America's Test Kitchen tackles tomato sauce.

The secret to really crispy, browned skin and moist, flavorful meat

Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.

Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.

The America's Test Kitchen team cooks salmon in a saute pan, on a grill, and under a broiler, and we find that it takes 10 minutes or fewer to cook it right.

Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.

Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching.

Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies.

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease.

Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies.

The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings.