Recipes Featured on TV | America's Test Kitchen

You no longer need to fear the drudgery of peeling hard-boiled eggs—with the right cooking method, the shells practically fly off.

The buttery, sweet savoriness of carabaccia, Tuscany's centuries-old red onion soup, introduced us to an entirely different side of allium complexity.

They're golden, succulent, and accompanied by luxurious pan sauces.

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.

Simple, shiny, and packed with flavor.

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

Our berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it's a cinch to prepare.

This stewy chicken dish takes inspiration from chicken cacciatore.

A trio of sweet peas, each treated differently, turns this salad into a showpiece.

This American classic has a lot going for it: moist cake, delicate spice, tangy cream cheese frosting. If only it were handsome enough to serve to company, too.

We set out to achieve a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor. The result? One of our most popular recipes of all time.

The sweet, salty, umami-packed dish that’s ubiquitous in the United States is not what you’ll find in Tokyo. Japanese cooking authority Elizabeth Andoh helps set things straight.

We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it.

This quicker version of bolognese doesn’t sacrifice flavor.

Why eat a blueberry muffin when you can have a fluffy, buttery blueberry biscuit instead?

The tangy, silky sauce lavished on this Mexico City staple is a standout.

Ham is appealingly simple but often comes out dry and jerkylike. Here's what you need to know to produce a top-notch glazed ham that is always moist and tender.

This rich, creamy pasta is weeknight comfort food at its finest.

Half a dozen meats and hours of pot watching make a lush, deeply savory version of this tagliatelle bolognese. We wanted those results with fewer ingredients in half the time.

Creamy, crunchy, whole, or chopped—any way you like them, these versatile legumes are your ticket to an array of satisfying meals.

Blanched broccoli and creamy avocado dressing refresh this picnic-table classic.

West Sumatra's tradition of slowly cooking and browning beef with coconut milk and vibrant aromatics delivers a braise unlike any other.

You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

Our goal: a restaurant-quality dish with a weeknight-friendly cooking process.

Part of its appeal is its seemingly magical transformation during baking: A single batter goes into the oven but comes out as a twofer—an airy, soufflé-like cake resting on top of a silky lemon pudding.

A kicked-up version of everyone’s favorite soup and sandwich combo.

Was there way to avoid dense, soggy carrot cake and produce a streamlined recipe at the same time?

Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.

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.

A failproof path to an elegant springtime quiche.

We combine two classic methods (and break a cardinal rule) to make tender, fluffy, incredible biscuits that come together in record time.

Chicken pot pie usually requires a major time commitment. Our trusty Dutch oven proved to be the key to an easier way.

For a springtime dessert with a twist, we layer a cardamom-and-lemon-scented batter with jammy rhubarb and a crunchy almond streusel.

Cinnamon buns should be tender, gooey, and unapologetically large. With a buttery, tender brioche dough, this recipe checks all the boxes.

In this simple yet rich stew, just two ingredients—Chianti and black pepper—provide most of the complexity. But when you add them to the pot makes all the difference.