January 8th, 2014
01:00 PM ET
Share this on:

America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

No disrespect to the usual hot chocolate, but once you’ve tasted a cup made with honest-to-goodness chocolate, as opposed to cocoa, you’ll never go back. It makes the richest, creamiest, most decadent hot chocolate going. There’s only one drawback: It’s not as convenient as instant cocoa. We were determined to change that.
FULL POST



November 25th, 2013
01:15 PM ET
Share this on:

At any given Ole Miss home game, longtime tailgater Keith Henley lays out pewter serving trays and chafing dishes. Under the cover of two 10-by-20-foot tents in the wooded center of his alma mater's campus, known as The Grove, Henley busies himself with the service. At the same time, his brother and stepbrother fill it with exquisite dishes of wild boar loin or grilled elk wrapped in bacon with cream cheese.

They bring along a generator so the flat-screen television and lamps work. The tables are covered in cloths embroidered with "Hotty Toddy" and finished off with elaborate centerpieces full of flowers - sometimes augmented by Jack Daniels bottles glued to wooden dowels. They'll taste bourbon balls from their tailgating neighbors, with whom they've long exchanged Christmas cards.
FULL POST

Posted by:
Filed under: Sports • Tailgating


November 25th, 2013
10:15 AM ET
Share this on:

Editor's Note: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Are you excited to make latkes, chicken and doughnuts this year, or are you a bit wary of frying at home? If you diligently monitor the oil temperature and keep in mind just a few other points, you’ll find frying is as manageable as any other cooking technique.

All linked products are the test kitchen's recommendations for equipment.

Our frying wisdom is distilled from over 20 years' worth of recipe development; the information below is adapted from our newest book, "The Cooking School Cookbook," a comprehensive reference for every home cook.
FULL POST

Posted by:
Filed under: Deep frying • Hanukkah • Hanukkah • Holiday • Holidays • Tailgating • Techniques & Tips • Thanksgiving • Thanksgiving


November 15th, 2013
12:00 PM ET
Share this on:

Kate Krader (@kkrader on Twitter) is Food & Wine's restaurant editor. When she tells us where to find our culinary heart's desire, we listen up.

Here comes college football's bowl season.

So exciting! Equally as exciting are the dispatches from the BCS tailgating front lines. Since the University of Alabama is No. 1, and since the South takes its football - and tailgating - very seriously, we got intel on the top five parties in the Southeastern Conference, according to the most recent power rankings.

Just look out for life-size Jell-O molds of Alabama coach Nick Saban’s head.
FULL POST



| Part of