Easiest NY-style pizza, crispiest fried chicken, best-ever lemon bars...

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[Cauliflower Soup; Oven-Steamed Fish with Scallions and Ginger; Perfect Scrambled Eggs]( With a quarter century of rigorously testing recipes and kitchen products under our belts, we’re simply the most trusted resource for cooks. That rigor is how we know that our creamy Cauliflower Soup–made without flavor-dulling dairy or flour–will work in your kitchen. Oven-Steamed Fish with Scallions and Ginger is both weeknight friendly and company ready, with a clever combination of classic Chinese and French methods adding up to rave-worthy results. And the secret to Perfect Scrambled Eggs with big, fluffy, tender curds? Adding extra yolks and using your silicone spatula like a snow shovel. Millions of America’s Test Kitchen viewers and members know that cooking innovation happens every day in our test kitchen, and they want to keep up and stay connected. 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Recipes and product reviews featured this season include Cast Iron Chicken Pot Pie, Japchae (Korean Sweet Potato Starch Noodles with Vegetables and Beef) and a Thanksgiving equipment roundup. Catch up on earlier seasons, watch the latest episode each week, and cook along with the cast wearing your new apron! [ATK TV cast members]( [The Ultimate Crispy Fried Chicken]( From Season 2 of America’s Test Kitchen The Ultimate Crispy Fried Chicken Member Rating [4 star rating] [Comment Icon] 107 Comments There’s something irresistible about the crispy-craggy mahogany crust and contrasting juicy interior of truly great fried chicken. Most of the recipes we tried weren’t worth the mess and splatter; the chicken was disappointingly greasy, with peeling crust and tasteless meat. We tackled the great homemade fried chicken challenge with a few simple steps: a buttermilk brine, a stint of air drying in the fridge, and a coating containing baking powder (it draws moisture to the surface and the moisture then evaporates, ensuring crispy-crunchiness). [“] I haven’t eaten take out fried chicken since first trying this recipe about 3 years ago. This is definitely ‘The Ultimate Crispy Fried Chicken’! –Maurice E., Digital Member [”] [Icon] Recipe Videos Videos with most recipes demonstrate steps so that you’ll know exactly how to proceed. Watch as our test cook takes you from breaking down a whole chicken to crispy, crunchy, fried chicken perfection. [Chicken frying in dutch oven]( The best fried chicken you’ve ever tasted. [Get Instant Access]( And score a FREE 25th anniversary apron [Thin-Crust Pizza]( From Season 12 of America’s Test Kitchen Thin-Crust Pizza Member Rating [4 star rating] [Comment Icon] 525 Comments We wanted a simple-to-make pizza with a New York–style crust: thin, crisp, and spottily charred on the exterior, tender yet chewy within. High-protein bread flour gave us a chewy, nicely tanned pizza crust and the right ratio of flour to water to yeast made the dough easy to stretch. After kneading and proofing, it went into a blazing hot oven on a preheated baking stone (though a rimless or upside down baking sheet works too). [“] Extending the amount of time that the dough spends in the initial proofing stage means the resulting baked crust will be exponentially more flavorful and have that bubbled texture. Bridget Lancaster's Headshot –Bridget Lancaster, ATK Co-Host [”] [Icon] More to Discover [Pizza recipe collection]( Pizza parlor–worthy pies! [GET ACCESS + GIFT]( Join the 25th anniversary celebration [Best Lemon Bars]( From Season 19 of America’s Test Kitchen Best Lemon Bars Member Rating [5 star rating] [Comment Icon] 409 Comments For the lemoniest lemon bars with a sweet-tart flavor, a silky-smooth filling, and a crisp, well-browned crust, we started at the bottom, replacing the usual confectioners’ sugar with granulated sugar. Cooking the filling on the stove shortened the oven time and kept it from curdling. A combination of lemon juice and lemon zest provided complex flavor and aroma, and a unique pantry ingredient gave the bars a bold sharpness and bright, lingering finish. [“] The brighter and more pucker-inducing the lemon flavor the better, but adding more juice necessitated adding egg, flour, or butter to keep the bars sliceable. A couple teaspoons of cream of tartar amped up the tang without messing with the texture. Lan Lam's Headshot –Lan Lam, Test Cook and ATK Cast Member [”] [Icon] Test Kitchen Technique [Lemon bar crust]( Most lemon bar crust recipes call for using a food processor to cut cold butter into flour. Our stripped-down approach for a pat-in-the-pan crust calls for simply stirring melted butter into a mixture of flour, sugar, and salt. The upshot: a no-fuss, pliable dough that’s easy to press into an even layer. The right recipe for the lemoniest lemon bars [START TODAY]( Save 37% and get a free limited-edition apron Iconic Test Kitchen recipes at your fingertips + new game changers added everyday. 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