America's Test Kitchen

Meatloaf made with all beef requires some special handling so that it doesn't taste like a dry, loaf-shaped hamburger. We set out to make a loaf with well-seasoned meat and just enough binder to give the loaf a tender, not tough, texture. In choosing a side dish to partner with our meatloaf, we turned to another old-fashioned dish skillet-roasted potatoes.

Dinners prepared entirely in one skillet are perfect for weeknight cooking. Less cleanup is one obvious benefit. A skillet also gives the cook a bit more control over cooking multiple elements.

Beef, beer, and onions have a natural affinity it's one reason burgers and onion rings are on the menu at nearly every sports bar. In a carbonnade, the heartiness of beef melds with the soft sweetness of sliced onions in a lightly thickened broth that is rich, deep, and satisfying. We aimed to create the very best version of this cold-weather favorite.

We wanted a streamlined version of roast chicken with plenty of stuffing to go around. First we needed to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken.

Boneless pork chops are lean and quick-cooking, making them ideal for weeknight meals. Pork tenderloin, which is also lean, has a somewhat fussy reputation, perhaps due to the fact that this cut is often more familiar at a restaurant table than the home kitchen. But that doesn't mean you need to be a professional chef to cook tenderloin properly.

Whether we admit it or not, there are some dishes that, while tasty, are just too high in fat and calories to be enjoyed on a regular basis. Even a modest portion of macaroni and cheese or chicken Parmesan is prohibitive. But that doesn't need to be the case.

The problem with English-style fish and chips is that you've got to hop a plane across the Atlantic to enjoy the most authentic version. We wanted to be able to serve English-style fish and chips large pieces of moist and delicate cod in a crisp and tender coating with thick-cut fries at home.

Commonly found in banquet halls and at catered events, this once-highbrow dish has become a bit of a joke. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating with a delicately flavored butter sauce was a great idea that deserved a revival.

Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. While the hallmark of this luxury cut is its buttery, tender texture, some argue that the beefy flavor is too mild, lacking the oomph of fattier cuts like rib eye. So we aim to boost the filet mignon's flavor with a lively peppercorn crust and a rich pan sauce.

We love a good stir-fry served with rice, but a noodle cake, a savory round of tender noodles sauted in a skillet until the exterior is crisp, is also a great base for a saucy stir-fry.

We prepare a Thai-inspired beef stir-fry and share a recipe for great potstickers.

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

Just when we think we've become familiar with every Italian dish under the sun, we're pleasantly surprised to come across one we've somehow overlooked: Spaghetti with Marinara Sauce.

Fifty years ago, steak Diane, pan-seared steak in a rich, peppery pan sauce, was a hot menu item at fancy restaurants. Prepared tableside, it included a burst of pyrotechnics supplied by a match and some cognac. Sure, such theatrics might seem a bit dated and silly, but they are essential to the flavor of the dish. We explain why.

Most of us might not have time to prepare (and enjoy) egg dishes during the week, but come the weekend, eggs are a terrific way to begin a leisurely day. In this episode, we take a look at a couple of our favorite egg dishes scrambled eggs and omelets and see how we can make the most of them.

Delicate foods, such as shrimp, are trickier to cook over the grill's intense, dry heat. We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.

Summertime entertaining can often mean preparing food for groups. If you're looking for a main course to serve a crowd or want to give a new twist to a summer vegetable, we offer recipes for tender beef brisket and savory corn fritters.

In this episode, we show you how the strangest-sounding methods can sometimes be the most rewarding and how a few easy tricks can give an old standby, like roast chicken, a new lift.

If the weather is too poor for grilling and a hankering for ribs strikes, is the only choice a trip to a local barbecue joint? Or could we find the answer in the home kitchen?

Looking for a drop-dead-gorgeous summer dessert? Look no further than strawberry cream cakea snazzier, more presentable version of strawberry shortcake.

In this episode, we set out to develop ultimate versions of two favorite chocolate desserts: chocolate mousse and chocolate cupcakes.

Our goals in this episode are twofold: create an old-fashioned chocolate layer cake with the same moist, tender crumb we so fondly remember from our childhoods, and infuse it with true chocolate flavor chocolaty enough to please adults, but not so dense that it might scare away the kids at the table.

When it comes to apple desserts, apple pie may be the most popular, but it's also one of the most involved. Fortunately, when you don't want to fuss with pie but you still want that warm, comforting combination of apple and pastry, there are other options.

Lemon Bundt cake, glazed with a snowy white icing, is a simple, elegant dessert. But time and again, we find it lacking in lemon flavor. Key lime pie is another favorite citrus dessert, but transporting this pie, which has a delicate, wobbly filling, can be difficult. We set out to solve both these problems.

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake, that would make them both light enough and good enough to enjoy any day of the week.