Americas test kitchen

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

Revolutionary Recipes from 25 Seasons of America's Test Kitchen | America's Test Kitchen

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

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…

We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.

Chef Christopher Kimball was the face behind Cook's Illustrated and "American's Test Kitchen." Now he's got a new media company and a fresh take on cooking.

America's Test Kitchen Lemon Bars

There’s nothing better than being able to eat dessert while on a keto diet, but even better when you can incorporate easy, no-bake keto desserts with simple ingredients and often minimal prep time. These dessert recipes will definitely come in handy on hot summer days when you don’t want to turn the oven on, or...

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…