April 3rd, 2014
01:00 AM 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 magazine, and on our two public television cooking shows.

For decades, the rule of thumb for recipes has been “serves 4 to 6,” or even more. But many families don’t fit this mold, leaving small households stuck with days of leftovers and lots of waste. Cooks can scale recipes on the fly, hoping they come out right, but kitchen math isn’t as simple as cutting ingredients in half—cooking times and temperatures need to be adjusted, and equipment has to be reconsidered.

Enter our new book, "The Complete Cooking for Two Cookbook." Part kitchen manual, part cookbook, it’s the first of its kind to engineer recipes from the ground up for the two-person household.

The test kitchen has spent more than 20 years developing bulletproof recipes for dishes like meatloaf, lasagna, mashed potatoes, and chocolate cake. Like most recipes, ours typically serve four, six, and sometimes more.

But we’ve realized that households change over time or through circumstance. Our readers started to echo this sentiment. Whether they were single parents, empty nesters, or newlyweds, they wanted recipes for the dishes we’d been developing for years, but they wanted them scaled to serve just two.
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March 3rd, 2014
10:00 AM 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 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.

In the pantheon of cookies, chocolate chip cookies are just about everyone’s favorite. But gluten-free versions are all too often overly cakey or gritty - a far cry from the classic. We spent a year developing "The How Can It Be Gluten Free Cookbook," and what would a gluten-free cookbook be without a tried-and-true chocolate chip cookie recipe? Here’s how we made gluten-free chocolate chip cookies with a rich, buttery flavor, a crisp exterior and a tender (but not too cakey) interior. Even we had trouble tasting the difference between a traditional chocolate chip cookie and our gluten-free version.

We started the development process for our Gluten-Free Chocolate Chip Cookies by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy and greasy. We’d discovered during our baked goods testing that gluten-free flour blends simply can’t absorb as much fat as all-purpose flour can, so cutting back on the butter helped to minimize greasiness. Less butter, along with some xanthan gum, also helped alleviate the spread issue, so the cookies didn’t bake up so flat.
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January 22nd, 2014
03:45 PM ET
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This is the seventeenth installment of "Eat This List" - a regularly recurring list of things chefs, farmers, writers and other food experts think you ought to know about. Pictured above: supermarket shelves plundered in anticipation of a blizzard in January, 2011.

Weather outside? Frightful. Inside? As delightful as you care to craft it.

Just in case you've been huddled up in an igloo or a Tauntaun with no mobile or cable reception, massive snowfall has thwacked a big chunk of the country. Millions of people are either digging out or frozen in place, and it's it's gonna stay chilly over the next few days.

Might as well hunker down and fuel up. Here's what's on my cold weather menu. Or it would be if I were at my home, rather than snowed in an airport motel far from home.
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Filed under: Baked Goods • Bread • Cocktail Recipes • Dishes • Eat This List • Make • Recipes • Soup • Spirits


How to solve common cookie conundrums
December 13th, 2013
08:00 AM 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 magazine, and on our two public television cooking shows.

Sending out a holiday cookie SOS? Here are five lifesavers.
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