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.
All the world loves a sausage, so whether you grew up in Brooklyn or Bologna, you probably have a favorite. Here are some of ours:
Frankfurter: Top Dog
The genuine article, the Frankfurter, hails from Germany. But America adopted it and made it the most famous sausage in the world. Hot dogs are made from beef (sometimes combined with pork), which is cured, smoked, cooked, and seasoned with coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. Although hot dogs are fully cooked, warm them by steaming, boiling, sautéing, or grilling (we prefer the last two, which make for crisp skins). All-beef dogs with little or no sugar taste meaty and real. The test kitchen favorite is Nathan’s Famous Beef Franks.
Editor's note: Cynthia Sass is a registered dietitian with master's degrees in both nutrition science and public health, and the author of "S.A.S.S! Yourself Slim: Conquer Cravings, Drop Pounds and Lose Inches." Connect with Cynthia on Facebook, Twitter and Pinterest.
The first time I heard the word "clean" in relation to food was way back in the mid-1990s. I attended a conference about supermarket trends, and learned that grocery chains were starting to "clean up" store brand ingredient lists by removing unrecognizable terms.
Back then, this move was considered controversial, because it involved doing away with added nutrients, listed by their technical, non-household names (like pantothenic acid, a B vitamin), as well as eliminating preservatives, which meant short shelf lives (e.g., would consumers really want bread that gets hard or moldy within a few days?).
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