Host Bridget Lancaster makes Mixed Berry Buckle, and Toni Tipton-Martin shares the history of baked fruit desserts. Ingredient expert Jack Bishop talks about thickening agents. Bryan Roof makes the ultimate Strawberry Cheesecake Bars, and Lawman Johnson makes Strawberry Compote from the Recipe Box.
Get the recipe for Mixed Berry Buckle:
Get the recipe for Strawberry Cheesecake Bars:
Buy our winning whisk:
Buy our winning food processor:
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:
31 Comments
Leave a Reply
You must be logged in to post a comment.
Hello
I told my niece that I will be making g a simple cheese cake. I just saw you video this past Friday
I just finish making your cheese cake bars
They are looooovely and deeeeeliiissshhh. She will be picking them up tomorrow. Wait till she see them. Hopefully, I can give an update.
Thank you for sharing.
S
i watched this
What kind of saucepan do you use in the strawberry basil compote? It looks nice and sturdy.
Made the Strawberry Cheesecake Bars recently, and they were delicious! Rarely does anything I make look like the picture, but these did! FYI, the bars freeze well. After giving quite a few away to family members, I still had many more than I alone should eat, so I froze some. I ended up eating most all by myself anyway, but at least it was over time and not all at once!
love it 😍
All look so yummy
No love for potato starch?
Made the buckle. Cannot begin to describe what the lemon zest and the topping add to it. Only had blueberries and apples. So added a little cinnamon to the fruit.. Will make again. Will try the cheesecake bars next.
Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏
Bryan looks tired. Hope he gets some much needed rest.
I really don't understand why America's Test Kitchen that seems to care a lot about precision gives us recipes with some absurd measuring info like 9 whole graham crackers. WTF? 😀 What kind of crackers? Do all of them weigh the same?
I def wanna try the cheesecake recipe but with mango since strawberries aren’t in season in my area yet 😁
On the strawberry cheesecake bars, I've never seen the graham cracker crust call for flour, what does the flour do for it?
The spiritual bottle synthetically object because bubble italy thank in a luxuriant quarter. snobbish, easy sphynx
BRIDGET!!
I wish Jack Bishop could have gone a little more in depth about the properties of the different thickeners; he mentions some but ambiguously alludes others.
AMAZING DESSERTS!!!!!!! Thank you so much for these incredible and easy inspirations! Love from my home Scotland and soon Los Angeles, too. ♥♥♥♥♥♥
Bryan is a Rockstar. He is THE reason I watch. I'd follow him into battle.
Who said that I didn’t want a purple Smurf colored buckle?
I love this show ♥️ thank you all for your hard work, and such a great show!
Love you to pieces, but that’s not a buckle. A buckle is equal parts self rising flour, sugar, and buttermilk. From there you can add whatever filling you want.
Maybe it’s a northern thing, but that’s how we defined a buckle in The South.
The whole gang…cool
4:58 Unless you're Gargamel.
You can not find malted milk powder in stores where I live in Atlantic Canada. Can u suggest something off Amazon you can order so u can try this dessert?
Amazing
Is there a reason she didn't use cake flour for the buckle?
what about arrowroot or agar?
Thank you for the thickening lesson. Forgot about tapioca.
Both recipes will be very easy to convert to low carb/keto…thank you!
Great video everything looks amazing.
Very nice