Test Recipe | America's Test Kitchen

A review of The Test Kitchen by Chef Luke Dale-Roberts in Cape Town, South Africa serving eclectic, Latin, and African cuisine.

Your destination for behind-the-scenes articles and features about the cast members and cooks developing rigorously tested recipes day after day at America's Test Kitchen.

Home Fries – From America’s Test Kitchen

Culinary triumph awaits: I'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.

Learn our unique approach to crafting the best recipes, plus unbiased product reviews, time-saving tips & clever hacks from our test cooks and kitchen experts.

America's Test Kitchen: Challah (Ep 2206)

Creamy Mushroom and Bacon Spaghetti Ingredients: - 200 grams of spaghetti - 2 tablespoons olive oil or butter - 200 grams bacon, chopped - 250 grams...

America's Test Kitchen: Ragu alla Bolognese

Test cook Lan Lam and host Bridget Lancaster unlock the secrets to foolproof Braised Chicken with Mustard and Herbs. Then, equipment expert Adam Ried shares his top picks for pastry and silicone brushes. Finally, test cook Dan Souza shows host Julia Collin Davison a recipe for Easiest-Ever Biscuits.

Which rolling pin is best? Should I use a tapered rolling pin or a dowel? Or maybe even one with handles?

So you think that lasagna with no meat and no béchamel is missing something? Think again. To make a spinach lasagna worthy of its name, the first step was simple: increase the spinach. Frozen spinach tastes just as good as fresh and cuts down on kitchen time as well. For the finest, most even texture, we use the food processor to chop the spinach and to smooth out the ricotta cheese. The final secret for extra spinach flavor is using some of the spinach liquid but not enough to make the lasagna watery. We nixed the traditional creamy béchamel in favor of a fresh, herb-flecked tomato sauce but still layered in plenty of mozzarella and Parmesan for added richness.

America's Test Kitchen Sous Vide Crème Brûlée (Ep 2013)

America's Test Kitchen Yeasted Waffles (Ep 2105)

Get unbiased & comprehensive product reviews and ratings from America's Test Kitchen for the best kitchen equipment and gadgets.

Roasted potato planks aren't French fries. To mimic the real deal's delicately crispy crust and rich flavor in the oven, you first have to understand what makes a fry a fry.

A rustic dessert such as crumble should show off the fruit's tangy freshness—not bury it in sugar. We rebuilt this classic from the bottom up so that it does right by the apples.

We examined every aspect of this family favorite to produce sandwiches with tender, moist meat in a tangy, not-too-sweet sauce. (We even made them a little less sloppy.)

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Don't get burned by bad pot holders. We tested nine sets to find two models that are safe, comfortable, and easy to use.