Could we develop rich mushroom flavor without
turning to pricey foraged fare?
Pasta all'amatriciana is perhaps Rome’s most famous dish. Despite the fancy name, it’s nothing more than long-strand pasta sauced with tomatoes, onion, bacon, and hot pepper flakes and dusted with che...
Just as important as what our tasters did like—good tomato flavor and a chunky texture—was what they didn't like: overpowering dried herb flavor.
Simpler is better when making this classic Italian sauce with tomatoes, bacon, and onion.
Do you really need a special grater for Parmesan cheese?
© 2020 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
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation