America's Test Kitchen

The perfect blueberry pie has every component - dough, crust, and filling - working in complete harmony. But home cooks know that achieving this balance is tricky.

We rework two French classics for the American home kitchen. We take the staple Chicken in a Pot to new heights, and create an authentic version of French Onion Soup.

We develop a version of arroz con pollo that is small on time but big on flavor and pair it with another quick and flavorful recipe: sizzling garlic shrimp.

We show you how to get that rare combination of juicy meat and crunchy coating on pork chops. We also include our secrets for great applesauce, which pairs perfectly with the pork.

Join us as we fix two pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it's been simmering all day, and a tomato sauce that's enriched by cream.

With our no-frills approach, you can convert apple pie to an everyday dessert. And our method for making rich applesauce cake produces a tender crumb with pronounced apple flavor.

We create a recipe for moist roast turkey that's packed with bright herb flavor in every bite. We also focus on a new technique to make creamy, fluffy potatoes even easier.

We make an intense, meaty-flavored beef and vegetable soup that's on the table in under an hour, and whip up our classic Tuscan bean soup, a rustic stew worthy of the effort.

For a streamlined weeknight meal, we prepare our saltimbocca with chicken rather than traditional veal. We make a luxurious tiramisù for dessert.

We make a yellow layer cake that achieves ethereal texture and top it with a foolproof, satiny, chocolaty frosting. It's so simple, you'll never reach for another box of cake mix.

When it comes out right, roast beef is tender, succulent, and richly flavored. Here we show you how to make a bargain cut of meat taste like high-end prime rib every time.

We take a light, fresh approach to tomato soup with a creamy texture. We make Pizza Bianca, a Roman-style pizza using a simple pat-in-the-pan method and has a crisp, chewy crust.

We adapted poached salmon for weeknight dining. We also set out to create super-crispy, oven-fried fish that gave us moist, tender flesh enclosed by a golden-brown, crunchy crust.

Our goal is to make a foolproof soufflé with a proper rise and a pleasing contrast between the light, crisp exterior and the rich, creamy interior.

We reveal our technique for making a holiday glazed ham thats moist and tender. We pair it with the perfect drop biscuits- simple, no-fuss, and buttery.

The test kitchen shows you how to make teriyaki stir-fried beef and pork lo mein.

We keep our grilled, stuffed pork loin moist by creating a stuffing and skip the traditional brine. And we find a way to turn no-fuss baby spinach leaves into a welcome side dish.

Snack cakes, made with cake and icing, have been an American cultural staple for decades. We transform two cakes- oatmeal and spice- from conventional to moist and delicious.

Our fresh marinade for steak is easy to prepare and boosts flavor. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes.

At $20 a pound, rack of lamb had better be good. We show you how to optimize this prime piece of meat and reveal a foolproof version of Vegetable Gratin, a French-style casserole.

Our take on French style stuffed chicken breast uses a much simpler procedure and yields the same results. Combine it with another French classic, green beans amandine.

We've taken the work out of breadmaking with our Almost No-Knead Bread and Soda Bread recipes.

Our technique for perfect grilled chicken breasts produces tender meat and crisp skin. We also show you how to make an intensely flavored, not waterlogged, tomato salad.

With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. For dessert, we prepare our light, airy, melt-in-your-mouth meringues.

Learn the test kitchen's secrets to achieving a creamy créme caramel and subtly sweet stovetop rice pudding.