In search of an easy way to build big flavor, we revisited an old-fashioned cooking method: pan-frying. We applied spices directly to the meat instead of the flour we dredged it in, and then repeated the dredging process twice for a crisp, golden-brown crust.
CHAT Q&A with Christopher Kimball
Check out archives of past live online Q&A sessions. Sign up to be alerted when we schedule the next Q&A with Christopher Kimball.
Share Your Best Holiday Cookie Recipe and Win $1,000
Although it's only March, we're already planning for the holidays here in the test kitchen. That means it's time to submit your entries to the Cook's Country's Holiday Cookie Contest. Send us your very best holiday cookie recipe. The grand-prize winner will receive a check for $1,000. The best recipes will also appear in the December 2010 issue of Cook's Country magazine. Don't delay. Submit your entries by April 30th. All submissions become the property of America's Test Kitchen.
EQUIPMENT Thermal Carafes
Whether you’re entertaining guests at home or clients at the office, an insulated thermal carafe is a practical and stylish way to keep coffee hot. There are several almost identical stainless steel models on the market that promise to keep liquids hot for hours. Most are sharp-and modern-looking and offer comparable capacities. So which, we wondered, was the best one out there?
WATCH Cook's Country TV!
Cook's Country From America's Test Kitchen takes you inside the test kitchen of Cook's Country magazine to discover the best American home cooking. Join us every week as we bring the pages of Cook's Country magazine into your home. Click here to learn more about our show and to find out when episodes of Cook's Country are airing in your area.
WANTED Recipe Testers
If you're interested in joining a select group of volunteers who help test our recipes before they appear in print, please click here to find out more and register as a recipe tester for Cook's Country magazine.
We've created a Cook's Country forum for you to post your recipe requests and help other members locate lost treasures. Click here to learn more.
GREAT AMERICAN CAKE Daffodil Cake
Angel food cake is light and fluffy, but it isn’t especially exciting by itself. We wanted to extend its appeal by adding crisp orange flavor while still preserving its lightness.
MENU Passover Seder
Humble brisket turns meltingly tender when cooked slow and low enough. If cooked improperly, however, it can be as tough and bland as a shoe. How is brisket best braised? The keys are choosing the right type of brisket and making a flavorful cooking liquid.
COOK'S COUNTRY EXTRAS Angel Food Cake
Over seven weeks in the kitchen, we baked more than 100 angel food cakes to discover, once and for all, what matters, what doesn’t, and how to achieve perfection. To see the complete Cook's Extras archive, click here.
KITCHEN SHORTCUTS
We’re currently planning our upcoming issues of Cook's Country and are looking for your kitchen shortcuts to share with other readers. If we publish your shortcut, you’ll receive a one-year subscription to Cook's Country. To submit your kitchen shortcut, click here.
