Welcome to a new series–Ask the Test Kitchen–where we sit down with ATK employees for an unfiltered, unscripted Q&A. This week we have Bryan Roof and Christie Morrison chatting about cast iron cookware, mac and cheese, and more!
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See below for specific question timestamps:
00:28: @ - cooking with marinara in a cast iron skillet
01:25 @kndenver - grainy mac & cheese solution
02:42 - Bryan and Christie's favorite things to make at home.
04:21 @lareine57 - To roast a whole head of cauliflower should I blanch it first?
05:55 @possiblecabbage - When using flour as a thickener does the protein content matter?
6:54 @robbiemcnicks330 - Consistently good mashed potatoes without a ton of ingredients or utensils.
10:23 @shester26 - Cinnamon roll troubleshooting
11:18 @brianbignfun - Will Bryan finally admits that brinner is awesome?
13:02 @wanyeswoman - Airfryer or instapot?
16:46 @erinkellyrichards - Are copper skillets worth buying?
17:50 @ryan_feyh When cooking with wine, does quality make a difference?
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.
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