The Best of America's Test Kitchen 2015: The Year's Best Recipes, Equipment Reviews, and Tastings by America's Test Kitchen Editors

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  • Best chicken stew

    • jenmacgregor18 on February 16, 2015

      A keeper. freezes well. great with biscuits.

  • Easy sandwich bread

    • chawkins on March 10, 2015

      Tasty, soft bread in two hours and you don't have to get your hands dirty, there is no kneading or shaping required, as the dough, or batter rather, is poured into the pan. I am oil spray challenged, so I just greased the pan with vegetable oil and the loaf stuck to the rim of the pan, so next time I'll grease with butter and flour as well. I used 2 1/2 tsp of active yeast, proved in the warm water and then added to the other ingredients. Baked the loaf convectionally at 350 for 42 minutes.

  • Roasted butternut squash with browned butter and hazelnuts

    • Analyze on June 12, 2017

      This is SOOOOOOOOOOOOOOO good!!! The sweet, caramelized squash, the browned butter, the hazelnuts...yes, pretty much everything that's obvious from the description. It's so rich and flavorful, and the flavors themselves I'd never had together with butternut squash. If it sounds good to you, make it!!! :) We also loved the Roasted Butternut Squash with Goat Cheese, Pecans, and Maple and Roasted Butternut Squash with Radicchio and Parmesan from the same set....and I'm excited that there are 2 more as well to try!

  • Carrot ginger soup

    • bching on March 30, 2017

      This recipe appears in many of the Cooks Magazine/America's Test Kitchen books (one of the things I dislike about this company). But the soup itself is very good--smooth and flavorful. As the text accompanying the recipe explains, it's the baking soda and carrot juice that makes the difference. I've tried various garnishes and my favorite is croutons and marash pepper flakes.

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  • ISBN 10 1936493926
  • ISBN 13 9781936493920
  • Published Oct 01 2014
  • Format Hardcover
  • Page Count 330
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

This “best-of-the-best” collection pulls back the curtain on our test kitchen and gives you the inside scoop on 150+ recipes the editors have voted the standouts of the year. We show you how to make sesame-crusted salmon that’s better than the version served at your favorite restaurant, gluten-free cupcakes so good, no one will know they’re made without wheat, and grilled glazed pork tenderloin that’s perfectly cooked from edge to center. (One of the secrets: Stack and tie these skinny roasts together to make one evenly shaped roast that is less prone to drying out on the grill).

We also include a 40-plus-page section offering our favorite reader-submitted quick tips, and objective equipment and ingredient ratings that will help you shop smarter. Packed with step-by-step technique photographs, as well as dozens of full-color photographs of finished dishes, The Best of America’s Test Kitchen 2015 is filled with practical information that every home cook can use.

Recipes include: Italian Easter Pie, Pizza Monkey Bread, and Melting Potatoes, Grilled Glazed Chicken Breads, Pressure-Cooker Pot Roast, Perfect Fried Eggs, Extra-Crispy Skillet Stuffing, Carrot-Ginger Soup, Slow-Cooker Garlicky Shrimp, Slow-Roasted Bone-In Pork Rib Roast, French Apple Tart, Gluten-Free Chocolate Chip Cookies, Apple Pie with Cheddar Cheese Crust, and Fudgy Tar Heel Pie.


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