4-ingredient lemonade concentrate is how you pack the ultimate citrus flavor into a variety of drinks. Here’s how.

Repurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated. Recipe: bit.ly/4e314wD

Speaking from years of broccoli-roasting experience, here are Joe Gitter’s top 3 tips from ATK’s 25th Anniversary cookbook. These tips put a spin on the traditional roasted broccoli recipes. Recipe: bit.ly/3Z2wejl

Behind-the-scenes of our upcoming 25th anniversary special, we asked America’s Test Kitchen cast members what their most memorable tasting has been in the past 25 years.

Our search for the best ready-to-bake biscuits was all about texture. We liked flaky layers, a crisp exterior, and a soft interior. Read our review: bit.ly/3OouM4E

The secret to the best-tasting cauliflower soup you’ve ever eaten? Undercook some of the cauliflower—and overcook the rest. Recipe: bit.ly/3TwJWHR

Thick and tangy buttermilk makes a great base for a quick and delicious salad dressing.

Complete your desserts by topping them with this vegan Browned Coconut Butter!

Serving ice cream for a crowd? Use this cool tip!

Deemed “better than wings” by our tasters, these crunchy, tangy, spicy, and just plain addictive cauliflower bites will be the new star of your game day table: bit.ly/3Mn78UK

Hand-ground beef gave us deep flavor, but getting a crusty exterior plus a juicy interior that was evenly rosy from center to edge required a couple more tricks. Here’s how we did it: bit.ly/47aYUc1

A single style simply won’t cut it. From sweet and spicy to bright and tangy, these are the five mustards we always have on hand. Do you have a favorite? Read our full review and see our favorite mustard brands: bit.ly/48n5SKS

Here’s a look into our scientific method for developing our tried-and-tested recipes.

To streamline our Ultranutty Pecan Bars recipe, we skipped the step of heating the topping on the stovetop. Instead, we stirred the ingredients together off heat and spread the thick mixture as best we could over the crust. Recipe: bit.ly/3z7jVb2

Tangy tomato pulp, charred bread, and robust olive oil define this summer snack. Recipe here: cooks.io/3XccPKi

Bridget and Julia are friendship goals 💕 Watch more on our upcoming 25th anniversary special!

Did you know that Sam Block started her ATK career teaching on a cruise ship? Celebrate our 25th anniversary with our upcoming cookbook: cooks.io/3WZk3B7

Rubbing flank steak with sugar and salt twice before grilling seasons the meat and helps the thin cut brown quickly. Learn more with our Grilled Flank Steak recipe: cooks.io/3Z93mpJ

Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring moist, tender meat. Recipe: bit.ly/3ARhNo9

America’s Test Kitchen Celebrates 25 Years! Our special highlights the food, science, kitchen ingenuity, and fun that have made America’s Test Kitchen a fan favorite. Watch on September 20th and check your local listings for a station near you! bit.ly/4dSmTiB