America's Test Kitchen

Excellent egg dishes shouldn't require the talents of a short-order cook. Our hearty frittata is just as filling as an omelet, but a whole lot easier to prepare and serve. We also uncover the formula for the ideal quiche filling and deliver a tender, buttery pastry crust filled with moist, smooth custard.

In this episode we look at a few of our favorite Tex-Mex dishes: tomato salsa, quesadillas, and beef tacos.

The test kitchen shows you how to make two hearty soups: black bean and tortilla.

We investigate inexpensive steaks and find out which were worth eating and how best to prepare them. We also take a look at a classic accompaniment to steak: mashed potatoes.

When most people think of dishes like lasagna and jambalaya, they think of labor-intensive weekend meals. In this episode, however, we develop versions that could be prepared on a busy weeknight.

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings. Neither requires fancy ingredients or expensive equipment, just a little time and effort.

What's for Sunday dinner? Around many American tables, it's meat and potatoes. Beef brisket is a good choice and a nice change from pot roast or beef stew. Although inexpensive and not so difficult to prepare, brisket does pose some challenges to the cook.

There are certain dinners we rely on again and again. Take roast chicken and potatoes. It's simple, yet satisfying. We are particularly fond of roasting the chicken and potatoes together in one pan. While the chicken roasts, its juices drip onto the potatoes, giving them a wonderfully rich crust and creamy flavor.

Thanksgiving can strike fear into the heart of even the most proficient cook. First, there's the turkey to contend with in no other meal is the main course paraded in front of guests with as much fanfare. Sweet potato casserole is often considered another must-have. With our recipes for these Thanksgiving standards, we minimize the work so that the cook can enjoy the holiday as much as everyone else.

We develop a foolproof preparation for pork chops with vinegar and peppers a modern version tangy and juicy enough to rival that prepared by any Italian grandmother. Next, we turn to pan-roasted pork tenderloin, a sleekly sophisticated dish popular in many restaurants.

Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right, especially when you want a nicely seared crust. As for halibut, the texture of this fish usually fares better in a moist-heat cooking method such as braising, but this technique often means a loss of flavor. We develop the best recipes to highlight the best of both fish.

Some people are intimidated by the thought of preparing fish, preferring to order it out at restaurants rather than prepare it at home. Traditional dishes, like Fish Meunire, can seem even more daunting. But you don't need to be wearing a toque to prepare this French classic well.

Why is Italian food so popular? Most recipes seem startlingly easy to prepare, requiring just a few simple ingredients. But some dishes need special care to reach their full potential. In this episode, we demystify two Italian classics: Fettuccine Alfredo and Beef in Barolo.

In this episode, we prepare an Indian-inspired shrimp curry and a Thai-inspired green curry with chicken.

One of our favorite Spanish dishes is paella, a saffron-spiced rice dish. But with a lengthy ingredient list including six kinds of seafood, three meats, and seven vegetables, the shopping alone can give the home cook pause. We take a hard look at paella and see if we can pare back this dish to its humble origins without losing its alluring flavors.

We set out to develop a hassle-free pizza recipe especially for the grill one we hope will become a new backyard barbecue favorite.

Pork loin is delicious roasted in the oven, but it takes on a new character when cooked on the grill. The fire imparts a delicate smokiness to the meat, and the intense heat creates a handsome crust. French potato salad sliced red potatoes dressed with a zippy herb-infused vinaigrette is a perfect counterpoint to the pork.

We wanted to develop a recipe for pulled pork that rivals that of the best barbecue joints but won't be an all-day affair. We pair the pork with another barbecue classic cornbread.

If you're a fan of saucy barbecued chicken, you'll love pulled chicken. Similar to the more traditional pulled pork, it's simply tender shreds of smoky grilled chicken moistened with barbecue sauce. We set out to develop pulled chicken that could be as good as pulled pork, not just a close second.

Summer desserts are all about fruit. As inviting as an icy wedge of watermelon or a bowl of sweet berries can be, there's something about baked fruit desserts that we can't resist. In this episode we take a look at two summer favorites: blueberry cobbler and free-form fruit tart.

With its impressive mounds of tender, juicy apples and melt-in-your-mouth pastry crust, deep-dish apple pie should take your breath away. Creating a pie with such a high volume of filling does, however, pose challenges.

There seems to be a cookie to fit any occasion or mood. In this episode we look at two from opposite ends of the style spectrum the thick, homey oatmeal and the dainty, elegant spritz.

In this episode, we aim to resurrect the traditional birthday cake. No tiramis takeoffs or cupcake shortcuts need apply. We've developed an honest-to-goodness layer cake with an old-fashioned jam filling and real butter frosting the type of cake guaranteed to put a smile on anyone's face.

German chocolate cake filled with sticky pecans and coconut, and left au naturel on the sides is not without flaws. The filling can be sticky, sodden, and excessively sweet, and the cake itself is often weak on chocolate flavor. We set out to develop a German chocolate cake that avoids these pitfalls and delivers on its promise.