Food
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Forget the mess

By AMERICA'S TEST KITCHEN Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sauteing, baking and … more

Marinate tuna ahead to ensure moist grilled fish

By AMERICA'S TEST KITCHEN Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist and pleasantly pink. We wanted a foolproof method for grilling tuna to … more

Try roasting your shrimp next time

By AMERICA'S TEST KITCHEN Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and … more

Ugly and delicious: Pickled Pepper Pull-Apart Beef

Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. You can live one county away and your food experience and your definition of Southern food is completely different. Sheri Castle … more

Pan roasting produces moist meat, crisp skin

By AMERICA'S TEST KITCHEN To develop a bone-in chicken breast recipe that produced moist meat, crisp skin and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, … more

Cauliflower takes over tater tots

There is no question that cauliflower has been having a long, popular moment. I was already a cauliflower fan, even a cauliflower lover, mostly favoring sliced and broken chunks of cauliflower tossed … more

Creamy scalloped potatoes have browned, cheesy crust

By AMERICA'S TEST KITCHEN In our experience, most recipes for scalloped potatoes take hours of work yet still produce unevenly cooked potatoes in a heavy, curdled sauce. This version is faster than most and produces layer upon layer of thinly … more

Mexican brownies just work

Mexican hot chocolate is a beloved beverage made from chocolate (yup, got it) and often cinnamon and another spice or two to bring up the heat. The combination of spicy and chocolate just plain works, and I wanted to see how it would translate into … more

Bourbon bread pudding with a real taste of New Orleans

By AMERICA'S TEST KITCHEN We started our New Orleans Bourbon Bread Pudding recipe by tearing a baguette into ragged pieces, which gave the bread pudding a rustic look. We then toasted the bread to a deep golden brown, which prevented the prepared … more

A lively minestrone made with a slow cooker

By AMERICA'S TEST KITCHEN Creating anything garden-fresh in a slow cooker is a tall order, but we were willing to try to beat the odds and develop a recipe for a bright, lively tasting minestrone that married a flavorful tomato broth with fresh … more

Give your chili BOLD flavor

By AMERICA'S TEST KITCHEN Great chili should have bold, long-simmered flavor, even if it's made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time. A combination of chili powder, … more

For Sunday supper, try this bold and easy skillet pasta

By AMERICA'S TEST KITCHEN Puttanesca, a classic Italian sauce made with tomatoes, garlic, anchovies, capers and olives, offers bold flavor and comes together fairly quickly - perfect for a Sunday supper. Cooking the tomato sauce in a skillet … more

Dive into a rich dish of zucchini, basil and mozzarella

By ELIZABETH KARMEL Associated Press This summer, my sister, Mary Pat, traveled to Italy on a bike tour. One of the advantages of biking through Italy is that you can eat anything and everything you want and not worry a bit about the calories. … more

Toasted pumpkin seeds can be plain or spicy

When life gives you lemons, make lemonade, right? In the same vein, I propose that when fall gives us pumpkins, we should make toasted pumpkin seeds. We have to scoop them out anyway when we cook the squash, so why not turn them into something … more

Make portable version of pumpkin cheesecake

With a tangy, rich flavor and velvety consistency, cheesecake's characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake and berry cheesecake are all common. But our favorite … more

The secret to a deep-dish apple pie? Precooking the apples

There's no better way to enjoy fall's abundant apple harvest than in a towering deep-dish pie. Unfortunately, this dessert often yields unevenly cooked, shrunken apples swimming in an ocean of their own exuded juices … more

Berry scones that are a flaky, honey-glazed brunch delight

These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder and … more

A nutty and dense coffee cake that's pure decadence is here

By AMERICA'S TEST KITCHEN This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. We cut softened butter into the dry ingredients for a tight, velvety crumb, … more

Tart cranberries and sour cream make pound cake sparkle

By AMERICA'S TEST KITCHEN Pound cake is simple but elegant; it's also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst … more

Stuff chicken thighs with spinach, feta

Sometimes I forget about frozen spinach. I always have frozen corn and frozen peas on hand, but frozen spinach falls off the radar from time to time. The good news is that then I get to rediscover it. When I was a kid, my mom, my sister and I … more
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