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Great oatmeal doesn't come in a packet

By AMERICA'S TEST KITCHEN If you think oatmeal comes in a packet, think again. They know about oatmeal in Ireland and Scotland, where whole-grain, steel-cut oats are popular. Yes, these slightly chewy oats take longer to cook than … more

Rethinking Chicken Florentine with clearer, brighter flavors

By AMERICA'S TEST KITCHEN Chicken Florentine is a buffet-line favorite featuring chicken breast and spinach in a mild cream-and-Parmesan sauce - sometimes stuffed inside, sometimes stacked on top. All of these components are good, but this dish … more

Skip the boxed mac and cheese, make your own at home

By AMERICA'S TEST KITCHEN Macaroni and cheese has always been on my "must-explore" list. It's just eaten too often in this country for us to ignore it. Kids in particular say yes to macaroni and cheese when they turn up their noses at everything … more

A boozy, coffee-soaked dessert awaits you

By AMERICA'S TEST KITCHEN With its boozy, coffee-soaked ladyfingers and sweet, creamy filling, it's no wonder tiramisu is Italian for "pick me up." Instead of making a custard filling, we simply whipped egg yolks, sugar, salt, rum and … more

These peanut blossom cookies have a robust peanut flavor

By AMERICA'S TEST KITCHEN Peanut blossom cookies first gained notoriety at the 1957 Pillsbury Bake-Off. They're simply a peanut butter cookie topped with a Hershey's Kiss. We started with the original recipe and made tweaks to it with the goal of … more

Meatballs and marinara with no stovetop needed

It's hard to find anyone who doesn't love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato … more

Herbed Spinach Dip isn't bland or boring

Spinach dip can feel like the responsible, healthy choice on an appetizer buffet, but that doesn't mean it has to be bland or boring. For a spinach dip to really taste good, we found that both the ingredients and the … more

A flavorful, flourless chocolate cake without all the fuss

Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on … more

Bring out your imagination with a griddle and pancakes

Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners' sugar, cinnamon sugar, fresh fruit and/or softened butter. Or you can cook your … more

A trio of ways to make White Chicken Chili pop with flavor

White chicken chili is a fresher, lighter cousin of the thick red chili most of us know and love. Its appeal is not surprising because it is a healthier alternative and, when made well, packed with vibrant flavors and … more

Morning buns combine richness of croissant with cinnamon bun

Combine the rich layers of a croissant with the sweet swirls of a cinnamon bun, and you'll have one of our favorite brunch pastries: morning buns. For a simpler route to a yeasted, croissant-like pastry, we added a … more

A bean chili that's as rich and savory as any meat chili

Black bean chili should be primarily about the beans - they should be creamy, tender, and well-seasoned. We wanted a hearty bean chili that was as rich, savory and deeply satisfying as any meat chili out there, yet … more

Nachos are sure to get your party started or feed the kids

These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you'll have enough nachos to really get the … more

Salt is the key to making tender white bean soup

The people of Tuscany are known as mangiafagioli, or "bean eaters," a nod to the prominent role beans play in their cuisine. Cannellini (white kidney) beans are the region's most famous legume, and Tuscan cooks go to … more

Stale bread transforms into croutons that top this gingery, easy soup

Don't throw out stale bread. Seriously, don't. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons. Use a chef's knife to cut the bread into cubes (1/2-inch to … more

Celebrate the ease of a food processor by making hummus

When the food processor was introduced in the 1970s, it suddenly made difficult or time-consuming recipes so much easier. The fast blades combine ingredients in just seconds. Hummus is a perfect example - this creamy … more

Great glazed chicken is possible, thanks to a beer can

Most glazed roast chicken recipes offer some variation on these instructions: Roast a chicken as you would normally, painting on a sweet glaze 15 to 30 minutes before the bird is done. It sounds simple, but following … more

When it comes to pot roast, keep it simple

By AMERICA'S TEST KITCHEN When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on … more

Yukon Gold potatoes perfect for this gratin

Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes. We chose Yukon Gold potatoes for their rich flavor and … more

Can't get a whole pig? You can still make a yummy porchetta

Traditionally, Italian porchetta is a whole pig that is spit-roasted to produce fall-apart tender, rich pieces of slow-cooked pork, aromatic with garlic, fennel seeds, rosemary, and thyme. It's served with pieces of … more
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