Food
30 results total, viewing 1 - 20

Turn cherry tomatoes into a cobbler

If you are like me and have a glut of cherry tomatoes, this recipe is for you. There is nothing more comforting than homemade biscuits, and I had cherry tomatoes, so I decided to combine them and make a biscuit-topped cobbler. I wanted the … more

Get a handle on chicken satay with a peanut dipping sauce

By AMERICA'S TEST KITCHEN Any dish that comes with its own handle is bound to be an appetizer favorite, and this Southeast Asian dish of marinated, grilled meat has deep flavor to match its convenient format. We set out to bring this dish … more

Wake up fish with sauce

By AMERICA'S TEST KITCHEN Sole piccata, a light and delicate dish that consists of lightly browned sole fillets bathed in a lemon, caper and white wine-laced pan sauce, is a classic for a reason: The fresh, bright acidity of the sauce wakes up … more

Hand-cranked or not, ice cream is worth the effort

Summer is synonymous with ice cream. And I think it would be safe to say that it is a universal experience. But making ice cream at home has changed since I was a child. When we were young, my sisters and our cousins made hand-cranked ice cream … more

Make fun, healthier popsicles

Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings - and their lackluster flavor leaves something to be desired. To make an … more

Achieve crispy wings on the grill

By AMERICA'S TEST KITCHEN To take this barroom classic from the fryer to the grill, we had to figure out how to handle the fat and connective tissue from the wings, which creates a problem as it drips into the fire. To get crisp, well-rendered … more

Thin slices are key to tender eggplant

BY AMERICA'S TEST KITCHEN Grilling is a popular way to prepare eggplant in Greece, Italy, Turkey and beyond, since eggplant's creamy, tender flesh takes well to smoke and char. Unfortunately, grilled eggplant can easily turn out leathery or … more

Want a s'more without the campfire? We have you covered

By AMERICA'S TEST KITCHEN S'mores may conjure memories of warm nights and sleep-away camp, but it doesn't need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate and sweet, gooey … more

Chocolate ice cream & peanut butter cups -- say no more!

If you want to end a summer celebration or gathering with a big old bang, you would be hard pressed to pick a better dessert than an ice cream pie. Somehow, ice cream stuffed into a pie crust just seems so much more festive and decadent and sultry … more

The secret to keeping chicken moist on the grill is brine

Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavor and moist, tender meat, we'd have to come up with … more

Make Mexican pulled pork without frying

Traditional carnitas, Mexico's version of pulled pork, is fried in gallons of lard or oil. The results are tasty, but who wants to deal with all that hot fat? We wanted restaurant-style carnitas - tender chunks of … more

You can't go wrong with flank steak and charred corn salsa

Charred corn salsa combined with cumin-scented flank steak is a winning match. We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut … more

Let us sing the praises of the humble, grillable flank steak

We wanted a simple, economical cut of meat for a casual backyard barbecue. After considering various cuts, we landed on flank steak. Like other cuts from the chest and side of the cow, such as skirt steak and hanger … more

It's not a coffee cake or a pancake; It's both - a cobbler

By AMERICA'S TEST KITCHEN Chef Bridget Lancaster developed this blueberry cobbler, admitting she's not a "biscuit-style cobbler lover - they just taste too much like doughy dumplings." In "Cooking at Home," Lancaster writes: "Somewhere between … more

Let them eat cake OR cobbler

By AMERICA'S TEST KITCHEN A big flag sheet cake is the perfect Fourth of July dessert; and at a time when patriotic-colored berries are at their best, vibrant blueberries and red raspberries are a fitting topping. We knew that our workhorse … more

Design your own sauce

By AMERICA'S TEST KITCHEN Barbecue sauce is one of the most versatile sauces out there - it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after … more

Make delicious deviled eggs without the strain or torment

By AMERICA'S TEST KITCHEN The best deviled eggs start with the best hard-cooked eggs. Conventional wisdom insists that older eggs peel more easily than fresh eggs, but we wanted to be able to start with eggs of any age and still end up with … more

Panko: The trick to keeping peach cake from getting soggy

Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake, and their delicate flavor gets lost. Roasting the peaches - and tossing them with peach schnapps - concentrated their flavor and … more

Pink Sangria straight up or topped off

Nothing spells summertime like sangria, the chilled and refreshing wine-based fruit punch from Spain that landed on our shores to stay via the 1964 World's Fair. In its classic form - a mix of red wine and chopped fruit that's sometimes further … more

Traditional paella gets a twist with hearty vegetables

By AMERICA'S TEST KITCHEN Though traditional paella centers on a variety of meat and seafood, we wanted to develop a vegetable-focused version that highlighted the array of hearty vegetables common in Spanish cuisine: artichokes, bell peppers, … more
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