Food
27 results total, viewing 21 - 27

Tart cranberries and sour cream make pound cake sparkle

By AMERICA'S TEST KITCHEN Pound cake is simple but elegant; it's also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst … more

Confetti Coleslaw can stand up to ribs

When hosting a backyard barbecue, it is easy to decide to make ribs because everyone loves them. They are one of those universal foods. If you eat meat, chances are you love pork ribs. But it is a little harder to decide on the sides. Coleslaw … more

Shrimp go wild

Jolts of grill flavor and spicy heat can enhance the delicately sweet and briny flavor of shrimp, but it's easy to overdo it. Most recipes overcook the shrimp and finish them in a bath of mouth-numbing sauce; we wanted … 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

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
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