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Notes from the Test Kitchen

13 Things to Do With Canned Sardines

Why these small fish should not be overlooked.

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How We Licked Astronaut Ice Cream

Lifting the lid on CHOW.com’s Test Kitchen to reveal the process behind the recipes. Real astronaut ice cream is a freeze-dried mixture of fat, milk solids, and sugar—NASA loaded some

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How We Found the Soul of Coffee Cake

Lifting the lid on CHOW.com’s Test Kitchen to reveal the process behind the recipes. What defines a coffee cake? How is it different from a regular loaf cake or quick

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Share Photos of CHOW Recipes, Get Featured on CHOW!

There are few things more rewarding than hearing about readers making and loving a CHOW recipe. But we can think of one: seeing it! So we invite you to submit

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How We Rediscovered Meatloaf

Each week we lift the lid on CHOW.com’s Test Kitchen to reveal the process behind the recipes. From a distance, meatloaf appears pretty standard. Look closer and you realize: No

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How We Learned to Love the Pressure Cooker

Mention pressure cookers and we think of those 1970s urban legends of scalding pasta sauce exploding all over faces and avocado-green ranges. But seeing the appliances in constant rotation on

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How We Made Crazy Scotch Eggs

Each week we lift the lid on CHOW.com’s Test Kitchen to reveal the process behind the recipes. Holidays are the lifeblood of food media, but they’re also a curse: You

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How We Made Classy Jell-O Shots

Each week, we lift the lid on CHOW.com’s Test Kitchen to reveal what our recipe developers are working on. The typical Jell-O shot is a blue-raspberry nightmare. Is it possible

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How We Made Nacho Cheese Powder

We lift the lid on the CHOW.com Test Kitchen to see what our recipe developers are working on. The CHOW.com test kitchen develops a lot of practical recipes (Easy Weeknight

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What the Food Editors Are Reading

Matt Bites: At long last, someone has realized that things on a stick always taste better, and wrote a cookbook about it. —Christine Chocolate & Zucchini: For those avoiding nuts

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In the Test Kitchen: Kimchi’s Brewing

Making kimchi always seemed like a difficult project, especially since the idea of fermentation conjured up visions of bubbling concoctions and exploding jars. But if you can measure ingredients and

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What the *&@#%!$ Should I Do with All This Lettuce?

Lettuce in salads has gone the way of Caesar.

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What the *&@#%!$ Should I Do with All These Radishes?

The peppery vegetable takes special handling.

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What the *&@#%!$ Should I Do with Carrot Greens?

Your CSA box overflows with them.

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That’s So Salty! It’s Not Salty Enough.

All salt is not equally salty.

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You’re Lame If You Use Briquettes

Just make sure you've got the right fuel.

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What to Do with All That Produce

When your eyes are too big for your fridge at the market

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Cue the Circus Music

Sandwich madness in the test kitchen.

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Walk-In Lunch

You never know what you’re going to eat on Mystery Food Mondays.

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Where Are Recipes Born?

The test kitchen loves doing recipe research.

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Ode to Fat

From schmaltz to shortening.

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