Multicolored popsicles are fun and festive, but store-bought versions are loaded with sugar, corn syrup, and artificial colorings—and their lacklustreflavour leaves something to be desired.
You are here
By America’S Test Kitchen The Associated Press
The combination of chocolate, graham crackers and marshmallows is irresistible. We wanted to take each element of s’mores and reimagine this beloved campfire snack as a magnificent ice cream cake.
Shrimp can turn from moist and juicy to rubbery and dry in the blink of an eye over the heat of a grill.
Grilling is a popular way to prepare eggplant in Greece, Italy, Turkey and beyond, since eggplant’s creamy, tender flesh takes well to smoke and char. Unfortunately, grilled eggplant can easily turn out leathery or spongy.
To take this barroom classic from the fryer to the grill we had to figure out how to handle the fat and connective tissue from the wings, which creates a problem as it drips into the fire.
Although most people think of pesto as an Italian sauce made with herbs (most famously, basil), many ingredients can be ably featured in a pesto. One of note is kale—leafy and deep green, with an earthy, slightly bitter flavour.
To infuse this simple clam dish with big flavour, we added Spanish chorizo, thyme, and dry vermouth for a potent broth in which to steam our shellfish.
We set the bar high with this recipe: We wanted a naturally sweetened, pleasantly tart vanilla frozen yogurt with the creamy, smooth texture of premium ice cream.
The heart of any great strawberry shortcake is the topping of lightly sugared, juicy, ruby-red strawberries.
Our Strawberry Topping was perfect here; it had clean, pronounced berry flavour and a thick, chunky texture that didn’t slip off our tender biscuits. For fluffy, not dense, biscuits, we called on our food processor for streamlined, foolproof mixing.
We wanted to bring home a true New England-style lobster roll, complete with tender meat coated in a light dressing and tucked into a buttery toasted bun, but first we had to deal with the lobster.