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Master The Art of

Culinary Delights
with our Professionals

Learn, Cook and savor new dishes all from your own kitchen.

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Enjoy Unlimited Cooking Couese

Have a look at some of our favorite courses.

Cooking Couese

Asparagus 101

As vegetables go, asparagus really has it all—a complex, earthy flavor, a vibrant green freshness, and a relatively short cooking time. It comes in a variety of sizes and, depending on which cooking method you choose, you can give it all manner of textures. The key is its versatility: asparagus is equally suited to roasting, braising, broiling, blanching, steaming, and eating raw. You can even sous vide asparagus for the perfect holiday or dinner party side dish. This course will take you through each technique to make a wide range of delicious dishes with a variety of easy toppings and sauces. We’ll also cover shopping and storage, prepping, and some science on what makes asparagus work.

Cooking Couese

Cook It In Cast Iron

We’ve discovered that most home cooks have an old piece of cast-iron collecting dust in the back of their kitchens. Little do they know that this unassuming, sturdy cast-iron skillet can be a true workhorse of the kitchen. We show you how to clean, restore, season, and maintain your cast-iron cookware. We dispel long held myths like you cannot cook acidic foods in cast-iron, or put cast-iron in the oven. And if you’re looking to add to your collection or buy your first piece, we share the difference between traditional and enameled cast-iron and guide you to our favorite picks so you know what is the best cast iron pan to buy. Finally you will learn the ins and outs of versatile cooking in cast iron in this America’s Test Kitchen online cooking school class, including recipes for thick cut steaks, baked ziti, and blueberry pie!

Cooking Couese

Veal Scaloppine

Veal Scaloppine is a classic Italian dish that’s as elegant and refined as it is quick and easy to make. Scallopine are “scallops,” or cutlets, that are so thin they cook in a matter of just a few minutes. That they cook so quickly actually presents a dilemma: the scaloppine are overdone before the exteriors can attain decent browning. Our solution is to sauté the cutlets until deeply colored on one side only and until just lightly golden on the other—this way, we have the flavor benefits of good browning, but the cutlets are still moist and tender because they’re properly cooked. Sautéing the cutlets leaves fond, or browned bits, in the skillet that are the flavor backbone for a pan sauce. But because the sauce takes longer to reduce than the scaloppine should wait to be served, in this recipe, we begin making the sauce before sautéing the cutlets, and put the finishing touches on the sauce after the cutlets are cooked. The typical veal cutlets sold at the grocery store are not the super-tender scaloppine cut from the pricey loin muscle that you might find being served in better Italian restaurants. Rather, average veal cutlets are sliced from the leg or shoulder, and because they have considerable chew, they require the help of a meat pounder as well as some meat tenderizer to achieve a pleasing texture.

Cooking Couese

Grain Bowls

We love to make grain bowls - they're delicious, beautiful, and endlessly adaptable. In this course, we'll cover a variety of different grains and how to cook them to build a hearty base for bowls. But a grain bowl is not built on grain alone. We'll share guidelines to prep and store various other elements - proteins, vegetables, and both creamy and crunchy toppings - as well as tips for how to arrange them, to make your grain bowls as beautiful as they are delicious. You'll learn how to make our Chimichurri Couscous Bowl, Skillet Burrito Bowl, and Italian Harvest Bowl, as well as how to mix and match ingredients to build your own bowls.

Our Newest Recipes

Eat Healthy Be Happy

Grilling and BBQ Recipes

Grilled Sweet Potatoes

"This recipe originally came from Quick Cooking. The time it takes to cook can vary a lot depending upon the heat of the fire, the size of the potato, or how you package it up. When we are in a hurry, I have even cut the potato into chunks and divided it up between four pieces of foil. It is super easy, healthy, and goes well with pork chops or Recipe#267975. When we go camping this is often on our menu. Sometimes I have put the honey on before grilling, and I think that is okay, too."

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Noodles & Pasta

Braised Beef and Handmade Noodles

Tender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan's essay about this recipe

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Dinner Recipes

Beer Bread

"Per Google.com, the #1 recipe for Beer Bread in the world! There are a few recipes for beer bread out there, but none as simple (and tasty!) as this one. You can even mix it in the baking pan for easy cleanup. This is sensational when served with soups or just as a snack, but don't expect it to be around very long when your family gets a taste of it! Be sure to use a sheet pan on the shelf below the pan to catch any excess butter that may drip during cooking."

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