Recipes & Food

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.

This bright and refreshing iced coffee is made with fresh lemon juice, sugar, and strongly brewed coffee such as cold brew, espresso, or an iced coffee concentrate. Often dubbed the "world's first," it's good enough to also be ranked as the "world's best." The secret to making it is all about dialing in the flavor to your taste.

These cookies get their rich banana and toffee flavor from caramelized bananas and brown butter. Customize them with chocolate chips or toasted coconut flakes.

A mainstay of Nigerian cuisine, my groundnut (peanut) stew features chicken and chunks of beef simmered in a velvety, aromatic peanut sauce. Spoon it over rice, plantains, or sweet potatoes for a filling meal.

A good breakfast casserole is not only a crowd pleaser, it’s also a practical addition to any breakfast or brunch spread for many reasons: It comes together with a simple ingredient list, it can be assembled, then refrigerated overnight until the next morning, and it is much easier to cook for a crowd than traditional French toast Day-old French bread works best here, but you can substitute any fluffy white bread or enriched bread like challah or brioche; just remove the crusts if they’re on the thicker side The butter and brown sugar topping creates a crunchy, caramel-like crust as the casserole bakes, and the inside remains moist and tender

Alka-Seltzer contains two key ingredients—baking soda and citric acid—that react to form sodium citrate, the emulsifying salt that is the secret to all processed cheese sauces. This recipe leverages that salt to give you the smoothest, creamiest cheese sauce in under 5 minutes.

With a custardy interior that oozes peanut butter when you cut into it and a generous drizzle of condensed milk, Hong Kong-style French toast is the breakfast of champions—but don't let that stop you from eating it any time of day.

A staple of the Chinese home kitchen that everyone should know.

Pork is included in almost every Chinese celebration, in which it symbolizes abundance and wealth. This glossy, aromatic pork belly is "red-cooked," or coated in a sticky soy-based reduction typical of Shanghainese cuisine. The result is sweet and savory cubes of meltingly tender meat in an aromatic sauce.

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

This salty-sweet sandwich featuring a tender, flavorful bone-in pork chop on a toasted, buttered pineapple bun is a classic in Macau, where it's won over the hearts and stomachs of locals and tourists alike.

Salads, sandwiches, pastas, and more for easy, breezy lunches and dinners.

Instead of mixing together a bunch of ingredients to make a just-okay veggie burger, smash portobello mushroom caps with a heavy skillet while cooking until they’re thin but dense with savoriness, then dress them with melted cheese, tuck them into a bun and top them with classic fixings Cooking mushrooms this way forces the water out of their spongy bodies, turning them into something meaty and satisfying Because they’re so thin, you’ll want to stack two mushrooms per bun

A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found at work sites and garden parties across the 16 states below the Mason-Dixon line This recipe came to The Times from the Charleston, S.C.-bred cookbook authors Matt Lee and Ted Lee Serve with crackers, or for a Masters pimento cheese sandwich, spread it between two pieces of soft white bread.

Most North Dakotan grandmas seem to agree that this beloved soup should be simple and comforting, with little more than good chicken broth and handmade (not frozen!) dumplings.

Perfect for spooning over biscuits, grits, and eggs, this classic Southern breakfast gravy is made by mixing the drippings of pan-fried country ham with black coffee.