Published May 1, 1996.
For our frozen yogurt recipe, we solved the problem of strong yogurt flavor and grainy sugar by adding some milk. Not only did it tame the yogurt flavor but, when put over low heat, the milk made it possible to dissolve the sugar and gave us an easy way to add vanilla bean flavor. In premium ice creams, egg yolks are responsible for the smooth texture; gelatin serves the same purpose in our frozen yogurt recipe.
Cocoa powder delivers a strong chocolate punch without adding an excessive amount of fat or calories. I prefer Dutch-processed cocoa in this recipe. It has a mellower flavor and is not as harsh as natural cocoa.
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
