Recipes & Food

Whether you're looking for something portable or more of a project to enjoy on a day off, there's a breakfast sandwich recipe for everyone.

In this dessert bar reimagining of Ohio’s beloved chocolate–peanut butter buckeye candies, a fudgy brownie base is smothered with a creamy, salty-sweet peanut butter layer and topped with a dark chocolate ganache.

This fresh take on the French classic embraces the natural sweetness of fresh, in-season corn.

Shredded chicken, corn tortillas, tomatoes, bell peppers, and plenty of cheese layered with a creamy sauce? King Ranch casserole is the ultimate comfort food.

For a no-bake dessert that pays tribute to classic Black Forest cake, layer kirsch-soaked chocolate cookies with chocolate mousse, whipped cream, and cherry compote.

Cook’s Illustrated's Lan Lam delves into the cooking techniques and science behind some of our most innovative recipes. In this episode, show shows you a counterintuitive, yet highly effective method of browning food in water. Get our Caramelized Onions recipe: https://bit.ly/3YilXwt Get our Sautéed Mushrooms with Shallot and Thyme: https://bit.ly/3uLqHx8 Get our Chicken Gravy recipe: https://bit.ly/3Wd9etm Buy our winning stainless skillet: https://bit.ly/44wG3XA Buy our winning non-stick skillet: https://bit.ly/4dvsJ9M Buy our winning large saucepan: https://bit.ly/4dKbstV Buy our winning small cutting board: https://bit.ly/3wC8Mxo Buy our winning liquid measuring cup: https://bit.ly/4dwl62P Click here for more Techniquely content: https://cooks.io/3faeGNe Follow Lan on Instagram: https://www.instagram.com/lan_cooks/ ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://americastestkitchen.com http://facebook.com/americastestkitchen http://twitter.com/testkitchen http://instagram.com/testkitchen http://pinterest.com/testkitchen

When it comes to sweet corn, your options for storage vary depending on where you get your corn. We spoke to a corn expert to learn more about when and how to store your corn.

A hearty Filipino-style meatloaf stuffed with hard-boiled eggs and Chinese sausage.

This upgraded chopped salad harnesses all the delight of a classic gyro into bite-sized, flavor packed components using ingredients and pantry items that may already be in your kitchen Seared chicken takes the place of the usual spit-roasted chicken, pork or lamb The meat is marinated in yogurt and a homemade Greek seasoning blend, tenderizing the meat in less than an hour

The world of tacos is hardly defined, as its elements are always evolving. Here's a snapshot of what tacos in America look like today.

Whether you're perpetually short on time or simply want to cook delicious, zero-fuss meals, a good air fryer recipe is a lifesaver. We've rounded up some of our favorites, loaded with techniques and tips for getting the best results for air fryer newbies and seasoned aficionados alike.

Fish tea is an endlessly flexible soup recipe found across the Caribbean, consisting of fish, starchy vegetables like pumpkin and yellow yam, and seasonings, which can all vary depending on the cook Some prepare it with a helpful packet labeled "fish tea flavored soup mix," while others prefer making it from scratch with fresh fish heads This weeknight version lands somewhere in the middle, showcasing tender-crisp summer vegetables like corn and green beans in a delicate broth scented with ginger, allspice and juicy hunks of snapper

Ritual and muscle memory have carried this soft, rich Jewish bread through generations. My unique method for enriching the dough and in-depth guide for braiding a basic three-strand loaf make this challah easy enough for even the most novice bread bakers to perfect at home.

The hot milk cake is a tender, airy, exceedingly delicious cake that’s almost as delicate as a chiffon cake or genoise, but with just enough heft to feel like a lighter version of a vanilla butter cake.

Tossed in butter and served with dollops of sour cream and plenty of fresh dill, these plump cheese-filled varenyky are beloved throughout Ukraine.

These may be the easiest tacos you ever make, but you’d never know it The recipe hinges on just two ingredients: canned chipotles and honey, which slowly caramelize together for a glossy and incredibly tasty sauce You may hesitate because there's so little liquid in the slow cooker with the chicken, but don't worry

This silky, salmon-colored purée from Cordoba, Spain, is thicker and creamier than gazpacho Andaluz, just a simple mixture of tomatoes, bread, garlic and olive oil Its success depends entirely on the quality of the tomatoes and oil Authentic salmorejo has about three times as much olive oil as this version and can be thicker, doubling as a sauce or a dip

Storing your herbs flat in the freezer is one of the best ways to preserve their flavors and make them easy to use for months to come.

In this one-pan meal, freshly seared chicken thighs simmer in their own schmaltz alongside bursting tomatoes and salty olives Those sweet and bright tomato juices serve as a starting point for a delicate sauce To make the most of the leftover olive brine, this recipe uses it in lieu of salt to season the sauce, as well as to deglaze the pan and extract the rich flavors that stick to the bottom when you sear chicken

This silken tofu, draped in a tangy, savory, chile-sweet gochujang sauce, is a warm weather epiphany: No cooking whatsoever The sauce is essentially a chojang, a portmanteau of the Korean words for vinegar, cho, and for gochujang, the fiery fermented red chile paste, one of South Korea’s most delicious exports Often served alongside salted boiled broccoli with sesame, this sauce is also excellent with tofu or on cold, crisp lettuce or hydrating cucumber and pepper

Want to live la dolce vita without ever leaving home? Try making your own Neapolitan-style pizza. Cookbook author Katie Quinn has a few ideas.

With the proper setup and a little know-how, baking on your grill is a fun way to incorporate complex and unexpected flavor into baked goods.

Cook your broccoli hot and fast under a broiler to develop some char, then cloak it in a blizzard of finely shaved Manchego. A final touch of toasted hazelnuts and honey tops off the florets.

Brined in a mixture of cider vinegar, water, pickling spices, and cinnamon, these eggs are sweet and tart, and are ubiquitous at Pennsylvania Dutch picnics and potlucks.

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory.

Poached and flaked cooked fish in an easy, hearty salad with plump cranberry beans and peppery arugula makes a lovely, satisfying meal.

These summery grilled chicken thighs with sweet corn are scented with basil and lime Warm your lime-basil butter on the side of the grill while you cook your corn and chicken, so it melts willingly on the charred thighs and corn kernels Finishing with extra lime wedges and flaky salt isn’t a recommendation, but an essential final kick.

Crisp on the outside and creamy on the inside, these oven-fried zucchini aim to please the soggy skeptics Zucchini are about 95 percent water, so a few things need to be done to ensure the disks don’t lose their bite First, slices should be uniform in thickness (1/2 inch) for even baking

In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew This recipe calls for seeding and peeling the tomatoes, which is a bit of work But it’s worth it for the intensity of flavor and the velvety texture