Americas test kitchen recipes

Find out which recipes our America's Test Kitchen digital members favorited the most in March.

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

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

To make an easy casserole that would be as tasty as stuffing that cooks in a turkey, we took a long look at our ingredient list and considered what was essential. We subtracted ingredients — and then we had to figure out how to multiply flavor.

We set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 25 minutes was a bonus. Inspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead of adding flour to make a béchamel), we based our sauce on American cheese, which contains a similar ingredient. Because American cheese has plenty of emulsifier but not a lot of flavor…

How do you improve upon a classic? By making the beef taste beefier. We found that treating the ground beef with baking soda (so that it retained more moisture when cooked) and then breaking it down to a fine, uniform texture in the skillet delivered a tender, flavorful, and cohesive mixture that stayed put when placed on a bun. Limiting the aromatics to just onion (also treated with baking soda to soften it) made for a beefier-tasting mixture with a rich, luxurious texture. We made…

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

This is the second in an approximately monthlong series on slow-cooking the America's Test Kitchen way with my pal Catherine Gelera: ******** Hey CG: So you originally tagged me to make the Thai-style chicken soup (which I originally was going...

Rich, decadent perfect chocolate brownies made with three kinds of chocolate.

Top chefs say 18 hours in a 120-degree oven is the route to prime rib perfection. What if we told you it was possible in almost one-third the time? The perfect prime rib should have a deep-colored, substantial crust encasing a tender, juicy rosy-pink center. To achieve this perfect roast, we started by salting the roast overnight. The salt enhanced the beefy flavor while dissolving some of the proteins, yielding a buttery-tender roast. To further enhance tenderness, we cooked the roast at a…