From America’s Test Kitchen. Rick Martinez joins Lan Lam and Nik Sharma to discuss his latest book, Salsa Daddy. He shares how he fought for the book’s colorful visuals, his personal push against "authentic" dishes and towards "personal sazon," the impact of preserving his late mother’s memories and recipes, and the process of unlearning the…

From America’s Test Kitchen. In this episode of Flavor Forward, Nik Sharma demonstrates how to make coconut-lime granitas, a frozen dessert that comes together without an ice cream maker. He breaks down the three different types of coconuts used for this dish and explains the scientific purpose of each. He also shows you how to…

From America’s Test Kitchen. After months of research, Lisa McManus is back with Hannah Crowley to share the best espresso machines for your home, from zero-effort pod options to complex, lever-style machine for coffee purists. Ranging in price from $200 to $900, there’s a machine for everyone in Lisa’s lineup, whether you’re grinding, foaming, or…

From America’s Test Kitchen. Elevate your stirred cocktails by adding this one tool: a thermometer. Joe Gitter demonstrates how temperature plays a huge role in the flavor of cocktails. Plus, he shows you the difference between shaken and stirred martinis and explains how the length of a stir affects temperature and dilution, often for the…

From America’s Test Kitchen. Join Dan Souza for his inaugural Friendsgiving—but he’s not cooking alone! Dan’s friends, all professional chefs (including Lan Lam, Morgan Bolling, Nik Sharma, Lidey Heuck and Vallery Lomas), are stepping in to create an ultimate holiday feast. This is Friendsgiving elevated! Follow along as they blend traditional holiday flavors with fresh,…

From America’s Test Kitchen. Today, Bridget Lancaster and Julia Collin Davison whip up two of ATK’s favorite desserts: crème brûlée and millionaire’s shortbread. Jack Bishop, Adam Ried, and Becky Hays join to taste the desserts and as a bonus, Bridget put together a speciality cocktail, the ATK 25, our take on a French 75 with…

From America’s Test Kitchen. This spiced pear cobbler recipe is a perfect dessert for colder months. Vallery Lomas breaks down the science of baking with Bosc pears, offers a guide to fall spices, and shares her technique for achieving the perfect drop biscuit topping that bakes up crunchy. Best of all, it comes together easily…

From America’s Test Kitchen. Chicken 65 is deep fried, deeply seasoned chicken, a classic South Indian dish and one of Nik Sharma’s favorite snacks. This Indian-flavored fried chicken starts with a flavor-packed yogurt marinade to tenderize. Then it’s deep-fried and coated in a citrusy, spicy glaze flavored with Thai chiles, spices, and fresh curry leaves.…

From America’s Test Kitchen. Today, Christie Morrison demonstrates the best way to carve a turkey. She offers guidance on the best knife and carving board for the job, and shares tips on resting and plating, as well as the optimal bite size for each turkey part Read How to Carve a Turkey Like a Pro:…

From America’s Test Kitchen. Dan Souza and co-host Lisa McManus welcome Dan Pashman, host of The Sporkful podcast and creator of the viral pasta shape cascatelli. The three dive deep into the world of pasta design, exploring what makes a perfect noodle and how texture, sauce-holding power, and mouthfeel come together in the ultimate bite.…

From America’s Test Kitchen. Today, we take you behind the scenes of ATK’s product testing methods (practical testing, taste testing, common sense testing) so you never get stuck with kitchen tools that don’t work. Discover more recipes through the America’s Test Kitchen App: https://cooks.io/41TUSTK Get exclusive access to every recipe, review, and more via our…

From America’s Test Kitchen. Trifle is a classic British dessert that has evolved over the years. Julia Collin Davison and Bridget Lancaster walk us through a modern version of the recipe made on the stovetop that features creamy chocolate custard, tender pieces of chiffon cake, raspberries two ways, and billowy swirls of whipped cream. It’s…

From America’s Test Kitchen. Today, Nik Sharma helps perfect oven-baked fish as he makes tandoori salmon. He demonstrates how to achieve tandoor’s signature charred flavors in a regular oven, using the broiler to deliver the necessary heat. He uses a baking soda brine to help the salmon retain moisture and tenderness during cooking, and shares…

From America’s Test Kitchen. Broccoli-Cheese Soup can be tricky to make, as the vegetable can lose its color and flavor during the cooking process. But our recipe shows you how to avoid that with a bit of kitchen science, giving you a fresh and bright soup with plenty of flavor. Broccoli-Cheese Soup Recipe: https://cooks.io/48AZFxP Discover…

From America’s Test Kitchen. A heavy-duty stand mixer is an investment, but it’s an essential for serious home bakers. Adam Ried compares the updated KitchenAid stand mixer to its European equivalent, the Ankarsrum stand mixer. Adam takes Bridget through the pros and cons of each machine, and shares how they compared when it came to…

From America’s Test Kitchen. Today, Joe Gitter shows Julia Collin Davison how to make a savory Fisherman’s Pie (or fish pie), a classic British comfort meal of seafood cooked in a creamy, herby sauce, topped with mashed potatoes. Joe gives Julia tips on how to ensure you don’t overcook the seafood, and how to delicately…