American test kitchen

I know, I know. A recipe for a baked potato. Seems a little ridiculous. But I have to say, while it might be easy to make any old baked potato (hello, microwave!), it's not that easy to make an especially delicious baked potato. With a nice salty skin. And tender insides. This, my friends, is that baked potato. Best Baked Potatoes From America's Test Kitchen as seen at The Splendid Table Salt and pepper 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places 1…

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The people have spoken. Here are the top 20 recipes from the past two decades of America's favorite cooking show.

I saw the video of America’s Test Kitchen make this German pancake . I did not have a skillet that I could use to put into the oven,...

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Help celebrate America’s Test Kitchen’s twentieth season by reliving with us our most incredible cooking discoveries—and defining moments—during the show’s history.

Crusty Rustic Artisan Bread

Over the last two and a half decades we’ve developed some life-changing kitchen techniques that transformed how we—and our viewers—cook.

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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.

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

Our goal was to transform traditional baked lasagna into a stovetop skillet dish without losing any of its flavor or appeal.

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it. To produce perfect baked potatoes with an evenly fluffy interior, we figured out their ideal doneness temperature: 205 degrees. Baking them in a hot (450-degree) oven prevents a leathery “pellicle” from forming underneath the peel. To season the skin, we coat the potatoes in salty water before baking; we crisp the skin by painting it with vegetable oil once the potatoes are…

Vegetarian lasagna has its place. This is not that place. Meat lasagna can take all day to make. We streamlined the process by whisking together a quick no-cook cheesy filling and shaving time off the meat sauce prep. Since the sauce continues to cook in the oven as the lasagna bakes, we skipped the traditional but unnecessary long simmer on the stovetop. We tweaked the ratios of the components until we had lasagna that tasted markedly more meaty, rather than just tomato- and cheese-packed.

America's Test Kitchen Banana Bread Recipe Review | Kitchn

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

Out of the thousands of recipes on our website, these are the recipes you visited the most this year.

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

What good does it do to create a crisp crust on this Italian American standard if it turns soggy as soon as it’s sauced? We wanted a juicy cutlet that kept its crunch. Traditional chicken Parmesan is a minefield of potential problems: dry meat, soggy crust, and a chewy blanket of mozzarella. To keep the meat moist, we salted the cutlets for 20 minutes, and to keep the exterior crunchy, we replaced more than half of the starchy (and consequently sog-prone) bread crumbs with grated Parmesan…

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