Blog Posts by America s Test Kitchen

by Bridget Lancaster

This post is courtesy of the America's Test Kitchen Cooking School. Get access to our complete catalog of over 100 courses. Curious to try? Start your cooking lessons today with our 14-day free trial.

America's Test Kitchen Cooking School

When it comes to cooking meat I have my own personal set of "rules." I prefer to grind my own meat, buy fresh and local whenever possible, and never, ever, buy meat on sale (think about it…)

But there are quite a few rules that are based in fiction -- myths that have survived decades and continue to offer bad advice to the home cook. Let's bust them, shall we?

Myth #1: Searing meat seals in juices.

Forget this one. It's not true -- never has been, and never will be. Most likely the idea came from the crusted exterior that meat develops as it's seared; surely that crust will seal in the juices, right? But in the test kitchen we tested this old maxim by weighing steaks before and after they were cooked. Some were seared first, others weren't.

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by Bridget Lancaster

This post is courtesy of the America's Test Kitchen Cooking School. Get access to our complete catalog of over 100 courses. Curious to try? Start your cooking lessons today with our 14-day free trial.

America's Test Kitchen Cooking School

Thinking waaaaaaay back to my high school years, I recall two very different substitute teachers for my 10th grade chemistry class. One, whom I shall call "Ms. Fussbudget", was all business, no-nonsense, and picked up the lessons right where our regular teacher left off. The other, whom I'll call "Mr. Grumble", didn't much care what we did as long as we didn't set our desks on fire (don't ask.)

What's the point to my rambling? Well, by far one of the most frequent recipe questions that I'm asked starts something like, " Can I substitute "x" for "y"? Invariably I answer that you can pretty much substitute anything, but don't expect the same results (see Ms. Fussbudget and Mr. Grumble above.)

So are there hard and fast rules when it comes to

Read More »from The Substitute Teacher (Part One)

Here at Cook's Country, we put healthier spins on these iconic pasta dishes. Our foolproof recipes are developed to cut fat and calories -- but keep all of the flavor. Which ones will make it to your dinner table?

Low-Fat Fettuccine Alfredo

BEFORE: Traditional Fettuccine Alfredo

Calories: 580
Fat: 43g
Saturated Fat: 27g

AFTER: Cook's Country Low-Fat Fettuccine Alfredo
Calories: 320
Fat: 12g
Saturated Fat: 6g

HOW WE GOT THERE:

• Standard recipes contain 1½ cups of heavy cream, a stick of butter, and 2 cups of cheese. Many low-fat Alfredo recipes cut calories simply by switching out the cream for lower-fat dairy products such as half-and-half, whole milk, or evaporated milk.
• With very little roux (just 1 tablespoon of butter and 2 teaspoons of flour), we were able to thicken the sauce nicely without heavy cream. Instead of using only half-and-half, we settled on ¾ cup whole milk and just ¼ cup half-and-half for a happy medium of creamy texture, rich taste, and reduced fat.
• As for the cheese, a full

Read More »from 3 Pasta Favorites Get Healthy Makeovers

Ultimate Banana Bread

WHY THIS RECIPE WORKS
Our ideal banana bread is simple enough--a moist, tender loaf that really tastes like bananas. We discovered that doubling the dose of bananas in our favorite test recipe was both a blessing and a curse. The abundance of fruit made for intense banana flavor, but the weight and moisture sank the loaf. Looking to add banana flavor without moisture, we placed our bananas in a glass bowl, microwaved them for a few minutes, and then transferred the fruit to a sieve to drain. We simmered the exuded banana liquid until it was reduced and then incorporated it into the batter. Brown sugar complemented the bananas better than granulated sugar, as did swapping out the oil for the nutty richness of butter. Toasted walnuts lent a pleasing crunch. As a final embellishment, we sliced a sixth banana and shingled it on top of the loaf. A final sprinkle of sugar helped the slices caramelize and gave the loaf an enticingly crunchy top.

Ultimate Banana Bread
Serves 10

Be sure to

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Slow-Roasted Beef

WHY THIS RECIPE WORKS
Roasting inexpensive beef usually yields tough meat best suited for sandwiches. We wanted to transform a bargain cut into a tender, juicy roast that could stand on its own at dinner. The eye-round roast has good flavor and relative tenderness, and it also has a uniform shape that guarantees even cooking. Searing the meat before roasting as well as salting it a full 24 hours before roasting vastly improved flavor. But the big surprise was the method that produced remarkably tender and juicy beef-roasting the meat at a very low 225 degrees and then turning off the oven toward the end of cooking. This approach allowed the meat's enzymes to act as natural tenderizers, breaking down its tough connective tissue.

Slow-Roasted Beef
Serves 6 to 8

We don't recommend cooking this roast past medium. Open the oven door as little as possible and remove the roast from the oven while taking its temperature. If the roast has not reached the desired temperature in the time

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Classic Macaroni and Cheese

WHY THIS RECIPE WORKS
Old-fashioned macaroni and cheese takes no shortcuts. This family favorite should boast tender pasta in a smooth, creamy sauce with great cheese flavor. Too often, the dish, which is baked in the oven, dries out or curdles. We aimed to create a foolproof version. We cooked the pasta until it was just past al dente and then combined it with a béchamel-based cheese sauce. For best flavor and a creamy texture, we used a combination of sharp cheddar and Monterey Jack. We combined the cooked pasta with the sauce and heated it through on the stovetop rather than in the oven. This step helped ensure the dish didn't dry out, but remained smooth and creamy. And to give the dish a browned topping, we sprinkled it with bread crumbs and ran it briefly under the broiler.

Classic Macaroni and Cheese
Serves 6 to 8

It's crucial to cook the pasta until it's tender-that is, just past the al dente stage. Whole, low-fat, and skim milk all work well in this recipe. The recipe may

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