Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.
Man on the street Doc Willoughby visits Lakota
Bakery just outside of Boston, to learn all about
Florentine lace cookies from a pro. Then, in the test
kitchen, test cook Bridget Lancaster shows hos...
The easy part about these cookies is that most of the work takes place in a saucepan. The harder part? Perfecting their delicate lacy shape and glossy chocolate coating.
Decades after they convinced Americans to drink ultradark French and Italian roasts, the producers of blackened beans are coming out with lighter options. So how’s the coffee?
© 2017 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Reported stories and innovative recipes from the world of food and science
Experts teach 200+ online courses for home cooks at every skill level