled Bone-In Pork Roast and tender Grilled Scallops provide the perfect change of pace.

Summer pies and cakes are a great way to highlight fresh produce. But when they're bad, they're a great way to waste it. Our Strawberry Pie and Summer Peach Cake are the former.

Join us as we prepare nasi goreng and a Thai-inspired grilled-beef salad.

Our method keeps our Grilled Stuffed Pork Tenderloin tender and moist, while a rich-tasting filling provides big flavor. We round out the meal with Lighter Corn Chowder.

Our Pan-Seared Steaks with Herb Sauce achieves the richness and consistency of a classic French demi-glace, and our crisp, earthy Potato Galette makes the perfect side dish.