February 2012
92 posts
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Daily Sifter: Astronauts Heart Tabasco... →
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Cooking Tip of the Day: Capers are sun-dried, pickled flower buds from a spiny shrub. They range from tiny nonpareils to large caperberries. #PastaWeek
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A Fresh and Filling Family Meal
Cook’s Illustrated associate editor Dan Souza combines extra fresh pasta from a video shoot with a leftover sample of shepherd’s pie filling from a just-wrapped taste test to form a re-purposed riff on pasta Bolognese, which will be divided among the stack of glass bowls at right (procured by book team test cook Ashley Moore) for a communal lunch in the test kitchen. See more...
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Daily Sifter: Wine as Pawnshop Collateral... →
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WARNING: Clicking on this link will make you... →
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Cooking Tip of the Day: Eliminate the musty flavor of oil-packed sundried tomatoes by rinsing them before adding to your pasta. #PastaWeek
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She Sheets, She Scores
Test kitchen director (and part-time Cook’s Illustrated hand model) Erin McMurrer handles a long, wide sheet of hand-rolled pasta before slicing it by hand into fettucine noodles as staff photographer Daniel J. Van Ackere looks on during a photo shoot for an upcoming recipe for fresh pasta without a machine. Stay tuned! See more behind-the-scenes photos at: http://bit.ly/o0qi36
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"Blast From The Past" Tumblr Cookbook Giveaway
Because we love our Tumblr readers so much, this week we are introducing a new Tumblr Project, hosted by Social Media Intern Veronica Thompson, titled “Blast From The Past.” Are you seeking a new recipe to try? How about an “old” one instead? Over the next nine weeks we’ll be posting some of the best, and most creative, retro-style recipes to satisfy your need for...
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Cooking Tip of the Day: Forego rinsing pasta after draining unless making a chilled salad: the starch will help the sauce cling better. #PastaWeek
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Profiling Pasta
Editorial assistant Shannon Hatch wrangles a portion of rice vermicelli during a pasta tasting for a “Getting To Know” feature in Cook’s Country magazine. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Instagrahams http://t.co/1LXy9nxd →
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A Quest for the Best Chef’s Knife →
Find out what you missed on this week’s America’s Test Kitchen Radio.
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Cooking Tip of the Day: Reserve a half cup of pasta cooking water before draining your pasta; it can help help to loosen a thick sauce. #PastaWeek
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Noodles Fit To Be Thai’d
Cook’s Illustrated associate editor Andrea Geary slides a batch of stir-fried wide rice noodles out of a non-stick skillet and onto a platter while testing a variation of a recipe for pad see ew, a common street dish in Thailand and Laos. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Cooking Tip of the Day: Add salt, not oil, to your pasta cooking water. Salt adds flavor, but oil prevents sauce from adhering to pasta. #PastaWeek
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Lights, Camera, Pasta!
Videographer Nick Dakoulas rolls tape on a lineup of different types of dried pasta while filming a 60-Second Video Tips segment on different pasta shapes. Stay tuned for the finished product! See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: The International Exchange of... →
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Cooking Tip of the Day: Rinsing grapes before storing them encourages bacteria growth, to save your grapes, Keep them on the stem un-rinsed.
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Raising The (Chili) Bar
Cook’s Illustrated associate features editor Liz Bomze, center, and copy editor Nell Beram, right, top off samples of bean chili with their choice of condiments and garnishes as Cook’s Illustated associate editor Andrew Janjigian looks on during a test to determine taster’s favorite chili topping options. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Eat Like the President... →
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Cooking Tip of the Day: The best way to store leftover lemon zest is in the freezer. Fridge and pantry-stored zest lose their citrus punch.
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Another Dish On The Wall
America’s Test Kitchen social media manager Steph Yiu puts up new printouts of reader photos and fan mail sent through our Facebook and Twitter pages on the so-called Wall of Awesome in the test kitchen. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: From Kitchen Waste and Weeds to... →
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Cooking Tip of the Day: Slow-cooked steel cut oats produce the best oatmeal. Don’t have time? Try toasting rolled oats for a slightly deeper flavor.
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Beefing Up Taste Tests
Test kitchen intern Cheryl DiRocco, right, plates herself up a slice of beef tenderloin to serve as an accompaniment to a steak sauce taste test in the library. See more behind-the-scenes photos at: http://bit.ly/o0qi36
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INTRODUCING: The brand new America's Test Kitchen... →
Learn to cook from the experts at America’s Test Kitchen.
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Daily Sifter: Fine Dining in the Clink... →
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Cooking Tip of the Day: To wash fruit, spritz a diluted vinegar solution (1 part vinegar, 3 parts water). Rinse. It removes 98% of bacteria.
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Forays Into Finger Food
Copy editor Megan Chromik picks out a promising morsel during a Cook’s Country five recipe test of bite-size sausage biscuit appetizers. (Or, you know, as we like to call it, a snack attack.) See more behind-the-scenes photos at: http://bit.ly/o0qi36
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Daily Sifter: Sauerkraut Causes Massive Traffic... →
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Cooking Tip of the Day: Panade, a paste made with bread and milk, is the secret to keeping ground meat cooked to above 130 degrees moist.