Alison Roman

The tang of sour cream gives the illusion that this recipe is not as rich as the cream, butter, and milk would imply.

Sure, it's optional, but trust us—you really want to make this.

Take cornbread up a notch with this sweet-and-savory version studded with sautéed, thyme-scented apples.

Kick off the holiday sweet(s) season by sending guests home with this crunchy, easy-to-make-ahead brittle.

The key to gratins is having all the ingredients—whether they're basic potatoes or the mixed root vegetables below—sliced the same thickness so they cook at the same rate. Make friends with a mandoline: It quickly yields precise, even slices.

Our dry brine is like a concentrated rub; massage citrus zest and peppercorns onto the skin and let it cure for a few hours before the bird hits the oven.

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor (thank the salt!) and less hassle.

Lush pork, toothsome noodles, and a heady broth you can't stop slurping—it's no wonder ramen joints are drawing droves of diners, off-duty chefs, and seemingly everyone on your Instagram feed. Bringing shoyu ramen home takes a trip to an Asian market, three days of work, and your largest pot, but this low-stress (really!) labor of love might be the best soup you'll ever make.

Once in a while in the BA Test Kitchen, there's a dish that we can't get enough of. This simple, layered dessert is so good, we fought over the last bite.

Double the peppery butter and keep it refrigerated for the next time you're making steak—we guarantee you'll want it.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

Pair this summery side dish with grilled pork chops or flank steak, or chop and fold it into couscous for a light meal.

An aggressively seasoned marinade delivers big flavor.

Burgers aren't the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

This spicy, sticky glazed chicken features sambal oelek, a bright and punchy chile-packed condiment, giving these grilled skewers a very convincing comeback.