We turn meat and potatoes into something memorable.
Beef tenderloin costs a small fortune, but it is one of the quickest and easiest large cuts to serve to a crowd. The key is to get good color development on the exterior without overcooking the interi...
Classic scalloped potatoes are great for the holidays, but a slimmer, quicker version works better on Tuesday night.
When you spend this much for a piece of meat, you want to be sure it comes out right. Here's how to add a flavorful crust and end up with an evenly cooked roast.
© 2018 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level