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America's Test Kitchen PresentsTurning baby back ribs into a silky, slow-simmered ragu for pasta; elevating brussel sprouts into a festive salad with cheese and nuts; caramelizing pears for a simple but stunning fall dessert.

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America's Test Kitchen PresentsTurning baby back ribs into a silky, slow-simmered ragu for pasta; elevating brussel sprouts into a festive salad with cheese and nuts; caramelizing pears for a simple but stunning fall dessert.0America's Test Kitchen From Cook's IllustratedThai hot and sour noodle soup with shrimp; Frywall; crispy Thai eggplant salad.

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