When it comes to pot roast, keeping it simple is sometimes best. We started with a chuck-eye roast, a well-marbled cut that is great for braising. Splitting the roast in two allowed us to trim excess fat and cut down on cooking time.
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By America’S Test Kitchen The Associated Press
Good gingerbread is dark and moist, with an intriguing hint of bitterness and a peppery finish. Usually it’s a rustic square cake or maybe even an attractive Bundt, but it’s never quite sophisticated enough to serve as the centerpiece holiday dessert.
It’s hard to find anyone who doesn’t love a bowl of spaghetti topped with meatballs and marinara, but stovetop versions are often messy (between the spattering oil from frying the meatballs and the sputtering tomato sauce), and the sauce requires a long simmering time to develop rich, deep flavour.
Don’t throw out stale bread. Seriously, don’t. Baguettes, sliced sandwich bread and even loaves of crusty white bread can be recycled into homemade croutons.
Use a chef’s knife to cut the bread into cubes (1/2-inch to 3/4-inch cubes are ideal). Toss the cubes with olive oil and some salt, and then spread them out on a rimmed baking sheet.
Potato gratin is a notoriously heavy side dish, laden with cream and gooey cheese. We wanted to shift the focus of this classic side dish to the potatoes.
Rolled in powdered sugar before baking, chocolate crinkle cookies (often called earthquakes) feature chocolaty fissures that break through the bright white surface during baking. While striking in appearance, these cookies often fall short on taste.
Kugelhopf is a festive, crown-shaped yeasted bread traditionally baked in a heavy earthenware mould. One legend suggests it originated in an Alsatian village, when the Three Kings presented it to a local baker named Kugel, who had hosted them.
Beef short ribs are a prime example of how the precise control of time and temperature afforded by sous vide cooking can affect a piece of meat.
Monkey bread is a knotty-looking loaf of sweet bread made from balls of dough coated with cinnamon, sugar and melted butter. It’s traditionally served warm so that the sticky baked pieces can be pulled apart. The name “monkey” refers to how you eat this sweet treat—with your hands. Follow this recipe with your kids.
This classic rendition of chicken soup starts the old- fashioned way, by making a from-scratch broth. But instead of using a whole chicken we turned to meaty chicken thighs, which kept things easier; they also added intense, meaty flavour to the broth.