Eggs for Brunch

From America's Test Kitchen Season 6

In this episode

Leek, Prosciutto, and Goat Cheese Frittata

Recipes

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

Recipes

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.

Supermarket Bacon

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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