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Take DIY pizza night to a whole new level

Recipes / America's Test Kitchen /

Tear-and-share bread, monkey bread, bubble bread — they’re all different names for the same kind of dish: balls of dough, baked close together in a pan, that are served warm and pulled apart with your hands.

While there are lots of savory tear-and-share breads (like this one!), its roots are sweet. In the 1950s, a Hungarian dessert called ...Read more

This flavorful pasta dinner is ‘shrimp-ly’ delicious!

Recipes / America's Test Kitchen /

Shrimp is the most popular seafood in the United States. These slightly sweet, mild-flavored crustaceans are full of interesting science. Take a deep dive into these shrimp-ly fascinating facts.

Shrimp change color when they cook

Most raw shrimp are a gray-black color. But when you cook them, they turn pink! Why the color ...Read more

These mini muffins are so sweet they might end up being the <em>apple</em> of your eye

Recipes / America's Test Kitchen /

A good snack to keep on hand, these mini muffins can be stored at room temp for a few days or frozen so you can have them whenever you need them.

If muffins are frozen, thaw at room temperature, and then refresh muffins by placing them on a rimmed baking sheet and warming them in a 300-degree oven for about 10 minutes. It’s just that easy!

<...Read more

Lemon, herbs and butter flavor this fancy fish dinner

Recipes / America's Test Kitchen /

As we all know, at the start of each new year many people want to eat healthier. This dish is a great way to add a healthier option to you weekly menu. It is a straightforward recipe using a potentially new technique for people who want to want to eat more fish.

Fancy Fish in Foil

Serves 4

1 teaspoon fresh thyme leaves

1/2 teaspoon grated ...Read more

No need to share! With this recipe, everyone gets their own (mini) chocolate cake

Recipes / America's Test Kitchen /

Flourless chocolate cakes are rich, fudgy, and intensely chocolaty. Instead of using flour or leaveners for structure, like most other cakes do, these special cakes rely on a combination of eggs and cornstarch. As the cakes bake, the eggs puff up in the oven, giving them lift. The cornstarch creates a kind of glue to keep the texture smooth. ...Read more

These fudgy, crinkly cookies are perfect for chocolate lovers

Recipes / America's Test Kitchen /

These deep, dark, chocolaty cookies are also known as “earthquakes” because of all the cracks that break through their snow-white surfaces during baking. The key to creating these crinkly cracks is rolling the formed dough first in granulated sugar and then in confectioners’ sugar. The granulated sugar helps create that crackly, crusty ...Read more

Gingerbread, gingerbread, gingerbread rocks! Especially when the cookies are homemade

Recipes / America's Test Kitchen /

One of our favorite ways to decorate cookies is with a glaze you can spread on with an icing spatula or the back of a spoon.

To make glaze: In a medium bowl, combine 1 1/3 cups (5 1/3 ounces) confectioners’ (powdered) sugar, 2 tablespoons milk, 1 tablespoon softened cream cheese, and 1 to 2 drops food coloring (if desired). Use a rubber ...Read more

We think you’ll love this Hanukkah recipe a whole latke!

Recipes / America's Test Kitchen /

Hanukkah is a Jewish holiday that is celebrated for eight days and nights, often in December. It remembers a story about a very important temple that had only enough oil to burn a menorah (a special lamp) for one night, but the oil lasted for eight nights instead. That said, oil plays a very important role in this holiday’s history, so ...Read more

These fluffy dinner rolls really <em>rise</em> to the occasion

Recipes / America's Test Kitchen /

The fancy French word for dough shaped in a ball is boule. Bread makers use the same technique to form a tight ball of dough for a large loaf of bread and for small individual dough balls such as these fluffy dinner rolls. While it takes two hands to form a large loaf into a boule, you can make a small one with just one cupped hand. If you get ...Read more

Pumpkin pie is a Thanksgiving staple

Recipes / America's Test Kitchen /

Most pumpkin pies — like the ones on your Thanksgiving table every year — have fillings that contain pumpkin puree, cream, sugar, spices and eggs. Because of the eggs, which make the filling nice and thick, these pies need to be baked, often for a long time. In our pumpkin pie, however, we don’t use eggs. Instead, we use gelatin — the ...Read more

These energy bites are delicious and easy to make

Recipes / America's Test Kitchen /

Different types of food can give you different types of energy. Sweet foods such as cookies and candy give you a lot of energy, and fast — but that energy lasts for only a little bit of time, since sugar moves quickly through your body. But foods such as these energy bites that combine complex carbohydrates (oats!), protein (nut butters!), and...Read more

Celebrate Diwali with this savory karanji

Recipes / America's Test Kitchen /

Karanji are a type of dumpling popular in Maharashtra, India. They’re typically fried and can have sweet or savory fillings. You’ll find karanji in several parts of India, and they are called by different names in different languages.

You can eat karanji any time, but they’re especially popular as a snack during the festival of Diwali, a ...Read more

These candy-filled cookies are sweet, chewy and absolutely irresistible

Recipes / America's Test Kitchen /

If your children hit the jackpot while trick-or-treating, you could be swimming in candy for weeks! Put the abundance of M&M’s to good use by making homemade cookies with the kids. You can also teach them about the candy while you bake!

Did you know? The M’s printed on M&M’s stand for the last names of their inventors: Forrest Mars and ...Read more

Sugar and spice make this pumpkin bread <em>extra</em> nice

Recipes / America's Test Kitchen /

Quick breads should be moist but not soggy, so we often need to get rid of extra liquid in the batter. In some recipes, like zucchini bread, we squeeze all the excess water out of the shredded zucchini to avoid a soggy loaf. We can’t squeeze our pumpkin puree (that would be messy!), but cooking has the same effect.

With heat, some of the ...Read more

A great weeknight dinner for the season

Recipes / America's Test Kitchen /

Whether you’re looking for a comforting dish for the fall or a quick meal for a weeknight dinner after a long day of work and school, these pork chops are perfect for the whole family. Our recipe tester, 10-year-old Zoe, wants kids to know that “it looks fancy, but it’s something you can do yourself (with a little help).”

Apple Cider-...Read more

This flavorful pasta dinner is ‘shrimp-ly’ delicious!

Recipes / America's Test Kitchen /

Shrimp is the most popular seafood in the United States. These slightly sweet, mild-flavored crustaceans are full of interesting science. Take a deep dive into these shrimp-ly fascinating facts.

They change color when they cook

Most raw shrimp are a gray-black color. But when you cook them, they turn pink! Why the color change...Read more

 

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