A tangy, tomatoey, molasses-laced sauce is the indisputable star of traditional American barbecued chicken.
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By America’S Test Kitchen The Associated Press
Our version of this take-out classic is surprisingly easy to make and requires just one skillet.
While truly authentic pad thai, with its sweet, sour, and salty flavours, requires hard-to-find ingredients like preserved daikon, palm sugar, and dried shrimp, our simplified weeknight recipe uses accessible ingredients to create a simple flavour profile.
ONE-PAN SHRIMP PAD THAI
It’s easy to understand the appeal of preparing chicken parts and root vegetables together on one sheet pan, but without the right technique, you are apt to wind up with unevenly cooked meat and greasy, soggy vegetables.
The key to perfectly roasted salmon is to preheat a baking sheet in a very hot oven, then lay the fish on the hot pan and reduce the oven to a gentle 275 degrees to cook.
The initial blast of high heat firms the exterior of the salmon and helps to render some of the excess fat. The fish then gently cooks as the oven temperature slowly drops, keeping the meat moist and succulent.
America’s Test Kitchen’s slow-cooker bread pudding boasts tender bread cubes enveloped by a rich custard and accented with a few stir-ins and a simple topping. Getting the texture of this company-worthy dessert just right was a challenge; early tests yielded mushy or dry puddings.
The combination of asparagus and hollandaise is quintessential in French cooking. Steamed asparagus is typically used, but the combination gets even better when the asparagus is roasted; the browning adds deep flavour to the sweet and verdant vegetable.
Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. America’s Test Kitchen wanted to guarantee moist meat in a nuanced glaze.
Unlike diner-style omelets bursting with cheese, meat, and vegetables, French omelets are rolled, not folded, over minimal filling. Served for breakfast or as a light lunch or supper with a salad, a golden-hued, Gruyere-laced French omelet is elegant and satisfying.