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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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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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 30th, 2014
12:00 PM ET
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This snack is on fire. As team rivalries heat up, make sure your game-day spread keeps pace.

This spicy snack stacks all the flavor of Buffalo wings into a cheesy jalapeño pepper filling.

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December 12th, 2013
01:30 PM ET
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CNN photojournalist John Bodnar is a second-generation Slavic-American whose grandparents emigrated from Eastern Slovakia, and his mother’s Carpatho-Rusyn ethnicity is the prominent influence for his cultural and family traditions. Previously, he wrote about haluski, holupki and paska.

I’ve always enjoyed the Slovak food my mother and extended family prepares. We eat these dishes at every family gathering: weddings, funerals and holiday celebrations. We eagerly approach the buffet display to find the holupki and haluski that usually occupy the first few trays, but at the end of the tables are the treats.

Cookies and cakes dominate that section, but the pastry that has always delighted my palate is the kolachi nut roll. Kolachi (sometimes spelled "kolache") is the name often given to a standard type of Slavic dough-filled pastry. Our kolachi is rolled dough filled with a walnut mixture, but other families fill theirs with a poppy seed mixture.

My aunt Eleanor was always celebrated as the one whose recipe held the quality edge over the other family members'. Obviously, this unofficial title has been disputed, but I concede that hers had a slight advantage in my childhood memories.

But Eleanor’s health eventually left her unable to make the delicious kolachi. As her health was failing, she insisted that her daughter Renee learn her kolachi recipe and carry on the tradition and her legacy. My cousin Renee embraced her mother’s challenge, and carries, in my mind, the title for making the best kolachi nut roll.
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Filed under: Baked Goods • Christmas • Cookies • Cooking • Cultural Identity • Culture • Family Recipe Index • Holidays • Make • Recipes • Step-by-Step


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