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By America’S Test Kitchen The Associated Press

Buttermilk and salt key to this crispy oven-fried chicken

Soaking chicken in seasoned buttermilk guarantees that your crispy chicken will come out of the oven moist and juicy on the inside.

Salt doesn’t just enhance flavour—when you soak meat in a salty solution (a brine), the salt reshapes protein molecules and helps them hold onto moisture when the meat is cooked.

A rich almond cake makes a sophisticated and sweet dessert

Simple, rich almond cake makes a sophisticated and delicately sweet dessert, but traditional European versions tend to be heavy and dense. For a slightly cakier version with plenty of nutty flavour, we swapped out the usual almond paste for toasted blanched sliced almonds (we disliked the slight bitterness imparted by skin-on almonds) and added a bit of almond extract for extra depth.

Give your mayo-heavy American potato salad a French twist

American-style potato salad, thickly dressed with mayonnaise and sweet pickle relish, is archetypal picnic fare and will always have a place on summer tables. But we’ve cooked (and eaten) piles of it over the years, and these days we yearn for something lighter and fresher to serve with grilled fish, chicken, and even meat.

This cheesy, golden, puffed casserole is all about the eggs

Despite its name, this “omelet” is nothing like the filling-stuffed egg dish you expect at brunch, nor does it take a day to bake. This cheesy, golden, puffed casserole is all about the eggs, consisting of a rich custard, bread, and cheese and yielding a melt-in-your-mouth texture that rivals even the fluffiest scrambled eggs.