America's Test Kitchen
Making sticky buns at home; water roux; almond butter; reviewing waffle irons.
Making sticky buns at home; water roux; almond butter; reviewing waffle irons.
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Lan teaches us how to make bread using a Tangzhong. She also gives us tips on making delicious sandwiches.
Chewy oatmeal cookies; mini prep bowls; pecan bars.
Yellow sheet cake with chocolate frosting; dark chocolate; chewy peanut butter cookies.
Uncovering the secrets to coffee cake with pecan-cinnamon streusel; a roundup of smart gadgets.
Texas-style smoked beef ribs; charcoal; the history of self-rising flour; easy blueberry cobbler.
Aunt Jules' pie; Louisiana-style hot sauces; Gullah Lowcountry red rice.
Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; brown rice bowl.
Yeasted doughnuts; vegan chocolate ice cream tasting; banana muffins with coconut and macadamia.
Cataplana, Garlicky Broiled Shrimp; tasting of fish sticks; science of blanching
Banana pudding pie; vanilla products; Augustus Jackson's eggless ice cream; no-churn ice cream.
Vegan pinto bean-beet burger; vegan mayo; spiralizers; Buffalo cauliflower bites.
Making sticky buns at home; water roux; almond butter; reviewing waffle irons.
Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.
Dan reveals the secrets of prime rib; Lan makes holiday cookies and shows the best way to package them for shipping
Brunch burgers; browned butter chocolate chunk muffins; a review of cooking sprays.
In this episode, however, we develop weeknight versions of lasagna and jambalaya.
We offer two inspired takes on roast chicken: roast lemon chicken and a butterflied chicken under a brick.
We show you how to prepare fried rice and kung pao shrimp, plus how to get perfect rice every time.
We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.
In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.
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