It’s possible to find a quality pie crust—only if you know where to look. …read more

For a flavor-packed weeknight meal, look no further than this wasabi and sesame-laced bowl. …read more

Cook’s Country test cook Morgan Bolling on why Buffalo’s food scene has more to offer than just its wings. …read more

We toss the rice noodles and vegetables for our fresh spring rolls with a mix of lime juice, fish sauce substitute, and sugar. …read more

Creamy coconut and spicy curry join forces in this hearty vegan braise. …read more

Making a mess—in the name of science, of course—is just another day in the life of senior testings and tasting editor Lisa McManus. …read more

Highlighting curry, carrots, and spinach—these flavor-packed savory cakes are a delightful vegetarian dinner option. …read more

Plus, Christopher Kimball gives Bryan Roof a personal bobblehead doll, and Julia Collin Davison perfects the art of fish stew. …read more

Harrington followed dozens of celebrity diets to find out which ones work—and which ones might be simply delusional. …read more

The Asta chef/co-owner talks trying his best to shop local, the futility of dressing up a rutabaga, and learning how to cook while dumpster diving in Minneapolis. …read more

Goat Cheese, Maple, and Cayenne Pepper—an unexpected flavor trio that sings in this recipe. …read more

America’s Test Kitchen’s editorial director extols the value of the test cooks’ collective cooking IQ in our newest cookbook. …read more

America’s Test Kitchen test cook and former restaurant chef explains how experience with Middle Eastern cuisine helped guide her through vegetarian recipe development. …read more

The Puritan and Co. owner talks growing up on an herb farm, what it’s like working for English chefs, and why parsnips are the next hip vegetable. …read more

Good cooks have always turned common ingredients—even fermented shark—into great food. …read more

We cut down the oil but kept the crunch. …read more