The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook by America's Test Kitchen Editors

  • Hard-cooked eggs (page 80)

    from The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook The America's Test Kitchen Cooking School Cookbook by America's Test Kitchen Editors

    • Categories: Egg dishes; Main course; Vegetarian
    • Ingredients: eggs
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Notes about Recipes in this book

  • Peach cobbler with biscuit topping

    • hshubin on July 09, 2017

      The only cobbler recipe I need

  • Stir-fried beef and broccoli with oyster sauce

    • hughb on December 19, 2013

      Phenomenally delicious. Substituted water for chicken broth. A little more work than normal stir-frying but worth the effort.

  • Silky butternut squash soup

    • hughb on November 20, 2013

      Made exactly as written. Came out delicious. Even better the next day.

  • Mexican-style grilled corn

    • mlwsr on May 16, 2021

      ok next time, try another one.

  • Creamy buttermilk coleslaw

    • twoyolks on May 14, 2015

      I didn't have enough time to salt the cabbage and it seemed to turn out fine. This has a nice tang from the buttermilk and has enough sweetness so that the tang is not overpowering.

    • SACarlson on June 15, 2019

      I like my coleslaw quite tangy and so omitted the sugar and added a bit more vinegar and mustard. I also added dill instead of the parsley. This was delicious. I too didn't salt the cabbage.

  • Pan-roasted asparagus with toasted garlic and Parmesan

    • Analyze on March 12, 2019

      This is a delicious recipe! I've made it four times and we've loved it every time. My husband doesn't care for the garlic, so I get it all :)

  • Soy-ginger sauce with scallion

    • Analyze on February 13, 2019

      This recipe is delicious! The sauce is great, as is the cauliflower cooking method. Have made it 2x now and it was a hit both times.

  • Applesauce snack cake

    • Analyze on March 12, 2019

      This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

  • Best butterscotch pudding

    • Analyze on March 25, 2017

      HIGHLY RECOMMENDED! I made it side by side with the older "Butterscotch Pudding" published by the same company in the America's Test Kitchen Family Cookbook, and this one was SO much more flavorful. Because you end up cooking the caramel to a deeper color/flavor, it turns out a better pudding with WAY more intense flavors; it also has more rich ingredients (more butter and cream). The older ATK recipe (while good) is incredibly mild by comparison (kids might like it better). If you do make this amazing recipe, I'll add that we personally preferred it without the rum, though it's good with the rum too.

  • Fresh egg pasta

    • adelina on July 08, 2015

      Real simple and worked great with my kitchen aid attachment. I made two batches.

  • Banana bread

    • adelina on July 10, 2015

      Came out very moist and sweet without as much sugar. I liked the idea of cooking down the bananas prior to baking.

  • Lemon squares

    • swegener on May 11, 2015

      I made these after the first batch failed--these were much better, and not as fiddly as some ATK recipes. The bars turned out perfectly too!

  • Fluffy yellow layer cake with chocolate frosting

    • swegener on January 30, 2015

      Good, but not great. My family liked, but didn't love it.

  • Buttermilk loaf bread

    • Katielang on January 07, 2017

      I doubled the batch and it made two big loaves. A light sandwich bread that's perfect for toast, sandwiches or just... eating... by itself. Who, me?! I took the second loaf to work with some butter and honey and it was gone by the end of the day.

  • Mexican pulled pork (Carnitas)

    • cellenly on April 25, 2020

      Despite instruction saying don't skim the fat in the reduction step, I think I should have. I didn't think my pork shoulder had that much fat either, but it was still too much.

  • Hearty frittata with leek, prosciutto, and goat cheese

    • Sleeth on January 13, 2023

      Really didn't taste the prosciutto and leek, but I think they all combined to make a good and filling dinner. I did have a problem with the bottom sticking to the pan, so thinking I should have cooked it a bit longer on the stove before putting it under the broiler. I cooked half the recipe and downsized the pan area accordingly. I gave it 4 stars only because I reserve 5 stars for dishes that are absolutely amazing.

  • Modern beef Burgundy

    • Sleeth on December 10, 2023

      Took me 5 hours total, the ingredients were costly, and I added a bit too much salt to the meat... but it was absolutely delicious.

  • Hearty baked brown rice with black beans and cilantro

  • Cod baked in foil with leeks and carrots

  • Oven-roasted salmon

  • Glazed all-beef meatloaf

    • VegasCook37 on November 07, 2023

      Made 11/2023 really moist. Happened to have both ground sirloin and chuck in freezer from Butcher Block. Great alternative when wanting to use all beef. Could add more veggies into the onion and celery. The little bit of tomato juice really added flavor.

  • Tortilla soup

    • VegasCook37 on December 24, 2023

      Made 12/2023. Really great. Wonderful layers of flavor. Must to have toppings. Will be go to for this soup

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  • ISBN 10 1936493527
  • ISBN 13 9781936493524
  • Linked ISBNs
  • Published Oct 15 2013
  • Format Hardcover
  • Page Count 822
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

After 20 years in the test kitchen, we've discovered the best methods for approaching essential cooking techniques and a wide range of recipes. We also know what questions home cooks will have, and what problems they'll face. In this landmark project, we share everything we've learned, from simple knife skills and cookery fundamentals, such as whipping egg whites, to perfecting recipes like pepper-curated filets mignons and layer cakes. This is a book that will make anyone, no matter their skill level, a better cook. More than 3,000 step-by-step color photos and almost 200 cooking lessons show you how things should be done, and captions featuring the voice of the test kitchen tell you why. It's like having an expert by your side every step of the way, guaranteeing success and making you a more skilled cook at every turn.

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