Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavour and moist, tender meat, we’d have to come up with some tricks.
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By America’S Test Kitchen The Associated Press
The deep flavour and creamy texture of Boston baked beans is the product of simple, yet judiciously chosen ingredients and slow—very slow—cooking. It seemed a natural recipe to adapt to the slow cooker and, given our location, we were under pressure to get this recipe just right.
Flavourful, well-marbled short ribs seem like the perfect candidate for grilling, but getting the texture just right can be a challenge. We wanted meltingly tender meat with the nicely browned exterior that the grill provides—without having to constantly fiddle with the fire.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.
Barbecue sauce is one of the most versatile sauces out there—it can be served as a dipping sauce or a topping, brushed onto protein and vegetables during cooking, or stirred into beans and shredded meat after cooking.
In researching recipes for barbecued brisket, we found that cooks could agree on one thing: slow-cooking (for up to 12 hours) to tenderize the meat.
We wanted to figure out a way to make cooking this cut of meat less daunting and less time-consuming, and we wanted to trade in a professional smoker for a backyard grill.
When it comes to grilled kebabs, vegetables are often an afterthought, typically used as a filler on meat-heavy skewers. But this treatment often leads to mushy, burnt vegetables with no flavour of their own. We wanted to create a recipe that would put the vegetables front and centre.
Chef Bridget Lancaster developed this blueberry cobbler, admitting she’s not a “biscuit-style cobbler lover—they just taste too much like doughy dumplings.”
Add ripe peaches to cake and problems abound: All the juice makes for a soggy cake and their delicate flavour gets lost.
Roasting the peaches—and tossing them with peach schnapps—concentrated their flavour and expelled moisture. However, the peaches became swathed in a flavourful but gooey film when cooked.
The first thing we noticed when replacing pasta with whole-grain farro in this nourishing update on pasta salad with pesto was the grain’s fantastic al dente texture.