June 23rd, 2014
01:30 PM ET
Share this on:

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.

Grilling bone-in chicken breasts is trickier than it seems. You want well-browned, crisp skin, and tender, moist meat. The challenge is the thick part of the breast: It’s quite slow to cook, while the tapered end cooks quickly. Adding a glaze to that equation makes the situation even a little thornier.

Here’s how we ensure success: First, we brine the chicken breasts to boost their moistness and to season them. Second, we set the grill up with a modified two-level fire; the hot side is used for browning and crisping, and the cooler side for the bulk of the cooking time. Finally, we apply the glaze to the chicken breasts only in the final minutes of grilling, so that the sugars won't burn.

Once you master this basic technique for grilling chicken breasts, you can apply any number of glazes or sauces, even barbecue sauce, if you like.
FULL POST



June 23rd, 2014
11:30 AM ET
Share this on:

Editor's note: CNN's Anna Coren reports on a traditional dog meat festival in southern China. This video contains disturbing material.

A mob of people have surrounded a group of animal rights activists protesting in the busiest open market in town. It's the eve of Yulin's annual dog meat festival, a tradition that dates back generations to celebrate the summer solstice.

Arguments ensue among those living in the city and the people who condemn the tradition. "Don't you eat beef? If you stop eating beef, then we'll stop eating dog meat," yells one man frustrated with the intense media scrutiny in the Dong Kou open market, where an array of birds, snakes, cats and livestock are sold as daily fresh fare.
FULL POST

Posted by:
Filed under: China • Taboos


June 23rd, 2014
10:45 AM ET
Share this on:

The Biolite Basecamp transforms heat into an electric charge that can power devices through a USB port.
FULL POST

Posted by:
Filed under: Grilling • Grilling • Technology


Coffee klatsch
June 23rd, 2014
05:00 AM ET
Share this on:

Pssst! Got a sec to chat? We are utterly thrilled when readers want to hang out and talk – whether it's amongst themselves or in response to pieces we've posted. We want Eatocracy to be a cozy, spirited online home for those who find their way here.
FULL POST

Posted by:
Filed under: Coffee Klatsch • Uncategorized


Pinterest
| Part of
Follow

Get every new post delivered to your Inbox.

Join 6,565 other followers