These scones are a flaky, honey-glazed brunch delight, brimming with juicy, sweet berries in a buttery, rich crumb. We achieved a perfectly crumbly texture by incorporating butter in two ways, processing some with flour, sugar, baking powder, and salt for even distribution, then pulsing more into pea-size pieces to achieve rich buttery pockets.
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By America’S Test Kitchen The Associated Press
This ultra-rich coffee cake is pure decadence, from its nutty topping and dramatic swirls of cinnamon sugar to its supremely moist, dense crumb. We cut softened butter into the dry ingredients for a tight, velvety crumb, and sour cream delivered distinct tang.
With a tangy, rich flavour and velvety consistency, cheesecake’s characteristic qualities make it well-suited to variation: Lemon cheesecake, chocolate cheesecake, and berry cheesecake are all common. But our favourite variation might just be pumpkin cheesecake.
This Spanish-inspired seafood dish is a simple one-pot meal. You can substitute halibut, sea bass, or haddock for the cod in this recipe.
Other varieties of hard, cured sausage (such as linguica) can be substituted for the Spanish chorizo; we do not recommend using fresh chorizo.
Italian farrotto is essentially a risotto-style dish made with farro in place of the usual Arborio rice. Although it is made with a similar method, farro’s more robust, nutty flavour gives the dish new dimension. But because much of farro’s starch is trapped inside the outer bran, achieving a creamy, velvety consistency can be a challenge.
To develop a bone-in chicken breast recipe that produced moist meat, crisp skin, and a quick pan sauce, we turned to pan roasting, where the chicken is browned in a skillet on the stovetop and then slid, skillet and all, into a very hot oven to finish cooking.
Pound cake is simple but elegant; it’s also incredibly rich. We thought tart cranberries and tangy sour cream would provide a welcome contrast to the buttery cake, and the bright cranberries would also contribute a burst of colour for an extra-special dessert.
This light yet deeply flavourful soup is a celebration of colours, tastes, and textures, overflowing with garnishes and tender shredded chicken. We wanted it to have authentic flavour with a streamlined method, and the multicooker was the perfect ally.
In Italy, pasta with broccoli rabe and sausage is a popular dish. We transformed these classic flavours into an easy, yet elegant, casserole. Our flavour choices were traditional: sweet Italian sausage, red pepper flakes, lemon zest, and a bit of anchovy for an umami backbone. A rich, creamy sauce with two cheeses was the perfect way to round out our dish.
We start our cheese bread with all-purpose flour and add whole milk and sour cream for a clean, creamy flavour and rich, moist texture. Just a few tablespoons of butter adds enough richness without greasiness, and using less fat makes the texture heartier and less cakelike.