29 results total, viewing 21 - 29

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

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

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

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

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

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
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