Breakfast Strata with Spinach and Gruyère

From America's Test Kitchen Season 2: French Toast, Waffles, and Breakfast Strata

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Waffle Irons

No matter how foolproof the recipe, all waffles will be rubbery and flaccid if cooked in the wrong waffle iron.

French Toast for Challah or Sandwich Bread

For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.

Breakfast Strata with Spinach and Gruyère

The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.

Maple and Pancake Syrup

Does it pay to buy the priciest syrup in the aisle—and does it even need to be real maple?

The Best Buttermilk Waffles

The best waffles are crisp on the outside and creamy on the inside, like a soufflé with crunch; the secret is buttermilk.

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