Our sure-fire recipe makes a sliceable pie with bright, fresh berry flavor.

We demystify French cooking by streamlining two classic—and often poorly executed—recipes.

Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp.

Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve that elusive combination of juicy chop and crunchy coating.

Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream.

With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor.

By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier.

Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in under an hour. And if you’d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort.

Saltimbocca and tiramisu are two Italian restaurant favorites that are rarely served at home. Here we prepare our saltimbocca with chicken rather than the more traditional veal and streamline its preparation to make it a welcome weeknight meal. For dessert, we developed a tiramisú that highlights the luxurious combination of flavors and textures that makes this dish so popular.

Leave that boxed cake mix on the shelf. We prove that you can create an extremely fluffy yellow cake with entirely natural ingredients.

Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner.

We demonstrate how to make two Mexican restaurant classics—Enchiladas Verdes, and Steak Tacos—in your home kitchen.

Our Pizza Bianca, with its crisp exterior and chewy, bubbly middle, pairs perfectly with the velvety smoothness and bright tomato flavor of our Creamless Creamy Tomato Soup.

Discover our alternative method for poaching salmon and the test kitchen’s secrets for moist and flavorful oven-baked, crunchy-coated fish fillets.

We take the fear out of soufflés and show you our foolproof methods for making this showstopping dessert.

We reveal the test kitchen’s technique to make a holiday ham that’s moist and tender, with a glaze that complements but doesn’t overwhelm the meat. We then pair it with the perfect drop biscuits—simple, no-fuss, but as buttery and satisfying as their rolled-out counterparts.

Prepare your own version of Chinese take-out classics using our recipes for great stir-fries.

We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes.

We give two classic snack cakes moist, flavorful makeovers.

Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and rosemary.

At $20 a pound, rack of lamb had better be good. We show you how to make the most of this prime piece of meat, and reveal a foolproof version of the French casserole Vegetable Gratin.

The French technique of stuffing a chicken breast yields four-star results — but requires hours of labor. Our take uses a much simpler procedure with the same results. When matched with another French classic, green beans amandine, it’s a great menu for entertaining guests.

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes.

A lot can go wrong with grilled bone-in chicken breasts. Join us to learn our technique for perfect grilled chicken breasts with tender meat and crisp skin. We also show you the method for making an intensely flavored, not waterlogged, tomato salad.

With our flavorful beef stew, we translate the bold, robust flavors of Provence to the home kitchen. And as a finale, we balance the richness of the stew with our light, airy, melt-in-your-mouth meringues.

Uncover the test kitchen’s secrets to achieving a creamy crème caramel and subtly sweet stovetop rice pudding.