Posts Tagged ‘America’s Test Kitchen’
Recipe | America’s Test Kitchen’s S’mores Blossom Cookies
S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavors of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year. [FLEX-CONTENT] We wanted to package s’mores into a neat blossom cookie, one…
Read MoreRecipe | America’s Test Kitchen’s Barbecued Beef Brisket
In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat. We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a…
Read MoreRecipe | America’s Test Kitchen’s Flag Cake
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. [FLEX-CONTENT] We knew that our workhorse Yellow Sheet Cake was the ideal base for the cake, so our challenge when developing this recipe…
Read MoreRecipe | America’s Test Kitchen’s Classic Deviled Eggs
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 flawlessly smooth peeled results. [FLEX-CONTENT] Instead of a cold-water start, we used our recipe for…
Read MoreRecipe | America’s Test Kitchen’s Flank Steak Tacos
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 the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper…
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