American test kitchen recipes

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Eggplant is something of a blank canvas. It is neutral in flavor, but it sucks up whatever flavors you cook it with. Eggplant is something of a blank canvas. It is neutral in flavor, but it sucks up whatever flavors you cook it with. That quality makes eggplant ideal for stir-fries, which feature deeply savory sauces that cling to each vegetable. Cooking the eggplant over high heat in a shallow skillet allowed the eggplant's excess moisture to evaporate quickly, leaving the eggplant browned…

Revolutionary Recipes from 25 Seasons of America's Test Kitchen | America's Test Kitchen

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…

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

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required. We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust…

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…

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…