America's test kitchen recipes

Find out which recipes our America's Test Kitchen digital members favorited the most in March.

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 25 minutes was a bonus. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor…

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce. Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and…

America's Test Kitchen and its other publications like Cooks Illustrated and Cook's Country are my most trusted sources for recipes. ATK prides itself on

These sugar cookies are chewy in the middle and a little crunchy on the outside. Thanks to cream cheese, these are the best sugar cookies you'll ever eat.

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From America's Test Kitchen's Top 20 Recipes of All Time. Rich, chewy, fudgy - terrific! #MyRecipeReviews #AmericasTestKitchen #brownies #chocolate

America's Test Kitchen Chicken Fingers. Discover our recipe rated 4/5 by 65 members.

These days, pot roasts come in all styles and flavors. But when we went looking for truly beefy taste, a simple 19th-century recipe proved the best guide. We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of collagen and well suited for braising. Opening the pot roast and trimming away the excess interior fat got rid of the pesky globs that refused to render as the pot roast cooked. Leaving the meat in two smaller roasts also shaved cooking time from our…