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 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.
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.
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.
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.
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.
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.
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.
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.
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 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.
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.
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.
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.
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.
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 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 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 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.
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 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 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 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.
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.
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.
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.
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.
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.
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.
Provençal Tuna Sandwich
A French-inspired tuna sandwich that captures the flavors of a classic salade niçoise on a toasted baguette. Crispy toasted bread is hollowed out, brushed with olive oil, and filled with a briny olive‑herb salad, tender tuna, fresh tomato, and sliced hard‑boiled eggs, then pressed to compact the layers for a satisfying bite.
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.
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.
Monroe County Apple Crumble
A classic upstate New York apple crumble with a thick layer of golden delicious apples and a crunchy, lightly sweet almond‑brown‑sugar topping. The apples are baked first to concentrate flavor, then topped and baked again for a golden crust. Serve warm with vanilla ice cream.
The Best and Worst Kitchen Tools for 2026
A comforting, melt‑in‑your‑mouth beef stew made quickly in the Instant Pot Pro 8‑quart pressure cooker. Perfect for busy weeknights, this recipe delivers tender beef, hearty vegetables, and a rich broth with minimal hands‑on time.
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.
The Ultimate Brunch Burger (Fried Egg, Bacon, and Special Sauce)
An over‑the‑top brunch burger that layers a juicy sausage‑beef patty, crispy bacon, melted cheddar, a fried egg and a smoky chipotle‑maple mayo. Finished on toasted brioche buns sprinkled with homemade everything‑bagel seasoning, this sandwich is perfect for a weekend feast.
The Best Way to Make Perfect Shrimp Scampi at Home
A refined take on classic shrimp scampi that avoids overcooked shrimp and greasy sauce. Jumbo shrimp are brined, their shells are used to make a quick five‑minute shrimp stock, and the shrimp are poached in a silky lemon‑butter sauce thickened with cornstarch. The result is tender, juicy shrimp with a balanced garlic‑lemon flavor.
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.
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.
Which Vegan Chicken Nuggets Taste Better Than the Real Thing?
Crispy, savory vegan chicken nuggets made with pea protein, soy protein, and wheat gluten, coated in a crunchy panko crust. Inspired by the Impossible brand tasted on America's Test Kitchen, these nuggets deliver a satisfying bite and umami flavor without any animal products.
What's The Best Kansas City–Style BBQ Sauce?
A guided tasting of four iconic Kansas City‑style barbecue sauces – Bull's‑Eye, Gates, Jones, and Arthur Bryant – to compare their sweet, smoky, herbaceous, and salty profiles. Perfect as an appetizer or a fun experiment for BBQ enthusiasts.
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.
Make Fried Cheese Curds That Are Perfectly Crispy
Crispy, golden‑brown cheese curds coated in a light beer batter and served with a tangy homemade ranch dressing. A classic Wisconsin bar snack elevated with precise technique from America's Test Kitchen.
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.