You are here

By America’S Test Kitchen The Associated Press

Cheesecake without the fuss? Enter the no-bake cheesecake

We love a tall New York-style cheesecake but there’s no denying it’s a bit of a project. It’s also incredibly rich and decadent. Sometimes we want the essence of a cheesecake with less fuss, and we want the tang of a cream cheese-based cake without the weight—something lighter and creamier to finish a meal.

Zucchini or summer squash makes for a colorful pasta dish

A combination of pasta and summer squash results in a light, flavourful dish that’s full of colour.

We decided against peeling the squash, as the skin helped to keep the pieces intact throughout the cooking process. Because summer squash contains so much liquid, we salted and drained it to keep our sauce from ending up watery and bland.

Perfect burgers depend on the right meat. Here’s a pro tip

Sometimes simple is best, and for quick weeknight burgers or a backyard barbecue for a crowd, store-bought ground beef is certainly convenient. But with so many options available in supermarkets, we knew we would need to find the right cut of beef with the ideal amount of fat to produce tender, juicy burgers.

Juicy, tender chicken with plenty of sweet, smoky-flavour

In theory, barbecued chicken kebabs sound pretty great: char-streaked chunks of juicy meat lacquered with sweet and tangy barbecue sauce. But without an insulating layer of skin, even the fattiest thigh meat can dry out and toughen when exposed to the blazing heat of the grill—and forget about ultra-lean skinless breast meat.

You won’t miss the meat when you make this mushroom burger

Portobello mushroom burgers are no longer just a sad substitute for beef burgers; they are -legitimately delicious choices on their own.

For charry grilled portobellos that wouldn’t leak moisture and make the buns soggy, we decided to try scoring them, a technique that works well with oven-roasted mushrooms. It worked like a charm on the grill.

Braising can maximize the freshness of spring vegetables

While raw and roasted vegetables certainly have their place, braising is a great technique for cooking even the most delicate vegetables.

You may think braising would turn verdant spring vegetables drab and watery but, in fact, braising can maximize their freshness and make them taste more like themselves.