7. Trader Joe’s

Trader Joe’s offers plenty of treats that people are obsessed with, so we had high hopes for the cookies. Priced at $4.99 per dozen, we thought the chocolate chunk cookies would make our list of TJ’s faves. However, that’s not the case. Of all the cookies, these lacked serious flavor. The first thing every tester mentioned was how bland they were compared to the other cookies. The taste of the chocolate was meh, and there also wasn’t enough of it. That said, Trader Joe’s chocolate chip cookies made up points for having a soft and chewy texture with perfectly crisp edges.

Bottom Line: Skip the chocolate chip cookies at Trader Joe’s the next time you’re shopping. Instead, save room in your shopping cart for our favorite frozen food items from Trader Joe’s.

6. Fresh Thyme

Fresh Thyme had two bakery chocolate chip cookies available. While the thin and crispy chocolate chip cookies looked very similar to Tate’s Bake Shop, we went with the more classic offering since it was most like the other cookies in the test group. At $4.99, these cookies were priced in the middle of the pack. However, their taste and texture scored the lowest of the bunch. Our batch lacked any softness or chewiness, and the edges were rather crumbly due to the overall dryness of the cookie. Finally, the chocolate, while plentiful, was dry and crumbly and didn’t offer a lot of cocoa flavor.

Bottom Line: If you really crave chocolate chip cookies, this one will do, but know that there are far better chocolate chip cookies available at other retailers. This might even be a case to skip the bakery section and opt for store-bought chocolate chip cookies instead!

5. Aldi

Aldi is a national grocery retailer with a loyal customer following who appreciates the brand’s commitment to low prices and value-driven offerings. The cookies are not baked fresh in-house, but at $3.89 per dozen, Aldi’s ‘Bake Shop’ chocolate chunk cookies were among the least expensive that we sampled. Overall, Aldi had the chewiest cookie offering and used a sweeter milk chocolate chip that our testers enjoyed. The flavor of the cookie dough had mixed reviews, though, with several testers noting a “mystery” flavor that they couldn’t quite place for better or worse.

Bottom Line: Aldi’s Bake Shop chocolate chunk cookies are not the best chocolate chip cookie we’ve ever had, but they’re not the worst either.

4. Walmart

Walmart has several chocolate chip cookie offerings in its bakery section. We tested the basic ‘Freshness Guaranteed’ chocolate chip cookies, priced at $3.47 per dozen, since they were most similar to the other brands tested. Our first impression of these cookies was that they were very sugar-forward. Both the chocolate and the dough tasted more like white sugar than cocoa or cookie. In fact, all testers noted a sugary graininess present, almost like the butter and sugar were not creamed the right way. That graininess outshone the soft, chewy texture of the cookie.

Bottom Line: If you like your chocolate chip cookies extra sweet, then head to your local Walmart for a cookie treat.

3. Kroger

The in-store bakery cookies from Kroger consistently tested near the top among our taste testers. Kroger’s cookies have a sweeter cookie base with a hint of salt that makes them well-balanced. Texturally, this brand had nice crisp edges and soft middle, but lacked any of that oh-so-desirable chewy factor that we were seeking. As for chocolate, the overall flavor of the chocolate chips was among the best we sampled. However, we wanted more of them. Most of the cookies in our package only had a few minuscule chocolate chips each, which left the chocolate chip-to-cookie ratio feeling lackluster.

Bottom Line: At $3.49 per dozen, Kroger’s in-store chocolate chip cookies are a crowd-pleaser, and they’re the most affordable choice. Here are more ways to save at Kroger.

2. Target

Tied for the top spot is Target’s ‘Favorite Day’ chocolate chip cookies. Sold in a 16-pack, which averages to a price of $5.60 per dozen, these were also some of the most expensive cookies tested. The cookies tasted super fresh even though Target doesn’t bake them onsite. Target cookies had the best texture of any cookie we bit into: soft, with a subtle chew and perfectly crisp edges. The dough was also the best of the bunch with notes of butter and vanilla.

Bottom Line: If you don’t have time to make homemade chocolate chip cookies, these might just be the next best thing. FYI: Target’s Favorite Day cookie dough ice cream is also one of our top-ranked brands.

1. Costco

Not only does Costco have one of the best grocery store cakes, but its chocolate chip cookies also consistently topped our testers’ lists. The smell of these cookies brought us back to grandma’s house with their strong vanilla aroma. The overall flavor was also very vanilla forward with notes present in both the cookie itself and the chocolate.

Speaking of chocolate, of all the cookies tested, the chocolate chips in Costco’s cookies really stood out as the best. The chips were smooth, creamy and full of rich cocoa flavor. And there were a ton of them in each cookie. At $5.89 per dozen (sold in packs of 24 cookies), they may be pricey, but we feel their quality makes it worth the price tag.

Bottom Line: If you need enough cookies to serve a crowd and don’t have time to bake your own, Costco chocolate chunk cookies are the answer. Between the cakes and cookies, I’d say that makes a Costco membership worth it!

The post The Best Grocery Store Chocolate Chip Cookies, According to a Professional Baker appeared first on Taste of Home.

Ingredients

• 1 large fresh or corned ham (8 to 12 pounds), bone removed
• 3 cups finely chopped fresh kale
• 3 cups finely chopped cabbage
• 3 cups finely chopped onion
• 2 tablespoons kosher salt
• 1 tablespoon celery seed
• 1 tablespoon mustard seed
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon coarsely ground pepper

Classic Crimp

The basic, classic crimp is easy to do with a few tricks. First, make sure to roll out your dough so it hangs over the edge of the pie pan by about 1 inch. If using a double crust, both crusts should have the same amount of excess: use kitchen shears to trim around the edges to even them out. Then, lift the excess dough and fold it over the crust to create a double thickness of crust that’s wide enough to cover the entire rim of the pie pan. The most common mistake when crimping crust is not doubling over the edge, which makes for a too-thin crust that gets brittle or burnt when baking.

Finally, crimp the crust: Use your fingertips to gently pinch the layers of dough together. Most bakers use their thumbs and index fingers, with one hand pressing outward from the pie to create a pinched V shape, and the other hand pressing inward to stabilize the shape. Continue around the edge, rotating the pie plate as you go. Be gentle but firm when pinching.

A classic crimp is the go-to finish for both single- and double-crust pies, especially for novice bakers or anyone in a hurry. You can even use this technique on store-bought pie crust.

Fork Crimp

A fork crimp is the easiest method for finishing a pie crust. Once the dough is rolled and the edges are trimmed and folded to form a crust, you’re ready to fork crimp. Press the tines of a fork into the crust, squeezing the layers of dough together and imprinting the edge with a nice striped pattern. Again, spin the pie pan as you crimp to go all around the edge. Finish the crust with an egg wash for a golden brown color.

As with the classic crimp, the fork crimp is great for all types of pies. It adds a homey, rustic quality that’s especially fitting for down-home vintage pies.

Crosshatch Crimp

Ready to get a little fancy? Try the crosshatch crimp. This is like the fork crimp, but angled and overlapped. Go all around the crust, pressing the fork into the edge at an angle. Then, press the fork around the edge again going on an angle in the opposite direction. Voila! You’ve created a more complex design without breaking a sweat. Use a crosshatch crimp anywhere you’d use the classic crimp.

Spoon Crimp

Spoon crimping is a fun method to try because it’s as easy as a fork crimp, but much less common, so it stands out on the bake sale table. Basically, you’ll use a spoon to press arches into the crust, making a design like scallops or bunting.

To crimp with a spoon, press the tip of a floured spoon about halfway into the edge of the crust. Press the convex side into the crust so it leaves a line, not a divot. Repeat with the same spoon, this time adding a second impression closer to the edge. The curved lines of a spoon-crimped pie are pretty and oh-so-simple.

We think the spoon crimp looks best on single-crust pies, as a double crust can be a bit thick for this technique.

Pleated Crimp

For a pleated crimp, don’t fold the excess pie crust over the edge before crimping. You’re going to fancy up that edge! With kitchen shears, cut the edge into small diagonal strips. (You know those signs on community boards with the little tabs along the bottom that you can rip off to take someone’s phone number? You’re essentially cutting the same kind of tab into the edge of the dough.)

Now, fold each tab up and over the edge. One at a time, it doesn’t look like much, but once the whole pie edge is folded up, the crust actually looks pleated in a cool geometric way. This crimp works best with single-crust pies, since the end of the tabs will be covered with the pie filling.

Cookie Cutter Crimp

A cookie cutter crimp delivers a professional-level finish, but is absolutely doable for a baker who’s mastered all the other crimping methods. One big difference is that, for this crimp, you’ll need extra pastry dough. Once you’ve arranged your pie crust into the pan, roll out the extra dough. Use very small cookie cutters to cut shapes into the dough. Press the “cookies” around the edge of the pie. Simpler shapes tend to work best, like flowers, leaves or hearts, since they will overlap a bit.

We like this crimp style for pumpkin pies or pretty spring pies—especially single-crust ones. Just prepare a double-crust recipe so you have enough dough, then cut out all the extra dough with cookie cutters. Any unused dough can be baked like sugar cookies, or frozen and saved for a later pie.

The post How to Crimp Pie Crust Like a Pro appeared first on Taste of Home.

Ingredients

• CHAI MASALA:
• 1 tablespoon ground cardamom
• 4-1/2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground anise
• 3/4 teaspoon ground fennel
• 1/2 teaspoon ground nutmeg
• SOAKING LIQUID:
• 1 cup hot water
• 2 tablespoons chai masala (from above)
• 2 tablespoons sugar
• MATCHAI MASCARPONE WHIPPED CREAM :
• 8 ounces mascarpone cheese
• 1 cup confectioners' sugar
• 1 tablespoon vanilla extract
• 1 tablespoon chai masala
• 1 teaspoon matcha (green tea powder), plus additional for garnish
• 2 cups heavy whipping cream
• 16 ladyfinger cookies

Ingredients

• GRIDDLE SANDWICH BATTER:
• 1-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 pinch salt
• 2/3 cup buttermilk
• 3 tablespoons butter, melted
• 3 tablespoons maple syrup
• 1 large egg
• EGG FILLING:
• 7 large eggs, beaten
• 3 tablespoons buttermilk
• Salt and pepper, to taste
• 6 slices American cheese
• 6 tablespoons butter, softened
• 12 cooked bacon strips or 6 fully cooked breakfast sausage patties, optional

Potato Pancakes

Fried Red Potatoes

9 Reviews

Test Kitchen Approved

Total Time25 min

Servings2 servings

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From the Recipe Creator:When I'm in a hurry to prepare potatoes, I resort to this recipe for skillet potatoes that I created myself. The mix of seasonings is just right, and the dish makes a delicious, attractive side. It has been a family favorite for a long time and fits with most any meal. —Lois Collier, Vineland, New Jersey

Nutrition Facts:1/2 cup: 205 calories, 14g fat (2g saturated fat), 0 cholesterol, 7mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein.

Southwestern Hash with Eggs

2 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings4 servings

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From the Recipe Creator:Before I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe, and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas

Nutrition Facts:1 each: 520 calories, 23g fat (10g saturated fat), 335mg cholesterol, 1104mg sodium, 29g carbohydrate (5g sugars, 4g fiber), 49g protein.

Sweet Potato Pancakes with Cinnamon Cream

6 Reviews

Contest Winner

Test Kitchen Approved

Total Time50 min

Servings12 servings

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From the Recipe Creator:Topped with a rich cinnamon cream, these pancakes are an ideal dish for celebrating the tastes and aromas of fall. —Tammy Rex, New Tripoli, Pennsylvania

Nutrition Facts:2 pancakes with 2 tablespoons topping: 325 calories, 21g fat (7g saturated fat), 114mg cholesterol, 203mg sodium, 30g carbohydrate (15g sugars, 3g fiber), 6g protein.

Tater Tot Breakfast Casserole

10 Reviews

Contest Winner

Test Kitchen Approved

Total Time50 min

Servings6 servings

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From the Recipe Creator:I keep frozen spuds on hand for meals like this Tater Tot breakfast casserole. It’s a super brunch, breakfast or side dish for kids of all ages. —Nancy Heishman, Las Vegas, Nevada

Nutrition Facts:1 piece: 443 calories, 29g fat (12g saturated fat), 243mg cholesterol, 917mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 22g protein.

Loaded Breakfast Potatoes

5 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:My kids love loaded potatoes in restaurants, so I modified them to make at home. Using the microwave for the potatoes will save you about 10 minutes. I also use thin-skinned red potatoes instead of russets to save on peeling time. —Tena Kropp, Aurora, Illinois

Nutrition Facts:3/4 cup (calculated without sour cream): 273 calories, 16g fat (8g saturated fat), 45mg cholesterol, 776mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 13g protein.

Breakfast Baked Potatoes

1 Review

Test Kitchen Approved

Total Time55 min

Servings6 servings

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From the Recipe Creator:My four young children are experts at eating with their hands. This breakfast potato (or “brunchskins”) recipe with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

Nutrition Facts:1 stuffed potato: 467 calories, 23g fat (11g saturated fat), 229mg cholesterol, 607mg sodium, 45g carbohydrate (5g sugars, 6g fiber), 21g protein.

Skillet Potatoes with Red Pepper and Whole Garlic Cloves

2 Reviews

Test Kitchen Approved

Total Time45 min

Servings8 servings

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From the Recipe Creator:You'll be surprised that a skillet potato recipe this simple has so much flavor. I love how the whole garlic cloves turn sweet after being caramelized. Yum! —Anita Osborne, Thomasburg, Ontario

Nutrition Facts:3/4 cup: 131 calories, 4g fat (1g saturated fat), 0 cholesterol, 303mg sodium, 23g carbohydrate (2g sugars, 3g fiber), 3g protein.

Potato Frittata

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I like to serve this hearty fritatta with toasted rustic bread. If you have leftover mashed potatoes, throw them in instead of the prepackaged ones. —Donna Marie Ryan, Topsfield, Massachusetts

Nutrition Facts:1 wedge: 241 calories, 13g fat (5g saturated fat), 201mg cholesterol, 555mg sodium, 11g carbohydrate (2g sugars, 1g fiber), 19g protein. Diabetic Exchanges: 2 medium-fat meat, 1 starch, 1 fat.

German Potato Pancakes

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servingsabout 16 pancakes

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From the Recipe Creator:Potato pancakes are a staple at any good fish fry. They make a nice alternative to french fries. When my son and his family visited from Winnipeg, one of the first things they asked for were my potato pancakes! —Mary Peters, Swift Current, Saskatchewan

Nutrition Facts:2 pancakes: 287 calories, 12g fat (1g saturated fat), 47mg cholesterol, 324mg sodium, 39g carbohydrate (2g sugars, 4g fiber), 6g protein.

Corned Beef Hash

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:The perfect savory side to a sweeter breakfast, corned beef hash is a mixture of ground beef, potatoes, onions and plenty of seasonings that create a comforting dish. Make it a hearty breakfast by making this the main dish and top it with a fried egg! —Amy Lents, Grand Forks, North Dakota

Nutrition Facts:1 cup: 324 calories, 24g fat (8g saturated fat), 71mg cholesterol, 699mg sodium, 16g carbohydrate (1g sugars, 2g fiber), 12g protein.

Hash Brown Egg Cups

20 Reviews

Test Kitchen Approved

Total Time45 min

Servings1 dozen

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From the Recipe Creator:They may look like muffins, but these cuties pack all your favorite rise-and-shine ingredients—eggs, hash browns and bacon—into a single-serving cup. Grab one and get munching. —Talon DiMare, Bullhead City, Arizona

Nutrition Facts:1 hash brown cup: 180 calories, 10g fat (5g saturated fat), 113mg cholesterol, 487mg sodium, 11g carbohydrate (1g sugars, 1g fiber), 10g protein.

Smoked Salmon-Potato Brunch Bake

3 Reviews

Test Kitchen Approved

Total Time1 hour 35 min

Servings9 servings

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From the Recipe Creator:The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special. —Victoria Johnson, Gilbert, Arizona

Delicious Potato Doughnuts

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings4 dozen

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From the Recipe Creator:I first tried these tasty treats at my sister's house and thought they were the best I'd ever had. They're easy to make, and the fudge frosting tops them off well. When I make them for friends, the recipe is always requested. —Pat Davis, Beulah, Michigan

Nutrition Facts:1 doughnut: 226 calories, 9g fat (2g saturated fat), 15mg cholesterol, 185mg sodium, 35g carbohydrate (20g sugars, 1g fiber), 3g protein.

Sausage and Potato Skillet

7 Reviews

Test Kitchen Approved

Total Time30 min

Servings2 servings

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From the Recipe Creator:While I was growing up, both my parents worked, so I often went home for lunch with my Italian girlfriend. Lunch was always the same—sausage, fried potatoes, green peppers and onions—but I could never get enough of my favorite meal. —Amelia Bordas, Springfield, Virginia

Nutrition Facts:1 each: 416 calories, 22g fat (6g saturated fat), 45mg cholesterol, 544mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 15g protein.

Beef, Potato & Egg Bake

7 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 10 min

Servings12 servings

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From the Recipe Creator:To keep my family going strong throughout the day, I start with lean ground beef and spices, then I sneak some spinach into this protein-packed dish. —Jennifer Fisher, Austin, Texas

Nutrition Facts:1 piece: 218 calories, 11g fat (5g saturated fat), 250mg cholesterol, 489mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

Sweet Potato Dumplings

1 Review

Test Kitchen Approved

Total Time1 hour 10 min

Servings10 servings

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From the Recipe Creator:When family stays over after a holiday dinner, we make sweet potato dumplings, bacon and eggs for breakfast. And later, we even serve these dumplings for dessert. —Mary Leverette, Columbia, South Carolina

Nutrition Facts:2 dumplings: 482 calories, 17g fat (9g saturated fat), 24mg cholesterol, 653mg sodium, 81g carbohydrate (48g sugars, 1g fiber), 5g protein.

Crescent Roll Breakfast Pizza

16 Reviews

Test Kitchen Approved

Total Time40 min

Servings8 servings

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From the Recipe Creator:Pizza for breakfast? Kids of all ages will love making—and munching—this hearty meal-in-one made with convenient crescent rolls and frozen hash browns. It's even great for camping! —Rae Truax, Mattawa, Washington

Nutrition Facts:1 piece: 346 calories, 25g fat (10g saturated fat), 117mg cholesterol, 727mg sodium, 16g carbohydrate (4g sugars, 0 fiber), 15g protein.

Hash Brown Maple Sausage Casserole

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:This craveworthy casserole has a golden hash brown crust that's topped with sausage and veggies. My favorite part is the surprise layer of gooey Gruyere. —Anuja Argade, Foster City, California

Nutrition Facts:1-1/4 cups: 487 calories, 32g fat (13g saturated fat), 200mg cholesterol, 899mg sodium, 27g carbohydrate (5g sugars, 2g fiber), 22g protein.

Makeover Hash and Eggs

3 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. —Taste of Home Test Kitchen

Nutrition Facts:1 egg with 1 cup hash: 301 calories, 12g fat (3g saturated fat), 239mg cholesterol, 652mg sodium, 31g carbohydrate (4g sugars, 4g fiber), 18g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 1/2 fat.

Cheesy Sausage Potatoes

4 Reviews

Test Kitchen Approved

Total Time25 min

Servings10 servings

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From the Recipe Creator:For a satisfying brunch, try some sausage and potatoes! I never have to worry about leftovers with these tasty potatoes—everyone loves them and the pan always empties. You can also serve these as a side dish at Sunday supper or for potlucks. —Linda Hill, Marseilles, Illinois

Nutrition Facts:3/4 cup: 252 calories, 13g fat (8g saturated fat), 37mg cholesterol, 220mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 9g protein.

Savory Waffles

4 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:Refrigerated hash brown potatoes will help you make quick work of these crunchy waffles. Put out lots of toppings so everyone can design their own. —Nancy Judd, Alpine, Utah

Nutrition Facts:1 waffle with 1 fried egg (calculated without optional toppings): 273 calories, 17g fat (5g saturated fat), 245mg cholesterol, 570mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 12g protein.

Sweet Potato Bread

21 Reviews

Test Kitchen Approved

Total Time1 hour 15 min

Servings2 loaves (16 pieces each)

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From the Recipe Creator:My family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans, this recipe works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania

Nutrition Facts:1 piece: 228 calories, 8g fat (1g saturated fat), 24mg cholesterol, 178mg sodium, 37g carbohydrate (22g sugars, 1g fiber), 3g protein.

Corned Beef Hash and Eggs

9 Reviews

Test Kitchen Approved

Total Time35 min

Servings8 servings

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From the Recipe Creator:Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, the kids always rate this No. 1! —Rick Skildum, Maple Grove, Minnesota

Nutrition Facts:1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 20g protein.

Eggs and Potatoes

32 Reviews

Test Kitchen Approved

Total Time30 min

Servings4 servings

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From the Recipe Creator:I love having breakfast for dinner, especially this combination of eggs, potatoes and cheese. I start cooking it in a skillet on the stovetop, and then I pop it into the oven to bake. —Nadine Merheb, Tucson, Arizona

Nutrition Facts:1 serving: 395 calories, 23g fat (12g saturated fat), 461mg cholesterol, 651mg sodium, 29g carbohydrate (3g sugars, 3g fiber), 19g protein.

Sausage Hashbrown Breakfast Casserole

25 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings12 servings

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From the Recipe Creator:For this all-in-one breakfast casserole, I sandwich pork sausage between layers of hash browns flavored with creamy soup and French onion dip. Cheddar cheese tops it all off. —Esther Wrinkles, Vanzant, Missouri

Nutrition Facts:1 serving: 382 calories, 27g fat (14g saturated fat), 63mg cholesterol, 776mg sodium, 20g carbohydrate (4g sugars, 2g fiber), 13g protein.

Brunch Hash & Egg Bake

3 Reviews

Test Kitchen Approved

Total Time1 hour

Servings8 servings

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From the Recipe Creator:When my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan works too. —Lily Julow, Lawrenceville, Georgia

Nutrition Facts:1 serving: 460 calories, 29g fat (10g saturated fat), 234mg cholesterol, 761mg sodium, 29g carbohydrate (4g sugars, 3g fiber), 21g protein.

Hash Brown Pancakes with Smoked Salmon & Dill Cream

1 Review

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:On weekends when I was a kid, pancakes, salmon and bagels were our brunch staples. Now, I combine the concepts and use whipped cream instead of cream cheese. —Arlene Erlbach, Morton Grove, Illinois

Nutrition Facts:1 serving: 187 calories, 11g fat (6g saturated fat), 125mg cholesterol, 350mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 9g protein.

Sweet Potato-Cranberry Doughnuts

2 Reviews

Test Kitchen Approved

Total Time30 min

Servings2 dozen

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From the Recipe Creator:I grew up near Idaho, which is famous for spudnuts—a doughnut made from mashed potatoes. I reworked a recipe using sweet potatoes and cranberries to come up with this variation. I like to serve them for dessert. —Joni Hilton, Rocklin, California

Nutrition Facts:1 glazed doughnut: 191 calories, 8g fat (1g saturated fat), 18mg cholesterol, 63mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 3g protein.

Southwest Hash with Adobo-Lime Crema

3 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings4 servings

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From the Recipe Creator:Adobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky

Nutrition Facts:1 serving (calculated without avocado): 304 calories, 12g fat (3g saturated fat), 222mg cholesterol, 520mg sodium, 37g carbohydrate (15g sugars, 6g fiber), 13g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 medium-fat meat.

Sweet Potato Muffins with Cinnamon

50 Reviews

Test Kitchen Approved

Total Time25 min

Servings2 dozen

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From the Recipe Creator:This is my own sweet potato muffin recipe, and I make it often. My five grandchildren think these are delicious treats. —Christine Johnson, Ricetown, Kentucky

Nutrition Facts:1 muffin: 225 calories, 10g fat (1g saturated fat), 10mg cholesterol, 133mg sodium, 34g carbohydrate (23g sugars, 1g fiber), 2g protein.

Hawaiian Hash

3 Reviews

Test Kitchen Approved

Total Time35 min

Servings6 servings

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From the Recipe Creator:I like the combination of ginger, pineapple and macadamia nuts. This dish brings back memories of an island vacation.—Roxanne Chan, Albany, California

Nutrition Facts:3/4 cup: 158 calories, 4g fat (1g saturated fat), 14mg cholesterol, 440mg sodium, 26g carbohydrate (8g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1/2 fat.

Hash Brown Breakfast Casserole

60 Reviews

Test Kitchen Approved

Total Time1 hour 5 min

Servings8 servings

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From the Recipe Creator:A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning—so convenient! —Cheryl Johnson, Plymouth, Minnesota

Nutrition Facts:1 cup: 354 calories, 19g fat (8g saturated fat), 227mg cholesterol, 649mg sodium, 23g carbohydrate (4g sugars, 1g fiber), 21g protein.

Sweet Potato Hash

4 Reviews

Contest Winner

Test Kitchen Approved

Total Time40 min

Servings4 servings

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From the Recipe Creator:Tender sweet potatoes match up with ham, eggs and zippy seasonings for an impressive breakfast. Or, serve it with salad and have an easy breakfast-for-dinner meal. —Judy Armstrong, Prairieville, Louisiana

Nutrition Facts:1 serving: 379 calories, 22g fat (9g saturated fat), 271mg cholesterol, 1237mg sodium, 23g carbohydrate (7g sugars, 4g fiber), 23g protein.

Spinach Quiche with Potato Crust

7 Reviews

Contest Winner

Test Kitchen Approved

Total Time1 hour 20 min

Servings8 servings

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From the Recipe Creator:While this recipe is delicious using ingredients exactly as listed, it’s also a smart way to make the most of any leftover potatoes and veggies. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. You can also substitute 1/2 pound Italian sausage for the bacon if you want a heartier quiche. —Heather King, Frostburg, Maryland

Nutrition Facts:1 piece: 284 calories, 17g fat (7g saturated fat), 126mg cholesterol, 495mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 12g protein.

Breakfast Potato Idea FAQs

How do you make crispy breakfast potatoes?

The trick to getting the crispiest breakfast potatoes is parboiling the potatoes in baking soda water. Former Taste of Home senior food editor Peggy Woodward explains that “adding baking soda to the cooking water creates an alkaline environment, which breaks down the exterior of the potato, creating a soft, pasty layer. When that pasty layer is baked, the moisture evaporates, leaving behind an extra-crispy exterior.”

After parboiling, bake the potatoes in a lot of oil so that the pasty outer layer can caramelize beautifully. This is my favorite way to make crispy potatoes that are jammy on the inside and wonderfully crisp and golden on the outside!

What is the best way to cook breakfast potatoes?

The best way to cook breakfast potatoes is completely up to your preference. Some people prefer hash browns, while others prefer the more typical cubed and fried potatoes. Even beyond those two techniques, there are so many ways to use potatoes in breakfast ideas, from casseroles to muffins, pancakes, hashes and even doughnuts.

How do you make breakfast potatoes in the air fryer?

To make typical breakfast potatoes in the air fryer, cube a russet potato, then drizzle the cubes with olive oil and a sprinkling of salt and black pepper. Pop the potato cubes in the air-fryer basket and cook them at 400°F for 10 to 12 minutes, stirring once halfway through.

The post 35 Genius Breakfast Potato Ideas appeared first on Taste of Home.

Flaky pastry crust

Flaky pastry crusts are the most popular pie crusts in America. Conjure an image of a pumpkin pie, a lattice-topped apple pie or even one of those thick slab pies, and it’ll most certainly be wrapped in a flaky pie crust. These crusts have a lot of structure and can hold almost any filling, plus they have a ton of flavor and an incredibly flaky texture. Why? Pea-sized pieces of fat are dotted throughout the dough. When they bake in the oven, they melt and steam, creating those sought-after flaky layers.

Flaky pie crusts are made in a 3-2-1 ratio: 3 parts flour to 2 parts fat to 1 part liquid. “Fat” can mean butter, shortening or lard, and each one lends its own flavor and texture to the flaky pie crust. If you’re a baker, you’ve probably made this one many times in your own home with a classic butter pie crust, shortening pie crust or lard pie crust recipe. If you’re not, you may have at least bought a premade pie crust at the store.

Use this type of pie crust for fruit pies, baked cream pies like pumpkin pie or pecan pie, all sorts of galettes, slab pies and hand pies. It can even be used for savory pies like pot pies and fish pies—as long as the pie crust doesn’t contain sugar. I would not use this type of crust for pies with no-bake fillings, as the textures do not contrast nicely.

Shortcrust pastry

Shortcrust pastry is a French-style dough that’s used for pies, tarts and quiches. There are three types of shortcrust pastry: pâte brisée, pâte sucrée and pâte sablée, which are differentiated from one another based on their ingredients. Their common denominator is that they use more fat than flour, making their texture crumbly and biscuity in comparison to the strong, sturdy texture of flaky pastry.

Any of the three styles of shortcrust pastry can be used for sweet tart recipes like a fruit tart, for custard fillings like pumpkin pie or chocolate tart, or for cold pies with a no-bake filling like lemon meringue pie or French silk pie. This is also the ideal pie crust for savory tarts and quiche recipes, although the shortcrust pastry must be pâte brisée, which does not contain sugar.

This pie crust is one of the easiest to manipulate, so try it out when making decorative pie crusts—like the impressive lattice pie crust.

Hot water pastry crust

Most types of pie dough require every ingredient to be cold, cold, cold. For hot water pastry crust, the opposite is true. In this pie crust favorite—which is a favorite in the U.K.—boiling water mixes with the fat and flour, creating a completely homogenous dough. This technique gelatinizes the starches, which absorb more liquid and, in turn, makes a smoother dough that’s very easy to work with (albeit a bit hot). The result? A sturdy pie crust that holds up to juicy, meaty fillings and can stand on its own when taken out of its special mold. Plus, it’s wonderfully crispy on the outside.

Hot water pastry crust is usually made with lard or beef drippings as the fat, but some recipes use some (or all) butter or shortening. Save hot water pastry crust for pork pies, Finnish meat pies, steak and kidney pies, fish pies, pasties, mincemeat pies or any self-saucing savory pies with bold flavors.

Crumb crust

Crumb crusts take a different approach than typical pie crusts. Homemade dough is cast aside in favor of a mixture of cookie crumbs and melted butter, which is formed into a pie crust. One of my favorite aspects of this crust is that you can use almost any cookie, which creates the opportunity to experiment with so many different flavors for all sorts of pie fillings.

Blitz graham crackers for a graham cracker crust, Oreos for an Oreo pie crust, heavily-spiced gingersnaps for a pumpkin cheesecake pie, chocolate or vanilla wafers for a fudgy turtle pie or raspberry cream pie, or pecan shortbread cookies for a cream cheese pumpkin pie.

But you don’t have to stop at cookies! There are all sorts of other crumb crust ingredients you can try, like nuts, shredded coconut, saltines or cereal. Crumb crusts are best for custard fillings, premade fillings or no-bake fillings. Avoid pairing a crumb crust with fruit pie fillings.

Unique crusts

Thanks to creative bakers, out-of-the-box pie crusts have emerged from every corner of the internet. Don’t be afraid to use unexpected ingredients to make a pie crust, like broken ice cream cones for a confetti pie, crushed pretzels for a peanut butter pretzel pie, or even shredded potatoes for a potato crust quiche.

Pie-baking queen Erin Jean McDowell shared her grain pie crust recipe, which uses leftover grains (rice, farro, barley) to make a flavorful and crispy crust for all sorts of savory pies. She also shared her meringue pie crust, reversing the assembling order for lemon meringue pie. And the Gold Lining Girl published a genius chocolate chip cookie pie crust recipe for all kinds of creamy pie fillings. There’s lots of room for creativity when it comes to pie crusts!

The post 5 Types of Pie Crust appeared first on Taste of Home.

Ingredients

• 8 hot dogs
• 1 can refrigerated buttery biscuits (8 count)
• 2 uncooked bacon strips, diced
• 2 tablespoons minced garlic
• 1/2 cup diced white onion
• 1 pound lean ground beef (90% lean)
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons prepared mustard
• 1 cup beef broth
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Ingredients

• 5 cups crisp rice cereal
• 1 cup fruity crisp rice cereal
• 6 tablespoons butter
• 1 package (10 ounces) miniature marshmallows
• 1 cup rainbow mochi
• 2 tablespoons Confetti Sequin Sprinkles or Rainbow Star Sprinkles

Ingredients

• 30 small wonton wrappers (4" square)
• 8 ounces shredded mozzarella cheese
• MEAT SAUCE:
• 1 small onion
• 3 garlic cloves
• 1 pound ground beef
• 2 tablespoons dry red wine
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons milk
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon salt
• RICOTTA MIX:
• 1 cup whole-milk smooth ricotta cheese
• 1/2 cup cottage cheese
• 1/2 cup shaved Parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon coarsely ground pepper
• Minced fresh parsley, for garnish

Ingredients

• 1 package (12 to 14 ounces) fresh cheddar cheese curds
• Oil for deep-fat frying
• 1 cup all-purpose flour
• 1-1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 cup very cold beer or nonalcoholic beer
• 1 large egg, lightly beaten
• 2 tablespoons cornstarch
• Optional: Ranch salad dressing or marinara sauce

Ingredients

• 1 ounce Galliano L’autentico Italian liqueur
• 1 ounce white creme de cacao
• 1 ounce heavy whipping cream or half-and-half
• ice cubes
• Chocolate shavings, optional

Ingredients

• 4 large baking potatoes, peeled and cut into 1/2-inch wedges
• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• Oil for deep-fat frying
• Optional: ketchup or condiment of choice

Julia’s sing-song voice and easy instructions can inspire anyone to make anything. We look to her for many classic French recipes, like coq au vin and chocolate mousse. One of the most classic methods she discusses in Mastering the Art of French Cooking is fraisage, a way of smearing butter into flour to make the ultimate pâte brisée—a dough that turns into a flaky crust for pies, pastries and desserts. Once you try it, you may never go back.

What is fraisage?

Fraisage is a French technique in pastry making in which you smear butter into the flour with the heel of your hand on the countertop. The goal is to spread long sheets of butter throughout the flour. When the dough bakes, moisture in the butter turns into steam, creating longer pastry flakes. French bakers have used the fraisage method since at least the 19th century and probably earlier.

In order for pastries to be tender and flaky, there can’t be too much gluten in the dough. Smearing the butter with your hand means less kneading, which means less gluten formation. Once you get the hang of it, you can use this method for pie crusts, scones, biscuits, breads—anything where you cut butter into flour for a flaky result.

How to Use Fraisage to Make Pie Crust

Unlike making a classic butter pie dough, where you cut the butter into the flour with a pastry cutter (or two knives, a food processor or your hands) in order to form pea-size pieces of butter, fraisage is done by flattening flour-coated pieces of butter.

To use fraisage to make a pie crust, whisk the dry ingredients per the instructions. Add the cold 1/2-inch butter chunks, toss them until they’re coated with flour, then pinch each piece with your fingers until they’re flat. Add the ice-cold water per the recipe, starting with a small amount and adding more as needed, and stir lightly until it just holds together. It won’t be fully mixed, and it’s okay to have some dry bits of flour. It should look a bit shaggy.

Here’s where the fun comes in: Dump the shaggy mass onto the countertop. Using the heel of your hand, push the dough away from you, smearing the butter into long shreds in the flour. Use a bench knife or scraper and flip the dough back onto itself, and continue smearing the butter shreds. It’s ready when the fat looks fully incorporated into the dough; it should still be shaggy but more cohesive and smooth. You should still see some butter shreds throughout.

Form the dough into a disc, wrap it with storage wrap, and chill it for at least 30 minutes or until you’re ready to use it.

If you prefer a pie dough made with shortening and butter, there is no need to fraisage the shortening; it doesn’t contain water, so you don’t have to smear it. Just mix it in with the dry ingredients and smear in the butter on the counter as instructed.

Is fraisage worth it?

After learning about the fraisage method in a scone-making class, I couldn’t wait to try it on my pies. Flattening small pieces of butter with my fingers and smearing those flakes into the flour on the counter intrigued me. It’s tangible—almost meditative. If you like the process of baking, fraisage is very much a technique for you.

When I tried it with my pie dough, I got lovely big flakes. The key is not to overwork the dough, which is the mantra for making any pie. You don’t want to overmix it and create gluten; if you do, you’ll get a tougher pie crust. You just want to smear the butter and fold it over until it all comes together.

Fraisage is easier and more hands-on than my usual pie dough process, by which I use a food processor for the dry ingredients and half the cold butter to get pea-size chunks, add water, grate the rest of the cold butter into the mix, and pull it together until I get a cohesive, slightly shaggy mass. My version also creates small sheets of butter, but fraisage makes them a bit bigger, which means bigger flakes in the baked crust. Julia was right—again!

Related:

• This Dessert Is So Good, It Made Julia Child Shed a Tear
• This Was Julia Child’s Favorite Cocktail and I Totally See Why
• I Made Julia Child’s Most Iconic Dishes and Here’s What Happened

The post Julia Child’s Technique for the Flakiest Pie Crust appeared first on Taste of Home.

Ingredients

• 3 cups hot water
• 3 cups passata tomato sauce, divided
• 2 tablespoons tomato paste
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 3 garlic cloves, minced
• 2 teaspoons crushed red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 12 ounces uncooked spaghetti
• Grated Pecorino Romano or Parmesan cheese, optional

Ingredients

• 1-1/2 cups packed brown sugar
• 3/4 cup butter, melted
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white baking chips
• 3/4 cup chopped walnuts, optional

Ingredients

• Ice cubes
• 1-1/2 ounces blanco tequila
• 3/4 ounce peach schnapps liqueur
• 1-1/2 ounces orange juice
• 1-1/2 ounces peach nectar or juice
• 1/4 ounce creme de cassis
• Prosecco or dry sparkling wine, for topping
• Peach or orange slice, for garnish

Ingredients

• RITZ CHICKEN:
• 2 packages Ritz crackers
• 2 pounds boneless chicken breasts
• 1 tablespoon salt
• 1 cup all-purpose flour
• 1 cup buttermilk
• 3 tablespoons butter
• GARLIC MASHED POTATOES:
• 1 whole garlic bulb
• 1 tablespoon olive oil
• 4 tablespoons salt, divided
• 3 large Russet potatoes
• 6 cups water
• 2 cups 2% milk
• 4 tablespoons butter
• 2 tablespoons chopped chives

Ingredients

• 4 cups chopped fresh rhubarb
• 4 cups water
• 2 cups sugar
• RHUBARB MARGARITA:
• Kosher salt, for the rim
• Lime wedge, for the rim
• Ice cubes
• 2 ounces tequila
• 3/4 ounce orange liqueur, such as triple sec or Cointreau
• 3/4 ounce lime juice
• 1/2 ounce rhubarb simple syrup

Ingredients

• 1-1/4 cups sugar
• 2/3 cup unsalted butter, room temperature
• 3/4 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 2 large eggs
• 3/4 cup sour cream
• 2 cups all-purpose flour
• BERRY COMPOTE:
• 2 cups frozen berries
• 1 tablespoon sugar
• 1 teaspoon grated lemon zest
• 1 tablespoon water
• 1 teaspoon cornstarch
• Confectioners' sugar, optional

Ingredients

• 1 tablespoon butter
• 1 large egg
• 1 slice good-quality toast
• 1/2 large Haas avocado
• Salt and pepper to taste
• Chili crisp and thinly sliced green onions, optional

Ingredients

• 2 pounds dry ice
• Juicy fruit like kiwi, grapes or oranges,

Ingredients

• 1 large egg, room temperature
• 1 cup avocado oil
• 1/2 tablespoon fresh lemon juice, room temperature
• 1/2 teaspoon salt
• 1 teaspoon ground mustard
• BLT:
• Heirloom tomato, sliced
• Flaky sea salt
• Coarsely ground pepper
• Red wine vinegar
• Bacon
• Sandwich bread
• Lettuce
• Dried oregano

Ingredients

• 2/3 cup 2% milk
• 2 tablespoons heavy whipping cream
• 1 teaspoon brown sugar
• 1/2 teaspoon confectioners' sugar
• 1/8 teaspoon instant espresso powder, optional
• 2 ounces dark chocolate candy bar, chopped
• Whipped cream and chocolate shavings

Ingredients

• 3/4 cup dry bread crumbs
• 3/4 cup whole milk
• 1 poblano pepper, seeded and diced
• 3/4 cup shredded carrots
• 1/2 cup chopped onion
• 1 large egg, lightly beaten
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground mustard
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon celery salt
• 1/4 teaspoon garlic powder
• 1 pound ground bison
• 1 pound ground pork
• SAUCE:
• 1/2 cup ketchup
• 1-1/2 teaspoons packed brown sugar
• 3/4 teaspoon white vinegar
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper

We found ourselves surrounded by all things smoked at this year’s Lone Star Smokeout, where we got to fill our stomachs with delicious ribs, brisket and pork, while watching the professionals showcase their skills. Before we fell into a food coma from all that protein, we asked the pitmasters one important question: What’s your secret to smoking success? Here’s what they said.

Tip 1: Learn Your Equipment

As with anything new, the best place to start is with the basics. Steven Rossler of Rosslers’ Blue Cord Barbecue stresses the importance of learning the ins and outs of your equipment before using it. “Each grill or smoker has its own personality—airflow quirks, hot spots, heat retention and recovery time,” says the Texas pitmaster. It’s important to familiarize yourself with all these features.

Tip 2: Prepare, Prepare, Prepare

Preparing your meat ahead of time can make smoking it a little less time-consuming. Rossler says bigger cuts of meat, like brisket and pork butt, should be “trimmed and seasoned the night before. That way, when the fire is ready, so are they.” Preparing your seasonings, supplies and utensils is a classic kitchen trick that you shouldn’t pass up.

Tip 3: Burn Clean Fires

What’s a clean fire, exactly? “It means having a solid bed of coals to start, burning wood that’s not too green (fresh) and making sure your fire is getting proper airflow,” says Andrew Samia from Curry Boys BBQ, which has locations in Texas and Tennessee. This helps prevent heavy smoke from creating unwanted bitter flavors in your meat.

Tip 4: Control the Temperature

Smoking meat can seem a bit intimidating when you have to cook it for so long. What if it comes out dry? It’s natural to want to peek every hour or so, but doing this will let in cool air, making the cook time even longer. John Matthews, pitmaster of Pappy’s Smokehouse, gives a simple trick to avoid that worry without setting yourself back.

The Missouri pro suggests starting at a lower temperature: “You can always add more, but you can’t take it away. Invest in a good thermometer.” The thermometer will give you that peace of mind of knowing just how much longer your meat needs to cook, and starting with those lower temperatures gives you a bit of grace in time.

Tip 5: Create Heat Zones

Smoke like a professional by creating two to three heat zones on your grill. Rossler uses this technique when he’s cooking, saying it “gives me full control over how proteins are cooked.” Dedicate one area for searing by stacking coals until it reaches a whopping 600° to 800°—this is where you’ll “build crust, lock in juices and develop flavor.” Then, rotate your protein to another zone used for cooling down, where you can finish cooking it without the risk of it burning.

Tip 6: Don’t Go Overboard on the Woodchips

More woodchips equal more flavor, right? Not quite. If you’re using a gas or electric smoker, you only need enough wood for smoking those initial two to three hours, Matthews says. He explains that when the “exterior of the meat reaches 170° to 180°, it constricts to the point that it doesn’t absorb more smoke,” ending that “smoke ring period” that creates that pink edge on meats that’s visible when you cut into it.

Tip 7: Wait for the Perfect Bend in Your Ribs

When you’re cooking a rack of ribs, you want meat to reach that sweet spot where it’s not too stiff but doesn’t quite fall off the bone. Arkansas pitmaster Jordan Wright, from Wright’s Barbecue, has the perfect tell, advising that it’s all about the bend in the ribs. “Every good rib cook knows what it feels like when you lift the rack of ribs from the middle and it bends around your hand,” Wright says. If the ribs feel tight when you lift them, keep cooking.

Tip 8: Know When to Take the Meat off the Heat

Towards that last half hour of cooking, you might look at your meat and think: “Just a few more minutes and I’ll take it off.” Waiting could thwart your dream of perfectly cooked brisket. Brand Hurtado of Hurtado BBQ in Texas says you should actually “take your meat off the grill sooner, as it will cook 5° to 8° more when you pull it off.” And to help finish the off-grill cooking, he tips to “rest your meat with tin foil and it will continue to cook inside.”

If you’re ready to give these tips a try, but you’re sans smoker, don’t fret. It’s easy to convert a grill into a smoker in just a few steps.

The post 8 Smoking Tips Every Professional Pitmaster Knows appeared first on Taste of Home.

So it astonished me when, one time, my grandma let me have a sip of her coffee. I scrunched up my face with the typical blegh reaction that kids often have to coffee. How could something so bitter and bland have anything to do with such a sweet cake?

Does coffee cake have coffee in it?

It turns out that there’s not actually coffee in American coffee cake. It makes sense, then, why I liked the pastry version and not the actual drink. (Suffice it to say, I grow up to became an avid coffee drinker.) And since there’s no coffee in coffee cake, that means it doesn’t have caffeine either.

The name likely came from the German Kaffee und Kuchen, which translates to “coffee and cake.” The pastry-style cake is more likely to be enjoyed for breakfast or brunch than in the evening after a meal. And since it’s served in the morning, it makes sense than you’d serve it with a cup of joe or other coffee drinks.

Now, if you’re in the U.K., coffee cake generally does have instant coffee in it. It’s an entirely different cake than in the U.S., though. Coffee cake in the U.K. consists of sponge cake layered between thick sheets of icing with a walnut garnish.

What is coffee cake?

Coffee cake is a type of sweet quick bread, like banana bread or lemon loaf. It’s something you’d serve for breakfast or brunch, paired with coffee or tea. Typically, it has a cakey, muffin-like texture, and is swirled with cinnamon and sugar and topped with streusel. The buttery crumb of the cake melts in your mouth and, if your recipe calls for a drizzle of icing, it’s like eating dessert for breakfast. It doesn’t get better than that!

Related:

• Oh-So-Sweet Bread Recipes
• What Is Quick Bread: Your Guide to This Simple, Delicious Bake
• Bread Recipes from Around the World

The post Does Coffee Cake Actually Have Coffee in It? appeared first on Taste of Home.

Ingredients

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups 2% milk
• 2 large egg yolks, room temperature
• 2 tablespoons fresh lemon juice
• 2 tablespoons butter
• 1 tablespoon grated lemon zest
• Optional: Sweetened whipped cream, lemon slice and mint leaves

This year, however, we were intrigued to see Traeger launch the Woodridge Series, designed to provide the brand’s signature, high-quality grilling experience at more accessible price points. Like the other Traeger grill series, the Woodridge Series includes three new grill models: the Woodridge (base model), Woodridge Pro (mid-tier model) and Woodridge Elite (premium model).

As a grilling enthusiast and Kansas City native, I am serious about barbecuing and smoking meats. As a product tester, I’ve reviewed numerous grills and outdoor cooking gadgets. When I got word of the new Woodridge Series, I was eager to find out if the grill would really offer a superior grilling experience at an affordable price. Here’s how my experience with the Woodridge Pro went.

I Tried It

Traeger Woodridge Pro

Traeger's new grill offers the brand's latest technology at a more affordable price.

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What is the Traeger Woodridge Pro?

The Traeger Woodridge Pro is part of Traeger’s Woodridge lineup. Designed for backyards, decks and patios, it represents a step up from the base model Woodridge, which is slightly smaller and has fewer features. The grill is constructed from black, powder-coated steel for impressive durability. Like most other Traeger models, it includes two stationary legs and two legs equipped with large rolling casters, allowing for easy movement as needed.

The hopper is located on the right side of the grill and can hold up to 24 pounds of wood pellets. The temperature control and ignition screen is on the hopper’s front. Once ignited, it can reach 500 degrees. With 970 square inches of cooking space and two tiers, there’s plenty of space for serving up ‘cue to a crowd.

The Woodridge Pro is equipped with WiFIRE technology and a digital pellet sensor. These capabilities allow you to track your cooking and monitor your pellet levels from afar using the Traeger App. The Woodridge Pro also includes a folding side shelf for extra prep space, a super smoke mode and several other standout features to enhance your outdoor cooking experience.

How We Tested the Traeger Woodridge Pro

I set up and tested the new Traeger Woodridge Pro in my backyard. Here’s how it went.

Assembly and Setup

The Woodridge Pro was delivered to my home on a pallet. I requested that the pallet be placed near the garage, as it was raining during delivery. I unloaded the pallet once sunny weather prevailed and we had time to build the grill. The delivery was heavy, so I convinced a few family members to help me open the box and carry the individual pieces to the backyard for assembly.

Assembling the grill took about an hour and a half, with two to three people working on it at a time. Everyone involved (my partner, brother and I) agreed that assembly was relatively easy. The box includes the tools necessary for assembly, and the instructions were very clear and easy to follow. Although several pieces and steps were involved, the instruction manual featured detailed pictures and written descriptions with large fonts and symbols.

To test the new pellet grill, we first connected to WiFire via Bluetooth to pair it with the Traeger App. Next, we seasoned the grill, which is essential before cooking. Properly seasoning your grill ensures it is primed for cooking and free of any factory residue.

Seasoning the Grill

To season the grill, we plugged it in, filled it with pellets and switched it on. Then, we set it to 350 degrees. Once the grill got up to 350 degrees, we let it run for 15 minutes. This produced quite a bit of smoke and ash, which is normal when first firing up the grill. After 15 minutes, we raised the temperature to 500 degrees and let it run for another 45 minutes to ensure it was properly seasoned.

The instructions note that getting up to seasoning temperature for the first time may take up to an hour, but it took us less than half an hour. After the 45 minutes were up, we initiated the shutdown cycle, which included a countdown timer indicating that the grill was shutting down and cooling.

Editor’s Note: You should familiarize yourself with the assembly guide and owner’s manual before operating your Traeger to avoid any potential dangers or hazards that may arise from misuse.

Cooking

The next day, we used the Woodridge Pro to cook what pellet grills do best: ribs and pork shoulder. (Truthfully, if you’re looking for a grill to cook things like thin steaks, smash burgers, and lamb chops, you’ll likely want to go the gas grill route to achieve a high-temp sear or opt for one of the Traeger models with a side burner, such as the Woodridge Elite.)

We smoked a pork shoulder for about six hours, first at 300 degrees for two hours, then at 285 degrees for the next two hours, and finally raising it back to 300 degrees for the last two hours. We could have left it on for much longer at a lower temperature, but time was of the essence since we were expecting guests that afternoon.

We spritzed the pork shoulder with apple juice every hour to keep it moist and wrapped it for the final two hours of cooking to enhance moisture, flavor and tenderness. Our efforts yielded super-juicy pulled pork with a nice red smoke ring. Although the pork might have been even more tender if cooked more slowly, it was still very easy to shred and received several compliments from our guests.

Next, we cooked three racks of ribs for four hours, starting at 285 degrees for the first two hours and then increasing to 300 degrees for the last two hours. We usually prefer the 3-2-1 method for smoking ribs, but again, time was limited, and we wanted to see how the new pellet grill performed under pressure.

That said, we still wrapped the ribs in apple juice for the last two hours of cooking, which helped steam and soften them. Of course, we let all the meat rest before serving, and the ribs were a fan favorite in our house. They were smoky and tender enough to pull from the bone easily, and a knife went through them like warm butter.

Later that evening, we used the Woodridge Pro to grill some brats at 350 degrees (about as hot as I’d ever cook something with a pellet grill). The brats got a nice char and were perfectly juicy.

Traeger App

One of the best features of the new Woodridge Pro is its compatibility with the Traeger App, which is efficient, user-friendly and easy to look at. The Traeger App allowed my partner to fire up the grill remotely from the comfort of his pillow at 6 a.m. If you’ve ever rolled out of bed early to go outside and fire up the smoker to ensure the barbecue is ready for company on time, you know how luxurious it is to complete that step from bed without even sliding on your slippers.

The app also allows you to control the grill’s temperature, set timers, view the actual and adjust the target temperature of the meat probe, check pellet levels, select modes like Super Smoke and Keep Warm, shut down the grill and more. You can even order more pellets directly from the app if you’re running low—talk about convenience.

While I found the app’s simplified interface stress-free, it may leave more seasoned pros wanting a bit more. The app essentially brings the controls from the front of the grill to the palm of your hand. While convenient, it doesn’t include additional features like the ability to pre-set a cook schedule or set the grill to respond to probe readings automatically. The app also doesn’t track the grill’s temperature history or record usage.

If you’re wondering how Traeger’s technology compares to other pellet grill brands, Wes Wright, Founder and CEO of CookOut News, says, “Traeger is almost like Apple or Peloton of the pellet grill space. Their tech is arguably better than Recteq’s [for instance], both in terms of the tech on the grill itself and execution on their mobile app.”

Shutdown and Cleanup

The shutdown process is crucial for keeping your Traeger grill operating at its best. Simply press and hold the ignition/shutdown button to start the cycle. As noted, a timer will begin, and you’ll hear the fan running. Once the shutdown cycle is complete, the grill will enter standby mode until your next use.

Before each cook, you should remove any buildup from the drip tray or replace the drip tray liner. You’ll also want to ensure the EZ-Clean Grease and Ash Keg is empty and has a new liner.

After each cook (and once the shutdown cycle is complete), remove any food left behind on the grates while they are still warm. Use a grill brush to scrape food particles and buildup into the EZ-Clean Grease and Ash Keg.

Depending on usage and daily maintenance, you’ll want to vacuum ash out of the firepot and scrape creosote from the backsplash and back of the grill lid every month or so. You’ll also want to wipe down the grill cavity and clean out the grease drain chute.

Pros

• Approachable price point
• Easy to assemble
• Simple to operate, shut down and clean
• Delicious food results, especially at lower temperatures and longer cook times

Cons

• Not ideal for searing and high-temp cooking
• App could be more advanced

Product Comparison: Traeger Woodridge vs. Ironwood vs. Pro 34

Traeger’s Ironwood, Woodridge and Pro 34 series are its three most affordable options, with the Ironwood line being the priciest of the bunch and the Pro 34 the least expensive. The Traeger Ironwood and Woodridge Pro share much of the same technology, including WiFIRE connectivity and app compatibility, Super Smoke modes and integrated pellet sensors. The Woodridge grills run a bit larger than the Ironwood grills, but the Ironwood line features an intuitive touchscreen display and includes two wired meat probes, while the Woodridge grills come with only one.

The Traeger Pro 34 is priced lower than the other two grills; however, it lacks WiFIRE connectivity and is not compatible with the Traeger App. Additionally, the Pro 34 is missing features like Super Smoke mode, built-in prep space and the EZ-Clean Grease and Ash Keg. It also isn’t compatible with the PAL Rail or ModiFIRE accessories that can take your Traeger grilling experience to the next level.

All three grill series provide a versatile temperature range, a convenient hopper clean-out and two tiers of grates.

Final Verdict

So far, my partner and I are big fans of the Traeger Woodridge Pro. It’s easy to assemble, use and clean, and it delivers even, consistent results. I appreciate that the controls and app are streamlined for hassle-free grilling. While some expert grillers might want more features from the Traeger App, I found its simple interface manageable and easy to use from the first cook. I also appreciate that Traeger has introduced the budget-friendly Woodridge Series, which includes many of the same technological features as the more expensive Ironwood and Timberline grills.

Where to Buy the Traeger Woodridge Pro

I Tried It

Traeger Woodridge Pro

An innovative, budget-friendly pellet grill from a brand you trust

Shop at Traeger

Shop at Home Depot

$999 at BBQ Guys

Shop at Ace Hardware

The base model of the Woodridge Pellet Grill retails for about $900, the Woodridge Pro (reviewed here) is priced at around $1,150 and the Woodridge Elite is available for $1,800. You can purchase the Woodridge Pro and other models directly from Traeger, as well as at Home Depot, BBQ Guys, and Ace Hardware.

FAQ

How do you clean a Traeger grill?

The details for cleaning your Traeger grill may vary by model, but the basics remain the same. Before cleaning your grill, ensure it is completely cool. The standard cleaning process includes spraying the grates with an all-natural degreaser or cleaner, removing old foil or drip tray liners and emptying the pellets from the hopper.

Occasionally, you’ll want to vacuum the inside the grill, firepot and hopper to ensure your Traeger is operating at its best. If your grill has a chimney, be sure to clean its inside as well. Spraying both the inside and outside of the grill with an all-natural degreaser or cleaner is a good idea. You can also use a homemade mixture of diluted dish soap, water and vinegar.

A grill cover can also extend the lifespan of your Traeger by protecting it from the elements.

How do you start a Traeger grill?

Each Traeger model varies slightly, but essentially, all you need to do is plug in a Traeger, turn it on, select a temperature, and press the ignite button. Traeger grills are quite easy to start.

How do you connect a Traeger grill to WiFi?

Download and install the Traeger App. Then, pair your grill to the app via Bluetooth by pressing the menu button on the front of your grill and selecting the WiFi grill icon from the menu bar. After that, you can click on the grill icon in the app and select the plus sign in the right corner to add your grill. Your grill must be powered on to connect to WiFi.

The assembly guide included with your grill provides detailed instructions for connecting your specific Traeger to WiFi.

How do you know which Traeger to buy?

Choosing the right Traeger grill depends on your budget, the number of people you typically cook for, whether you want a portable option and the specific features you desire (e.g., WiFi compatibility).

The Pro 34 is great if you’re on a tight budget and don’t need any bells and whistles on your smoker, while the Timberline series is worth considering if you’re ready to invest in an upscale smoker that packs the punch of a mini outdoor kitchen. The Woodridge series represents a solid middle-of-the-road option, featuring advanced technology and large cooking capacities at a reasonable price. If you’re seeking something portable, look at the Tailgater and Ranger.

Why You Should Trust Us

Growing up in Kansas City, grilling at home was synonymous with smoking meat, especially barbecue brisket, pulled pork and ribs, so I spent countless hours around pellet smokers. I also have experience writing about Kansas City restaurants and barbecue pits and interviewing some of the country’s most skilled pitmasters.

As a shopping editor at Taste of Home, I’ve worked closely with our Product Testing Team to evaluate Traeger grills and the leading pellet grill models from Pit Boss, Recteq, Weber and Yoder. I have personally tested the Traeger Woodridge Pro in my backyard.

I also chatted with Wes Wright, Founder and CEO of CookOut News, about pellet grills. CookOut News is the largest trade publication in the live-fire cooking industry. Wright is very familiar with pellet grills from Traeger and other brands.

The post Traeger Woodridge Review: We Tested a Grill from the Brand’s New, Affordable Lineup appeared first on Taste of Home.

There are so many benefits to cooking with stainless steel, with longevity being one of its top traits. While classic brands like All-Clad are popular, there are a few underdogs out there that I’ve had my eye on, particularly an American-made cookware brand called 360 Cookware. With claims of “waterless” and “vapor” cooking methods, I just had to test a few pieces out myself. After using it for a month, here are my thoughts.

360 Cookware

Using water vapor and several layers of surgical stainless steel, 360 Cookware creates a non-toxic cooking environment.

Shop on 360 Cookware

Shop on Liberty Tabletop

What is 360 Cookware?

360 Cookware is a USA-made cookware brand based in Wisconsin. All pieces from 360 Cookware use thick, alternating stainless steel layers with an aluminum alloy core, making them truly pro-tier. The cooking surface comprises of T-316 Surgical Grade Stainless Steel, 18/10, which Former Taste of Home culinary assistant Mark Neufang notes is top-tier quality stainless steel.

The pans also come with an unconditional lifetime warranty and are completely assembled in a Green E-Certified factory in West Bend, Wisconsin. In fact, 360 Cookware’s commitment to eco-friendliness and health sits at the core of its products (next to the aluminum, of course).

But where these pans really shine is in their so-called “vapor” and “waterless” cooking methods. According to their “get started” guide, 360 Cookware calls waterless cooking “a revolutionary method that uses the natural moisture in foods to cook, rather than adding excessive water or fats.” It’s not a new concept, but I haven’t seen another brand that offers it.

Vapor from cooking effectively “seals” the lid, creating a more effective cooking environment at lower cooking temperatures. That said, you can still use the pans in a traditional way as well, which makes them quite versatile. They’re even oven-safe up to 500ºF.

How We Tested It

For this test, I focused my sights on four pieces from the 360 Cookware collection: the stainless sauté pan, wok, slow cooker set and cookie sheet. As a self-described nonstick addict, I was most curious about how these pans perform for the average consumer that’s new to stainless steel. This seems to be 360 Cookware’s core demographic.

Stovetop

To test the sauté pan and wok, I decided to make crab cakes and Esquites. I was most interested in the searing power of the pans, especially since 360 Cookware warns against using anything higher than medium heat. I added some butter to the sauté pan and olive oil to the wok and preheated both pans under medium heat for a few minutes before adding the crab cakes and corn. Every few minutes I tossed the corn in the wok to add a nice char to each side. For the crab cakes, I let them cook on both sides for about six minutes each.

While I wish I would have let the crab cakes cook for a little longer for a crispier crust, they turned out very well. Each had a nice cast of golden-brown beginning to show before I flipped them—that’s on me for not allowing them to continue crisping. The corn fared similarly, with most kernels sporting nice, dark char spots. Stainless steel pans doubtlessly offer a bit of a learning curve, but I’m very happy with my first attempt. I didn’t have to wrestle any sticking bits or adjust the heat once to ensure everything cooked through.

In my next attempts, I preheated the pan a bit longer and let my food cook for a bit more than I normally would. These small adjustments have made a huge impact on the crispiness of my meats. With a bit more practice, I’ll be cranking out some real chef-quality dishes! Consider me a stainless steel convert.

Slow Cooker

As I mentioned before, I’m always trying new kitchen appliances, cookware and gadgets. While I love my job, it quickly gets crowded in my cupboards, which leads to many a monthly clean out. Appliances that take up less space are a must. And, while I love my classic Crock-Pot, it’s not exactly compact.

In contrast, the 360 Cookware slow cooker comprises of a small hotplate along with the brand’s four-quart stockpot and lid. Because it incorporates a classic stockpot into the design, it’s so much more versatile (and easier to store) than the average slow cooker. To truly test out the slow cooker’s capabilities, I cooked up a basic bolognese sauce that starts on the stove and moves to the slow cooker.

Bolognese Sauce

I began with a tablespoon of oil in the pan as it preheated on medium heat. Once a few droplets of water danced on the heated surface, I tossed in my diced carrots, onions, garlic and celery and cooked for about five minutes. From there, I browned my meat in the same pot until it was almost done. The pan held heat very well at medium—I definitely didn’t have to crank it up higher.

Then, I added broth, marinara sauce, tomato paste and seasonings. I popped the top onto the stockpot and waited a few minutes for some steam to escape. Next is my favorite part, when I get to give the lid a little spin to engage the vapor seal. I finally turned down the heat to low and let it simmer for 10 minutes, during which I plugged in the hot plate to preheat it on setting three.

The hotplate itself only offers numbered settings (one through four) rather than low, medium and high or specific temperature controls, but it’s pretty intuitive. Another thing to note is the absence of an automatic timer, so it’s important to set one separately. Once the 10 minutes passed, I moved the stockpot onto the hot plate and set a timer for two hours. I also gave the lid another little spin to ensure it still had the vapor seal.

The result was a delicious, richly-flavored bolognese sauce that rivaled previous iterations from my former slow cooker. Overall, I love how straightforward and simple it was to move my meal from stove to hotplate: It creates a whole new world of stove-to-crock (or oven-to-crock) cooking! It’s worth noting that waterless cooking requires much less liquid than normal, so I’ll definitely reduce (or possibly eliminate entirely) the stock next time.

Bakeware

I love baking, but one of my biggest challenges has been baking with my old gas oven. It burns things if I’m not careful or use the wrong kind of bakeware (read: heavy-duty baking sheets). Given the heaviness and layers of stainless steel present in the cookie sheet, I was initially worried that it would be another baking fail for me. Boy, was I wrong!

The large cookie sheet just barely fits in my small oven, but it does fit, and there’s a lot of surface area. I baked a batch of basic chocolate chip cookies and could fit an entire dozen, and likely more if I spaced them out better. I baked the cookies according to the instructions at 375ºF for 10 minutes.

They came out perfectly according to my initial impression, but the real test is how the bottoms baked. After cooling them for five minutes on the cookie sheet, I flipped them over—and guys—the bottoms were perfectly golden brown. No burned bits at all! The 360 Cookware baking sheet did a remarkable job of holding just the right amount of heat.

I’ve baked dozens of dishes using this cookie sheet, from croissants to pizza rolls, and it performs so well. I don’t even bother reaching for my cheap pans that warp anymore.

Cleaning

For lazy cooks like me, one of the most appealing aspects of stainless steel is that it’s dishwasher-friendly. While Mark notes that it’s always best to hand wash for longevity, I have to be honest—that’s just not my speed. But for science, I cleaned my 360 Cookware pieces by hand and by dishwasher to see how both methods hold up.

I’m happy to report that several spins in the dishwasher didn’t have an adverse effect on my pans, and it worked better for me than hand-scrubbing. That said, handwashing wasn’t too taxing at all, especially with the help of a Scrub Daddy and some vinegar.

I did notice some water spots and black specks forming on my baking sheet after a few uses, so I followed the brand’s instructions and scrubbed it with a baking soda paste. This didn’t make it look new-new, but it did significantly reduce the appearance of the spots. With a bit more patience and a few more passes, I think I can reduce the spots even further.

360 Cookware vs. All-Clad

Comparing 360 Cookware to All-Clad is a bit like comparing oranges to nectarines. Both brands offer reliable, heirloom-quality clad cookware at a comparable price point. They both carry a range of cookware and bakeware, and their stainless steel options offer comparable layers and cores. Both brands also use premium materials. They’re both also made in the U.S.A., with All-Clad hailing from Canonsburg, Pennsylvania.

However, 360 Cookware’s vapor seal technology sets it apart from other stainless steel cookware. There simply isn’t anything quite like it on the market. Folks seeking clad cookware with myriad uses will appreciate its versatility.

Pros

• Works with both waterless and traditional cooking methods
• Uses top-of-the-line materials
• Oven safe up to 500ºF
• Made in the U.S.A.
• Dishwasher safe
• Lifetime warranty

Cons

• Pricey

Final Verdict

I’ve rarely tried a product that truly feels like it’ll last a lifetime, but 360 Cookware might be my turning point. It’s so sturdy and well-made: It even stands up to my amateur abuse. I truly don’t think I’ll ever need another set of stainless steel cookware. I might even end up passing these pans down to my niece and nephew!

Finding good heirloom cookware is rare in the age of disposable TikTok fads, so I’ll certainly cherish these for as long as I can.

One thing to note: The prices are high. The four-quart slow cooker alone retails for around $450, though granted that $300 of that is for the enormous four-quart stockpot. Stainless steel itself is expensive—take All-Clad or HexClad, which offer comparably elevated prices.

That said, taking into consideration the longevity of these pieces, it’s well worth the upfront investment long-term. Plus, the unconditional lifetime warranty adds a little peace of mind.

Where to Buy 360 Cookware

360 Cookware

360 Cookware hits all the right notes with its unconditional lifetime warranty and heirloom-quality materials that last (and last, and last).

Shop on 360 Cookware

Shop on Liberty Tabletop

Want to get creative with waterless cookware or simply need a new set of stainless pots and pans? Home cooks can snag both individual pieces and cookware bundles on the 360 Cookware website and Liberty Tabletop. Prices range from around $115 to $500, depending on the item, and there are frequent sales that rival HexClad sales.

FAQ

Is 360 Cookware nontoxic?

Like most stainless steel cookware, 360 Cookware pieces are nontoxic. They contain zero PFAS, PFOS, PFOA or PTFE. Additionally, the 360 Cookware factory is recognized by the U.S. Environmental Protection Agency.

Is 360 Cookware good?

After using four pieces of 360 Cookware for over a month, I can happily say that they’re some of the best cookware and bakeware pieces I’ve ever used.

Where is 360 Cookware made?

360 Cookware is completely assembled in a Green E-Certified factory in West Bend, Wisconsin. While the brand does use stainless steel from overseas, they report that they’re currently working on sourcing these specific high-quality materials locally.

How to cook on stainless steel?

According to former Culinary Assistant Mark Neufang, stainless steel is actually one of the easier cookware options to use, once you get past the initial learning curve.

“When using stainless steel, treat it gently and resist the compulsion to turn up the heat too much. The superior steel-clad construction makes it easy to cook your food in this cookware wonderfully when heated from low to medium heat,” he says. “High heat should only be used for when you need to bring things to a boil, and even then, with a good stainless steel pan you should be able to accomplish this successfully at medium high heat.”

Additionally, he recommends factoring in fats when cooking on stainless steel. “Stainless steel skillets usually require the addition of a fat (oil, butter) to help release the food from the pan. This isn’t a negative quality for the stainless steel, however, as this ‘sticking’ allows the food to brown and/or crisp up beautifully.”

Why You Should Trust Us

Our testing team has a combined decade of experience testing and evaluating everything from the best upright freezers to the best toasters. Many of us have backgrounds in kitchen and culinary careers ourselves. The remainder of our team are simply passionate home cooks who want to recommend the very best products using honest and fair testing practices.

For this piece, we also tapped knowledge from former Taste of Home culinary assistant Mark Neufang, who has extensive experience in the kitchen. This includes 20 years of experience baking, not to mention a stint at Honeypie Cafe in Milwaukee. He also tested 10 different stainless steel pans for our best stainless steel cookware piece.

The post 360 Cookware Review: The Pans That Will Probably Outlast Me appeared first on Taste of Home.