What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook by America's Test Kitchen Editors

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  • Classic barbecued chicken

    • mharriman on October 15, 2017

      Delicious. I tried this recipe for the first time yesterday for my mom’s 93rd birthday celebration, and everyone ate it up. The barbecue sauce recipe needs some tweaking, though. It takes much longer than stated for the sauce to reduce to four cups. Next time I will use 2 instead of 4 cups of broth. With four cups of broth, It makes twice as much sauce, even after the reduction, as needed, for 6 servings. I made the sauce a day ahead and it was a good call- even better the second day and much better than any store bought I’ve purchased.

  • Poached salmon with herb and caper vinaigrette

    • mharriman on October 08, 2019

      An easy, straightforward recipe that brings out the flavor of the salmon more than anything else. This provides a good, basic procedure for poaching fish and making a sauce from pan juices. Served with roasted root vegetables, which were the stars of the meal.

  • Eggplant Parmesan

    • mharriman on December 30, 2018

      Hearty and tasty. The best part was the crunchiness of the breaded eggplants juxtaposed with the tomato sauce and melted cheeses. The directions state 1 hour 40 minutes total. It took me more than 2 hours to complete all the steps, not including the 10 minute resting time at the finish. I would make this again, but for me, changes were needed: four cups of tomato sauce didn’t cover bottom of the pan or the eggplants in the 9x 13 pan. I opened a jar of marinara sauce for the top layer. I also used 16 ounces of shredded mozzarella, not 8, because 8 ounces was sparse over the eggplants. The homemade breadcrumbs I made became very wet after dipping the eggplant slices into the egg wash, so I opened a package of panko for the final half dozen eggplant slices. Even with these changes, we really liked the dish, and appreciated the eggplant slices not being completely saturated in olive oil as in some eggplant Parmesan recipes.

  • Pasta with classic Bolognese

    • mharriman on October 11, 2019

      I’d never made this type of pasta sauce before but am glad I used this recipe for my first try. This is a very good, delicious sauce to make when you’re going to be home all day but don’t want to be hovering over a stove. Sometimes the “why do this?” part of this book ( and other ATK ones) annoy me, but for this four hour dish, I thought those added explanations were helpful. During the long simmering, I consulted my Marcella Hazen “Essentials of Italian Cooking” and found that this recipe follows all of her guidelines and caveats. A winner!

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  • ISBN 10 1940352665
  • ISBN 13 9781940352664
  • Published Nov 01 2016
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

After more than 20 years of obsessive research and testing, America's Test Kitchen has literally written the book on how to master your kitchen. Logically organized and packed with step photography, this will be the ultimate one-stop resource for both shopping and cooking.

Have you ever wished that your kitchen came with instructions? Let the experts at America's most trusted test kitchen show you the ropes in this new illustrated compendium of techniques, tips, tricks, recipes, and reviews for the home cook. This is a handbook for everyone, beginner to expert, that is not only useful but also entertaining, thought-provoking, and utterly unique. It will appeal to longtime fans of the magazine who want to see behind the scenes as well as to novice cooks who want to get everything right in the kitchen from the beginning. Never before has America's Test Kitchen revealed the secrets behind our extensive testing procedures and exacting recipe development process; in this new book, come behind the scenes to see how we pick the best equipment and ingredients and create the most foolproof recipes out there. With dozens of equipment recommendations, hundreds of ingredient entries, mini lessons on basic cooking skills and useful kitchen science, plus illustrated step-by-step instructions for 50 of our most essential recipes.

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