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A few adjustments lead to great shrimp scampi

Shrimp scampi is rarely awful - it's unusual for things to go terribly wrong when garlic, wine and butter are involved - but restaurant versions always make me wish I'd ordered differently. I have never been presented … more

Transform homey gingerbread into stately layer cake

Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it's a rustic square cake or maybe even an attractive Bundt, but it's never quite sophisticated enough to serve as … more

Tonight make crisp, piping hot tidbits of mixed fried seafood

Mixed fried seafood - or fritto misto di mare - can be found throughout Italy; however, the most iconic and evocative incarnation hails from Campania. Indeed, it's easy to imagine sitting in a Neapolitan trattoria eating … more

For a quick take on pizza, use Indian flatbread

Naan is an Indian flatbread with a chewy texture and a puffed, slightly charred crust. Brushing the baking sheet with olive oil and then baking the naan on the lowest rack in a 400 F oven gives it a crispy texture - just … more

If poached chicken sounds bland, put it in this zesty sauce

By AMERICA'S TEST KITCHEN While poached chicken may sound like bland diet food, we actually love this method as it is very forgiving and an easy path to moist, succulent chicken every time. First, we created a flavorful poaching liquid; soy … more

Apple crisp gets boost from tart cranberries

By AMERICA'S TEST KITCHEN Although it's hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit … more

This Bundt cake demands a spot in your next brunch spread

By AMERICA'S TEST KITCHEN Delivering bright apple flavor and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread. We maximized this cake's apple taste by shredding 1 1/2 pounds of tart … more

Give punch a try

Family Features If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level. Punch reached the height of its popularity during the … more

Bacon French Toast Bake is a crowd-pleaser

Family Features The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great … more

Cooking, glazing a moist, cured ham? It's in the bag

By AMERICA'S TEST KITCHEN Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, labeled "with natural juices," have … 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

Never have dry salmon again; use a multicooker

By AMERICA'S TEST KITCHEN Cooking salmon can be intimidating since it overcooks and dries out so easily. But the multicooker makes the process foolproof: The consistent moisture level and temperature, as well as the precise timing safeguards … more

Make a stress-free classic chicken pot pie with only 1 pot

By AMERICA'S TEST KITCHEN The delights of classic chicken pot pie are many - from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a … more

Make hearty chicken and sausage gumbo without all the work

By AMERICA'S TEST KITCHEN This classic New Orleans specialty is built on a roux - a cooked mixture of fat and flour that must be stirred constantly, sometimes for an hour or more, until it is deep brown. To get the same depth of flavor with … more

Low and slow makes Crispy Baked Cod

By AMERICA'S TEST KITCHEN Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs … more

Invite your kids to help make this chocolate sheet cake

By AMERICA'S TEST KITCHEN This chocolate sheet cake requires that you use Dutch-processed cocoa powder. What exactly is that? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van … more

For a classic rendition of chicken soup, go for the thighs

By AMERICA'S TEST KITCHEN This classic rendition of chicken soup starts the old-fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added … more

Go ahead, eat Monkey Bread with your hands

By AMERICA'S TEST KITCHEN Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It's traditionally served warm so that the sticky baked pieces can be pulled apart. The name … more

A tender, fluffy alternative to dinner rolls

By AMERICA'S TEST KITCHEN Good honey-wheat dinner rolls have the softness of white rolls, with satisfying heft and a nutty whole-wheat flavor that's complemented by a touch of floral sweetness. That said, these appealing rolls rarely hit the … more
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