Americas test kitchen

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…

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From chicken and shrimp to potatoes and biscuits, these are the recipes that our digital members saved to their favorites the most this year.

Revolutionary Recipes from 25 Seasons of America's Test Kitchen | America's Test Kitchen

These are absolutely outstanding--by far the best pecan bars I've ever tried. I used white whole wheat flour for the crust and, since I didn't have dark rum, used golden rum. I also used Smart Balance's 50-50 Baking Blend to avoid some of the cholesterol. Even with all these substitutions, they were outstanding to the point that I'll never make any other pecan bar. Cooking time does not include 2 hrs. to cool after baking.

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

It's been 25 years since America's Test Kitchen debuted on public television and changed the way America cooks. Here's some of our most useful and innovative information from the show.

Make-Ahead Mashed Potatoes: “I've never had compliments of my mashed potatoes before, well - this recipe got me many! One of the first compliments was that they were so good, they didn't need gravy!” -Sally R.

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy. Avgolemono, or Greek chicken and rice soup, gets its name from the egg-lemon mixture that thickens and flavors it. Our version contains tender shreds of chicken that are poached to perfection by sitting off the heat in hot broth. We flavored the broth with citrusy coriander and lemon zest that gave it savory depth and enhanced…