Eggs for Brunch

From America's Test Kitchen Season 6

In this episode


Asparagus, Ham, and Gruyere Frittata

More challenging to cook properly than a regular thin frittata, a thick, hearty frittata often ends up dry, overstuffed, and overcooked.


Quiche Lorraine

By using the proper combination of heavy cream, milk, whole eggs, and egg yolks, you can produce a custard that makes quiche worth eating once again.

Taste Tests

Supermarket Bacon

More and more thick slabs of “butcher cut” bacons are sharing the shelves with thinner traditional strips. Does brawnier mean better?

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