Better Breads & Pizzas
Testing Baking Peels
We often use baking peels to move pizza, bread, and other baked goods into, out of, and within hot ovens. Since we last tested them, our winning peel, the innovative EXO Polymer Sealed Super Peel, has changed. It’s now made from a different kind of wood and has a new polymer coating, ostensibly to make it more moisture-proof. EXO also released a new peel with a larger, thinner aluminum blade. Eager to see how these two new Super Peels measured up, we tested them alongside three other peels (one wood, one metal, and one wood-fiber composite) for a total of five products priced from $9.79 to $57.95, using them to make thin-crust pizza and rustic Italian bread.
Gluten-Free Pizza Worth Eating
by Andrew Janjigian
It made sense that I was asked to develop a gluten-free pizza crust. Baking bread has been my passion for nearly 30 years. But I’ve always embraced gluten as the magic ingredient in bread. It’s the source of its structure and, as a result, much of its texture. So this was the bread baker’s ultimate challenge: Develop a gluten-free pizza crust that everyone would want to eat, whether they were avoiding gluten or not.
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepetoria)
To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce with canned tomatoes (more consistent year-round than fresh tomatoes) and a little lemon juice. Adding some of the braising liquid to the nut mixture when we blended it to make the sauce helped it puree thoroughly but still retain a pleasantly coarse consistency. Chicken thighs are fully cooked when they reach 175 degrees, but we purposely overcook them—and do it slowly—which allows collagen in the meat to break down into gelatin, making the meat more tender and juicy.
Cooking at Home With Bridget & Julia
For the first time, the beloved hosts of America’s Test Kitchen and Cook’s Country TV share their favorite test kitchen recipes (and the variations they make for their own families)—everything from the fluffiest pancakes to holiday roasts to dessert showstoppers.
› $24.50 — Add to Cart
Spanish Fried Potatoes
by Annie Petito
Patatas bravas are a quintessential tapas offering, the perfect bite to nibble between sips of sherry. These chunks of crispy fried potatoes are served with a smoky, spicy tomato sauce (bravas means “fierce”) and sometimes a thick, garlicky mayonnaise, or alioli, to balance the heat. In Spain, patatas bravas are served at virtually every tapas bar but rarely, if ever, made at home. We set out to change that.