America’s Test Kitchen

This foolproof French toast recipe guarantees crisp, custardy slices by keeping things simple. Stale bread is standard, but we got better (and more efficient) results from oven-dried slices. [FLEX-CONTENT] For the batter, we beat milk, egg yolks, and melted butter for an indulgent coating; brown sugar, vanilla, and cinnamon added warm, sweet flavors. After soaking…

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 with a pumpkin jelly roll cake encasing a simple filling. [FLEX-CONTENT] We initially thought incorporating pumpkin…

This velvety pumpkin soup is surprisingly easy and fast thanks to canned pumpkin. The trick is getting rich, balanced pumpkin flavor out of a can. We started by creating a deeply flavorful base for our soup by softening onion and then adding cumin, coriander, and nutmeg, which gave us a warm-spiced flavor that paired well…

A stack of fluffy, golden pancakes is the perfect starting place for a standout brunch, delivering piping hot cakes with distinct sweet tang and an open, airy texture. Buttermilk was a must. It contributed to the pancakes’ flavor and, with some leavening help from small amounts of baking powder and baking soda, it also created…

Great chili should have bold, long-simmered flavor, even if it’s made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time. A combination of chili powder, cumin, and garlic was all we needed to give the chili great spice flavor. We used crushed tomatoes plus chicken…