July 15th, 2014
05:45 PM ET
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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 and Cook’s Country magazines, and on our two public television cooking shows.

The juiciness of a perfect summer peach is sublime—except when you want to bake it into a pie. To tame the moisture, we macerate the peaches to draw out some of their juices and only add some of the juice back into the filling. We also use both cornstarch and pectin to bind it, because we find that using two thickeners leaves the pie with a clear, silky texture and none of the gumminess or gelatinous texture that larger amounts of either one alone produces.

Making a lattice top for a pie can be intimidating. But it needn’t be if you use our simple technique: Freeze strips of dough and then arrange them in our prescribed order over the filling. Done properly, this approach gives the illusion of a woven lattice with less effort.

Not only does a lattice top look beautiful, making for a great presentation, but it lets the right amount of steam out, ensuring that your pie won’t bubble over or rupture in the oven. And with some tinkering, we found a way to make one that’s easy as, well, pie.
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Filed under: America's Test Kitchen • Baked Goods • Content Partner • Dishes • Fruit • Ingredients • Pie • Summer Vegetables


July 1st, 2014
05:00 PM ET
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You don't hear this every day at the White House.

President Barack Obama praised retiring White House executive pastry chef Bill Yosses as the "Crustmaster" for his delicious pies, at an event Monday to celebrate LGBT Pride Month.
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Filed under: Michelle Obama • Pie • President Obama • White House


October 31st, 2013
10:45 AM ET
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Editor's Note: 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.

A crumb crust is a classic choice in many single-crust pies. It’s more durable than classic pie dough, making it the right choice for the moist custard-based fillings in recipes like Key Lime Pie (recipe below).

Graham crackers are the classic choice. For chocolate cookie crusts, we prefer Oreos. While buying a store-bought ready-to-go crust is a tempting shortcut, these are always stale and bland. Making your own is incredibly easy and well worth it for a fresh-tasting crust with a crisp texture and balanced sweetness to do your homemade pie filling justice.
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Filed under: America's Test Kitchen • Baked Goods • Content Partner • How To • Make • Pie • Recipes • Techniques & Tips


Dessert debate: cake vs pie
October 14th, 2013
12:00 PM ET
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Each autumn, some of the world's most prominent food scholars, chefs, journalists and enthusiasts gather together on the campus of the University of Mississippi for a symposium on the state of Southern food. Overarching themes covered by the Southern Foodways Alliance in the previous 15 years have included the role of farmers, a study of global influences, the undercurrents of music and booze, just to name a few. The subject at the core of 2013's installment: Women at Work.

For two days, featured presenters and honorees like Diane Roberts, Vertamae Grosvenor, Emily Wallace, Candacy Taylor, Charlotte Druckman, among many others, spoke eloquently and enthusiastically of the essential roles that women have played in the creation of Southern food culture past and present.

Then it was time for dessert. Eatocracy's managing editor Kat Kinsman and New York Times Atlanta bureau chief Kim Severson faced off in a tongue-in-cheek Lincoln-Douglas debate. The topic at hand: which holds more essential social and emotional currency in the South, pie or cake?

Kinsman defended the pro-pie position, and Severson took the side of cake. They tied, by an assessment of audience applause, but here in the spirit of National Dessert Day, we're serving up slices of both their arguments. Dig in.
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