Perfil America s Test Kitchen

America s Test Kitchen

1063 receitas

America s Test Kitchen is a real place: a no-nonsense, fully equipped 15,000 square foot test kitchen located in the Innovation and Design Building in Boston’s Seaport district, where a team of highly qualified test cooks and editors perform thousands of tests every year. The goal? To develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks, which are published in our two magazines, Cook s Illustrated and Cook s Country, our growing line of cookbooks, our websites, and featured on our public television series, America s Test Kitchen and Cook’s Country TV. We are devoted to a collegial approach to cooking-teams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones don t, which brand of ketchup tastes best, and so on.

Receitas America s Test Kitchen

How to Make Pork Dumplings and Zha Jiang Mian (Beijing-Style Meat Sauce and Noodles)

Introducing THE FEED Featuring Dan Souza

How to Make Brazilian Dishes like Moqueca and Pao de Queijo

What s Dan Drinking? | Special St. Patrick s Day Edition

Perfect Your Braising Skills with Oxtails with White Beans and Fava Beans with Artichokes

Learn How to Make Irish Brown Soda Bread ft. Donal Skehan | What s Eating Dan?

How to Make Impressive Roasted Whole Side of Salmon and Buttery Spring Vegetables

How to Make the Best Coffee Cake with Pecan Streusel and a Foolproof Broccoli and Feta Frittata

Ask the Test Kitchen with Lauren, Lisa, and Kate from the Tasting and Testing Team

How to Make Homemade One-Hour Pizza and Beef Short Rib Ragu

Gear Heads | Lisa McManus Answers Your Questions About the Pasta Equipment Episode!

How to Make Crispy Tacos Dorados and Roasted Poblano and Black Bean Enchiladas

How to Make Hearty Beef and Vegetable Stew and Cod Baked in Foil with Leeks and Carrots

How to Make Indoor Pulled Chicken and the Ultimate Flaky Buttermilk Biscuits

What s Eating FANS: Dan Responds to All Your Questions About Beets

How to Make Sous Vide Seared Steaks and Soft-Poached Eggs

Ask the Test Kitchen with Tucker Shaw and Joe Gitter

How to Make Braised Brisket with Pomegranate and Duchess Potato Casserole

How to Make Beautiful, Easy Sugar Cookies and Our Best Lemon Bars

Gear Heads | The Best Pasta Tools for Homemade Pasta with Chef Tiffani Faison

How to Make Biang Biang Mian and Barbecued Spareribs

How to Make Stunning Cakes Like Gingerbread Layer Cake and Individual Sticky Toffee Pudding Cakes

How to Make Zuni Cafe-Style Roast Chicken with Warm Bread Salad and Skillet-Roasted Brussels Sprouts

If You Can t Beet Em, Join Em: The Science Behind Beets | What s Eating Dan?

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