Editor's note: All summer long, the Southern Foodways Alliance will be delving deep in the history, tradition, heroes and plain...
Barbecue means a lot of things to a lot of people. It brings together folks of all faiths, ethnicities, backgrounds...
This is a dish of boiled peanuts. You love them, you hate them, or you just haven't had them; they...
I've never liked s'mores and it's not for lack of effort. I grew up with the classic version of the...
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.
Eggs Benedict relies on two tricky egg-based components—poached eggs and hollandaise sauce. If you follow our method for poaching eggs, the first part is easy. Adding vinegar to the water helps to set the whites and prevents feathery whites. Cracking the eggs into the teacups and gently sliding the eggs into the salted, acidulated water ensures they all go into the water at the same time—so they all are done at the same time.
Water temperature is key when poaching eggs. We bring the water to a boil and turn off the heat. We add the eggs and then quickly cover the pan. The gentle residual heat produces restaurant-worthy poached eggs with soft, runny yolks and perfectly formed, round whites.
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.
Summer. The grill. Burgers. Steaks. Hot dogs.
As great as those staples of summer grilling are, it’s the very best time of the year to eat your vegetables. And so many of them are even better after spending a little time over fire.
Who would be the best person to get tips for grilling vegetables from? A ton of great chefs are big into vegetables these days, but I went to Rich Landau, chef/owner of Vedge, Philadelphia’s sensational vegetable restaurant. Landau is so good that the "The Tonight Show" bandleader Questlove asked for his recipe for pastrami-spiced beets. (“This dish makes me believe in beets,” Questlove said.)
Here are Landau’s excellent tips for prime-time summer produce, like his very favorite way to grill corn. Now, go fall in love with smoky carrot dogs and have a happy summer!
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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