Recipes Featured on TV | America's Test Kitchen

Top chefs say 18 hours in a 120-degree oven is the route to prime rib perfection. What if we told you it was possible in almost one-third the time?

We make everyone's favorite cake even better by combining a fine, plush texture with fresh, homemade flavor. Then we crown it with a rich chocolate frosting.

You deserve a break from fussy roasts. This season, use elementary, mostly hands-free techniques to transform short ribs into a dazzling entrée. (They're made ahead too.)

What’s the best method for cooking this impressive holiday-time cut? We break it down for you.

These buttery, jam-filled diamonds come together with ingredients that you probably have on hand.

Culinary triumph awaits: I'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.

Back at the inn, this rich holiday side was made with leftover potatoes. But for a dish this good, we didn’t want to wait.

Most chocolate crinkle cookies are neither chocolaty nor crinkly. We solved the problem.

We made an instant dessert classic slightly less instant and considerably more delicious.

Ground beef chili is convenient, but its texture is often dry and grainy. With this recipe, you don't have to sacrifice flavor for convenience.

After weeks of testing the waters, we realized there's a better way to poach shrimp.

We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time.

Most roll-and-cut cookies force you to battle rock-hard dough and then rarely even taste good. We wanted it all: ease, good looks, and a crisp, buttery crumb.

An easy steam-roasting technique transforms this often overlooked and underestimated vegetable into a crisp-tender delight.

We wanted a streamlined process but without sacrificing fanciness.

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

We take a circus of recipes and come up with a class act that relies on an unusual approach to extract flavor from the shrimp.

When you're dropping upward of 100 bucks on a quality rib roast, you're going to want to cook it well. Luckily, sous vide allows you to do just that.

Our version of this Chinese and Taiwanese classic delivers crispy, gorgeously layered results.

We combine two classic methods (and break a cardinal rule) to make tender, fluffy, incredible biscuits that come together in record time.

Cinnamon buns should be tender, gooey, and unapologetically large. With a buttery, tender brioche dough, this recipe checks all the boxes.

These little roll-up cookies hold treasures inside.

This French classic is neither a cake, nor a custard, nor a clafouti. But with a bit of culinary magic, it could be all three.

If you're taking the time to make this soup, it better be perfect. Luckily, we discovered the secret for coaxing deep flavors out of your onions for the perfect soup.

Unless your ancestors were French Canadian, tourtière just may be the most delicious Christmas tradition you’ve never heard of.

Why suffer through stodgy, gritty, greasy, or bland mac and cheese? This delicious version is creamy, rich (but not heavy), and fast enough for a weeknight.

Almond and raspberry are a winning combination, especially in these tender, sugar-coated cookie sandwiches.

This Alabama restaurant favorite mixes Greek-inspired flavors with a few Southern sensibilities.

A fluffy, tender cake that rolls effortlessly around a plush, stay-put filling, and most of the work can be completed days in advance? It's a Christmas miracle.

Despite hours of simmering, most beef stews fall flat. With its rich gravy and tender meat, this one packs in more flavor in less time.

A custard base provides well-rounded, creamy flavor, and a technique that combines the milk and eggs in several stages yields an ultrasmooth texture.

Dressed up or served unadorned, this dark, rich version of a reader favorite comes together even more easily than the original.

Mexico's nourishing soup of tender pork, pureed chiles, and plump kernels of hominy has been cherished for centuries.

Many fudge recipes claim to be foolproof. After making 177 pounds of it, we finally have one that truly is.

A holiday roast creates a splendid centerpiece. It shouldn’t also create anxiety.

A typical Sunday gravy is an all-day affair and calls for multiple meats. We wanted a rich sauce using one cut of beef—in about 2 hours.