America's test kitchen recipes

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

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…

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

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

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A chowder-like stew of fresh and smoked seafood capped with fluffy, bruléed mashed potatoes, fisherman’s pie is the isle’s ultimate comfort food. We hewed close to tradition when selecting the seafood for our Fisherman's Pie, landing on a trio that offers a variety of flavors and textures: flaky, white-fleshed cod; delicate cold-smoked salmon; and snappy jumbo shrimp. A roux-thickened mixture of heavy cream, clam juice, and white wine produced a light, elegant sauce. We kept the flavorings…

Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and juicy. Avgolemono, or Greek chicken and rice soup, gets its name from the egg-lemon mixture that thickens and flavors it. Our version contains tender shreds of chicken that are poached to perfection by sitting off the heat in hot broth. We flavored the broth with citrusy coriander and lemon zest that gave it savory depth and enhanced…

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All of the recipes featured in our 1-hour special marking our silver anniversary airing on PBS stations nationwide and on the PBS app at the end of September.

Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise. Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping. But firm, dry sticky buns aren’t very appealing.To make a softer, more tender, and moist sticky bun, we added a cooked flour-and-water paste to the dough…