Americas 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.

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…

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

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

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…

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…

America's Test Kitchen Banana Bread Recipe Review | Kitchn

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

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

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.

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

Which recipes did you cook the most this year? Click through to find out which of our recipes were the most popular in 2021.

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…

This is definitely not a one-bowl recipe.

We wanted to improve the classic recipe from the Quaker canister. Our method is chewier, moister, and easier to make. Many oatmeal cookies are dry, cakey, and overly spiced. To make ours dense and chewy, we combine unsaturated fat (vegetable oil) and saturated fat (butter) in a ratio of nearly 3 to 1, and we reduce the proportion of flour. Adding an extra egg yolk boosts moistness and richness, while a touch more salt than most recipes call for tempers the sweetness and complements the oaty…

Crusty Rustic Artisan Bread

America's Test Kitchen Deviled Pork Chops

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…