ATK Full Episodes
7 recipes converted from their YouTube cooking videos.
Juicy Roast Beef Tenderloin and Classic French Potatoes
A foolproof method for a perfectly tender, medium‑rare roast beef tenderloin. The beef is dry‑brined, roasted low and slow, then finished with a quick sear for a mahogany crust. A rich red‑wine reduction made from the trimmed chain, butter, tomato paste, and fresh thyme adds luxurious flavor. Serves a small gathering and pairs beautifully with simple sides.
The Definitive Guide to European Sausages
A hearty Swiss‑inspired stew featuring sauerkraut simmered with Yukon Gold potatoes, a medley of artisan sausages, smoked bacon, and sweet‑cured ham, finished with a splash of off‑dry Riesling. Perfect for a comforting dinner that showcases old‑world meat craftsmanship.
Cooking for One? Here's 5 Recipes to Try
A quick, single‑serving Mexican‑inspired shrimp taco topped with a tangy lime yogurt (or sour cream) crema, charred corn, and fresh cilantro. Perfect for a solo dinner or a tasty snack.
The 10-Second Sausage Secret for Better Ragù
A quick‑but‑rich Italian‑style sausage ragu simmered with fennel, tomatoes, and red wine, tossed with wide flat noodles (pappardelle or fettuccine). The sauce develops deep flavor in under 90 minutes and finishes with a drizzle of extra‑virgin olive oil and grated Parmesan.
Which Brand Has the Best Tortilla Chips?
A fresh, Baja‑inspired fish taco recipe straight from San Diego’s Karina’s Cantina. Lightly flour‑dusted cod is pan‑seared in butter and oil, brushed with a smoky chipotle‑beer mayo sauce, and served on warm corn tortillas with pickled onions, cabbage slaw, tomato, avocado, and cilantro.
Best Coffee Gear: Smart Kettle & Heated Mug Review
A fluffy, custardy baked egg paired with tangy kimchi, creamy avocado, cilantro and mayo on toasted bread. The eggs are gently baked in a metal pan with a water bath for ultimate tenderness, then sliced and layered into a portable breakfast sandwich.
How to Choose the Best Mortar and Pestle
A classic Sichuan street‑food noodle bowl featuring a fragrant, numbing‑spicy oil, crisp pork topping, blanched baby bok choy and chewy wheat noodles, finished with a tangy Sichuan mustard pickle (yatsai). Made with the step‑by‑step guidance from America’s Test Kitchen’s ATK Full Episodes.