America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.
No disrespect to the usual hot chocolate, but once you’ve tasted a cup made with honest-to-goodness chocolate, as opposed to cocoa, you’ll never go back. It makes the richest, creamiest, most decadent hot chocolate going. There’s only one drawback: It’s not as convenient as instant cocoa. We were determined to change that.
Bad news sports fans: Some store shelves are running low on Velveeta, right during a prime season for the popular processed cheese, according to a company spokeswoman.
Some consumers may be unable to find Velveeta products in the next couple of weeks, Kraft Foods Group spokeswoman Jody Moore said by e-mail Tuesday. She did not provide any specific reasons for the shortage.
"This is really a short-term situation that is more noticeable during our current period of increased seasonal demand," she said.
Known for its smooth texture that makes it ideal for dips and cheeseburgers, Velveeta is a popular eat for game-watching parties - from college match-ups to the Super Bowl.
Amy Chillag is a CNN Writer/Producer.
At 5’ 1” my small, 42-year-old frame was taking on a dreadful Body Mass Index. I'd start in on a pint of coffee ice cream at three in the afternoon, every day. Not just any ice cream, but Bon Appetit top-10-rated best-in-the-nation ice cream that just happens to be a five minute drive from my house.
I didn’t know how to stop. I'd sit on my couch and scoop one creamy spoonful after another. It was never enough. I could not put the spoon down. I'd feel sick after downing three-quarters of a pint of that coffee temptress.
My psychologist would later explain I'm trying to fill a void. What void? I have a good job, a thoughtful, handsome and loving boyfriend, two Boston Terriers who love me. But these things, as they always do, go back to childhood.
What I didn't realize is I've been depressed for a couple of years, gradually getting worse and relying on sweets to give me a high that buzzed a pleasure center in my brain increasing evidence shows could be as addictive as cocaine.
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