It’s possible to find a quality pie crustâonly if you know where to look. …read more
Category: Food
#ATKVeg Blogger Takeover: Naturally Ella Indulges in Cold Soba Noodles
For a flavor-packed weeknight meal, look no further than this wasabi and sesame-laced bowl. …read more
Behind the Issue: Buffalo, NYâs Beef on Weck is the Best Sandwich Youâve Never EatenâUntil Now
Cook’s Country test cook Morgan Bolling on why Buffalo’s food scene has more to offer than just its wings. …read more
The Anatomy of a Fresh Vegetable Spring Roll [INFOGRAPHIC]
We toss the rice noodles and vegetables for our fresh spring rolls with a mix of lime juice, fish sauce substitute, and sugar. …read more
#ATKVeg Blogger Takeover: Cookie + Kate Makes Coconut Curried Kale and Sweet Potato
Creamy coconut and spicy curry join forces in this hearty vegan braise. …read more
Behind the Issue: The Gadget Guru Dissolves the Myth of How Stain Removers Really Work
Making a messâin the name of science, of courseâis just another day in the life of senior testings and tasting editor Lisa McManus. …read more
#ATKVeg Blogger Takeover: Love & Lemons Bakes Millet Cakes with Carrots and Spinach
Highlighting curry, carrots, and spinachâthese flavor-packed savory cakes are a delightful vegetarian dinner option. …read more
Behold: Shrimp Fra Diavolo That Wonât Give You Garlicky âDragon Breathâ
Plus, Christopher Kimball gives Bryan Roof a personal bobblehead doll, and Julia Collin Davison perfects the art of fish stew. …read more
The Interview: Rebecca Harrington, Author of Iâll Have What Sheâs Having: My Adventures in Celebrity Dieting
Harrington followed dozens of celebrity diets to find out which ones workâand which ones might be simply delusional. …read more
My Vegetable Story: Why Chef Alex Crabb Insists on Burning His Vegetables
The Asta chef/co-owner talks trying his best to shop local, the futility of dressing up a rutabaga, and learning how to cook while dumpster diving in Minneapolis. …read more
#ATKVeg Better Together: Roasted Butternut Squash with Goat Cheese, Pecans, and Maple
Goat Cheese, Maple, and Cayenne Pepperâan unexpected flavor trio that sings in this recipe. …read more
My Vegetable Story: Why Jack Bishop Believes Vegetarian Cooking is for Everyone
America’s Test Kitchen’s editorial director extols the value of the test cooks’ collective cooking IQ in our newest cookbook. …read more
My Vegetable Story: How Anne Wolf Turned âHippie Pureeâ into a Soup Youâd Want to Eat
America’s Test Kitchen test cook and former restaurant chef explains how experience with Middle Eastern cuisine helped guide her through vegetarian recipe development. …read more
My Vegetable Story: From Farm Boy to Farm-to-Table, Chef Will Gilson Honors his Roots
The Puritan and Co. owner talks growing up on an herb farm, what it’s like working for English chefs, and why parsnips are the next hip vegetable. …read more
The Interview: Jody Eddy, Co-author of North: The New Nordic Cuisine of Iceland
Good cooks have always turned common ingredientsâeven fermented sharkâinto great food. …read more
Recipe Makeover Challenge: Oven-Fried Chicken
We cut down the oil but kept the crunch. …read more