How to Make New Jersey Crumb Buns and Cheese Blintzes with Raspberry Sauce
Hosts Julia Collin Davison and Bridget Lancaster make the ultimate New Jersey Crumb Buns. Then, equipment expert Adam Ried reviews nonstick skillets. And finally, test cook Lan Lam makes Julia a streamlined recipe for Cheese Blintzes with Raspberry Sauce.
Get the recipe for New Jersey Crumb Buns:
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ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Rage Baking bakealong with authors Katherine Alford and Kathy Gunst
Katherine Alford and Kathy Gunst, authors of Rage Baking: The Transformative Power of Flour, Fury, and Women's Voices, talk about their book and demonstrate how their Three Berry Galette can be modified to suit your pandemic pantry supplies! Presented virtually by Gibson's Bookstore on Wednesday, May 6th, 2020!
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Holiday Special: Celebrate and Learn How to Make Holiday Recipes (and Hear the Cast's Stories!)
In this very special holiday episode, the America’s Test Kitchen cast gets together and shares their secrets to holiday planning, favorite holiday memories, and all-time favorite holiday recipes.
Get our recipe for Beef Tenderloin:
Get our recipe for Turkey Breast en Cocotte:
Get our recipe for Porchetta:
Get our recipe for Millionaire's Shortbread:
Get our recipe for Gâteau Breton:
Learn how Julia stays organized when cooking her Thanksgiving meal, and how Bridget suggests hiding imperfect food. Hear Jack’s worst turkey disaster and what dessert Lisa calls “the most insanely delicious thing ever.”
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
In the Kitchen with David | January 22, 2020
| Hey Foodies! Watch David Venable whip up some of his favorite, easy-to-prepare recipes, gourmet recipes and comfort food recipes! Whether you want to lengthen your list of homemade recipes or simply brush up on your cooking skills, be sure to tune in to QVC's In the Kitchen with David every week.
Delight in discovering all of David Venable's great ideas for beverages, breakfast items, soups, salads, sandwiches, and desserts here:
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How to Get Flat Cake Layers
How to Get Flat Cake Layers
Blog post with all the instructions:
Few things frustrate me more than domed cake layers with burnt edges. I make cakes QUITE often so you can imagine I like things to go smoothly especially since I’m usually filming and sharing the results. When I first started out my cakes had a very “home made” look about them, the corners were rounded and they often sagged at the edge or even drifted off to one side. The taste was good but appearances matter so I would have to trim the top off of my domed layers to get a flat top but then you end up with extra cake and lots of crumbs! Eventually I realized the problem wasn’t with the recipe but the bake itself.
When you bake cake layers the outside heats up and baked more quickly than the center, which is insulated by the rest of the batter surrounding it. So basically the outside of the cake layer bakes first; the inside of the cake layer has more time to rise and by the time the inside is set and baked through the outside is starting to dry out and burn. This is why you see so many cakes with dark edges which are not pillowy soft.
Here's a link to buy the cake strips I use if you want to pick up a set:
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Setting Up Cake Pan with Wilton Bake-Even Strips
Showing the process of wetting and placing the Bake-Even Strip on a cake pan. The Bake-Even Strips are a great baking tool which allows your cake to bake up evenly and have no risen section in the middle of the cake.