June 2nd, 2014
01:30 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 magazine, and on our two public television cooking shows.

The secret to great barbecue in your own backyard isn’t necessarily going out and buying all sorts of special equipment. You don’t require a smoker, and you don’t need the huge barbecue pits the pitmasters use in the South. All you need is a grill, some wood chips, and a disposable roasting pan filled with water to convert a charcoal kettle into a makeshift smoker.
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If you don't know beans, you don't know Appalachia
May 21st, 2014
07:00 AM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Sheri Castle is the author of "The New Southern Garden Cookbook." She wrote this essay for the Appalachian-themed issue #51 of the SFA's Gravy quarterly.

This is a story about pinto beans. But first it’s a story about my mountain people and one of our curious traditions.

The Appalachian Mountain South is to the rest of the South what bourbon is to whiskey: It is distinguishable from the rest, yet part of the whole. That includes our food, which is rooted in our geography. Like the rest of the rural South, mountain people traditionally ate off the land. Unlike the rest of the rural South, my people live up and back in one of the oldest mountain ranges on the planet, where the landscape and climate are quite different. On a map, we’re in the South. In practice, we claim our own place.
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Filed under: Appalachia • Cultural Identity • Culture • Obsessions • Recipes • Soup • Southern • Southern Foodways Alliance • Staples


May 19th, 2014
05:00 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 magazine, and on our two public television cooking shows.

It’s finally here: graduation season. After thinking, writing, calculating, experimenting, reading, and exam-ing for years on end, students are finally donning robes, tossing their tasseled hats in the air, and marching across the stage to receive diplomas.

Such momentous occasions deserve momentous cakes: Layered desserts with rich frosting and the perfect spongy crumb.

But what if your graduate can’t eat gluten? They should still be able to have their celebratory cake and eat it, too. Which is why, in "The How Can It Be Gluten Free Cookbook" we came up with a recipe for a layer cake that’s moist, springy, and holds its own with a decadent, chocolate frosting.
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May 14th, 2014
04:45 PM ET
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Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. SFA oral historian Amy C. Evans leads us along the Mississippi Delta's hot tamale trail.

Better known for its association with cotton and catfish, the Mississippi Delta has a fascinating relationship with tamales. The history of the hot tamale in this area reaches back to at least the early part of the twentieth century. Reference to the Delta delicacy appears in the song “They’re Red Hot,” which was recorded by legendary bluesman Robert Johnson in 1936. But there is an even earlier reference in the song “Molly Man,” which was recorded by the Reverend Moses Mason under the name Red Hot Ole Mose in 1928.

But how and when were hot tamales introduced to what has been called “the most southern place on earth”? More importantly, why have they stayed?

There are as many answers to that question as there are tamale recipes. In restaurants, on street corners, and in kitchens throughout the Delta, this very old and time-consuming culinary tradition has remained, while so much of the Delta – and the South as a whole – has changed.
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May 9th, 2014
03:00 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 magazine, and on our two public television cooking shows.

If you’re looking to make mom an extra-special treat for Mother’s Day this year, try baking a batch of our Sticky Buns with Pecans. The caramel glaze, intricately rolled dough and crumbled nut topping make these look like the work of a master - and they're easier to make than they look.

You may recognize these beautiful buns from the cover of "The Cook’s Illustrated Baking Book"; it includes recipes for other decadent (and some healthy, too!) baked goods that you may have never tackled at home. It also features lots of foolproof techniques, tips and recipes to help you (and your mom) reach your full baking potential.
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Filed under: America's Test Kitchen • Baked Goods • Bread • Breakfast • Content Partner • Dishes • Events • Mother's Day • Recipes


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