Menu
Search
Menu
Close

Best Buttermilk Waffles

Published May 1, 2010.

How do you get waffles to come out crisp yet fluffy every time? Stop treating them like bumpy pancakes.

The Right Way to Crack an Egg

Published March 1, 2010.

If you frequently find stray pieces of shell floating in your eggs, it may be time to try a different cracking method.

Spanish Tortilla

Published July 1, 2009.

This tapas bar favorite boasts meltingly tender potatoes in a dense, creamy omelet. If we could cut down the amount of olive oil it cooks in, the dish would make a perfect simple supper.

Best Buttermilk Pancakes

Published July 1, 2009.

We found the secret to buttermilk pancakes that cook up fluffy from batch to batch.

Best Substitute for Buttermilk

Published July 1, 2009.

If you’re craving a batch of biscuits or buttermilk pancakes but don’t have real buttermilk on hand, there are a few substitutes that can be made with everyday pantry ingredients.

Blueberry Muffins

Published May 1, 2009.

The best guarantee of a great blueberry muffin is to start with great blueberries. We wanted a recipe that would work even with the watery supermarket kind.

Developing Our Omelet-Folding Technique

Published January 1, 2009.

One of the trickiest parts to making a great French omelet is shaping it. We show you the easiest approach.

Perfect French Omelets

Published January 1, 2009.

Could we defy 100 years of culinary tradition and create a foolproof French omelet?

Why Preheat the Pan Slowly for Omelets

Published January 1, 2009.

Heating your pan to the right temperature is crucial for perfect omelet-making success. We show you two ways to do it.

French Toast

Published January 1, 2009.

For French toast that’s crisp on the outside and soft and not soggy on the inside, you need to do more than just throw milk, eggs, and bread into a bowl.

Whipping Cream

Published May 1, 2008.

What is the best way to whip cream? Use cold heavy cream instead of whipping cream, and use a mixer to create soft peaks.

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.

Browning Butter

Published January 1, 2008.

To brown butter, use a skillet or saucepan that has a light-colored interior. Darker-colored pans don't allow you to judge the color of the butter as it cooks.

Separating an Egg

Published November 1, 2007.

There are two methods to separate an egg: using your hand or using the shell. Both work, but there is one we prefer.

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.

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.

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.

Asparagus Omelet

Published May 1, 2007.

How do you make a sturdy, ingredient-filled omelet that isn't tough? One of the most important tips is to let it cook off the heat.

New York-Style Crumb Cake

Published May 1, 2007.

We wanted to bring this New York classic home, but not from the supermarket. The best version starts with the perfect crumb topping.

Better Bran Muffins

Published May 1, 2007.

We wanted a bran muffin that didn't require a trip to the health food store. Our recipe begins by opening a cereal box.

26 - 45 of 45
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection