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To cook a center-cut roast beef tenderloin, use a reverse-sear

The center-cut tenderloin - often called chateaubriand - comes from the middle of the whole tenderloin, which sits beneath the spine of the cow and gets no exercise at all, making it the most tender piece of beef you can … more

The perfect rich, meaty ragu achieved with baby back ribs

Ragu can be made from any meat or combination of meats, but the earthiness of a pure pork ragu is undeniably attractive - and great comfort food. Most recipes for traditional pork ragu use pork shoulder and a … more

Retool the classic pound cake to make it ultra-chocolatey

We love pound cake and we love chocolate, but the combination is often a disappointment. That's because most recipes simply add chocolate to a standard pound cake recipe, which mars its finely tuned texture and usually … more

Chicken Enchiladas are easier with a slow cooker

Chicken enchiladas offer a rich and complex combination of flavors and textures, but traditional cooking methods can be tedious. We wanted a more streamlined recipe for chicken enchiladas - one that utilized our slow … more

Rosemary Focaccia straight from your oven

Centuries ago, focaccia began as a by-product: When bakers needed to gauge the heat of the wood-fired oven - focaccia stems from focolare and means "fireplace"- they would tear off a swatch of dough, flatten it, drizzle … more

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

Turn a plain brown paper bag into perfect popcorn maker

Microwave popcorn is a great idea - in theory. But most packaged options have a long list of unnatural ingredients and don't taste very good. This fun recipe turns a plain old brown paper bag - the kind you might use to … more

Make a flaky and crisp deep-dish pizza at home

If you're from the Northeast, or if you haven't been to Chicago, you may dismiss deep-dish pizza out of regional pride. That would be a mistake. Real Chicago-style pizza is certainly thick, but its texture and flavor … more

Cookie in a skillet? Give it a try

A cookie in a skillet? We admit this Internet phenom made us skeptical - until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking and cooling multiple sheets of … more

Make an intense, buttery molten chocolate cake at home

Fallen chocolate cake, or molten chocolate cake, is an undercooked-in-the-center mound of intense, buttery chocolate cake. We wanted to turn this restaurant-menu standard into a practical recipe for home … 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

1-pan chili starts with toasted rice, ends with maximum flavor

By AMERICA'S TEST KITCHEN Looking to make enough chili for one night's dinner without hauling out a heavy pot, we turned to our trusty skillet. We would use it to make both the chili and the rice, cooking in stages, for a one-pan meal with … more

Pork butt absorbs orange juice, tomato paste

By AMERICA'S TEST KITCHEN In Mexico, the dish known as cochinita pibil is made by rubbing a whole suckling pig with warm spices and juice from bitter oranges, then wrapping it in banana leaves and slowly pit-roasting it until it is succulent and … more
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