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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

A simple shrimp pad thai that requires just 1 skillet

By AMERICA'S TEST KITCHEN Our version of this take-out classic is surprisingly easy to make and requires just one skillet. While truly authentic pad thai, with its sweet, sour and salty flavors, requires hard-to-find ingredients like preserved … more

Make a buttermilk coleslaw that's tangy and not soggy

By AMERICA'S TEST KITCHEN We wanted a buttermilk coleslaw with crisp pieces of cabbage lightly coated with a flavorful buttermilk dressing that would cling to the cabbage instead of collecting in the bottom of the bowl. We found that salting … more

Make a juicy stuffed burger on the grill

By AMERICA'S TEST KITCHEN Minneapolis taverns are famous for the Jucy Lucy, a moist beef burger stuffed with American cheese. Replicating the Jucy Lucy seemed easy enough - but our burgers, cooked to well-done to melt the cheese inside, were dry … more

Secret to perfectly grilled corn? Cook them unhusked

Grilling corn sounds like a simple proposition - but our research found dozens of variations on the cooking method for this classic summer vegetable. For a recipe that produced corn with a distinctly grilled taste and … more

Amplify peach flavor with this simple, warm dessert

It might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches' flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tossing peeled and … more

How to make a yummy Cobb salad without bacon, cheese

Stunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato and lean chicken - we just had to do something about all that bacon and cheese. We were sad to sacrifice bacon's smoky flavor until … more

Don't be intimidated; there is nothing like home-made ribs

It's officially barbecue rib season, and I couldn't be more excited. I have made them three times in the last week, and I am planning on making them for a party this weekend. I might be a little … more

A tangy sauce is the star of barbecued chicken

By AMERICA'S TEST KITCHEN A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not … more

Want your kids to eat asparagus? Top it with a glaze

Asparagus is by far the favorite vegetable of the d'Arabian family. All four of my school-aged daughters truly love it. I can serve nearly three pounds of asparagus at the table a couple of times of week to my family of six, and the girls will still … more
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