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.
Editor's note: Saru Jayaraman is the Co-Founder and Co-Director of the Restaurant Opportunities Centers United, Director of the Food Labor Research Center at University of California, and author of Behind the Kitchen Door, a groundbreaking exploration of the political, economic, and moral implications of dining out. Nation's Restaurant News named her as one of the 50 most powerful people in the restaurant industry and she was recently included in CNN Living's 10 Visionary Women list.
About 80 million of us will head to our favorite restaurant with our Moms this Sunday. It’s considered one of the highest grossing days of the year for the restaurant industry. The world’s largest restaurant lobby, the National Restaurant Association, says that more than one quarter of American adults will celebrate Mother’s Day by dining out and nearly one in 10 more will order takeout or delivery.
The majority of restaurant servers working on Sunday will be women, millions of them mothers. They will be earning a sub-minimum wage as low as $2.13 an hour (the federal rate since 1991); their take-home pay will be mostly tips, whatever they have leftover, in some cases, after tipping out bussers, hosts, and the rest of the restaurant’s tipped staff.
Due to the instability of living off tips, these women are undoubtedly looking forward to Mother’s Day, even if it means not being with their own family, because serving a lot of customers usually increases what they can expect in tips.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Writer Sarah Baird grew up in Kentucky and lives in New Orleans. Her first book, "Kentucky Sweets: Bourbon, Spoonbread, and Mile High Pie," was published earlier this year.
Drenched in gooey cheese, anchored by salty meat, and with enough thick bread to sop it all up, the Hot Brown is quite possibly the ultimate drunk food.
Over the years, the sandwich has not only reached far across the Commonwealth as a go-to remedy for a night of hard drinking, but has become the sandwich ambassador of Louisville’s dining scene. Crafted almost 100 years ago in one of the city’s finest grand hotels, the Brown (which is regal enough to give any Wes Anderson creation a run for its money), its decadence has become a thing of legend.
If the New Orleans Jazz and Heritage Festival had a Mayor, Vance Vaucresson could be a serious contender.
Even when he's behind his family's sausage po-boy tent, tucked under a New Orleans Saints ball cap and wearing sunglasses, five minutes don't go by without someone stopping by to say hello to him.
"It's like a reunion around here," Vaucresson said between visits. "We're a family, all the vendors."
He shakes a lot of hands, and says a lot of hellos.
"He's just a super friendly, personable guy," festival food director Michelle Nugent said.
Editor's note: John D. Sutter is a columnist for CNN Opinion and creator of CNN's Change the List project. Follow him on Twitter, Facebook or Google+. E-mail him at firstname.lastname@example.org. The opinions expressed in this commentary are solely those of the author.
Before we jump into a debate about the environmental costs of eating meat, here are three things you should know:
1. I've experimented with vegetarianism twice, but it's never really stuck. Round one ended when I had a dream about a spicy chicken sandwich from Wendy's, and then woke up to march zombie-style to that fast-food restaurant to order it. Round two may or may not have ended with the brunch I had Sunday, I'm still not sure.
2. I ate chicken chilaquiles for brunch on Sunday. It was delicious.
Therefore, 3. This is not an anti-meat polemic.
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