May 9th, 2014
03:00 PM ET
Share this on:

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.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Baked Goods • Bread • Breakfast • Content Partner • Dishes • Events • Mother's Day • Recipes


May 8th, 2014
05:30 PM ET
Share this on:

World-renowned chef, author and Emmy-winning television personality Anthony Bourdain visits Russia in the next episode of "Anthony Bourdain: Parts Unknown," airing Sunday, May 11, at 9 p.m. ET. Follow the show on Twitter and Facebook.

The current culinary landscape of Russia can been seen as a microcosm of the country's escalating tensions: Can the Soviet and contemporary era co-exist?

On one side, there are the "dino-era, Russian classics," as Anthony Bourdain couches them - like borscht, blinis, pickled herring and solyanka (a sweet and sour soup typically made with meat, sturgeon or mushrooms).

On the other, places like Yornik in Moscow and CoCoCo in St. Petersburg don't turn their back on the canonical dishes, but aren't afraid to take a few new risks.

In this episode of "Parts Unknown," Bourdain joins longtime friend, Moscow-born Zamir Gotta, to ponder criticisms of Russian President Vladimir Putin over something that eases the tension: vodka.

"When you're talking classic conspiracy theories and classically Russian-style paranoia, you want some classic Russian food to go along with it," Bourdain says.

Feed into the debate by making one such dish, an old-school kind of dumpling called pelmeni.
FULL POST



April 28th, 2014
08:00 AM ET
Share this on:

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.

Turning flour, water, and yeast into crusty, airy rolls is one of the hardest bits of kitchen wizardry around. But there are few things more delicious than homemade dinner rolls, especially when you wrap them up in a towel, place them in a pretty basket, and serve them with a hearty home-cooked meal.

We wanted to make the process foolproof to be sure you could enjoy this simple pleasure without frustration. To get a flavorful dinner roll recipe with a crisp crust and chewy crumb without a steam-injected oven, we replaced a few tablespoons of bread flour with whole-wheat flour and added honey. For an airy crumb, we determined exactly how much water and yeast would produce bubbly yet shapely rolls. A two-step baking process—baking the rolls in a cake pan to set their shape before pulling them apart to crisp up—gave our rustic dinner roll recipe the crust we were looking for.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Baked Goods • Bread • Content Partner • Dishes • Make • Recipes


April 18th, 2014
02:00 PM ET
Share this on:

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.

Easter wouldn’t be Easter without a glorious ham centerpiece for your dinner table. That is why we’re presenting you with our delicious, beautiful crumb-coated ham. It doesn’t require much work, packs tons of flavor, boasts tender, juicy meat and looks impressive enough to wow your hungry guests.

When developing the recipe for our Crumb-Coated Baked Ham, we found that getting both crispy crumbs and a moist ham at the same time turned out to be a bit of a challenge. We tackled this problem by starting the ham out in an oven bag. We bake the spiral-cut ham under - not in - the bag so we can easily pull it off and apply the coating once the meat is warmed through. Cooking down the spicy-sweet glaze on the stovetop makes it super-concentrated - all the better to cling to the crumb coating. We found that panko bread crumbs stayed the crunchiest, and we season them simply, with salt, pepper and fresh parsley.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Content Partner • Easter • Easter • Holiday • Holidays • Make • Recipes


April 11th, 2014
03:00 PM ET
Share this on:

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.

Hear us out: Everyone and their grandmother makes a traditional brisket for the Seder main course, so why not shake things up a bit with our barbecued brisket? The weather is finally warm enough to grill outside without five down parkas (knock on wood), and doing so will free up your oven space for other dishes like roast carrots, salt-roasted potatoes or oven-roasted salmon (if you’re going for a surf-and-turf effect). Whether you’re in Kansas City, Texas or Jerusalem, the key to good barbecued brisket is the right balance of smoke, fat, moisture and tenderness. A low temperature for a long period of time is a given for this tough cut of meat. We’ve developed a few other strategies as well:
FULL POST

Posted by:
Filed under: America's Test Kitchen • Bite • Content Partner • Holiday • Holidays • Passover • Passover • Recipes


More Passover recipes from around the globe
April 10th, 2014
01:00 AM ET
Share this on:

Next Monday night, all over the world, people will gather to celebrate Passover - the holiday that commemorates the Jewish people's escape from slavery in Egypt. For seven or eight days (depending on where you live), families and friends come together for festive seder meals packed with ritual foods and a few dietary restrictions (for instance, no leavened grains).

And while many traditions remain the same the world over, favorite regional recipes can bring communities closer together. Here, families from Kyrgyzstan, Uzbekistan and Kazakhstan share a few of their favorites, courtesy of the American Jewish Joint Distribution Committee, to make your celebration a little larger in spirit.

Passover recipes from Israel, Estonia and India
FULL POST

Posted by:
Filed under: Holiday • Holidays • Make • Passover • Passover • Recipes


April 3rd, 2014
01:00 AM ET
Share this on:

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.
FULL POST



March 28th, 2014
09:30 AM ET
Share this on:

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.

There are few things worse than running out of pizza. But, if you’re making homemade pizza (it’s far superior to delivery and a lot of fun, especially with kids) and you’re feeding a lot of people, it can happen.

Say goodbye to the days of not-enough-’za with our recipe for Sheet Pan Pizza; it makes enough for a crowd and tastes like a deeply savory, flavor-packed piece of Italy with stay-put, cheesy toppings and a crispy but chewy crust.
FULL POST



5@5 - Easy vegan staples to get you started
March 19th, 2014
05:00 PM ET
Share this on:

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: Angela Liddon is the writer, photographer, and recipe developer for Oh She Glows, the web’s destination for healthy vegan recipes. Her first cookbook, The "Oh She Glows Cookbook" was released this month. She also has an M.S. in Social-Personality Psychology and enjoys helping others find happiness and health through a plant-based diet.

When I first shifted to a vegan diet, I bought all of those packaged and highly processed mock meat and dairy products that I thought I was supposed to buy. "Isn’t this what vegans do?" I thought as I stuffed my mock turkey slices into the cart.

The problem? My energy wasn’t as supercharged as I hoped it would be on a vegan diet. Surprise, surprise, once I rid my diet of all of these imitation products filled with a million unpronounceable ingredients the only other option was to embrace a whole foods diet and get busy in my kitchen. Yes, I had to suck it up and teach myself how to cook real food. Or bust.
FULL POST

Posted by:
Filed under: 5@5 • Make • Recipes • Think • Vegan • Vegetarian


Pinterest
Archive
July 2014
M T W T F S S
« Jun    
 123456
78910111213
14151617181920
21222324252627
28293031  
| Part of