One of the biggest complaints we hear from our students is about rolling out pie dough. Why does it tear? Why is it so crumbly? It won’t stop sticking! In this America’s Test Kitchen online cooking class, you’ll learn the secrets to pie dough that is easy to roll out and won’t stick to the counter. Discover what ingredient makes the process easy because of its ability to evaporate while baking (you’ll want to unlock the liquor cabinet for this). With the combination of mostly butter and a small amount of vegetable shortening, this dough ensures great flavor and a tender flaky crust every time, and works with your favorite pie recipe.
This pie’s combination of ease and elegance makes it a timeless dessert. And yet we’ve never eaten a version that we’d consider perfect. This retro classic was due for a makeover, so we moved ahead with our own ideal in mind: a filling that’s creamy, rich, and set but not stiff—and that packs plenty of bright lemon punch.
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Cooking a perfect grilled steak is not as easy as throwing the steak on the grill. You start by building the right fire, choosing the right piece of meat, and then you get to the part where you start cooking. In this online cooking class, learn how to prepare the steaks on the grill, and why cornstarch helps develop a great crust. Understand when your grill is at the proper temperature for these steaks to both achieve a great texture and cook at the proper rate. Learn how to make an herby, garlicky chimichurri sauce—the flavor goes so well with grilled steak it actually makes the meat taste better. In fact, you’ll soon be wondering what else goes well with chimichurri sauce, so make extra! Discover what mistakes we made in the kitchen so you can avoid them, and follow along in our video and photo tutorials so that you can make perfect grilled steaks every time.
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The best renditions of this famous Indian specialty feature lightly charred pieces of juicy chicken infused with smoke, garlic, ginger, and spices for a dish that manages to be exotic and homey at the same time. Authentic versions call for a 24-hour marinade and a tandoor, the traditional beehive-shaped clay oven that heats up to 900 degrees—requirements that keep the dish mainly in the realm of restaurants, even in India. We found that you don’t need either of these things to create great-tasting chicken full of the same robust flavors.
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