Great British Baking
British-Style Currant Scones
British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with butter and jam. To make the lightest, fluffiest scones, we added more than the usual amount of leavening: 2 teaspoons of baking powder per cup of flour. Rather than leaving pieces of cold butter in the dry ingredients as we do for flaky biscuits, we thoroughly worked in softened butter until it was fully integrated. This protected some of the flour granules from moisture, which in turn limited gluten development and kept the crumb tender and cakey. We add currants for tiny bursts of fruit flavor and brush some reserved milk and egg on top for enhanced browning.
Introducing Lemon Posset
"It may sound like a small mammal, but posset is actually an old-time English dessert that most Americans have never encountered. Until fairly recently, even most English cooks would likely have associated the name with a tart, creamy drink dating back to the Middle Ages. But today’s posset, which has been taken up by English celebrity chefs and cookbook writers and is starting to appear on American restaurant menus, is something altogether different."
Soup du Jour
If truth-in-advertising rules applied to recipe titles, broccoli-cheese soup would be called “Cheesy Cream of Cheese Soup Garnished with Broccoli.” Giving the broccoli top billing might lure you into thinking the dish will be full of this nutrient-rich vegetable, but most times you can barely detect its presence. We were determined to create a soup in which the cheese enhanced rather than camouflaged this popular vegetable. To coax all the flavor out of the broccoli, we started by overcooking it. Adding a bit of baking soda to the cooking water sped up the cooking process, and pureeing fresh baby spinach along with the other ingredients brightened the Broccoli-Cheese Soup’s bright green color and enhanced its vegetable flavor. Finally, cheddar and Parmesan gave our soup adequate cheesy flavor without making it heavy.
The Make-Ahead Cook
Everyone knows the benefits of home cooking—tastier, healthier meals and significant savings. But some nights there’s just no time to make dinner from scratch, and it can seem like the only solution is takeout (again). Now America’s Test Kitchen has a better answer.
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9 Easy Ways to Make Better Homemade Chili
During the cooler months, we can’t get enough of our favorite chili recipes, whether it’s simple beef with beans or complex vegetarian chili. Done right, these dishes are hearty, flavorful, and comforting—just what we want this time of year. If you’re ready to take your chili game to the next level, look no further than these simple test kitchen tips and the dozens of foolproof chili recipes in our archives.