A Basque-inspired sauté of sweet peppers, onions, and tomatoes can elevate simple
scrambled eggs to hearty, complex fare—or leave them stringy and waterlogged.
Test cook Becky Hays demonstrates how to make the best Eggs Piperade. Next, test cook Dan Souza uncovers the secrets to making Chocolate Hazelnut Spread at home. Then, tasting expert Jack Bishop condu...
Maple syrup continues to be produced on small farms in the same low-tech way that it has been for centuries. But that’s not the whole story.
We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anything, homemade is even better than store-bought.
Forget everything you’ve heard. The more whole-wheat flour you use, the more tender (and foolproof) the pancakes will be. Just be sure your flour is fresh.
© 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