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The Complete America's Test Kitchen TV Show Cookbook 2001-2015: Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes by America's Test Kitchen Editors

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Notes about this book

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Notes about Recipes in this book

  • Skillet chicken pot pie with biscuit topping

  • Turkey gravy

    • Kouture007 on January 13, 2013

      Can be made ahead.

  • Thick-cut pork tenderloin medallions

    • Kouture007 on December 20, 2011

      Bacon-wrapped version is fabulous.

  • Oven-fried onion rings

    • jumali on September 22, 2011

      A bit time consuming, but tastes very good.

  • Simplified potato galette

    • HollyM on May 19, 2019

      Very good, not too complicated.

  • Potstickers with scallion dipping sauce

    • love2laf on February 10, 2010

      Excellent flavour and cooking method for the wontons. I still find my patience worn thin by making so many little nibblies. The dipping sauce was only average though.

  • Thai pork lettuce wraps

    • love2laf on February 03, 2010

      One of the few recipes I can't think to make an improvement on. After one bite, I stopped caring about the messiness of serving this way, and just dug in.I did not use pork tender loin though, I used pork shoulder, and I used my grinder instead of the food processor.

  • Hot and sour soup

    • djoh437938 on July 11, 2011

      this recipe is so good, had to go to a japanese market to find it, it is worth it, totally.

  • Stir-fried beef and broccoli with oyster sauce

    • Kouture007 on January 13, 2013

      Everyone's favorite.

  • Stir-fried portobellos with ginger-oyster sauce

    • jumali on September 22, 2011

      Tastes good but not worth the mountain of prep work and cleanup.

  • Grilled stuffed flank steak for a charcoal grill

    • Analyze on March 31, 2017

      This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It is so delicious with the cheese. We used the BelGioioso sharp aged provolone for this one, which has an entirely different flavor (much stronger) than supermarket young provolone. These also re-heat well and don't get dry!

  • Grilled stuffed flank steak with spinach and pine nuts

    • Analyze on March 31, 2017

      This is SO good! I LOVE the spinach and pine nuts variation (using Asiago cheese, which Kenji mentioned in the recipe's article but didn't reflect in the recipe), and my husband loves the original version with Provolone and Prosciutto. It is easy to make both versions in the same roll, because the herb rub is the same. It is so delicious with the cheese. We used the BelGioioso sharp aged provolone for this one, which has an entirely different flavor (much stronger) than supermarket young provolone. These also re-heat well and don't get dry!

  • Blueberry cobbler

    • jumali on July 26, 2010

      An excellent recipe! The blueberries were the perfect consistency--neither too runny nor too thick, and the cornmeal added a great texture to the biscuit. I'll definitely make this again.

  • 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.

  • Cream cheese brownies

    • clawsgirl on February 06, 2017

      Super tasty and rich. I did totally mess and forget to reserve some of the brownie batter, but it still turned out super tasty. I think the cream cheese could be a bit tangier, but that's my own personal preference for tang. It also doesn't make as much as their fudgy brownies (only a 8 inch pan), so this won't last very long.

    • chawkins on September 14, 2015

      Very good fudgy brownies. I baked them in my counter-top oven a lot longer than the recipe stated, but then I adjusted the temperature and time for convection baking, I probably did not have to do that. From their television shows, their ovens seem to be convection.

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Reviews about this book

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  • ISBN 10 1936493934
  • ISBN 13 9781936493937
  • Published Oct 15 2014
  • Format Hardcover
  • Page Count 963
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

This newly revised edition ofThe Complete America's Test Kitchen TV Show Cookbook includes all 15 seasons (including 2015) of the hit TV show in a lively collection featuring more than 950 foolproof recipes and dozens of tips and techniques.

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