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.
Soggy, overly eggy French toast just won’t do. And neither will rubbery, bland waffles. If you’re going to spend the time making brunch fare, it better be good. The test kitchen gives the recipes that...
No matter how foolproof the recipe, all waffles will be rubbery and flaccid if cooked in the wrong waffle iron.
For toast that's consistently crisp on the outside but custardlike on the inside, the secret is to match the batter to the bread.
The right blend of four staple ingredients—bread, eggs, cheese, and cream—produces a savory breakfast casserole that's simple and satisfying.
The best waffles are crisp on the outside and creamy on the inside, like a soufflé with crunch; the secret is buttermilk.
© 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