Best Potluck Mac and Cheese
So many macaroni and cheese recipes slump into a runny mess. Our baked mac and cheese is creamy, sturdy, and rich.
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Broiled Steaks
We usually rely on a red-hot skillet or the grill for putting a crusty sear on steaks, but we wondered if our oven’s broiler could do the job just as well.
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California BBQ Tri-Tip
Grilled barbeque tri-tip often results in a charred exterior and very rare center. We focused on cooking the outside less and the inside more.
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Chicago Style BBQ Ribs
Chicago ribs are typically smoked at about 200 degrees for at least eight hours. This slow-and-low cooking method delivers the moist, tender meat that defines Chicago ribs.
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Classic BBQ Chicken
Our foolproof recipe for barbecue chicken produces perfectly cooked meat that boasts intense flavor from the grill and a liberal application of tangy-sweet barbecue sauce.
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Extra-Crunchy Fried Chicken
We set out to create juicy, rich tasting fried chicken at home without the big mess, and with a crust as crunchy as KFC.
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Italian Sunday Gravy
Italian gravy is a hearty tomato sauce cooked with everything from meatballs to pork chops. Our tests helped uncover which meats yielded the best taste, texture, and convenience.
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Lexington Pulled Pork
Lexington-style barbecue requires hours and hours of grilling. We found the way to simplify this classic recipe without sacrificing flavor.
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Meatballs & Marinara
We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.
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Old-Fashioned Pork Roast
Cooking a pork roast is tricky, as the lean meat quickly dries out in the oven. Here are the tricks to keeping roast pork moist and flavorful.
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Smoked Double Thick Pork Chops
We’ve discovered how to get great taste, good color, and perfect tenderness out of grilled double-thick chops.
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Sunday Best Garlic Roast Beef
We wanted to find an alternative to prime rib that’s less expensive and faster to cook—without sacrificing flavor.
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Tennessee Whiskey Glazed Pork Chops
A popular restaurant serves a “Jack Daniel’s” pork chop that sounds better than it really is. The concept, however, sounded good enough that we wanted to perfect it at home.
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California BBQ Beans
This dish traditionally uses beans and chili sauce rarely seen beyond California. We wanted to recreate this regional recipe with nationally available supermarket ingredients.
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Home Fries
A diner breakfast simply isn’t complete without a side of crusty, deeply browned home fries. Here’s how to replicate them at home.
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Mashed Potato Casserole
Mashed potato casserole, with the promise of fluffy, buttery, creamy potatoes nestled under a savory golden crust, is the perfect make-ahead dish during the holiday season.
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Santa Maria Salsa
Unexpected ingredients like celery, dried oregano, and Worcestershire transform this from ordinary salsa.
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Super-Stuffed Baked Potatoes
Picture the perfect stuffed baked potato, with garlic, herbs, and cheese packed into a perfectly crisped potato-skin shell. Here’s how we recreated this steakhouse classic.
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All-American Potato Salad
Most potato salads aren’t what they could be—the potatoes are mushy or the vinaigrette is bland. Here’s how to make perfect American-style potato salad every time.
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Cincinnati Chili
Warm spices and a host of unexpected garnishes lend this regional chili its unique flavor. We wondered if we could recreate this Midwestern dish in our test kitchen.
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Italian Sunday Gravy
Italian gravy is a hearty tomato sauce cooked with everything from meatballs to pork chops. Our tests helped uncover which meats yielded the best taste, texture, and convenience.
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Memphis Coleslaw
Our Memphis slaw is studded with celery seeds and green peppers, and is tossed with an unapologetically sugary mustard dressing that’s balanced by a bracing hit of vinegar.
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Chocolate Blackout Cake
It’s been over 35 years since once-renowned Ebinger’s Baking Company in Brooklyn closed its doors. We set out to recreate one of its most beloved recipes.
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Cranberry Apple Crisp
Although it’s hard to imagine that apple crisp needs much improvement, we liked the tartness and texture cranberries added to one of our favorite standard desserts.
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No-Fear Pie Crust
When it comes to frustration, few kitchen tasks can rival that of making pie dough. We set out to find pie dough that we could make without fear.
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Raspberry Chiffon Pie
A chiffon pie is pretty, but it often tastes more like sweet foam than fruit. Our tests found a way to make a chiffon pie that's creamy, light, and packed with fruit flavor.
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Strawberry Poke Cake
Strawberry poke cake was invented in 1969 to increase Jell-O sales. But when we made the recipe, we encountered dull strawberry flavor and soggy boxed-mix cake. Here’s the fix.
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