Food
55 results total, viewing 1 - 20

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

Eggplant melts in your mouth in this recipe

Eggplant shines in this dish, where its melt-in-your mouth consistency and ability to soak up a flavor-packed sauce are on full display. But its excess moisture can be a serious liability, leading many recipes to require … more

Dress up your banana bread with nuts, spices or chocolate

One of the best ways to serve banana bread is with toasted nuts. Toasting nuts in the oven makes them taste better. Spread the nuts out on a rimmed baking sheet, and heat the nuts in a 350 F oven until you can smell … more

Chinese chicken salad is enticing

With its juicy oranges, tender chicken and a crunchy topping, Chinese chicken salad offers an enticing variety of tastes and textures. But many versions seem to have lost their way, weighted down with gloppy sauces, … more

Lettuce wraps are the perfect low-carb vehicle for chicken

Lettuce wraps are the perfect low-carb vehicle for delicious fillings. We wanted a light but flavor-packed filling and knew an Asian-inspired flavor profile was the way to go. Chicken lettuce wraps are most often made … more

Shrimp for dinner? Try this Greek recipe

In the traditional Greek dish called shrimp saganaki, sweet, briny shrimp are covered with a garlic- and herb-accented tomato sauce and topped with crumbles of creamy, salty feta cheese. Restaurant versions, however, … 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

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

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

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

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

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
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