Sliders: Little Burgers, Big Flavor, Endless Possibilities
You can put more than ground beef on a slider.
Watch the Newest Episode of ATK TV Season 23: Two Simple Pastas
In the latest episode of America's Test Kitchen, test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef’s knives under $75 and test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.
The Strength of Garlic's Flavor Depends on How You Cut It
Whether your garlic is whole, sliced, minced, or turned into a paste can have a big effect on how it tastes.
For quick, flavorful, pantry meals, oil-packed tuna is our top choice. But which tuna?
Canned fish is having a moment. More and more trendy restaurants across the country have begun featuring preserved, tinned seafood on their appetizer boards. In the test kitchen, we always keep canned or jarred oil-packed tuna in the pantry for use in recipes such as salade niçoise and pan bagnat, pasta dishes, and crostini—and to compose our own restaurant-style appetizers. Unlike water-packed tuna, which is primarily used as an ingredient in tuna salad and casseroles, oil-packed tuna is ready to serve straight from the container, with little to no intervention on the ...
Once you make chicken wings in an air fryer, you may never make them any other way.
With their delicate skin and paper-thin layer of fat, chicken wings are a perfect candidate for air frying. In the intense, evenly circulating heat, the fat renders as the skin crisps, then conveniently accumulates at the bottom of the air fryer without smoking up your kitchen. Rather than toss our wings in gloppy, sugar- or fat-heavy sauces, we tossed them with a superflavorful combinations of simple lemon and pepper with herbs. These ingredients add a lot of zing to the wings without compromising their perfectly crisped exteriors.
My Baking Sheet Warped. Now What?
A misshapen baking sheet may look disheartening but it is both preventable and fixable.
Am I Really Ruining My Coffee in the Microwave?
Nobody likes a lukewarm cup of coffee. But will microwaving it make it worse?
The best soda makers carbonate water quickly, easily, and effectively.
The best soda makers carbonate water quickly, easily, and effectively. They sit stably on the counter, and their water bottles are convenient to drink from and store. We highly recommend four models, each of which is able to create lightly, moderately, and heavily carbonated water. Which one you choose will depend on your needs and preferences. The SodaStream Terra is our all-around top pick. A stylish metal model, the
Think kale salads are boring? This recipe is make-ahead, crowd-pleasing and colorful.
Using kale as the hearty base meant the dish could be dressed and ready to go hours ahead of time without compromising taste, texture, or appearance. Adding raw radishes meant minimal preparation with maximum crunch. Taking advantage of seasonal fruit, we incorporated grapefruit to add a bright burst of color and refreshing, juicy, and sweet-tart flavor. To tie the salad together, we infused cardamom into both a punchy vinaigrette and crunchy pepitas.
You're 20 Minutes Away From Pasta Carbonara For One
This silky, comforting dinner is ready in a flash.
Are You Avoiding the Best Piece of Parmesan Cheese?
That corner hunk of Parmesan cheese you push aside at the supermarket is actually the piece you should be buying.
Our Three Tricks for Super Crispy Chicken Skin
A few simple steps guarantee the ultimate golden-brown crispy skin on chicken.
This torn potato salad is a fresh approach to a familiar dish.
For a new twist on potato salad, rather than slicing and boiling—or boiling and slicing—our potatoes, we boiled them whole in generously salted water (which gave them skins that “pop” and supercreamy interiors) and then tore them into craggy, irregular pieces. Tearing the potatoes gave them lots of surface area to absorb a creamy toasted garlic dressing, and a handful of fresh herbs gave the salad a burst of fresh flavor.
Space-Saving Storage for Soups and Sauces
Create a collection of meals neatly stacked in the freezer.
This Instant Pot pasta recipe is a deconstructed and delicious take on butternut squash ravioli.
We started with an aromatic base full of pepper flakes, garlic, and lots of leeks (even the often-thrown-away-yet-nutrient-rich green parts), then pressure-cooked our pasta with lots of little gem-size pieces of butternut squash. To balance the rich aspect of this sauce, we contrasted with a healthy amount of lemon zest and fresh tarragon. The savory, subtle anise flavor of tarragon was a surprise alternative to the more common match of butternut squash and sage. Arranging creamy burrata on top turned this dish into a more sophisticated and luxurious meal.
For These Pantry Staples, Don’t Read the Box. Read Our Recipe
Following package instructions can be a mistake when you're making angel hair pasta, rice, couscous, or quinoa.
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