America's Test Kitchen
50 recipes converted from their YouTube cooking videos.
How to Make Super Crunchy Fried Chicken
A deeply flavorful, ultra‑crunchy fried chicken that combines a seasoned flour dredge with a thin buttermilk batter. Brined for juiciness, coated with a cornstarch‑enhanced mix, and fried low‑and‑slow at 340°F for a juicy interior and a craggy, non‑greasy crust.
Homemade Breakfast Sausage Patties
Homemade breakfast sausage patties made with pork butt, a precise salt ratio, and a simple spice blend. Follow America's Test Kitchen's method of keeping everything cold, grinding to a coarse texture, kneading to develop myosin, and pan‑frying to a perfect golden brown for a juicy, snappy bite.
New England Bar Pizza
A thin‑crust, ultra‑greasy New England bar‑style pizza made from scratch with a quick food‑processor dough, fresh tomato sauce, and a mozzarella‑sharp cheddar cheese blend, baked in a dark 9‑inch cake pan at 500°F for a crisp, caramelized edge.
Easy Hot Honey Chicken Recipe
A crispy, oven‑finished chicken glazed with a sweet‑hot honey sauce made with Frank's RedHot, honey, garlic, butter, and lime. Inspired by a family recipe, the chicken is first seared for crisp skin, then baked to juicy perfection and finished with a glossy glaze and scallion garnish.
Atlanta’s Favorite Wings: Lemon Pepper Wet
Crispy deep‑fried chicken wings tossed in a bright lemon‑pepper spice blend and a buttery hot‑sauce glaze. Inspired by the buzz‑worthy wing joints of Atlanta, this recipe uses dehydrated lemon zest and citric acid for a punchy, shelf‑stable seasoning, then coats the wings in a cornstarch‑flour mixture for maximum crunch.
How to Make Crispy Old-Fashioned Fried Chicken (Best Ever)
A Southern‑style, thin‑crusted fried chicken with a flavorful batter that can be made a day ahead, refrigerated, and reheated for party‑perfect crispness. The chicken is brined for juiciness, coated in a seasoned flour‑cornstarch batter, and fried in peanut oil to a golden‑mahogany finish.
How to Make Irish Brown Soda Bread
A rustic Irish brown soda bread made with a blend of whole wheat flour, wheat bran, wheat germ and all‑purpose flour. The combination of baking soda for flavor and baking powder for lift gives a tender, craggy crumb without needing traditional whole‑meal flour.
Homemade Yogurt and Ginger Frozen Yogurt
Learn how to make creamy, probiotic-rich homemade yogurt from ultra‑pasteurized milk, then turn the strained yogurt into a tart ginger frozen yogurt using gelatin and golden syrup for a smooth, scoopable dessert.
How to Make the Absolute Easiest Ever Biscuits
A revolutionary drop biscuit that uses warm heavy cream to create a droppable, tender dough. The result is a soft, buttery biscuit with a golden crust, perfect for serving with jam, soup, or chili.
How to Make Fluffy Baked Polenta with Red Sauce
A fluffy, brick‑like baked polenta seasoned with butter, olive oil, garlic, and plenty of Pecorino Romano, served with a slightly sweet, smooth tomato sauce. Inspired by Mike’s Kitchen at the VFW post in Cranston, Rhode Island, this Italian‑American comfort dish is perfect for a hearty lunch or dinner.
Oven-Baked French Toast
A crowd‑friendly, hands‑free French toast baked in the oven. Using everyday white sandwich bread, a simple custard of eggs, milk, butter, brown sugar, cinnamon, vanilla and a quick broil, you get crispy edges and a custardy center without flipping each slice in a skillet.
How to Make Paella on the Grill
A backyard‑grill version of classic Spanish paella that delivers smoky flavor and a coveted crispy rice crust (socarrat). The recipe builds a quick aromatic broth, grills chicken for extra flavor, and finishes the rice on a 15‑inch paella pan over charcoal for authentic texture.
Gluten-Free Pizza Dough (High Hydration)
A high‑hydration, binder‑rich gluten‑free pizza dough that yields a crispy, brown crust with an airy, chewy interior. Using psyllium husk, almond flour, and a touch of baking powder, this dough overcomes the typical dense, cracker‑like texture of gluten‑free pizza and delivers a slice that rivals traditional thin‑crust pizza.
Crispy Oven-Baked Hash Browns
A simple, crunchy‑and‑tender hash brown side that’s baked in the oven. Using Yukon Gold potatoes with the skins on, a quick soak, thorough drying, and a precise amount of olive oil gives perfectly crisp edges and a fluffy interior. Serves as a hearty breakfast, brunch, or side for dinner.
Best-Ever Roasted and Glazed Chicken Wings
Crispy oven‑roasted chicken wings finished under the broiler and brushed with a rich glaze made from their own pan drippings. No frying required—just a few simple tricks for perfectly rendered, fall‑off‑the‑bone wings.
How to Make One-Pot Seafood Fra Diavolo
A one‑pan, spicy Italian‑style seafood fra diavolo featuring dry scallops, shrimp, mussels, and linguine cooked directly in a rich tomato‑wine sauce. Perfect for a quick weeknight dinner that tastes restaurant‑quality.
How to Make Almost No-Knead Sourdough Bread at Home
A fool‑proof, almost no‑knead sourdough loaf made with a homemade starter. The recipe walks you through building a starter, daily feedings, a long bulk fermentation, and baking in a Dutch oven for a crisp, crackly crust and tender crumb.
How to Make Chocolate Hot Fudge Sauce From Scratch
A glossy, rich dark chocolate fudge sauce that stays smooth after refrigeration and can be quickly reheated for a hot fudge topping on ice cream, brownies, or fruit. Made with sugar, milk, cocoa, unsweetened chocolate, butter, and vanilla, this sauce is both easy to prepare and perfect for make‑ahead storage.
Pan Bagnat (Tuna Nicoise Sandwich)
A classic French-inspired tuna sandwich that layers oil‑packed tuna with a bright Nicoise salad, hard‑boiled egg, and juicy tomato inside a lightly toasted baguette. Pressed for an hour, the sandwich stays together, offers contrasting textures, and delivers punchy, savory flavors.
How to Make Chile Verde con Cerdo with Julia Collin Davison
A rich, oven‑braised Mexican green chili made with pork shoulder, roasted tomatillos, poblanos, jalapeño and fresh cilantro. The pork is trimmed, seasoned, and cooked low and slow for melt‑in‑your‑mouth tenderness, while the roasted vegetables give the sauce a deep charred flavor. Served with warm tortillas.
How to Make Moqueca (Brazilian Shrimp and Fish Stew)
A vibrant Brazilian seafood stew made with cod, shrimp, tomatoes, coconut milk, bell peppers, and a bright lime‑citrus finish. Inspired by America’s Test Kitchen, this recipe balances rich coconut cream with fresh herbs and a spicy pickled pepper relish, perfect for weeknight dinners or entertaining.
How to Make Better Chicken Marsala
A richer, more complex take on the classic Chicken Marsala from America’s Test Kitchen. The sauce is built with reduced dry Marsala, dried porcini mushrooms, gelatin for body, chicken broth, pancetta, cremini mushrooms, shallots, tomato paste, lemon juice, fresh oregano and finished with butter for a glossy finish. Perfect for a weeknight dinner or a special occasion.
How to Make Tuscan Shrimp and Beans
A hearty Tuscan-inspired one‑pot stew that combines sweet, briny shrimp with creamy cannellini beans, tomatoes, and fresh basil. Made faster by a quick shrimp‑shell stock, this dish is perfect for a weeknight dinner and packs bold Italian flavors in under an hour.
Super Cheesy Cast Iron Pan Pizza
A nostalgic 1980s‑style pan pizza made in a cast‑iron skillet. High‑hydration dough ferments overnight for a plush interior, while a wall of Monterey Jack creates a crispy frico crust. Finished on the stovetop for extra crunch, this pizza is easy to make and packed with cheesy goodness.
The Best Recipe for a Crispy Pepperoni French Bread Pizza
A nostalgic twist on the classic frozen French Bread Pizza, made from scratch with a crisp olive‑oil brushed crust, garlic‑butter‑infused crumb, quick no‑cook tomato sauce, mozzarella, Parmesan, and pepperoni. Perfect for a quick weeknight dinner or a fun family cooking project.
Perfect Sticky Buns
These soft, fluffy sticky buns feature a super‑soft dough made with a cooked flour‑water paste, a no‑cook caramel "goo" of butter, brown sugar, corn syrup and a hint of salt, toasted pecans, and a simple brown‑sugar‑cinnamon filling. The buns are baked uncovered then finished covered to ensure a tender interior and a glossy caramel top. Makes 12 generous buns.
How to Make Butter-Basted Fish Fillets with Garlic and Thyme
A restaurant‑style pan‑seared cod fillet that stays juicy thanks to butter‑basting, garlic, and fresh thyme. The technique uses a hot skillet, a quick press for a perfect crust, and careful temperature monitoring for flawless results.
Fresh Green Bean Casserole
A classic American holiday side dish made from fresh green beans, a rich mushroom‑cream sauce, and a buttery breadcrumb‑onion topping. This recipe follows the America’s Test Kitchen method, using fresh ingredients for maximum flavor.
Cold-Seared Strip Steak (No Oil)
A quick, mess‑free method for perfectly cooked strip steaks with a deep, flavorful crust. The steak is seasoned only with pepper, seared in a hot non‑stick skillet without oil, then finished on medium heat while flipping every two minutes until the interior reaches a perfect medium‑rare 125°F. Rest briefly, finish with flaky coarse salt, and serve.
The Ultimate Mediterranean Fish Dinner: Halibut Puttanesca
A festive, restaurant‑quality halibut fillet braised in a bright, salty‑sweet puttanesca sauce made with anchovies, capers, olives, garlic and tomatoes. Finished in the oven for a perfectly flaky fish and served with parsley, lemon wedges and a drizzle of extra‑virgin olive oil.
The Secret to Juicy, Flavor-Packed Tandoori Salmon
A vibrant, smoky Indian-inspired tandoori salmon made without a tandoor. A quick baking‑soda brine keeps the fish juicy, while beet juice, Kashmiri chili, garam masala, and dried fenugreek leaves create the signature bright red crust. Broiled to a perfect char in a home oven.
How to Make Pan-Seared Swordfish Steaks with Caper-Currant Relish
Tender, meaty swordfish steaks are pan‑seared in a hot non‑stick skillet, flipped every two minutes for even cooking, then rested and served with a bright Italian‑style agridolce relish of parsley, capers, currants, garlic, lemon juice and zest.
How to Make Perfect Korean Fried Chicken Wings
Crispy, super‑shatter Korean‑style chicken wings tossed in a sweet‑spicy gochujang sauce. The secret is a thin flour‑cornstarch batter, a double‑fry with a rest between batches, and a quick aromatic sauce. Perfect as an appetizer or party snack.
How to Make The Best Fried Chicken
Crispy, deeply savory fried chicken cooked entirely in rendered pork lard. Inspired by Indiana’s traditional method, this recipe seasons the chicken heavily with salt and pepper, uses a quick flour‑water dip for a sturdy coating, and fries the pieces in a single layer while rotating the pot to ensure even cooking.
How to Make the Best One-Batch Fried Chicken
Crispy, crunchy Southern‑style fried chicken made with a buttermilk brine, a seasoned flour coating with craggy bits, and a single‑batch frying method that uses a lid for the first 10 minutes to lock in heat. The result is juicy meat inside and a noisy, flavorful crust outside.
How to Make the Best Hearty Beef and Vegetable Stew
A hearty, oven-braised beef stew packed with tender chuck, mushrooms, kale, root vegetables, and a rich red‑wine broth. Inspired by Julia Child, this comforting dish is perfect for cool evenings.
Forget Frying, the Best Chicken Wings Are Roasted
These oven‑roasted chicken wings are cooked between two baking sheets so the hot metal renders the fat and browns the skin to a glossy, gelatin‑rich finish. No frying, no heavy sauces—just salt, pepper, a splash of oil, and the wing’s own drippings turned into a savory glaze.
The Easiest Way to Make Bacon-Wrapped Scallops
Delicate sea scallops wrapped in crisp, partially‑pre‑cooked bacon, finished under the broiler and finished with fresh chives. Perfect bite‑size appetizers for parties.
For Fast and Easy Meal Prep, Use This Restaurant Trick
A quick Japanese-inspired side where green cabbage is lightly salted, massaged, and rested to develop a crisp, tender texture and intensified flavor, then tossed with garlic, sesame oil, and a touch of sugar. Perfect for serving with steak, chicken, or as a fresh salad.
The Only Scrambled Eggs Recipe You'll Ever Need
A step‑by‑step guide to making perfectly fluffy, custardy scrambled eggs with the America’s Test Kitchen method. Includes tips on salting early, butter bubbling cues, and optional garnishes for a personalized breakfast.
Which Cooking Spray is Best?
A side‑by‑side demonstration of traditional propellant cooking spray (Pam) versus a propellant‑less spray (Chosen Foods). Learn which spray gives even coverage, works for high‑heat sautéing, and how nozzle design affects performance.
How to Make Ground Beef Stroganoff
A streamlined, weeknight-friendly version of classic Russian beef stroganoff made in a single pot. Tender ground beef, sautéed mushrooms, and egg noodles soak up a creamy, wine‑infused sauce finished with sour cream and fresh chives.
Lemony, Buttery Francese: Chicken Breasts Never Had it So Good
A classic Rochester favorite, Chicken Francese features lightly pounded chicken cutlets coated in flour and egg, pan‑fried to a golden crisp, and finished with a bright lemon‑butter sauce accented by caramelized lemon slices. This version from America's Test Kitchen adds a touch of white wine and a butter‑flour thickener for a velvety, restaurant‑quality finish.
How to Make Shrimp Risotto
A creamy, luxurious shrimp risotto that highlights fresh shrimp flavor using a quick shrimp‑shell stock, softened fennel with a touch of baking soda, and bright finishes of lemon zest, juice, and chives. Inspired by America's Test Kitchen, this recipe delivers restaurant‑quality risotto in under an hour.
How to Make Ricotta at Home (It's So Easy to Do it Yourself!)
Learn how to make rich, velvety ricotta cheese at home using just whole milk, lemon juice, vinegar, and a pinch of salt. This step‑by‑step guide from America’s Test Kitchen walks you through heating the milk to the perfect temperature, curdling, draining, and chilling for a fresh cheese that’s perfect for lasagna, cheesecake, or simply drizzled with olive oil and pepper.
The Best Twice-Baked Potatoes Recipe
Crisp‑skin russet potatoes baked until tender, scooped, mixed with butter, sour cream, sharp cheddar, scallions and crispy bacon, then refilled and baked again for a golden, cheesy finish. The brine and precise internal temperature keep the skins from becoming leathery.
How to Make the Most Comforting Pasta e Fagioli
A comforting Italian‑American bean soup packed with pancetta, vegetables, cannellini beans, ditalini pasta, fresh basil and Parmesan. Quick to make, hearty, and perfect for a cozy dinner.
Make Crispy, Cheesy Polenta with This Easy Technique
Golden, crunchy polenta triangles flavored with garlic and Parmesan. Made with instant polenta for speed, chilled, cut, brushed with olive oil and baked until crisp on one side and tender on the other. Perfect as a side dish or party appetizer.
How to Make the Best Seafood Pasta: Linguine allo Scoglio
A light, bright Italian seafood linguine featuring clams, mussels, shrimp and squid in a fresh tomato‑white wine sauce. The recipe uses batch cooking so each type of seafood is added at its optimal time, resulting in perfectly tender shellfish and perfectly coated pasta.
How to Make the Absolute Best Ground Beef Chili
A rich, tender Texas‑style ground beef chili made with toasted ancho chilies turned into a fresh homemade chili powder, baked low and slow for ultimate flavor and texture. Finished with a splash of cider vinegar and served with classic toppings.