Recipe
Recipe | America’s Test Kitchen’s Whoopie Pies
Made up of two cookie-like chocolate cakes stuffed to the gills with fluffy marshmallow filling, the whoopie pie is a sweet indulgence. For the cake component, we drew inspiration from devil’s food cake, creaming butter with sugar, adding eggs and buttermilk for tenderness, and using all-purpose flour and baking soda for the right amount of…
Recipe | America’s Test Kitchen’s Barbecued Tempeh Skewers With Grilled Romaine
Cooking protein-packed tempeh on the grill gives it great smoky flavor and char. We cut it into cubes and thread the cubes onto skewers with firm, sweet bell peppers and meaty mushrooms, then brush the whole thing with sweet barbecue sauce, which helps temper the slightly bitter tempeh. [FLEX-CONTENT] A portion of the barbecue sauce,…
Recipe | America’s Test Kitchen’s Honey-Glazed Roasted Peaches
It might seem impossible to improve on a perfect peach, but we decided to try. We wanted a simple, warm dessert that amplified the peaches’ flavor. To achieve tender, flavorful peaches with a lightly sweet glaze, we began by tossing peeled and halved peaches with a little sugar, salt, and lemon juice to season the…
Recipe | America’s Test Kitchen’s Classic Barbecued Chicken
A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken. The brick-hued sauce should be mopped on as the chicken cooks, resulting in a beautifully browned (not charred) exterior surrounding moist, evenly cooked meat. Our Classic Barbecue Sauce gave simple chicken parts all the intense, multidimensional flavor we craved, but the…
Recipe | Pretzel Bites & Obatzda
Showing authentic German food to the world has long been my mantra. And this recipe for homemade pretzel bites and an Obatzda cheese spread is one of my go-to entertaining recipes. The pretzels are easy to make. While they need several resting periods (and are not for the totally impatient), they are worth it. The…