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Comment from Bon Appétit:

These extra corny cornbread muffins are corny not because they tell dad jokes, but because there are actual kernels of fresh corn in there, plus sour cream for ...
1 Days ago
  
After watching Maanchi's Korean Honey Butter Chicken recipe, I HAD to make a vegan version. Luckily, we have lots of experience making vegan honey, using ...
7 Days ago
  

Comment from Bon Appétit:

The filling for this blueberry pie with ginger will be loose when it comes out of the oven, but as long as you let it rest for the full 4 hours, it will firm beautifully.
9 Days ago
  

Comment from Bon Appétit:

This charred scallion sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, ...
20 Days ago
  

Comment from Bon Appétit:

We're throwing this pantry pasta all-star a “Welcome to Summer” party with peas and mint. This dish was inspired by Rolf and Daughters in Nashville, where chef ...
26 Days ago
  

Comment from Bon Appétit:

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe. And the noodles are just a vessel for the savory, gingery, ...
35 Days ago
  

Comment from Bon Appétit:

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, ...
37 Days ago
  

Comment from Bon Appétit:

Got nothing but time on your hands? Cook these really low and slow. Set the oven at 300° and start checking the ribs after 3 hours. But don't sweat it; they'll be ...
41 Days ago
  

Comment from Bon Appétit:

Andy makes ratatouille even though he has never seen the movie Ratatouille. Get the recipe: https://www.bonappetit.com/recipe/ratatouille-2 Still haven't ...
41 Days ago
  

Comment from Bon Appétit:

You're looking at the quintessential June dessert, perfected by the BA Test Kitchen. This is part of BA's Best, a collection of our essential recipes. Get the recipe: ...
48 Days ago
  

Comment from Bon Appétit:

Once you make this falafel recipe, you'll never impulse buy it on the street again. A coarse texture is absolutely key; if the chickpeas are too finely chopped, the ...
58 Days ago
  

Comment from Bon Appétit:

This dish is for when a 3 p.m. hang turns into a dinner party or when you've had too long of a day at work. But just because it's comfort food doesn't mean there ...
65 Days ago
  

Comment from Bon Appétit:

We urge you: don't skip the marinade step—it really gives the shrimp lots of garlicky flavor and sets this apart from other scampi recipes. Get the recipe: ...
86 Days ago
  

Comment from Bon Appétit:

The sauce is bright yellow from fresh eggs, and each bucatini hides cubes of fatty guanciale. This yolk-heavy recipe is beyond creamy—without cream!
93 Days ago
  

Comment from Bon Appétit:

Few legal substances can compete with a crispy chicken sandwich (no deep fryer necessary!) that's been topped with a cool slaw. Carla is here to show you how ...
96 Days ago
  

Comment from Bon Appétit:

Real alfredo should never (never!) include cream; the silky sauce is the result of an emulsion between the grated cheese, melted butter, and starchy pasta water.
117 Days ago
  

Comment from Bon Appétit:

The dough will seem fairly wet when shaping into rounds, but the high hydration is key to forming those trademark nooks and crannies. This is part of BA's Best, ...
118 Days ago
  

Comment from Burrfection:

Is the $30 Victorinox Fibrox Chef knife as good or better than the Kramer Carbon Chef knife? Time to put every knife Youtuber and America's Test Kitchen's ...
120 Days ago
  

Comment from Bon Appétit:

Brining these pork chops makes them moist, tender, and seasoned throughout, and the sugar helps create a dark, caramelized sheen. Watch as Molly perfectly ...
121 Days ago
  

Comment from America's Test Kitchen:

Buy Our Winning Kitchen Shears: http://cooks.io/2owmhZA Buy Our Winning Trash Can: http://cooks.io/2F1kplJ Buy Our Best Buy Trash Can: ...
137 Days ago
  

Comment from Bon Appétit:

Carla shows us how to make Coq au Vin in an Instant Pot. Instead of hours in the oven, this classic French braise only needs 15 minutes at high pressure to ...
156 Days ago