This month, we're bringing you exclusive content from our archive of members only website videos, featuring step-by-step instructions and ingredients for classic Cook's Illustrated recipes! We swap the sponge for a simple chiffon cake, which is tender and moist but sufficiently sturdy. Instead of basing our filling on a high-moisture crème anglaise, we use a more foolproof homemade raspberry curd lightened with whipped cream with just enough gelatin to give it structure, and we pack in a full pound of berries for bright fruit flavor.Get the recipe for Raspberry Charlotte: https://cooks.io/30vNRYGBuy our winning stand mixer: https://cooks.io/2tkBbHOFollow Andrea on Instagram: https://www.instagram.com/algcooksABOUT 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:http://cooksillustrated.comhttp://facebook.com/cooksillustratedhttp://twitter.com/testkitchenhttp://instagram.com/cooksillustratedhttp://pinterest.com/testkitchen
