Bakery tarts look elegant but are often tasteless and rubbery. Here's a step-by-step guide to making your own pâtisserie creation that will taste as good as it looks.
All too often, fancy French tarts draw you in with their beguiling looks—but venture beneath the surface and you will be disappointed. In this episode, the test kitchen turns out French tarts—a lemon ...
We adjusted the ingredients to produce a lemon tart with a silken texture, the perfect balance of tart and sweet, and a taste that isn't too "eggy."
How does acid affect the behavior of eggs' in cooking applications?
Sweet tart pastry is both finicky and hard to roll out. Here is a recipe that is relatively foolproof, quick, and easier to
How do these bottled oils taste compared to using fresh citrus?
© 2019 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