For great indoor barbecued chicken, remove the skin and use a homemade spice rub.
How to Test your Cake for Doneness Tips and Techniques by Anita's Organic Mill: Flours, Grains and Cereals. Always Organic. Made in Canada.
Home Fries – From America’s Test Kitchen
For the perfect New York slice of cheesecake, we carefully adjusted our oven to achieve a lush texture and a beautiful brown top.
America's Test Kitchen based in Boston has learned to swap out butter and for olive oil and still arrive at a plush cake.
This new Italian classic has become a sad, soggy, tired excuse for a dessert. Could we inject new life into a dish whose name translates as "pick me up"?
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A quick guide on what you need to know about selecting and using cooking oils. Read our review on the best supermarket extra-virgin olive oils:...
This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.
Learn how to prepare Chocolate Cream Pie from "America's Test Kitchen from Cook's Illustrated."
A simple chicken stew that tastes like home.
Name: America’s Test KitchenLocation: Brookline, MASize: 2,500 square feet If you didn’t know it was there, you’d never assume an authority on recipe testing and development was housed in a simple brick building surrounded by condos and coffee shops. Like its popular magazines, America’s Test Kitchen doesn’t look flashy, but inside it is buzzing with energy and expertise.
Learn what a test kitchen is, what it's like to work in one and what a day in the life of a test cook looks like. Learn about taste panels, testing & more!
From perfect pie crusts to poached salmon, Christopher Kimball and Bridget Lancaster share cooking tips and secret shortcuts from America's Test Kitchen. The biggest challenge is getting home chefs to faithfully follow recipes, Kimball says: "They will substitute ingredients with great abandon."
Makes 12 Scones The dough will be quite soft and wet; dust your work surface and your hands liberally with flour. For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. Serve these scones with jam as well as salted butter or clotted cream. RECIPE DETAILS […]
WHY THIS RECIPE WORKS: In working to make a chicken stew that could satisfy like its beef brethren, we looked to two different chicken parts: We seared well- exercised wings to provide rich chicken flavor and plenty of thickening gelatin, and then we gently simmered boneless chicken thighs (*you can cut into bite-size pieces if desired) for tender bites throughout the stew. To boost meatiness, we used a combination of bacon, soy sauce, and anchovy paste. Finally we took full advantage of the concentrating effect of reduction by cooking down wine, broth, and aromatics at the start and simmering the stew uncovered during its stay in the oven.
Serves 8 to 10 Serve plain, dusted with confectioners’ sugar, or with Orange Crème Fraîche (recipe follows). RECIPE DETAILS Timeline 10 minutes to heat oven and prepare cake pan (gather and prepare ingredients)10 minutes to toast almonds and finish preparing ingredients10 minutes to make cake batter and top with toasted almonds and lemon sugar55 minutes […]
Learn how to prepare Roast Chicken with Warm Bread Salad from "America's Test Kitchen from Cook's Illustrated."
The editors at America’s Test Kitchen have put together a global list of recipes ‘Everyone should know how to make.’
Learn our kitchen-tested tips for flavorful and hearty soup, every time.
From tried-and-true white bedding to appealingly exotic terrazzo tiling
You may call it an ice cream scoop, but America's Test Kitchen knows that portion scoops are used for so much more. ATK's Lisa McManus talks with managing producer Sally Swift about other uses for portion scoops and what to look for when buying a new one.
This enchilada recipe is inspired by America's test kitchen. I love how they find the best possible way to make a dish by testing it over and over again with different ingredients and different methods until they find the best possible combination of taste, texture, etc. for a perfectly foolproof recipe. Their website says they test each recipe between 30 and 70 times!
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless.
Adding white chocolate chips plus semisweet chocolate chips gives ATK's blondies a rich, full flavor.
It’s the second iteration of his culinary office
Tucker Shaw from Cook's Science serves up a glamorous history lesson on the origins of fettuccine Alfredo in the U.S. and shares the process for perfecting the dish at home.
Britain’s triple-decker combo of buttery cookie, sweet caramel, and dark chocolate makes a perfect holiday gift. But only if every layer is flawless. Millionaire’s shortbread has a lot going for it: a crunchy shortbread base; a chewy, caramel-like filling; and a shiny, snappy chocolate top. The only thing that could make it better would be foolproof methods for producing all three layers. We started by making a quick shortbread with melted butter rather than pulling out the mixer or food processor. Sweetened condensed milk is important to the flavor of the filling, but it also makes the filling vulnerable to breaking because the whey proteins, crucial to keeping the mixture emulsified, have been damaged by heat both during processing and during the cooking of the filling. We added fresh cream to supply just enough whey to keep it together. Melting the chocolate very carefully so that it never got too hot and stirring in grated chocolate at the end created a smooth, firm top layer, which made a suitably elegant finish for this rich yet refined cookie.
By banishing the custard filling in favor of a topping that emphasizes the pecan’s nutty richness, we made this bar cookie simpler, too.
Claire? Brad? Carla? Find out now!
We combine two classic methods (and break a cardinal rule) to make tender, fluffy, incredible biscuits that come together in record time.
Who says cheesecake needs to be fussy? This version has just five ingredients, an easy method, and a sweet backstory. With just five ingredients, a few simple steps, and keeping a close eye on temperatures, this crustless cheesecake is baked in a springform pan in a hot oven (no fussy water bath) and yields a cake that delights with its lightly caramelized exterior and ultracreamy interior. It strikes a perfect balance of milky, tangy, and sweet, with hints of warmth and bitterness from the deeply caramelized exterior. This recipe was adapted for our readers from the celebrated recipe redeveloped over 30 years ago by Santiago Rivera at the La Viña bar and restaurant in Donostia-San Sebastián, Basque Country, Spain. Click here to read more about our development of this recipe.
With this umami powerhouse in your pantry, you can add oomph to almost any dish you make. Click through to learn more.
Makes 12 Scones The dough will be quite soft and wet; dust your work surface and your hands liberally with flour. For a tall, even rise, use a sharp-edged biscuit cutter and push straight down; do not twist the cutter. Serve these scones with jam as well as salted butter or clotted cream. RECIPE DETAILS […]
For the perfect New York slice of cheesecake, we carefully adjusted our oven to achieve a lush texture and a beautiful brown top.
