February 6th, 2014
11:45 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.

Homemade chicken broth can improve your cooking by leaps and bounds. But the traditional method for making chicken broth requires a whole chicken, leeks, carrots, celery, parsley sprigs, thyme, bay leaves, salt, and peppercorns - not to mention at least 2 1/2 hours of simmering.

We prefer to keep it short and simple and found a faster way to a rich, flavorful broth. We use only chicken legs, onion, bay leaves, and salt in our Quicker Chicken Broth, which only takes 60 minutes to cook.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Content Partner • Cooking • Make • Soup • Staples


January 22nd, 2014
03:45 PM ET
Share this on:

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.
FULL POST

Posted by:
Filed under: Baked Goods • Bread • Cocktail Recipes • Dishes • Eat This List • Make • Recipes • Soup • Spirits


October 1st, 2013
05:30 PM ET
Share this on:

Editor's Note: February 27 is National Chili Day. 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.

A great beef chili should be a mainstay of every home. In its essence, chili is a form of beef stew and employs a long, slow, moist-heat cooking process to tenderize tough meat. For the best meat, you need to choose cuts from the shoulder; blade steaks or a chuck-eye roast provide plenty of flavor and a silky texture.

This recipe uses a twist on the ready-made chili powder, which can give chili a gritty feel, as well as a rather dull flavor. Instead, we toast dried chiles and then process them with flavorful ingredients and chicken broth to make a deeply flavored, smooth textured paste.
FULL POST

Posted by:
Filed under: America's Test Kitchen • Chili • Content Partner • Dishes • Make • Recipes • Soup • Step-by-Step • Tailgating


Black chicken stew for the ill and adventurous soul
February 19th, 2013
05:15 PM ET
Share this on:

It was a devil of a cold. A tickle gave way to a rasp, which was swallowed up by a tide of winter ick that proved impervious to pharmaceutical intervention. After two weeks of hacking, wheezing and Googling "cough with a squeak at the end," it was time for an exorcism.

It was time for soup.
FULL POST



National homemade soup day
February 4th, 2013
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

The current winter flu outbreak is the worst in more than a decade, and seems like everywhere you look someone is sneezing or coughing. Being sick often means a lack of appetite, but it’s important for your body to get the nutrients it needs to fight the flu virus. That's where National Homemade Soup Day comes in.

Soup is an easy vehicle for nourishment to reach your aching body. With a little planning, you can be enjoying a steaming bowl of homemade chicken noodle soup in almost the same amount of time it takes to pop a pre-made one in the microwave. Here are some tips:
FULL POST

Posted by:
Filed under: Breakfast Buffet • Food Holidays • News • Soup


Soups to get you through flu season
January 23rd, 2013
02:45 PM ET
Share this on:

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.

The flu is still wreaking havoc across the country. Here’s how bad things have gotten in NYC: The Manhattan Soccer Club recently asked its young players not to high-five or fist-bump one another for fear of spreading germs. Players are allowed to touch elbows to signal their team spirit.

If you’ve already high-fived the wrong person and come down with the flu, there are ways to make yourself better. One is to get out your soup spoon and dig into a bowl of supremely satisfying soup. While there’s not hard, fast scientific research that soup can fight the flu - apart from the steam from hot soup possibly helping to clear out clogged noses - no doubt it will definitely make you feel comforted. Especially if your soup comes from one of the following places.
FULL POST



Green soup to fight the office funk
January 17th, 2013
01:18 PM ET
Share this on:

Ashley Strickland is an associate producer at CNN.com. She likes cajoling recipes from athletes and studying up on food holidays. We ran this post in 2011, and it seemed painfully relevant this flu season.

After the “office funk” attacked for the third time this fall, I decided to take action. I needed to find an antioxidant powerhouse with the strength to fight off any and all germs and allergies. The usual suspects just weren’t cutting it and I needed a new weapon.

During my frantic search, I stumbled upon something with such a miraculous list of healthy ingredients, I couldn’t say no. And last week, I’m proud to say that green soup entered my life.

Get the recipe and the rest of the story

Posted by:
Filed under: Food as Medicine • Health News • Soup • Staples


National soup month
January 3rd, 2013
09:00 AM ET
Share this on:

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Can you smell the excitement stirring? January is National Soup Month.

The cold weather that seems to grip most of the country at this time of year has a way of seeping into your bones to the point where nothing seems to help. And as the winter months wear on, and resolutions are made and broken, it gets harder and harder to find something that’s both warm and nutritious and easy to make. Fear not! I have the perfect solution: soup.
FULL POST

Posted by:
Filed under: Breakfast Buffet • Food Holidays • Make • News • Recipes • Soup • Squash • Staples • Vegetables


Spouse vs Spouse: a soup showdown
January 17th, 2012
08:00 PM ET
Share this on:

Welcome to round seven of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in too.

In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.

Our theme: Soup
FULL POST

Posted by: ,
Filed under: Challenges • Cooking • Dishes • Make • Soup • Spouse vs Spouse


Pinterest
Archive
April 2014
M T W T F S S
« Mar    
 123456
78910111213
14151617181920
21222324252627
282930  
| Part of