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 fulltime 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.
Nobody feels good about their culinary skills after baking up a batch of lumpy, leaden, lopsided biscuits. We’re here to help you put those sad, squat, doughy days behind you with our recipe for unfailingly light, fluffy, tender, flavorful and perfectly shaped biscuits. We have a few helpful hints and 12 key steps that will guarantee you success.
Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.
So it’s the end of 2013
Goodbye Cronut lines, goodbye Paula Deen
Now is the start of a brand new year
Time for a new pastry; time for more beer
Let’s look ahead to what this next year will mean
Like elite Jell-O shots, and star chefs who’ve gone green
Okay, enough with the tortured rhyming. More on the new beer cuisine later (just be on the lookout for more great chef and brewery partnerships, plus breweries in hotels). Here are five things we’re excited about in 2014.
A few months ago, several newspapers got punked by a fake news account from Arkansas that claimed a man had gone into a coma after eating 413 Cheddar Bay Biscuits at Red Lobster. (That’s nearly 62,000 calories in biscuits!)
For anyone wishing to make that faux record a reality at a place that’s not Red Lobster, there are several excellent new biscuit places opening around the country. They’re not quite as ubiquitous as cupcake emporiums...yet, but they’re still rolling out, like the 24-hour biscuit-centric spot in New York City that has to keep closing because of overwhelming demand. Also, look out for Chicago as a biscuit powerhouse.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe. If you need to get into the biscuit-making mood, head on over to our handy-dandy biscuit tutorial: The biscuit recipe that can't be beat.
Biscuits are a way to transport Southerners and non-Southerners alike back into a, if not their, memaw's kitchen. And, a good biscuit needs little more than some butter or jam.
That’s definitely the case at Tupelo Honey Cafe in Asheville, North Carolina, where executive chef Brian Sonoskus puts biscuits on every table - no matter the time of day.
Below, Chef Sonoskus smothers the home cook with bells and whistles for the flaky staple.
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