Hosts Julia Collin Davison and Bridget Lancaster revive a traditional recipe for Wellesley Fudge Cake. Then, equipment expert Adam Ried reveals his top pick for immersion blenders. And finally, test cook Bryan Roof makes Bridget a Southern specialty, Chicken and Pastry.
Get the recipe for Wellesley Fudge Cake:
Get the recipe for Chicken and Pastry:
Buy our winning immersion blender:
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:
28 Comments
Leave a Reply
You must be logged in to post a comment.
"take the skin off and discard it" EXCUSE ME?
So basically chicken and dumplings !!! Why discard the skin? Hell no. chop it up…..so much flavor there
I could taste that Chicken and Pastry through the screen. My mouth is watering.
the chicken and pastry is the way i eat my chicken and dumpings but with long dumpings not the diamond
Saw this episode when it originally aired.
This is a “Breaking all the Rules” cake. This would be a splurge item for me nowadays!
I've lived in the south all my life and I've never met anyone who called this chicken and pastry (at 16:31). We just call it chicken and dumplings. These dumplings are simply rolled out and cut rather than dropped with a spoon. And nobody uses a ruler. Most people just cut the dough into strips and separate the dumplings with a fork.
This is what we would call rolled dumplings, as opposed to drop dumplings, which were more like small biscuits simmered in the broth. I often use some of the broth in place of milk to make mine. Anyway, rolled or dropped, milk or broth, I love dumplings by any name!
Yummy 😋
I'm from the South and have never heard Chicken 'n dumplins called "chicken and pastry"…also put the skin back in with the chicken!
That's like my grandmother's homemade dough noodles and chicken!
There's a diner in OK City that's been around for almost 70 years. Two of their famous recipes are fried pork ribs and yam fried chicken. I saw it on Food Network -DDD. They both look delicious!
Why aren't you gals wearing bowties and suspenders? Lol 😆 😆 😆 😆
its chicken and dumplings cut weird lmfao. Oh and thicken that broth a bit ;). Just kidding, im sure its great as is but right up until the weird cutting angles and not thickening it, i thought it was my grandma's dumplings.
freeze the cake, slightly warm a small amount of the frosting to make it easier to spread in a crumb coat, crumb coat the frozen cake, put it back in the freezer till the frosting is hard, then frost it.
Chicken and dough noodles is what I grew up on. Homemade flour, dough noodles hand cut into 1/2 inch wide noodles, dried then cooked with the chicken and some celery. 😋 😋 😋 😋
My grandmother used Hershey's cocoa powder for her fudge frosting. The first time I helped make it, it was a nightmare trying to keep it from breaking, or burning. It tastes great when it turns out right, but it took so much care it was a pain.
So much to catch up on.
this chocolate cake is amazing
Now I'm hungry
I was appalled when I saw Tim McGraw and Faith Hill make chicken and dumplings i.e. chicken and pastry. That's not how my grandma taught me! Now I'd just be happy if someone made me chicken and dumplings in either form. 😄
Like homemade dough noodles and chicken.
22:01 best part 😁 i tried this recipe for chicken 🍗 and pastries and it was Delicious 🤤
I'm sure it's wonderful, but wasting that onion, celery and skin in that chicken recipe? I figured that's what all that immersion blender talk was about.
I would have diced up the onion and celery and maybe even a carrot and left them in the broth. My Grandma made a similar chocolate cake, but she put it in a 9 x 13 pan and poured the loose hot fudge on top while still in the pan. After it was chilled you had a layer of fudge over a Deep Dark moist cocoa cake. It was wonderful.
would everyone like to know why this is not chicken and dumplings. 2 things chicken and dumplings have a thick base not soup. secondly, the dumplings are made different and no I will never use biscuits that gross.
Re: the pastry "diamonds", Chef John was right, people do like pointy food! 😄
In Pennsylvania Dutch Country that's chicken Pot Pie.
I have notices that the two guys who test kitchen. They seen more comfortable with the 2 girl then the Chris.they look more free.maybe its me but i know how that could not be able to act youreself