Since its founding in 1993, America's Test Kitchen has conducted research in test kitchens (and through the efforts of thousands of volunteer test cooks across the country) to improve and perfect ...

Two bunches of lemon thyme, a pound of sweet butter, two plump chickens, a ball of fresh mozzarella and an armload of bright bell peppers. I pick these up at the market, and with the odds and ends I ...

Sweet with a rich caramel-like goodness — that’s the flavor personality of butter-coated carrots when high-heat roasted. I prefer to use medium-large to large carrots, ones that are 1- to 1 1/2-inches ...

From the Recipe Creator: What could be better than an entree that comes with its own creamy vegetable side? This healthy supper goes together in no time flat and makes an eye-catching presentation.

Smoky roasted cauliflower and nutty brown butter headline this satisfying vegetarian main course. Like tiny gnocchi, German spaetzle are delicious simply blanched but spring to a whole new level when ...

This aromatic grilled pork tenderloin rubbed with powdered bay laurel and rosemary from Echo restaurant in Fresno is simple, elegant and delicious. Trim the silverskin from the tenderloin. Place the ...

I’m like a thermostat — as soon as the temperatures dip below 70 degrees I turn my oven on and start roasting. It’s a switch I look forward to flipping every year. Time in a hot oven transforms food — ...

Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until reduced by ...

If you've never tried butternut squash but have wanted to give it a try, we recommend preparing this recipe. It has the perfect balance of herbs and the shallots add a punch of flavor. Sweet and tangy ...