Dig in, Discover, and Cook
Take the elemental comfort combo of bacon and eggs to an extravagant level.
French cooks prepare scrambled eggs slowly over low heat with butter, stirring constantly until they form small, velvety curds. This version has no added fat. (Save it for the bacon!) Stirring constantly and adding a touch of water at the end controls the egg proteins so that some form delicate curds while the rest thicken to a saucy consistency. Be sure to cook the eggs slowly; it should take 12 to 14 minutes total. For the luscious bacon, simply sprinkle sugar, rosemary, and black pepper over the pieces and bake.
Cocktail Bitters Aren't Just for Cocktails
Angostura whipped cream, anyone?
Our challenge? Replicate this plush, creamy classic Almost Hands-Free Risotto sans dairy.
Our starting point, cashew cheese, turned the risotto sticky and pasty. Some recipes call for chia seeds, but they speckled the rice with unappealing globules. Simply stirring in olive oil made the risotto greasy, and store-bought vegan Parmesan imparted a plasticky sheen. We thought creamy vegan risotto wasn't meant to be until we stumbled upon the use of miso, and it was a breakthrough. We add miso to dishes for its savory notes; here it also acted as a thickener, giving the risotto a satiny gloss. To make our risotto a meal, we added savory cremini mushrooms and dried porcini. This more hands-off method requires precise timing, so we highly recommend using a timer.
Qatayef asafiri (aka little birds) is one of the most iconic desserts of the Ramadan season.
These petite pancakes folded around a creamy filling, edged with nuts, and drizzled with honey are the holiday's most anticipated confection. The handheld dazzlers are made by stuffing small semolina pancakes with a creamy filling, folding them partway to create a beak shape (“asafiri” means “little birds”), adorning the exposed filling with chopped pistachios, and drizzling attar (a thick sugar syrup) or honey on top. The dessert is highly fragrant, with orange blossom and rose water extracts and heady spices such as cinnamon, mahlab, and ground anise seed flavoring both the cakes and the filling. Importantly, the pancakes are cooked only on one side so that the top side stays tacky and moist and able to be pinched together. Instead of ashta, the creamy filling that is used in the Arab world, we chose mascarpone cheese thinned with a little milk. To efficiently stuff the pancakes, we first pinched them into a beak shape before squeezing the cheese filling inside with a pastry bag.
Chef Ken Oringer’s Favorite Gluten-Free Products
These are the brands this James Beard Award–winner keeps in his home kitchen.
The lightest, brightest way to eat Swiss chard.
Looking almost like a tangle of emerald-green fettuccine when plated, this shredded Swiss chard salad is one of the most beautiful recipes you can make with a fresh, vibrantly colored bunch of leafy greens. Happily, chard is not just exceptionally nutritious, being rich in vitamins, minerals, and fiber. It also makes a delicious salad green when simply stemmed, sliced, and tossed in dressing. Unlike heartier kale, which needs some massaging or light cooking to tenderize, chard is tender enough to be eaten raw without any pretreatment. It's also lighter, fresher, and slightly less earthy-tasting than cooked chard. The other ingredients in this salad made for perfect foils to the mild and pleasantly bitter leafy green, creating a harmonious, balanced blend of flavors. A bright, sweet vinaigrette of fig preserves, whole-grain mustard, red wine vinegar, and minced shallot complemented not only the chard but also some peppery, pungent blue cheese and salty, rich prosciutto. A handful of shredded fresh basil layered in complexity with its herbal notes of licorice, while toasted walnuts added luxurious nuttiness and crunch. If it isn't already, with this recipe in your hands, chard could become your new favorite salad green.
This Lasagna Is a Staple in the Reviews Team's Kitchen. Here's Why.
We’ve learned a lot from this lasagna and we’ve loved every delicious minute of it.
Chewy Korean rice cakes star in this family-friendly vegetarian stir-fry.
This weeknight, family-friendly stir-fry is so simple, even kid chefs can help make dinner! It stars chewy Korean rice cakes, baby bok choy, snow peas, and a slightly spicy sauce thanks to a bit of gochujang (a Korean chile paste). This recipe provides an opportunity for kids to practice mincing garlic cloves.
A Rib-Eye is Two Different Steaks. One of Them is Way Better.
Rib-eye is a primo cut for good reason. But many people overlook its most tender, flavorful part. Here’s how to enjoy this steak to the utmost.
This oft-overlooked technique results in silky, sweet-nutty spears.
Braising produces asparagus with a tender, silky texture and sweet, nutty flavor. To achieve consistently cooked spears, we eschewed the tradition of slow cooking in a minimal amount of liquid. Instead we vigorously simmered the vegetable in a copious amount of liquid. We also allowed the braising liquid to evaporate, leaving behind a light glaze that coated the asparagus. Finishing the dish with a small amount of acidity and fresh herbs accentuated the vegetable's sweet flavor.
Cucumber relish adds a flavorful punch to this dish of red curry shrimp over coconut rice.
Sweet and creamy coconut rice provided cooling contrast to shrimp sautéed with red curry paste and a piquant cucumber relish.
Eggplant cooks up differently than most produce. Here's why.
Our braised eggplant boasts a meltingly tender, creamy texture. We cut the eggplant into slim wedges, making sure that each piece had some skin attached to keep it from falling apart during cooking. Instead of treating the dish as a stir-fry, we braised the eggplant in a single batch. Once the eggplant was tender, we reduced the braising liquid to create a sauce.
Should You Store Food in an Opened Can?
If you keep your half-used can of food in the fridge, you’re not alone. But is it safe?
We ditched the package instructions for the best couscous.
To properly cook couscous, we had to think outside the box. The “pilaf method” allowed the couscous in our recipe to brown gently and uniformly, and cook up fluffy and separate. We bumped up the flavor of our couscous recipe by using a combination of chicken broth and water, which we added to the pan after the couscous was toasted, and by using raisins and pine nuts for textural and flavor contrast.
What’s the Best Flour to Use for Homemade Pasta?
Adjust the structure and chew to suit your taste.
Our Skillet Chicken with Spring Vegetables makes a quick and flavorful meal.
Starting the asparagus in the microwave allows it to finish cooking in the tarragon pan sauce.
America’s Test Kitchen: For the Love of Cooking
Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor AND save money and time on shopping and food prep. Have questions that aren’t answered? Contact us. We’d love to hear from you.
Our work is supported by home cooks; we do not accept outside advertising. In addition to developing failproof recipes, we test supermarket ingredients and equipment to find the best-quality products. We’ve been an independent, unbiased, and trusted resource for cooking information and expertise since 1993.
Try an All-Access Membership free for 14 days and get 30-years worth of recipes, up-to-date product reviews, how-to videos, and TV show episodes plus the members’ app and free shipping from our shop. Experience the difference that 100%-reliable recipes and resources make as you cook and shop.
As we like to say in the test kitchen, “We make the mistakes so that you don’t have to.” Every new test kitchen recipe begins as a blank page: We accept no claim, no technique, and no prior recipe as sacred. We simply assemble as many variations as possible, test a half dozen of the most promising, and taste the results. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times. Once we have the best-tasting recipe that’s 100% failproof, we share it with 50,000 at-home volunteer recipe testers. They provide feedback on the clarity of the instructions and the results and tell us whether they’d make the recipe again. Only recipes that score high make it through to you.
The answer is every kind of recipe. We have you covered with more than 14,000 tested and perfected recipes. Get definitive versions of simple roast chicken (turn the oven off partway through roasting for a moist bird) and baked potatoes (we baked 400 to find the key to guaranteed fluffy interiors), and find multiday baking projects, sweet and savory favorites, globally inspired recipes, and recipes for special diets (gluten-free, paleo, vegetarian, vegan, and dairy-free). We add dozens of all-new recipes to our sites every month, including recipes from our iconic magazines, TV shows, and best-selling cookbooks.
Everyone can view the recipes, reviews, and episodes from the latest seasons of our TV shows without a membership. More ways to sample the world’s best cooking resources:
- Subscribe to our email newsletters with links to more test kitchen samples.
- Everything featured daily on our home page is free to you.
- Get a 14-day free trial membership for instant access to everything across our sites.