Dig in, Discover, and Cook
For the Ultimate Juicy Burger, Reverse Sear It
Our favorite method for cooking steak to perfection is also the best way to produce a thick, juicy, medium-rare burger.
Turning pie into a handheld package puts the best qualities of fruit-filled pastry within your grasp.
Hand pies treat you to the pleasures of sugar-crusted pastry and vibrant, jewel-toned fruit without tethering you to a plate and fork. The dough needs a little extra structure, so we made rough puff: a type of pastry dough that contains more gluten than most pie pastry and comes together by thoroughly working cold butter into the flour mixture and then rolling out and folding the dough a few times to create flaky layers. Using frozen fruit saved loads of prep work. Plus, it tastes at least as good as most fresh fruit because it's picked and frozen at its peak, and the freeze-thaw process tenderizes the pieces. Crushing a portion of the fruit with the sugar made a pulpy mash that filled in gaps between the chunks and released juice that gelled lightly when cooked with a little cornstarch. We stirred in plenty of lemon (or lime) juice for acidity and oomph. Making square (not round or crescent-shaped) parcels minimized dough waste and maximized efficiency on the assembly line. Rolling, filling, and sealing the dough using the same process we came up with to make hand-cut ravioli produced tidy, airtight packages. We briefly chilled the assembled pies to help them maintain their sharp, clean edges. Trimming the pastry edges with a fluted pastry wheel or decorating them with the tines of a fork or a serrated knife added visual appeal. Cutting distinctive vents—a series of slashes or a simple pattern on the top of the dough—made it easy to identify different fruit fillings. A sprinkle of demerara sugar on the top of each pie added a hint of sweetness and shimmer.
A za’atar crust elevates the tofu in this fresh and filling pita salad.
Pan-seared tofu, chickpeas, and pita chips made this vegan salad hearty enough for dinner.
It’s inspiring—and delicious—when citrus, smoke, and spice come together.
We were after a char-grilled chicken infused with citrus and spice inspired by the chicken made at El Pollo Loco, the restaurant chain founded by Juan Francisco “Pancho” Ochoa. Cutting slits into bone-in chicken pieces before marinating gave more surface area for a bold marinade of orange and lemon zest, cumin, garlic, cinnamon, and cayenne to cling to. Cooking the chicken over indirect heat on a hot grill outfitted with a packet of wood chips infused the meat with a smoky flavor. Charring it on the hotter side of the grill for the last few minutes gave it a deeper color.
What’s a julienne peeler and do you need one in your kitchen to prep vegetables?
Julienne peelers are simple tools that can be used to cut rectangular strips called matchsticks from any firm vegetable or fruit, such as carrots, zucchini, cucumbers, squash, potatoes, daikon, papaya, beets, apples, and more. After we tested several models, our winner was the OXO Julienne Prep Y-Peeler, which met all our criteria: It quickly and smoothly cut crisp, neat, uniform matchsticks from a variety of produce with maximal ease and minimal waste. We also highly...
How to Pick a Great Watermelon
An ag-school melon expert weighs in on the tips that really work.
An Instant Pot makes quick work of cooking farro for this vibrant grain salad.
Our experience cooking rice and grains in the Instant Pot taught us the importance of using enough water for even cooking, adding a little oil to reduce starchy foam, and letting the pressure release naturally after cooking. The farro cooked so quickly under pressure that we found it was best to turn off the Instant Pot as soon as it came to pressure and let the cooking take place while it depressurized for 15 minutes. To make sure this salad looked as good as it tasted, we briefly blanched bite-size pieces of asparagus and snap peas in the hot cooking liquid before draining the farro. This brought out their vibrant color and crisp-tender bite. A lemon-herb dressing served as a complement to the earthy farro, while cherry tomatoes and feta cheese offered a fresh, full-flavored finish.
Pasta water is the secret ingredient in this simple dish's creamy, silky sauce.
The ingredient list for spaghetti aglio e olio (spaghetti with garlic and olive oil) is a simple one. But versions we tried strayed from this dish’s humble roots. We wanted to create a creamy pasta according to the traditional method—without the addition of heavy cream or cheese, letting the pasta’s starches do the work of thickening the sauce for us. We started by lightly simmering equal parts garlic and olive oil in a small saucepan to soften the harshness of the garlic and to infuse the oil, waiting until the end to add pepper flakes to prevent burning. Reserving some of the cooking water before draining the pasta—which we removed just before it was fully cooked—allowed us to use the starchy water to create a silky sauce. We simply set the garlic oil, pasta water, and parcooked, drained pasta back overheat in the pasta cooking pot and stirred to create a full-bodied sauce while the pasta finished cooking through. As a final touch, we added 3tablespoons of parsley for color and vibrancy that melded cohesively with the other flavors.
Take advantage of strawberry season and make this creamy and rich strawberry mousse.
There’s a good reason that strawberry mousse recipes aren’t very prevalent: The berries contain lots of juice, which can ruin the texture of a mousse that should be creamy and rich. Plus, the fruit flavor produced by most strawberry mousse recipes is too subtle. We start by processing berries into small pieces and macerating them with sugar and a little salt. This causes them to release liquid, which we then reduce to a syrup before adding it to the mousse—a technique that not only limits the amount of moisture in the dessert but also concentrates the berry flavor. Then we fully puree the juiced berries, which contribute bright, fresh berry flavor. Finally, we choose our stabilizers carefully: gelatin for structure, and cream cheese, an unusual addition, for richer, creamier body.
Crispy at the edges. Chewy in the center. Bursting with toffee-like toasted coconut flavor.
For us, one of the most gratifying experiences as cooks is working with a completely new ingredient and coming up with something delicious. After discovering that store-bought coconut butter—a concentrated, jarred puree of dried coconut meat—could be slowly browned to produce a tahini-like paste with the intense flavors of toasted coconut and toffee, we knew we had to use it in a cookie. Here we achieve the crisp-chewy texture of a good sugar cookie and the toffee-like flavor of my favorite chocolate chip cookie. Without using butter. Or eggs. Or even vanilla. In fact, this vegan cookie contains only six ingredients (plus a little water). With very little to stand in its way, the browned coconut butter flavor is front and center. This cookie is craggy and crispy at the edges, chewy in the center, and bursting with toffee-like toasted coconut flavor.
How to Make Tiger Sauce, a Baltimore Classic with Real Bite
The perfect companion for Baltimore pit beef.
Slightly-softened zucchini contrasts with crispy Persian cucumbers in this refreshing salad.
This refreshing salad is a terrific way to use the squash cores and trimmings from our Kousa Mihshi (Lebanese Stuffed Squash) recipe, but it can also be made separately. Sautéing the zucchini briefly softened its texture and made a pleasing contrast to the crisp Persian cucumbers; refrigerating the zucchini halted the cooking, and draining it removed moisture that would have made the salad watery. Toasting the pine nuts deepened their nutty flavor. Lemon juice and sumac combined with olive oil made for a simple, bright-tasting dressing. Flake sea salt seasoned the salad and contributed another textural element to the mix.
This yeasted cheesy bread has big cheddar flavor and a lingering finish of zesty black pepper.
Its rusticity makes you want to tear it into generous chunks to dunk into a bowl of tomato soup. Making a bread this cheesy isn't as simple as just kneading the generous amount of shredded cheddar into the dough, because the fatty cheese will coat the gluten strands, preventing them from linking up into a strong network. To achieve a sturdy and flavorful crumb with pockets of melted cheese, knead just half of the cheese into the dough and then roll in the remaining cheese jelly roll–style before shaping the dough into a round loaf.
Ice cream distills complex culinary science into creamy magic. This recipe will get you churning.
Ice cream distills some of the most complex culinary science into cold, creamy magic, but it's actually simple to make yourself. Here's everything you need to know to get churning. Sweet cream ice cream is the most basic of ice cream flavors—it contains no vanilla and no eggs. Just milk, heavy cream, and sugar. To this classic trio, we add milk powder, corn syrup, and cornstarch for a creamy, smooth consistency.
Nothing quenches thirst better than a tall, ice-filled glass of the iconic summer staple, pink lemonade.
Instead of the store-bought powdered mix that is loaded with sugar, we wanted to re-create the characteristic color and flavor of pink lemonade using a less-processed sweetener. We chose vibrant red ripe strawberries to muddle with lemon slices and naturally produced honey. We used the method we developed for our infused waters here with great success: muddling the straw berries and honey with lemon (peel intact) to extract the oils and punch up the lemon flavor. The muddled mixture was then combined with water and infused before straining out the solids and combining it with freshly squeezed lemon juice and more water. The result is a pink delight, with sweetness provided by the fresh berries and honey and sourness coming from the lemon.
What Is Rao's "Sensitive" Marinara, and Does It Taste Good?
Cursed with stomach issues, I tried our winning jarred pasta sauce maker’s sensitive marinara. Was it worth its price tag?
America’s Test Kitchen: For the Love of Cooking
Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor AND save money and time on shopping and food prep. Have questions that aren’t answered? Contact us. We’d love to hear from you.
Our work is supported by home cooks; we do not accept outside advertising. In addition to developing failproof recipes, we test supermarket ingredients and equipment to find the best-quality products. We’ve been an independent, unbiased, and trusted resource for cooking information and expertise since 1993.
Unlock all recipes, up-to-date product reviews and buying guides, 800+ full episodes of our TV shows, and more with a 14-day free trial of our All Access Membership. Experience the difference that 100%-reliable recipes and resources make as you cook and shop.
As we like to say in the test kitchen, “We make the mistakes so that you don’t have to.” Every new test kitchen recipe begins as a blank page: We accept no claim, no technique, and no prior recipe as sacred. We simply assemble as many variations as possible, test a half dozen of the most promising, and taste the results. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times. Once we have the best-tasting recipe that’s 100% failproof, we share it with 50,000 at-home volunteer recipe testers. They provide feedback on the clarity of the instructions and the results and tell us whether they’d make the recipe again. Only recipes that score high make it through to you.
The answer is every kind of recipe. We have you covered with more than 14,000 tested and perfected recipes. Get definitive versions of simple roast chicken (turn the oven off partway through roasting for a moist bird) and baked potatoes (we baked 400 to find the key to guaranteed fluffy interiors), and find multiday baking projects, sweet and savory favorites, globally inspired recipes, and recipes for special diets (gluten-free, paleo, vegetarian, vegan, and dairy-free). We add dozens of all-new recipes to our sites every month, including recipes from our iconic magazines, TV shows, and best-selling cookbooks.
You can view a limited number of pages free each month. Plus enjoy unlimited sampling with an All Access free trial membership. See what a difference cooking with recipes tested and perfected in our test kitchen and vetted by 50,000 at-home cooks makes in your life and become part of the America’s Test Kitchen community. We’re holding a place for you at our table.