Mr food test kitchen recipes

Sticky buns look inviting, but most are dry and overly sweet, with a topping that threatens your dental work. We wanted a version that fulfilled its promise. Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping. But firm, dry sticky buns aren’t very appealing.To make a softer, more tender, and moist sticky bun, we added a cooked flour-and-water paste to the dough…

An outstanding version of the standard sticky bun. Soft and tender with a chewy, gooey caramely topping.

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Use America's Test Kitchen cooking method to make the Ultimate Meatloaf. This classic comfort food is a family favorite!

When we're craving the unmistakable stick-to-your-ribs goodness of a plate of hearty hash, our Old Fashioned Chicken Hash recipe will win you lots of raves. You'll love the convenience of using cooked rotisserie chicken as your tasty time-saver.

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

By using a few Test Kitchen tricks (like poaching our shrimp in wine), we created a restaurant-quality scampi with perfectly cooked seafood and a garlicky sauce. Our shrimp scampi recipe uses a few test kitchen tricks to ensure flavorful and well-cooked shrimp along with a cohesive, garlicky wine-and-butter sauce. First, we brine the shrimp in salt and sugar to season them throughout and keep them moist and juicy. Then we poach them in wine rather than sauté them, so they cook evenly and…

We found that we could pile the crumb topping high on this cake—just like they do in Jersey—by paying special attention to the types of flour and sugar we used in each layer.