July / August
2007
Grating Frozen Butter
Here at America's Test Kitchen, we've found that a few simple tricks help to mak…
Published: July 2007
Blueberry Scones
Blueberry scones often come out dry, crumbly, or overly dense. We baked over 800…
Published: July 2007
Grill-Roasted Cornish Game Hens
These birds provide crisp skin and delicate meat and are an elegant alternative …
Published: July 2007
Basic Knife Skills
Good knife skills are invaluable. They'll improve the flavor of your dishes, spe…
Published: July 2007
What Happens If I Use Butter That Isn't Cold?
Cold butter is one key to our super-flaky blueberry scones. It allows the butter…
Published: July 2007
Grilled Potatoes with Garlic and Rosemary
How could our recipe for grilled potatoes be improved? With rosemary, garlic, in…
Published: July 2007
Greek Lamb Pita Sandwiches with Tzatziki
Inspired by Greek gyros, we wanted to create a version with ground lamb that wou…
Published: July 2007
Mincing Oregano
There are a few general guidelines you should follow when mincing herbs like ore…
Published: July 2007
Freezing Mozzarella
Freezing the cheese for just ten minutes is the key to perfect Pasta Caprese rat…
Published: July 2007
Importance of Salting and Draining Tzatziki
When you're making tzatziki, here's why draining your yogurt and salting and dra…
Published: July 2007
Taking Care of Knives
A sharp knife is essential for both safety and performance. Here's a simple test…
Published: July 2007
Grilled Lemon-Parsley Chicken Breasts
We wanted boneless, skinless chicken breasts that came off the grill juicy and f…
Published: July 2007
Peeling and Chopping a Melon
The first step is cutting off the ends to create a stable base. Next you'll want…
Published: July 2007
Pasta Caprese
This summer dish combines ripe tomatoes, fresh mozzarella, and fragrant basil wi…
Published: July 2007
Peeling and Deveining Shrimp
We don't recommend buying pre-peeled and deveined shrimp. Here are a few simple …
Published: July 2007
Slicing on the Bias
Lots of recipes call for slicing meat, poultry, or vegetables on the bias. Here'…
Published: July 2007
Cutting a Mango
Removing the flesh from a mango can be tough. First cut off the ends and remove …
Published: July 2007
Barbecuing Tips
Grilling at a low heat for a long time is not an exact science, but these techni…
Published: July 2007
Measuring Flour
We compare the accuracy of three different methods: weighing the flour, spooning…
Published: July 2007
Barbecuing Brisket on a Gas Grill
Here's how to set up your gas grill for long, slow, smoky cooking. You'll need a…
Published: July 2007
Zesting Citrus Fruits
It's important not to over zest, because the white pith tastes bitter. You'll wa…
Published: July 2007
Smoke Rings
The pink line called the "smoke ring" is the hallmark of great barbecue. But wha…
Published: July 2007
Rustic Plum Cake
Rustic plum cake should be an ideal showcase for summer-ripe plums, but without …
Published: July 2007
Barbecued Beef Brisket
Our mission was simple: We wanted a brisket with slow-cooked pit barbecue flavor…
Published: July 2007
Butterflying a Game Hen
Removing the backbone makes it easier to cook a Cornish game hen evenly and to c…
Published: July 2007
Properly Kneaded Dough
The most common problem with scones and biscuits is overkneading. But how do you…
Published: July 2007
Shrimp Salad
Deli-style shrimp salads are usually rubbery and bland. In order to solve this p…
Published: July 2007
Skewering a Game Hen
When cooking Cornish game hens on the grill, skewering them is a good way to coo…
Published: July 2007
Buying Shrimp
Almost all the shrimp you can buy at the supermarket has been frozen even if it …
Published: July 2007
Preparing a Charcoal Grill for Roasts or Poultry
When we grill large pieces of meat, we build a modified two-level fire with two …
Published: July 2007
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