How is Dutch-processed cocoa different from "natural" cocoa? Does the home cook need both? After weeks of testing, we discovered a simple, surprising answer.
German chocolate cake—filled with sticky pecans and coconut, and left au naturel on the sides—is not without flaws. The filling can be sticky, sodden, and excessively sweet, and the cake itself is oft...
This cake has made it into the dessert hall of fame, but a closer look reveals shortcomings: faint chocolate flavor, microsuede-like texture, and a complicated mixing process.
To cream butter for cookies or cakes, the butter must be brought to cool room temperature (about 67 degrees) so that it is malleable but not soft. Don’t hurry this step. Cold butter can’t hold as much...
© 2018 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