America's Test Kitchen tackles tomato sauce.

Recipes: Pasta and Fresh Tomato Sauce with Onion and Bacon, Pasta and Fresh Tomato Sauce with Garlic and Basil, Pasta and Fresh Tomato Sauce with Chile Pepper and Basil, Rustic Slow-Simmered Tomato Sauce with Meat

Tasting Lab: Which Canned Tomatoes Should You Buy?

Science Desk: Taste

The secret to really crispy, browned skin and moist, flavorful meat

Recipes: Roast Stuffed Crisped-Skin Turkey

Tasting Lab: Turkeys -- What's in a Name?

Equipment Center: Digitals Top Instant-Read Thermometer Ratings

Should you roast in a hot oven or a moderate oven? How do you get crisp skin and moist, tender breast meat? We answer these questions and more.

Recipes: Easy Roast Chicken

Tasting Lab: Kosher Bird Wins Chicken Tasting

Science Desk: What is the Difference between White and Dark Meat?

Why is stew often tough and flavorless? We explore how to buy the right cut of meat, how to sear it for flavor, and how to cook it until tender.

Recipes: Hearty Beef Stew, Carbonnade a la Flamande (Belgian Beef, Beer, and Onion Stew)

Equipment Center: Dutch Ovens

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks.

Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme

Equipment Center: Electric Knives, Updated

Science Desk: Why is Fat Important?

Throw out your wok! Stir-fries can be simple, quick, full of flavor, and, best of all, prepared without special equipment.

Recipes: Stir Fry with Ginger Sauce, Stir Fry with Curry Sauce, Stir Fry with Hot-and-Sour Sauce, Stir Fry with Lemon Sauce, Stir Fry with Orange Sauce

Tasting Lab: Patience Pays Off for Soy Sauce

Equipment Center: Skillets (Nonstick) - Do Electric Knives Really Work?—Archived

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great.

Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation)

Tasting Lab: Ketchup

Science Desk: Starch in Potatoes

Want to fry, scramble, boil, or poach an egg? Cover eggs while frying, use high heat for scrambling, never add eggs to boiling water, and use a skillet, not a saucepan, for poaching.

Recipes: Foolproof Boiled Eggs, Fried Eggs for Two, Fluffy Scrambled Eggs, Poached Eggs

Equipment Center: Skillets, Nonstick

Science Desk: The Science of Cooking Proteins and Egg Coagulation

Everyone loves cookies, but it's not easy to make cookies at home that taste and look as good as a bakery-made cookies.

Recipes: Thick and Chewy Chocolate Chip Cookies, Big, Super-Nutty Peanut Butter Cookies, Big Chewy Oatmeal-Raisin Cookies

Tasting Lab: Unorthodox Chocolate Chips

Science Desk: How Baking Soda Works

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease.

Recipes: Rich and Tender Yellow Layer Cake

Equipment Center: Cake Pans

Science Desk: Protein Content in Cake Flour

Make a foolproof pie crust that even a five-year-old could roll out. We also show you the secrets of pumpkin and pecan pies.

Recipes: The Best Pie Dough, Perfect Pecan Pie, The Best Pumpkin Pie

The test kitchen team focuses on marrying a lightly sweetened fruit base to different toppings.

Recipes: Fruit Crisp, Fresh Berry Gratin, Blueberry Cobbler

Tasting Lab: Chinese Cinnamon Tops

Equipment Center: Food Processors (Full-Size)