There’s nothing better to go with breakfast than restaurant-style hash browns. You know, the greasy, crispy, salty hash browns from your favorite breakfast place? You can make those—or really close to those—at home. There are three keys, according to the pros: 1) use the right kind of potatoes, 2) shred the potatoes and get the…
Shokupan (Japanese Milk Bread)
This recipe is America’s Test Kitchen’s version of Japanese milk bread, or shokupan. Unless you’ve lived in Japan, you may not know that the Japanese, as an overall culture, take food pretty seriously, and I’ve always thought of them as a country of foodies. You also may not know that for a food category—bread—that was…
Caramel Chocolate Chunk Cookies
These are really good cookies that are cooked in 12-cup muffin pans. They don’t have any caramel in them, but the types of sugar and cooking method give them a rich caramel taste. Do yourself a favor and skip the walnuts—I can’t see any way they’d improve these cookies. This recipe is based on one…
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