Prepping Peaches

Published July 1, 2008.

When baking peaches in a dessert, the delicate skin can easily turn leathery. To avoid this problem, it needs to be removed. Here's how.

Berry Fool

Published May 1, 2008.

Most fools are soupy and loose, with dull, overcooked fruit. The key to a fool that's both creamy and intensely fruity is all in how you thicken it.

Melting Chocolate

Published March 1, 2008.

In the Test Kitchen we melt chocolate two ways: we often use a microwave, but the other method is to melt it in a heatproof bowl over barely simmering water.

Frosting a Layer Cake

Published March 1, 2008.

We demonstrate the simple steps required for a perfectly frosted layer cake. You'll need the right tools and techniques.

Whipping Egg Whites

Published March 1, 2008.

Whipping egg whites requires optimal conditions. Use a copper or stainless steel metal bowl rather than plastic, glass, or aluminum.

Baking Cookies One Sheet at a Time

Published January 1, 2008.

While it's okay to double up when making many other cookies, our thin and crispy oatmeal cookies brown unevenly when baked using two trays at once.

Making Almost No-Knead Bread

Published January 1, 2008.

Could we improve on the famous no-fuss bread recipe? Creating a flavorful loaf without kneading put our Test Kitchen staff to the test.

How Does Bread Rise?

Published January 1, 2008.

In this time lapse video, we set up the cameras to film overnight to capture the rest and fermentation process of no-knead bread.

Quick vs. Instant Oats

Published January 1, 2008.

Different oats are more heavily processed than others. Here's our guide to the right (and wrong) oats to use when you’re baking.

Butter Cookies

Published December 1, 2007.

It's easy to use this quick-to-assemble dough and simple icing recipe to make a wide variety of different shaped holiday cookies.

Buying a Rimmed Baking Sheet

Published November 1, 2007.

A heavy-duty rimmed baking sheet is a workhorse that every cook should keep in their kitchen. But which one should you buy?

Drop Biscuits

Published November 1, 2007.

We wanted a simple, tender biscuit that could be easily broken apart and eaten piece by buttery piece.

Apple-Cranberry Pie

Published November 1, 2007.

We wanted to combine these two classic fall fruits so that the full flavor of both came through and the crust remained crisp.

Making Pie Dough

Published November 1, 2007.

It took us more than 100 tries, but we finally came up with a foolproof, moist, supple pie dough that's easy to roll out.

When Should I Take Apples out of the Microwave?

Published November 1, 2007.

Correctly precooked apples are essential for a successful pie. Too little cooking means runny juices and a soggy pie. Too much, and the apples become mushy.

Apple Galette

Published September 1, 2007.

Getting a flaky crust and caramelized apples can make this simple French tart not so simple. We wanted both every time.

Coring Pears

Published September 1, 2007.

Coring pears can be a tricky task, but here in the Test Kitchen we use a surprising kitchen gadget to make coring pears easy and neat.

Coring and Slicing Apples

Published September 1, 2007.

In our apple galette, it's essential that the apples are cut to the thickness of two dimes. Here's how to do it correctly every time.

Properly Incorporated Butter

Published September 1, 2007.

The food processor does only part of the work. We also use a French technique called fraisage to create really flaky dough.

Rescuing Problem Pastry

Published September 1, 2007.

When making dough, adding too much water is the biggest problem. It will make the dough sticky, tough, and hard to work with.

Grating Frozen Butter

Published July 1, 2007.

Here at America's Test Kitchen, we've found that a few simple tricks help to make grating butter fast, easy, and not at all messy.

What Happens If I Use Butter That Isn't Cold?

Published July 1, 2007.

Cold butter is one key to our super-flaky blueberry scones. It allows the butter to remain in pockets that release steam and lighten your dough as it bakes.

Measuring Flour

Published July 1, 2007.

We compare the accuracy of three different methods: weighing the flour, spooning it into a measuring cup, and dipping the cup into the flour then leveling it off.

Properly Kneaded Dough

Published July 1, 2007.

The most common problem with scones and biscuits is overkneading. But how do you know when it's time to stop?

Blueberry Scones

Published July 1, 2007.

Blueberry scones often come out dry, crumbly, or overly dense. We baked over 800 scones to achieve the rich, light, and flaky blueberry scones that we wanted.

51 - 75 of 90
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection