Everyone can enjoy another great new year of the best new recipes, tastings, and testings handpicked by the editors of America's Test Kitchen This annual best-of-the-best collection of recipes, tastings, and testings has once again been carefully selected from the hundreds of recipes developed throughout the last year by the editors of Cook's Illustrated and Cook's Country magazines and from the new cookbooks Foolproof Fish, Cooking for One, The Complete One Pot, The Complete Plant-Based Cookbook, and Toaster Oven Perfection. The 2022 edition offers a wide array of everyday-to-sophisticated and globally inspired recipes such as Horiatiki Salata (Hearty Greek Salad), Mumbai Frankie Wraps, Beef Wellington, and Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. As is traditional, the book ends with a chapter of impressive desserts including Chocolate-Espresso Tart, Peach Zabaglione Gratin, and Nutella Rugelach. All of the year's top ingredient tastings and equipment testings are also included.

Soy sauce is essential in many culinary traditions—and no two styles are the same.

Ricotta cheese in pancakes? Sounds great. But how do you make them moist, tender, and fluffy instead of wet, heavy, and leaden? Light, fluffy ricotta pancakes are more sophisticated than traditional pancakes, making them perfect for special occasions, but you have to get the balance of cheese and structure just right or your pancakes will fall flat. We compensate for the extra weight of the ricotta by doubling the amount of egg whites and whipping them for added lightness. To ensure maximum lift, we add plenty of lemon juice and baking soda, which combine to produce carbon dioxide that super-inflates the egg foam. Warm fruit compotes provide the perfect finishing touch.

Discover why "The Complete Make-Ahead Cookbook" is a gem for any time-strapped cook, offering recipes for fresh, preservable meals.

Plain-Jane unsweetened chocolate may not inspire the same passion as our favorite candy bars, but it's one of the best tools in a baker's arsenal.

A good bottled sauce can be a timesaver, but could we find a balance between salty and sweet?

Tips and techniques for cutting and cooking your Brussels sprouts to tame their pungency and make them nutty and sweet. Even the haters will love them.

To perfect this controversial Italian dish, we looked to a staple of the American larder. To create an authentic-tasting version of Pasta All’Amatriciana we needed an alternative to hard-to-find guanciale, or cured pork jowl. Humble salt pork, though an unlikely solution, provided the rich, clean meatiness we were after. To ensure tender bites of pork throughout, we first simmered it in water to gently cook it and render fat, a step that allowed the meat to quickly turn golden once the water evaporated. Finally, to ensure the grated Pecorino Romano didn’t clump in the hot sauce, we first mixed it with a little cooled rendered pork fat. Now the flavor of pork, tomato, chili flake, and Pecorino shine through in each bite.

Avoid bloodshed with these tips for safely using your mandoline.

With its enticing combination of moist chicken, fresh broccolini, and sweet red bell pepper, this rich sauce perfectly complements pasta. We chose bone-in chicken breasts, which stayed moist throughout the cooking time and also added a deep chicken flavor to the sauce. To build the base, we microwaved the aromatics—onion and garlic—along with oregano, red pepper flakes, and a little olive oil. Then we added the chicken broth and the chicken. For a little more depth and brightness, we added a splash of white wine. And to thicken the sauce so that it would coat the pasta properly, we simply added a little tapioca at the outset. As this flavorful base simmered with the chicken, it took on a deep, complex flavor. Once the chicken was tender, we removed it from the slow cooker, let it rest briefly, then shredded it into small pieces. Meanwhile, we microwaved the broccolini and then added it and some grated Parmesan to the sauce along with the chicken for a bright, fresh, and healthy pasta dinner.

Black pepper has been used in cooking for centuries, but we still have a lot to learn about this ancient spice.

Does aging make a difference in vinegar, or does it all boil down to the grapes you start with?

Black Friday deals are here and most of them are going through the weekend, so I thought I would share…