If comfort food is what you're after, nothing beats a generous helping of creamy, oozy mac and cheese. This recipe is the yummiest version – and the only one you'll ever need.
Melted chocolate chips are all you need to transform plain cheesecake into a chocolate lovers treat. Slowly melt the chips so the mixture is smooth and silky.
This diner classic is ideal for those nights when you don't know what to eat and don't really feel like cooking. It cooks in minutes and is incredibly versatile—the sky's the limit when it comes to the fillings you can add.
Shredding the brussels sprouts completely changes the experience of eating them. Combining them with a mix of crispy pancetta and chewy sweet currants might just convert the staunchest of brussels sprouts haters.
These crackers come in two ways - thin and crisp or puffed and light as air.
In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
Perfect for a holiday dessert tray, these diminutive delectables offer all the pleasure of rich, decadent cheesecake in three small mouthfuls.
Eating this tender chicken steeped in Caribbean flavour makes you feel like you're on an island vacation any time of the year. Serve with fresh pineapple slices. You can also use chicken legs.
These tasty banana muffins made with brown sugar offer incredible flavour and richness.
