Test cook Erin McMurrer makes host Bridget Lancaster Struffoli. Tasting expert Jack Bishop challenges Bridget and Julia Collin Davidson to a head-to-head tasting of single origin chocolate. Test cook Becky Hays makes Julia Pistachio-Spice Biscotti.
Get our Pistachio-Spice Biscotti recipe: https://cooks.io/3vSFwSD
Get our Struffoli recipe: https://cooks.io/49Eg6XH
Read our review on Single-Origin Chocolate: https://cooks.io/3NZ3zW4
Buy our winning chefs knife: https://cooks.io/3WZ7Kof
Buy our winning baking sheet: https://cooks.io/2OTFRd8
Buy our winning food processor: https://cooks.io/3DkZmoF
Buy our winning Mercer Bread Knife: https://cooks.io/3Si5XbJ
Buy our winning large saucepan: https://cooks.io/3P1A4Dl
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at https://www.americastestkitchen.com/.
If you like us, follow us:
http://americastestkitchen.com
http://facebook.com/americastestkitchen
Tweets by TestKitchen
http://instagram.com/testkitchen
http://pinterest.com/testkitchen
32 Comments
First
Looks great as usual ❤
Always a good one, and bringing it!
Oooooh, this version of struffoli is a whole lot easier than the way I learned four decades ago. Yum!
Also, I started making an American version of struffoli about 30 years ago: Grade B maple syrup instead of honey. Double-yum!
Another great video as always.
I’m feeling an old recipe. Anyone feeling the same thing?
Yum
The single-chocolate producers "are doing a better job of paying the labor" [citation needed]
Got to love America’s test kitchen
The chocolate section is a repeat video from several weeks ago.
Love me some biscotti. Cooper Street twice baked cookies probably aren't technically biscotti but the shoe fits and they are delicious
I'd like to try the struffoli recipe and add a little orange juice concentrate and orange zest to the honey for a more intense orange flavor.
My family's recipe for struffoli has more flavor in the dough: orange peel, anise, etc.
Struffoli isn’t cookies it’s more like doughnut bits.
Nice job ladies!
Although I know Bridget and Julia idolize Erin, I find her so condescending and didactic. Like nails on a chalkboard. I avoid her appearances…
My stomach turns every time I see people prepping food with rings on. How unhygienic!
Looks great👏👏👍👍👍
I am surprised there was not one 85% chocolate. Even 90%.
There are delicious out there. Trader Joe’s was selling Uganda for a while. Now they are selling a different one 85% — still excellent.
There are ads promoting items in your shop that are partially covering the captions. Biscotti means cookie in Italian, not twice baked.
I love Biscotti…they are delicious with coffee…
Ya know it's good if Julia gives her moan of approval 22:42
Diabetes nono
Struffoli are for Christmas 🎄🎄🎄😂
.both so pretty GOD BLESS US ALL 🙏❤️💖
Excellent Struffoli!!
I have a new oven that has convection. Do you ever bake with convection or always just on the bake setting?
Wanted to print the recipe and even though I sub to your YouTube channel, for years, you block the recipe and make it so you have to sign up. Pathetic!
'hums approvingly' – love it. We made it into what one might call the Close Encounters of the Third Kind mashed potato mound. The good thing is that, as you saw, you can mold it into just about anything. My mom and grandma also did almond rings: roast some amount of slivered almonds and then do the honey as shown and add the almonds. Shape into an ring such that the almonds form a one-inch or so wall all the way around.
There is some fried dough in that mass of sugar colored pearls. But don’t call that struffoli it is like calling hamburger the cat food.
You folks are pronouncing biscotti incorrectly. The is no “a” in Biscotti. I love your recipe. I use almonds in my biscotti. I’m going to try pistachios. That is very Sicilian.
Omg Every morning with coffee❤