Reviews you can trust.
See why.The Best Maple Syrup
Maple syrup continues to be produced on small farms in the same low-tech way that it has been for centuries. But that’s not the whole story.
What You Need To Know
It’s early March, and a team of our editors is driving along a winding dirt road in Vermont to visit a sugar shack tucked against a mountain covered with thousands of maples. At first glance, the passing forest scape is a canvas of barren trees and snowy fields, but a closer look brings into focus a web of silver taps and clear plastic tubing weaving among the trees—the sign that it...
Everything We Tested
Recommended
The least expensive product we tried, which looked particularly dark and “molasses-y,” boasted “rich caramel flavor” that tasted “pleasantly toasty” in pie.
This “very light”-colored syrup was “buttery,” “smooth,” and “sweet.” Some tasters picked up on “fruity” or even “coffee” flavors.
“Butter and vanilla” flavors stood out in this dark brown syrup, which some tasters likened to “maple sugar candy.”
This syrup, which boasted the deepest “caramelized brown color,” delivered “rich,” “woody” smokiness and strong “caramel” notes that stood out particularly well in maple syrup pie.
With “bold,” “concentrated maple flavor,” this syrup worked well in the pie’s custard filling, where tasters deemed it “toasty,” “caramelized,” and “balanced.”
Tasters picked up on this dark-colored syrup’s “toasty,” “woodsy,” “assertive vanilla” flavors and even noticed some “tanginess.”
This “balanced,” “complex” syrup had flavor notes that ranged from “bright and tangy” to “woodsy,” with a “sweet finish.”
This “light-colored syrup” impressed tasters with its “good balance of maple depth and tang” and range of complex flavors—from “smoky” to a “hint of orange.”
Reviews you can trust
The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing.
10,000+ foolproof recipes and why they work Taste Tests of supermarket ingredients Equipment Reviews save you money and time Videos including full episodes and clips Live Q&A with Test Kitchen experts
Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.