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.
You know the saying, "An apple a day keeps the doctor away"? Turns out eating one apple isn't enough. A new study suggests people who eat up to seven servings of fruit and vegetables a day can cut their risk of death by 42% – and that vegetables may be more important than fruit to your overall health.
The study, conducted by scientists in the United Kingdom, was published online Monday in the Journal of Epidemiology and Community Health.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Consider the durian. This is a fruit that smells, depending on whom you talk to, like rotting onions, roadkill, old cat box (one of our food editors suggested that one), concentrated manure, piles of unwashed gym socks, you name it. It looks like a king-size hedgehog with no legs, weighs up to nine pounds or so, and is said to occasionally kill people by falling on them from high up in the trees where it grows. Some people love it - the fruit inside is quite sweet and tasty, they’ll tell you - but then some people love fermented shark (case in point: Iceland). Regardless, the durian isn’t something that one naturally associates with the phrase, “Hey, let’s make this thing into wine!”
August 22 is National Eat a Peach Day, so we're sharing this luscious ode again.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Virginia Willis, is the author of cookbooks "Bon Appétit, Y’all" and "Basic to Brilliant, Y’all." She is a contributing editor to Southern Living and a frequent contributor to Taste of the South. She also wrote Eatocracy's most-commented post of all time.
In this series for the Southern Foodways Alliance, I am examining iconic Southern foods that so completely belong to summer that if you haven’t relished them before Labor Day, you should consider yourself deprived of the entire season. My plan is to share a little history and a few recipes that I hope you will enjoy.
I grew up smack in the middle of peach country in South Georgia. When I was in high school, my school breaks were dictated by the picking season, as many of my classmates were the sons and daughters of farmers.
You have never been hot until you’ve been peach-picking in the middle of a Georgia summer. Rumor has it that hell is cooler. The air is thick and stifling. Gnats and mosquitoes buzz about incessantly. Peach fuzz covers your arms and wrists. The combination is an effective formula for guaranteed misery. But in the end, after turning those bushels of perfectly ripe fruit into jelly, each amber spoonful is more precious than gold.
If you don't like mangoes, look away now.
This article includes a "mango" word count well in excess of what is normally reasonable.
It features mango culinary demonstrations, mango samplings, mango lectures, mango medics, a mango auction and even a mango summit.
That's because I attended the International Mango Festival, held in the Fairchild Tropical Botanic Garden in Miami earlier this month.
It's an annual event, one that draws enthusiasts, like myself, and also mango "experts" who gather to talk, taste and slurp their way around this sweetest, drippiest of fruits.
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