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Culinary Delights
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Have a look at some of our favorite courses.

Cooking Couese

Foolproof Pie Dough

One of the biggest complaints we hear from our students is about rolling out pie dough. Why does it tear? Why is it so crumbly? It won’t stop sticking! In this America’s Test Kitchen online cooking class, you’ll learn the secrets to pie dough that is easy to roll out and won’t stick to the counter. Discover what ingredient makes the process easy because of its ability to evaporate while baking (you’ll want to unlock the liquor cabinet for this). With the combination of mostly butter and a small amount of vegetable shortening, this dough ensures great flavor and a tender flaky crust every time, and works with your favorite pie recipe.

Cooking Couese

Slow-Roasted Pork

Low-temperature roasting is a great way to prepare very fatty roasts, such as a pork shoulder. The effect is akin to barbecue, minus the smoke. Pork shoulder is an incredibly flavorful cut. It’s also very cheap. This cut is the traditional choice for pulled pork. We found that roasting this big cut at 325 degrees for 5 to 6 hours gave plenty of time for the fat to melt and the connective tissue to break down. The result is a very succulent roast. We made a few refinements along the way. As with a cheap cut of beef, we found pork shoulder benefited from an overnight salt rub. Adding brown sugar to the mix helped create a roast with a crackling crisp crust. (And a little sweetness works well with pork.) We found it best to elevate the roast in a V-rack so it cooked evenly. Some water in the pan prevented the pan drippings from burning during the very long roasting time. We use the pan drippings to make a quick sauce with peaches, sugar, wine, rice vinegar, grainy mustard, and thyme. If you prefer, try a sauce made with cherries, red wine, red wine vinegar, sugar, and ruby port.

Cooking Couese

Mushroom Bolognese

A good Bolognese sauce is savory, lush, and decadent. Traditional Bolognese gets its rich flavor from a combination of several types of meat. To mimic the meat sauce's long-cooked richness and create a satisfying vegan meal, we turned to the mighty mushroom. Two types of mushrooms helped us replicate that complexity. Dried porcini delivered depth of flavor while 2 pounds of fresh cremini gave the sauce a satisfying, substantial texture. To further round out the sauce's savory flavor, we added two umami-rich ingredients: soy sauce and tomato paste. Red wine lent richness and depth and a little sugar balanced the dish. Bolognese often includes a pour of cream; we found that some soy creamer—just 3 tablespoons—stirred in at the end rounded out the sauce and made it silky. We strongly prefer our favorite vegetable broths, Orrington Farms Vegan Chicken Broth or our homemade Vegetable Broth Base. Serve with our Vegan Parmesan Substitute.

Cooking Couese

Pasta with Summer Tomato Pesto

Fresh basil pesto is what comes to mind when most of us think of pesto. But there exists a lesser-known authentic non-basil pesto: pesto alla trapanese from Trapani, Sicily, that’s made with fresh tomatoes. It’s southern Italy’s answer to northern Italy’s basil pesto. As with other types of smooth pasta sauces, this pesto is best with pasta strands—spaghetti and linguine are our favorites. This recipe comes together quickly, and since sauced pasta waits for no one, be sure that your serving bowls and utensils are ready before you begin cooking.

Our Newest Recipes

Eat Healthy Be Happy

Non Veg

Shrimp Lo Mein

"This is a wonderful shrimp lo mein recipe. To cut down on prep time, I peel and devein the shrimp ahead of time, or buy the ones that are already done for you. Sprinkle with a little sesame seed and sliced scallion for a nice presentation. (Note: Oil measure is approximate; you may need to add a little more to prevent sticking)"

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Fish & Seafood

Mahi Zafaroni

A saffron spice rub and saffron tea imbues this flakey and tender fish with earthy, floral flavors.

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