An easy, flavorful salsa verde is used to simmer chicken thighs and thinly-sliced onion, resulting in a tangy, spicy, richly flavored filling for your tacos.

Kick things off by prepping your graham cracker crust: Preheat oven to 325°. Pulse the graham crackers in a food processor ...

This small-but-mighty mini chopper’s magic is in its blades: Two sharp stainless steel blades spin in each direction for efficient processing and lock into place so you can seamlessly pour out ...

If you like to cook, you know that not all kitchen tools are created equal. And I'm not even talking in terms of preferring ...

Savor the flavors of fall with these tasty salad recipes, complete with seasonal produce, tangy vinaigrettes and fiber-packed ...

Is there anything better than a fresh venison steak cooked to perfection and smothered in a buttery sauce? A thinly sliced ...

These fudgy chickpea blondies, loaded with dark chocolate and pecans, deliver indulgent flavor with a wholesome twist. Easy ...

As part of our first Gear of the Year Awards, we're giving this core group of products—selected by our Test Kitchen editors ...

This sausage with cream cheese and crescent rolls recipe is an easy, crowd-pleasing appetizer or breakfast favorite made ...

Pecan Pie Cheesecake brings together everything you love about cheesecake and pecan pie. The crisp graham cracker crust holds ...

Chef Arnold Myint’s Thai Street Corn is everything we love about elote — with a Thai twist 🌽🔥 Think coconut red curry ...

The subject of fish is deeply personal for the Minnesota chef, television host and author, who joins forces with Barton Seaver and Fed by Blue conservation group.