Chicken tikka masala is arguably the single most popular Indian restaurant dish in the world. Turns out, it’s not an authentic Indian dish—it was invented in a London curry house.
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By America’S Test Kitchen The Associated Press
If you’re going to grill a prime rib, the last thing you want is an overcooked grey ring surrounding the rosy interior. We decided to forgo searing the flat cut sides, which meant the roast spent less time over high heat.
S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavours of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Chopping the vegetables by hand ensured they retained their colour and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid.
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.
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.