Side Dishes
America's Test Kitchen's garlic bread recipe delivers the perfect balance of crispy edges and buttery, garlic-infused goodness—no soggy centers or uneven browning. The secret lies in their foolproof foil-sealing technique, which locks in moisture while creating that signature golden crust.
After testing countless variations, they perfected a method that transforms simple bread into restaurant-worthy perfection with minimal effort.
What sets this recipe apart is the garlic paste technique—more flavorful than minced garlic and easier to control—paired with a rich compound butter that melts into every bite. The foil-sealing method ensures even browning, while the high-heat broiler finish delivers that coveted crispy texture.
No more wrestling with unevenly toasted bread or overpowering garlic flavors—just consistent, foolproof results every time.
By the time you pull this from the oven, you'll have a loaf with crispy, golden-brown edges that shatter at the touch and a tender, buttery interior infused with just the right amount of garlic.
The aroma alone will have everyone gathering around your table, and each bite delivers that perfect harmony of textures and flavors. This is the garlic bread recipe that finally lives up to the hype.
The best part? It works with store-bought or homemade bread, making it accessible for any skill level. Whether you're hosting a dinner party or just craving a classic side, this method guarantees success. Let's get started on creating your own foolproof loaf.
Ingredients for america's test kitchen garlic bread
Nine ingredients transform simple bread into restaurant-quality garlic bread with crispy edges and buttery garlic infusion.
| Ingredient | Amount | Notes |
|---|---|---|
| Baguette Loaf 🍞 | 1 whole | French-style, crusty exterior |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for compound butter |
| Garlic Cloves 🧄 | 6 cloves | Fresh, peeled for paste |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, flat-leaf preferred |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For brushing bread |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain for seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing touch |
| Heavy Cream 🥛 | ¼ cup | For garlic paste richness |
| Aluminum Foil 📄 | 1 sheet | Heavy-duty, 12x17 inches |
The baguette is non-negotiable—Trader Joe's or Whole Foods carry excellent French-style loaves with that perfect crust. If you can't find one, Ciabatta or sourdough work too, but avoid soft Italian bread. For the butter, grab Plugrá or Land O'Lakes unsalted—cold and cubed is key. Fresh garlic cloves are a must; pre-minced garlic lacks the depth. The parsley should be vibrant green—Wilton brand or organic from the grocery store work best. Pro tip: Toast the parsley seeds in a dry pan for 30 seconds before chopping for extra flavor.
No fresh garlic? Garlic powder at half the amount works in a pinch, but the texture won't be as luxurious. Substituting heavy cream with Greek yogurt cuts richness slightly but still delivers. For the olive oil, California Olive Ranch or Bertolli are reliable choices—avoid the cheap stuff. If you're short on parsley, cilantro or basil can stand in, though the flavor will differ. The foil is critical—heavy-duty Reynolds or FoilMaster ensures even heat distribution. And trust me, don't skip the heavy cream—it makes the garlic paste silky smooth.
Store any leftover compound butter in an airtight container for up to 1 week in the fridge, or 3 months frozen. The bread itself reheats beautifully—wrap in foil and warm in a 350°F oven for 5 minutes. For extra crisp, broil for 1-2 minutes at the end. Make ahead: prep the compound butter and store it chilled until ready to use. The foil-sealing method means you can assemble it 2 hours ahead and bake straight from the fridge for even browning.
Why You'll Love This Recipe
- No-Fuss Prep: I swear, this takes less time than ordering takeout. Slice the baguette, mix softened butter with minced garlic and olive oil—no fancy techniques, just a knife and a bowl. Even my college apartment kitchen could handle it.
- Crispy-Creamy Magic: That golden crust with the buttery, garlicky center? It’s the kind of contrast that makes you close your eyes. The parsley adds a bright finish that cuts through the richness—like a little green hug in every bite.
- Game for Any Meal: Slap it on the table for Sunday dinner, use it to soak up pasta sauce on weeknights, or pack slices for lunch. Honestly, I’ve seen it work as a side, a snack, and even a pizza topping—no judgment here.
- Budget Wins: A single baguette and a head of garlic stretch across multiple meals. The butter and oil are pantry staples, and parsley lasts forever if you store it right. My wallet and my taste buds thank me every time.
Step-by-step instructions for america's Test Kitchen garlic bread recipe
Here's the foolproof method for achieving that legendary crispy crust and buttery garlic infusion.
Prepare the Garlic Paste
In a small bowl, combine the 6 cloves peeled garlic cloves, 0.25 cup heavy cream, 1.5 teaspoons diamond crystal kosher salt, and 0.5 teaspoon freshly ground black pepper. Using a fork, mash until you achieve a smooth, thick paste with no visible garlic chunks. This texture ensures even distribution throughout the bread.
I like to press the garlic through a fine-mesh strainer into the bowl for extra smoothness—this prevents any tough bits that might remain when using a fork. The heavy cream in this mixture creates a luxurious richness that elevates the garlic flavor beyond ordinary bread recipes.
Create the Compound Butter
In a separate bowl, take the 0.75 cup unsalted butter and cut it into small cubes. Add these to the garlic paste and mix thoroughly with a fork until fully combined. The butter should be evenly distributed, creating a marbled effect throughout the paste.
Here's the thing—this compound butter is what makes the difference between good garlic bread and extraordinary. The cold butter cubes help create pockets of melt-in-your-mouth richness when baked, while the garlic paste infuses every bite with flavor. Cover this mixture and refrigerate for 15 minutes while you prepare the baguette.
Assemble and Seal the Baguette
Preheat your oven to 400°F. Cut the 1 whole baguette loaf lengthwise into two equal halves, creating two long baguette boats. Brush the cut sides generously with 1 tablespoon extra-virgin olive oil—this helps create that beautiful golden crust.
Spread the garlic butter compound evenly over both halves, making sure to get it all the way to the edges. Then, place one half on top of the other to create a sandwich. Take the 1 sheet aluminum foil and cut it to fit snugly around the baguette. Fold the foil up the sides to create a sealed packet—this traps steam and creates that signature crispy exterior.
Bake to Crispy Perfection
Place the foil-sealed baguette on a baking sheet and bake for 20 minutes. After this initial baking, remove the foil and increase the oven temperature to 425°F. Return the baguette to the oven and bake for an additional 10-12 minutes until the crust is deep golden brown and crispy.
This two-stage baking process is crucial—it allows the bread to steam and cook through with the foil, then develop that perfect crispy crust when exposed to the higher heat. Watch closely in the final minutes to prevent over-browning. Remove from the oven and let rest for 5 minutes before slicing.
Garnish and Serve
While the baguette is still warm, sprinkle the 0.25 cup finely chopped fresh parsley evenly over the top. The parsley adds a fresh contrast to the rich garlic butter and gives it that restaurant-quality finish.
Slice the baguette diagonally into 4 equal portions (about 1.5 inches thick) and serve immediately. The contrast of the crispy exterior with the soft, buttery interior is what makes this garlic bread truly special. Each bite should deliver that perfect balance of garlic flavor, buttery richness, and satisfying crunch.
Pro Tips For Making America'S Test Kitchen Garlic Bread
- TOAST THE GARLIC FIRST: The recipe calls for raw garlic, but I’ve found toasting it in the butter for 30 seconds—just until it smells nutty—adds depth without burning. Skip the peel, smash the cloves flat with the side of your knife first, so they cook evenly and release flavor faster.
- SLICE THE BAGUETTE LENGTHWISE: Cutting the baguette halfway through the top (not all the way) keeps the structure intact while creating room for the butter to soak in. Press the slices apart slightly—this guarantees the garlic butter gets everywhere, not just the crust. (Yes, even if it looks messy.)
- DON’T OVERMIX THE BUTTER: The recipe’s garlic butter is delicate—whisk it just until combined, or you’ll end up with butterfat separating when it hits the heat. If it looks curdled, strain it through a fine-mesh sieve before spreading. Trust me, your bread will thank you.
- BROIL FOR 2 MINUTES: After brushing the bread, pop it under the broiler for 1–2 minutes—watch it like a hawk—to get that golden, blistered crust. If your oven runs hot, start with 1 minute, then check. Undercooked butter = soggy bread. (I learned this the hard way with a sad, greasy loaf.)
Storing and reheating your america's test kitchen garlic bread
Fridge Storage Tips
Store leftover garlic bread in an airtight container for up to 3 days. I like using glass Pyrex containers with tight-sealing lids—they keep the bread crispy longer than plastic.
Let it cool completely before storing to prevent condensation, which can make the crust soggy. For extra crispiness, place a paper towel on top before sealing. 🥖
Freezer-Friendly Method
Freeze your garlic bread for up to 2 months by wrapping it tightly in heavy-duty aluminum foil, then placing it in a freezer bag. Thaw overnight in the fridge before reheating.
This method preserves the crispy texture better than freezing unwrapped. I’ve found that foil-sealed bread reheats more evenly than individual slices.
Oven Reheating Perfection
For best results, reheat in a 400°F oven for 5-7 minutes, wrapped in fresh foil. The trapped steam helps restore that crispy crust. If you prefer extra crunch, broil for 1-2 minutes at the end. Avoid microwaving—it turns garlic bread into a sad, rubbery mess. 🔥
Air Fryer Crisp Revival
An air fryer works wonders for reheating garlic bread. Set to 375°F for 3-4 minutes, then increase to 400°F for 1-2 minutes for maximum crispiness. The high heat mimics the original baking process, bringing back that golden crust. Just watch closely to avoid burning!
Make-Ahead Compound Butter
Prep the garlic butter ahead of time and store it in an airtight container for up to 1 week in the fridge or 3 months frozen. This saves time on busy days.
When ready to use, let it soften slightly at room temperature before spreading—it’ll be easier to work with and spread more evenly. 🧈
Broiler Finish Trick
If your garlic bread loses crispiness after reheating, pop it under the broiler for 30-60 seconds at the end. This gives it that fresh-from-the-oven crunch. Keep a close eye on it—broilers can turn bread brown quickly. A wire rack on a baking sheet prevents soggy bottoms while broiling. ✨
Nutrition facts
Frequently asked questions
Can I use store-bought garlic butter instead of making the compound butter?
Store-bought garlic butter works in a pinch, but it won't deliver the same restaurant-quality flavor. The America's Test Kitchen recipe uses a blend of garlic paste, heavy cream, and cold butter cubes that creates a luxurious, evenly distributed flavor. For best results, take 15 minutes to make your own—it's worth the effort!
Why does the recipe call for foil-sealing the bread?
The foil-sealing technique is what creates that perfect crispy exterior while keeping the interior tender. The foil traps steam during the first 20 minutes of baking, then you remove it to let the bread develop that golden, shatteringly crisp crust in the final 10-12 minutes at 425°F. This two-stage method ensures even browning and texture throughout.
What if my baguette isn't fresh? Can I still use it?
Freshness matters for that ideal texture! If your baguette has a soft interior or stale crust, toast it in the oven for 5 minutes at 350°F before assembling. For extra insurance, brush the cut sides with olive oil before adding the garlic butter. If it's completely stale, consider using a different loaf like ciabatta or sourdough instead.
Can I make this garlic bread ahead of time?
The compound butter can be prepped up to 1 week in advance and stored in the fridge. For the bread itself, assemble it 2 hours ahead and refrigerate. Bake straight from the fridge—it'll develop an even better crust. Just let it sit at room temperature for 10 minutes before baking to ensure even heating.
How do I prevent the garlic flavor from being too overpowering?
The recipe's balance comes from the heavy cream in the garlic paste and the fresh parsley garnish. If you're sensitive to garlic, reduce to 4 cloves or use 3 cloves plus 1 teaspoon garlic powder. The parsley also helps cut through the richness. For milder flavor, you can also increase the butter slightly to 0.875 cup while keeping the garlic at 6 cloves**.