In New Orleans, cooks transform a dollar’s worth of dried beans into a creamy, smoky stew. So why is it so hard to translate this dish once you cross the state line?
Host Bridget Lancaster shows host Julia Collin Davison the steps to making the ultimate Chicken and Sausage Gumbo. Then, tasting expert Jack Bishop challenges Julia to a tasting of smoked paprika. Fin...
The depth and body of this Louisiana mainstay largely depend on a humble pantry staple:
flour. We rethought its treatment—from how it is cooked to how it is incorporated.
We tasted seven products, rating them on their flavor, level of smokiness, and overall appeal.
© 2020 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
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation