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.
Vinaigrette may be the most useful sauce in any cook's repertoire, because in addition to dressing greens, it can be used as sauce for chicken, fish, and vegetables that have been grilled, poached, or steamed.
The ingredient list is short and method is simple. So what's the problem? Basic vinaigrette doesn't stay together. By the time you pour it over greens and get the salad to the table, this emulsified sauce has broken and you end up with overly vinegary and oily bites of salad. Which is where our recipe for a foolproof dressing that won't break comes in.
5@5 is a food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Editor's note: Brothers Matt Lee and Ted Lee recently both hosted and cooked at the James Beard Book, Broadcast, and Journalism Awards ceremony. Their latest book, "The Lee Bros. Charleston Kitchen" won an International Association of Culinary Professionals award in the American cookbooks category, and the duo are about to launch Cookbook Boot Camp, a two-day intensive workshop for professional chefs and others eager to publish cookbooks of quality.
Like many regions of the country, South Carolina's Lowcountry experienced a cold, hard winter that seemed like it would never end. And it wreaked more than a bit of havoc on the ingredients we forage for - and typically find abundant - come Spring. Something about their being less plentiful made us realize how much we love them and wish they had a bigger platform, a more prominent venue, leagues more supporters.
It’s exciting to have farmers in the South digging deep into seed banks, finding heirloom grains and legumes that haven’t been tasted for decades. But we’d also like to shine a light on these five naturalized plant ingredients that already grow in abundance and are often overlooked. So this is a call to action to chefs in the South - and elsewhere - to get hip to the brilliance of FREE FOOD.
5 practically free ingredients we wish more Southern chefs would use: Matt Lee and Ted Lee
CNN Exclusive by CNN Investigative Correspondent Chris Frates and CNN National Reporter Shannon Travis.
PETALUMA, CALIFORNIA - Earlier this year, a dusty little slaughterhouse in Northern California was ground zero for one of the biggest meat recalls in years. Rancho Feeding Corp. had called back nearly 9 million pounds of bad meat from thousands of unsuspecting stores across the country.
The story of how millions of pounds of bad meat – products the U.S. Department of Agriculture called “unfit for human food” - made it out into the world and triggered a criminal investigation is one of staggering deception and cancerous cows, federal officials familiar with the investigation tell CNN. And the plant where it all went down was also the setting for an illicit romance, according to documents obtained by CNN.
Federal investigators started surveillance on the California facility after getting a tip from a former Rancho employee. In January, federal marshals raided the Petaluma plant and seized the company's records. Days later, the first recall notice went out, officials said.
Investigators now believe that Rancho was buying diseased dairy cows and processing them when government inspectors weren’t there. After the cows were killed, employees would hide the warning signs of cancer by trimming off diseased parts, using a fake stamp of approval or even replacing the heads of sick cows with ones from healthy animals. It’s unclear which employees were involved, officials said.
In a nondescript hotel ballroom last month at the South by Southwest Interactive festival, Andras Forgacs offered a rare glimpse at the sci-fi future of food.
Before an audience of tech-industry types, Forgacs produced a plate of small pink wafers - "steak chips," he called them - and invited people up for a taste. But these were no ordinary snacks: Instead of being harvested from a steer, they had been grown in a laboratory from tiny samples of animal tissue.
One taster's verdict on this Frankenmeat? Not bad, actually.
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