America's test kitchen

From chicken and shrimp to potatoes and biscuits, these are the recipes that our digital members saved to their favorites the most this year.

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.

Our 25th anniversary season is full of innovative recipes, informative equipment and ingredient reviews, and helpful explanations for the science behind food itself.

The Boston Globe reports that America's Test Kitchen is now suing Kimball, saying that Kimball "literally and conceptually ripped off America's Test Kitchen."

America's Test Kitchen and its other publications like Cooks Illustrated and Cook's Country are my most trusted sources for recipes. ATK prides itself on

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce. Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and…

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

How do you improve upon a classic? By making the beef taste beefier. We found that treating the ground beef with baking soda (so that it retained more moisture when cooked) and then breaking it down to a fine, uniform texture in the skillet delivered a tender, flavorful, and cohesive mixture that stayed put when placed on a bun. Limiting the aromatics to just onion (also treated with baking soda to soften it) made for a beefier-tasting mixture with a rich, luxurious texture. We made…

Julia Collin Davidson has had a storied journey via, psychology and philosophy, to get to ATK. Here are the facts about Davidson you probably didn't know.

Crusty Rustic Artisan Bread

Duchess Potato Casserole | America's Test Kitchen

Do condiments like mayo, mustard, and hot sauce need to be refrigerated?

Find the best recipes, reviews, and insights from the home cooking experts at America's Test Kitchen, Cook's Illustrated, and Cook's Country.

Back-to-Basics Bread Stuffing | Cook's Country I dug up my CI "All Time Best Thanksgiving Recipes" 2015 magazine and found a recipe there called Make-Ahead Basic Bread Stuffing and it is the *exact* same recipe with the *exact* same steps. It does say to transfer to 9x13 and refrigerate for up to 24 hours. Then when ready to bake, uncover, drizzle brown butter, recover, bake 10, uncover, then bake 35-45. THEN LET COOL FOR 15 min BEFORE SERVING.

Jack Bishop sits down with Julia Collin-Davison to talk her new solo show, her favorite recipes, and behind-the-scenes secrets.

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.

From America's Test Kitchen's Top 20 Recipes of All Time. Rich, chewy, fudgy - terrific! #MyRecipeReviews #AmericasTestKitchen #brownies #chocolate

America's Test Kitchen Banana Bread Recipe Review | Kitchn

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 25 minutes was a bonus. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor…

Access recipes from America's Test Kitchen, Cook's Country, and Cook's Illustrated all in one place, including from our TV shows, magazines, and cookbooks.