Recipes & Food

Our zero-fuss recipe for air-fryer chicken breasts produces meat that’s tender, flavorful, and juicy—just the way we like our chicken.

Cryo-blanching before sautéing softens these green beans in much the same way that par-cooking would, leaving them with a fresh, green flavor and a slight crunch. A sprinkling of golden-brown fried garlic is a nice touch on these or, well, pretty much any vegetable.

Repeatedly freezing and thawing the pears makes their flesh sweeter and gives it a poached texture.

This genius trick allows you to par-cook your small, slender vegetables, like green beans, in advance before sautéing.

A freezer can be used to transform the texture and flavor of food: This guide explains some of the best ways to use the power of ice to give food a cooked texture.

Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.

These mashed sweet potatoes are seasoned simply with maple syrup and butter, and can be made ahead of time and reheated when you're ready to serve.

We explore a variety of methods for cooking octopus, including using sous vide, a pressure cooker, and simmering it on the stovetop for perfectly cooked tentacles every time.

This minimal-effort recipe for air-fryer pork chops uses a few clever techniques to produce a perfectly seared, succulent chop.

This silky, luscious and very classic custard can be used as the base for any ice cream flavor you can dream up These particular proportions of milk and cream to egg yolk will give you a thick but not sticky ice cream that feels decadent but not heavy For something a little lighter, use more milk and less cream, as long as the dairy adds up to 3 cups

With heaps of fluffy vermicelli, rice, tender black lentils, and soft pasta elbows, koshari is an iconic Egyptian meal that’s worth seeking out and making at home.

Fiery from dried chiles, tingling with Sichuan peppercorns and studded with peanuts, this kung pao tofu recipe is a vegetarian take on kung pao chicken, the classic Chinese American restaurant staple Though variations on this dish abound, this version swaps in tofu for chicken, treating the tofu similarly Pressing the tofu removes excess moisture, leaving more room for flavor to penetrate and giving it a denser, chewy texture

In this speedy, pantry-friendly meal, jammy eggs and wide egg noodles are tossed with melted butter, sour cream and lemon juice to make a silky, tangy dressing Then, the soft noodles and eggs are topped with poppy or sesame seeds for crunch, and scallions and herbs for a fresh, green pop of flavor and color Hand-tearing the eggs over the noodles ensures that every drop and crumble of yolk is caught, and gives the dish a pleasingly rustic texture

Though readily available at restaurants today, japchae — the royal Korean stir-fried glass noodle dish — is traditionally a banquet affair, eaten just a few times a year at holidays and special occasions because the labor to produce it is so high Each vegetable, among a rainbowed array, is ordinarily stir-fried individually, but in this variation, all of the vegetables roast together on the same sheet pan in color-blocked sections for ease and deliciousness The roasted vegetables caramelize with less effort, and then need only to be tossed with the noodles and sauce, making japchae a dish within reach for any night of the week

Yangnyeom dak, or Korean fried chicken, known for its crunchy exterior and spicy-sweet glaze, became popular in South Korea when fast-food places opened there after the war Along with budae jjigae, tteokbokki and corn cheese, it’s part of a category of food known as “anju,” or dishes typically eaten with alcohol, but it's a crispy, sticky delight no matter what you're drinking This five-star version, which was adapted from “Quick & Easy Korean Cooking” by Cecilia Hae-Jin Lee (Chronicle, 2009), can be made with boneless chicken thighs or bone-in wings.

The original dressing served in the 1950s at Hidden Valley Ranch, a guest ranch near Santa Barbara, Calif., was made mostly from dry herbs and aromatics To recreate that taste, this recipe, from the “Ranch” cookbook (Dovetail, 2018) by Abby Reisner, with recipes by Eleanore Park, is made with garlic powder instead of garlic, dried parsley instead of fresh, and so on It makes enough seasoning mix for about 4 cups dressing; you can mix it, store it, then add dairy as needed

Even a great sandwich can be improved with smart technique. Lan shows you how to elevate any sandwich with these game-changing tips. Get our Pan Bagnat (Provençal Tuna Sandwich) recipe: https://bit.ly/3QIxxz8 Learn more: https://bit.ly/4ae3arb Get our Pickled Avocado recipe: https://bit.ly/3UWOOXF Buy our winning long-slot toaster: https://bit.ly/4bDNqyP Buy our winning bread knife: https://cooks.io/3Si5XbJ Buy our winning baking sheet: https://cooks.io/2OTFRd8 Buy our winning chefs knife: https://cooks.io/3WZ7Kof Buy our winning wooden cutting board: https://cooks.io/3Z4jlSc Browse more Techniquely content: https://cooks.io/3faeGNe Follow Lan on Instagram: https://www.instagram.com/lan_cooks/ ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/. 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

In the U.S., most people only have access to the Cavendish, a slender, slightly curved banana with a cheerful shade of yellow. Around the world, however, there are thousands of varieties to know and love—here are a few.

We tested multiple ways to store bananas to both speed and slow ripening. Here, we are sharing our results and explaining the science behind them, along with our recommendations for how to best store bananas.

Spicy, fermented Napa cabbage kimchi can be eaten at any stage of the fermenting process: My preferred aging time for baechu kimchi is between two and three weeks, when it has acidic funk and slight effervescence, but the vegetables retain their textural crunch.

The popularity of Korean food has grown exponentially, with its bold, layered, funky flavors full of sweet, savory depth. These recipes highlight barbecue and cheesy fire chicken, an array of side dishes or banchan, and warm, comforting soups and stews, that center around the ubiquitous Korean staple, kimchi.

Use the power of fat to release flavor from the lemons, strawberries, and chiles for the brightest tasting lemonade you'll ever make.

You can make our creamy banana ice cream with just one ingredient—but a couple of pantry ingredients make it so much better than any other "nice" cream.

Skip deep frying and use your air fryer for easy, juicy katsu-style chicken encased in crunchy panko bread crumbs in under an hour.

Filled with tender shreds of pork coated in a spicy and smoky red chile sauce, these rojos de puerco tamales are packed with punchy flavor.

Twelve of our best recipes that feature cucumbers, including salads, sandwiches, stir-fries, slushes, and refreshing infused water.

Everything you need to know to make great Mexican tamales at home–from making, shaping, and filling the masa, all the way to the cooking.

The secret to the incredible flavor in this limeade is layers and layers of infusions: We infuse lime peel oils into sugar while simultaneously infusing spicy jalapeño into those oils. Then we infuse cooling cucumber into tart lime juice before blending it all for a refresher that both brings the heat and beats the heat.

Made with a luscious vanilla pastry cream, ripe bananas, and vanilla wafers, this simple banana pudding is the very best version you can make at home.

This fruity, spicy, refreshing lemonade uses the natural oils in lemon peel as a solvent for the spicy capsaicin in hot red chiles to create a potent and flavorful spicy lemon syrup.