America's Test Kitchen From Cook's Illustrated

French Classics

0.025mFebruary 9, 2008

Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert’s rich flavor or ethereal texture. Recipe: Modern Coq au Vin, Chocolate Pots de Creme Equipment: Dutch Ovens Science: Cooking with Alcohol