54 results total, viewing 21 - 40

This season, try pumpkin jelly roll cake

By AMERICA'S TEST KITCHEN Perhaps the most famous holiday cake is the Yule Log, which, for good reason, gets trotted out every holiday season. There's much to be said for this classic, but we wanted to develop a unique variation for the holidays … more

Roast Turkey for a Crowd is a thing of beauty is

By AMERICA'S TEST KITCHEN Unless you have access to multiple ovens, only a very large turkey will do when you've got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in … more

If poached chicken sounds bland, put it in this zesty sauce

By AMERICA'S TEST KITCHEN While poached chicken may sound like bland diet food, we actually love this method as it is very forgiving and an easy path to moist, succulent chicken every time. First, we created a flavorful poaching liquid; soy … more

Serve Grape and Cranberry Crisp at Thanksgiving

For many of us, the menu for Thanksgiving is etched in stone. We eat the same dishes every year because we love every one of them. But what about switching it up a little by swapping in a Grape and Cranberry Crisp for the more traditional apple, … more

Scratch mushy stuffing and make cornbread

By AMERICA'S TEST KITCHEN Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We'd … more

Apple crisp gets boost from tart cranberries

By AMERICA'S TEST KITCHEN Although it's hard to imagine that apple crisp needs much improvement, we liked the tartness and texture that cranberries added to one of our favorite standard dessert recipes. The challenges were balancing the fruit … more

This Bundt cake demands a spot in your next brunch spread

By AMERICA'S TEST KITCHEN Delivering bright apple flavor and a temptingly moist crumb, this simple yet stunning Bundt cake demands a prominent place in your brunch spread. We maximized this cake's apple taste by shredding 1 1/2 pounds of tart … more

Give punch a try

Family Features If you are looking to host an unforgettable holiday cocktail party, punch can make a memorable impression on your guests and bring your get-together to the next level. Punch reached the height of its popularity during the … more

Bacon French Toast Bake is a crowd-pleaser

Family Features The holiday season is full of opportunities to eat, drink and gather around the table with the ones you love. Whether it's a family dinner, office potluck or neighborhood brunch, good food is a cornerstone of nearly every great … more

Cooking, glazing a moist, cured ham? It's in the bag

By AMERICA'S TEST KITCHEN Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. We wanted to guarantee moist meat in a nuanced glaze. Bone-in hams, labeled "with natural juices," have … more

Forget the mess

By AMERICA'S TEST KITCHEN Despite its status as a classic comfort food, there's nothing comforting about the many steps and piles of dirty dishes that shepherd's pie usually requires. Using the cast-iron skillet as our sauteing, baking and … more

Marinate tuna ahead to ensure moist grilled fish

By AMERICA'S TEST KITCHEN Tuna steaks are a treat, and the intense heat of the grill is perfect for getting a good sear on the outside while keeping the inside tender, moist and pleasantly pink. We wanted a foolproof method for grilling tuna to … more

Try roasting your shrimp next time

By AMERICA'S TEST KITCHEN Lobster is not the only crustacean that benefits from roasting. Shrimp, too, see their sweet flavor concentrating and deepening, but those benefits are only worth it if the quick-cooking flesh stays tender and … more

Ugly and delicious: Pickled Pepper Pull-Apart Beef

Many people who grew up outside the South think that all Southern food is the same. But this is far from the truth. You can live one county away and your food experience and your definition of Southern food is completely different. Sheri Castle … more

Make a stress-free classic chicken pot pie with only 1 pot

By AMERICA'S TEST KITCHEN The delights of classic chicken pot pie are many - from the burnished, flaky crust to the luscious, savory filling. But putting it together can be a chore: Between making pie dough (which often requires pulling out a … more

Make hearty chicken and sausage gumbo without all the work

By AMERICA'S TEST KITCHEN This classic New Orleans specialty is built on a roux - a cooked mixture of fat and flour that must be stirred constantly, sometimes for an hour or more, until it is deep brown. To get the same depth of flavor with … more

Low and slow makes Crispy Baked Cod

By AMERICA'S TEST KITCHEN Low and slow is the way to go when it comes to making this yummy fish dish. A low-temperature oven (set to just 300 F) ensures that the fish cooks slowly, without drying out. Crispy, buttery, garlicky panko bread crumbs … more

Invite your kids to help make this chocolate sheet cake

By AMERICA'S TEST KITCHEN This chocolate sheet cake requires that you use Dutch-processed cocoa powder. What exactly is that? A process called Dutching, which was invented in the 19th century by a Dutch chemist and chocolatier named Coenraad Van … more

For a classic rendition of chicken soup, go for the thighs

By AMERICA'S TEST KITCHEN This classic rendition of chicken soup starts the old-fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added … more

Go ahead, eat Monkey Bread with your hands

By AMERICA'S TEST KITCHEN Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It's traditionally served warm so that the sticky baked pieces can be pulled apart. The name … more
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