Recipes Featured on TV | America's Test Kitchen

This pumpkin pie recipe is so satisfying and easy, you'll want to eat it more than just once a year.

We wanted mounds of tender, juicy apples in our deep-dish pie, but first we had to wade through half-baked apples, soupy fillings, and sodden crusts.

Silky cranberry curd cradled in a nutty, buttery crust has the bracing punch of a lemon tart, but its vivid color makes it look downright regal.

Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions.

Our ultimate pie dough. It uses all butter, it’s dead easy to roll, and it bakes up tender, crisp, and shatteringly flaky.

In the early 20th century, Wellesley women were encouraged to stick to plain dishes and steer clear of anything too sweet. Thankfully, they didn't listen.

Once an award-winning recipe, this no-bake chocolate pie has an incredible light and fluffy texture-but we wanted to amplify the chocolate flavor.

Remove the backbone and roast your bird flat atop a big pile of stuffing to produce succulent meat, crackling skin, and plenty of everyone's favorite side dish.

It takes more than just cider to get rich apple flavor into the pork.

With multiple side dishes commanding your last-minute attention just as guests are arriving, you don't want to worry about the gravy.

Is it possible to make really good all-purpose gravy without a roast, using only canned broth and a few vegetables?

Hot chocolate mixes often disappoint. We wanted a thick, chocolaty, indulgent drink.

More dessert than side dish, the typical recipe swamps this casserole in sugar, fat, and spices. We wanted to clear the way for the sweet potatoes.

Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.

A perfectly cooked, crispy-skinned turkey breast can be just the ticket for a smaller holiday gathering—particularly if it comes with gravy.

By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.

A pecan pie without corn syrup. We certainly don't miss it.

Andalusian espinacas con garbanzos—a merger of meltingly soft chickpeas, fruity olive oil, and garlic with tender spinach and spices—is the finest example of culinary fusion.

The key to excellent mashed potatoes with minimal prep work and robust, earthy flavor? Steam them.

This is an old-fashioned dessert that has nothing to do with soup: It’s a light, lemony pudding made by whipping lemon gelatin with whipped evaporated milk.

Some 30 cheesecakes later--that's more than 11,000 grams of fat and 150,000 calories--we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety.

Spices play more than just a supporting role in this hearty Moroccan soup.

What tastes like a doughnut but doesn’t require frying?

We knew that introducing smooth, silky chocolate to this simple Southern pie would instantly elevate the dish, if only we could make it work. (We did.)

No flipping. No long-simmered gravy. For fuss-free turkey and a richly flavored gravy, we borrowed an unexpected tool from pizza making.

For the best of both worlds—pumpkin pie with a smooth, delicious filling and a crisp crust—precook both before baking.

From floret to core, this hearty brassica is the ideal base for a festive, make-ahead salad.

Back-of-the-bag recipes aren't bad, but we found a way to make a dramatic improvement.

It’s easy to make a few potatoes with crispy outsides and creamy interiors in a skillet on the stovetop. But what about making a larger batch?

With this brown-and-serve recipe, you’ll never be more than 15 minutes away from the warm comforts of fluffy homemade bread.

A classic make-ahead dish for the holiday table.

We thought the classic light, tender American dinner roll couldn’t get any better. Then we tried a cutting-edge baking technique called tangzhong.

Can't choose between plush, soft rolls and those with the more interesting flavors and textures of whole grains? Great news: You don't have to.

After patiently scouring dozens of recipes, we finally created a pie with silky-smooth texture, rich praline-like flavor, and a crisp crust.

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.

Moist, tender meat; crisp, bronzed skin; and rich, full-flavored gravy for 20 people? No problem—if you think like a chef.