Americas test kitchen recipes

From chicken and shrimp to potatoes and biscuits, these are the recipes that our digital members saved to their favorites the most this year.

This enchilada recipe is inspired by America's test kitchen. I love how they find the best possible way to make a dish by testing it over and over again with different ingredients and different methods until they find the best possible combination of taste, texture, etc. for a perfectly foolproof recipe. Their website says they test each recipe between 30 and 70 times!

From America's Test Kitchen's Top 20 Recipes of All Time. Rich, chewy, fudgy - terrific! #MyRecipeReviews #AmericasTestKitchen #brownies #chocolate

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

Our 25th anniversary season is full of innovative recipes, informative equipment and ingredient reviews, and helpful explanations for the science behind food itself.

All of the recipes featured in our 1-hour special marking our silver anniversary airing on PBS stations nationwide and on the PBS app at the end of September.

I know, I know. A recipe for a baked potato. Seems a little ridiculous. But I have to say, while it might be easy to make any old bake...

40+ America’s Test Kitchen Recipes You Should Make in This Lifetime

America's Test Kitchen Lemon Bars

The people have spoken. Here are the top 20 recipes from the past two decades of America's favorite cooking show.

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required. We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust…

Jack Bishop sits down with Julia Collin-Davison to talk her new solo show, her favorite recipes, and behind-the-scenes secrets.

Get unbiased & comprehensive reviews and ratings for the best kitchen equipment, gadgets, and ingredients.

Why eat a blueberry muffin when you can have a fluffy, buttery blueberry biscuit instead? Inspired by the Bo-Berry Biscuits at Bojangles, the Southern fast-food chain, we set out to create our own recipe for blueberry biscuits. We wanted to be careful to keep these in the realm of flaky biscuits, and that meant keeping their sweetness in check so that they didn't eat like a cake or muffin. We were after the delicious sweet and slightly salty flavor of the fast-food biscuits, but of course we…

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce. Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and…

Which recipes did you cook the most this year? Click through to find out which of our recipes were the most popular in 2021.

Out of the thousands of recipes on our website, these are the recipes you visited the most this year.

The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. The preparations required for chicken pot pie have largely relegated it to a Sunday treat, but moving this dish to a cast-iron skillet sped up the process and also improved the results. We started by parbaking the crust separately, which kept it from becoming soggy and ensured that it was done at the same…

This local favorite requires a leap of faith. Hard to find outside South Carolina, this regional favorite combines ultratender shreds of pork stewed in a tangy barbecue sauce. The result is a comforting concoction somewhere on the spectrum between a stew and a gravy. For our version, we braised pork butt with chicken broth and chicken livers to give the dish a complex, savory boost. Yellow mustard, Worcestershire sauce, and hot sauce cut through the richness of the pork, contributing to a…

American Test Kitchen Recipe | Goodcookbecky's Blog