America's Test Kitchen Special Issue: The Best of 2016: The Year's Best Recipes, Equipment Reviews, and Tastings

  • Pimento cheese (page 2)

    from America's Test Kitchen Special Issue: The Best of 2016: The Year's Best Recipes, Equipment Reviews, and Tastings America's Test Kitchen Special Issue

    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; American South
    • Ingredients: mayonnaise; cream cheese; Worcestershire sauce; ground cayenne pepper; sharp cheddar cheese; jarred pimento peppers
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Notes about Recipes in this book

  • Vegetable bibimbap

    • Yildiz100 on September 09, 2021

      An odd recipe with little resemblance to any bibimbap I have ever seen.

  • Singapore noodles

    • Yildiz100 on March 30, 2019

      ATK departed from the usual technique for cooking rice noodles. They direct you to soak briefly then boil in a small amount of water until absorbed, rather than soaking until nearly tender and then stir frying. ATK'S method didn't work for me. It resulted in noodles that were a little slimy from starches released into the dish, but still undercooked a bit. They also manufacture a "problem " with the traditional recipe by calling for way too much curry powder and then "fixing" the powderiness by blooming the powder in oil. In reality you can get just as much flavor from less curry powder and skip the blooming step.

  • French toast casserole

    • anya_sf on August 14, 2022

      I chose this recipe as a way to use up various sandwich bread heels (white, whole wheat, multigrain) that had been accumulating in my freezer. Made 2/3 recipe in a 9"x9" dish, assembled the evening before. Perhaps because I used somewhat stale end pieces, the custard wasn't evenly absorbed, so the top layer ended up drier than the bottom 2 layers. Some maple syrup fixed that problem, so overall this was a good way to use up those uneaten bread slices.

  • Hawaiian sweet rolls

    • anya_sf on May 25, 2026

      I used the updated recipe on the ATK website which includes a flour weight, and weighed my ingredients. However, the dough was not sticky. The rolls looked good, but were a little heavy; would use slightly less flour next time. Flavor was okay, not what I'd hoped for - just tasted like basic rolls. I thought they would be sweeter. They were a good vehicle for guava jam.

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  • Published Jan 01 2016
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Every year our editors and test cooks develop nearly 1,000 recipes for our magazines, books, and public television shows. The Best of America’s Test Kitchen 2016 special issue contains over 120 of our favorite recipes from the year in one triple-sized issue that’s also packed with step-by-step photographs, equipment and ingredient recommendations, the test kitchen’s trademark innovative techniques, and general cooking know-how that will help you cook with confidence.

Recipes include: Tender, Juicy Grilled Burgers, One-Pan Pork Chops and Roasted Vegetables, The Ultimate Barbecued Chicken, Tuscan-Style Beef Stew, Make-Ahead Chicken Pot Pie, Shrimp and Grits, Mushroom Bolognese, Garlic-Parmesan Mashed Potatoes, Huevos Rancheros, Authentic Baguettes at Home, Chocolate Crinkle Cookies, Cream Cheese Brownies, Raspberry Charlotte, and Bee Sting Cake.