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.

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

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 25 minutes was a bonus. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor…

PS makes wellness more accessible through real-life stories, first-person perspectives, and expert-backed information. Our staff of journalists and subject-matter experts research, report, and produce articles, videos, and social content that help people feel good about their well-being choices, no matter what they are. Via our core verticals — Health, Fitness, Beauty, Balance, Identity, and Shopping — we help our audience proceed with confidence.

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.

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...

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

How do you improve upon a classic? By making the beef taste beefier. We found that treating the ground beef with baking soda (so that it retained more moisture when cooked) and then breaking it down to a fine, uniform texture in the skillet delivered a tender, flavorful, and cohesive mixture that stayed put when placed on a bun. Limiting the aromatics to just onion (also treated with baking soda to soften it) made for a beefier-tasting mixture with a rich, luxurious texture. We made…

America's Test Kitchen Lemon Bars

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…