Inside America's Test Kitchen: All-New Recipes, Quick Tips, Equipment Ratings, Food Tastings, And Science Experiments From The Hit Public Television Show by Cook's Illustrated Magazine

  • Greek salad

    from Inside America's Test Kitchen: All-New Recipes, Quick Tips, Equipment Ratings, Food Tastings, And Science Experiments From The Hit Public Television Show Inside America's Test Kitchen by Cook's Illustrated Magazine

    • Categories: Salads; Side dish
    • Ingredients: dried oregano; red wine vinegar; red onions; cucumbers; lettuce; tomatoes; parsley; mint; red peppers; Kalamata olives; feta cheese
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Notes about Recipes in this book

  • Creamy chipotle chile sauce

    • Acarroll on January 27, 2024

      I was looking for a way to use leftover chipotles in adobo and this was perfect. I didn't have sour cream so I doubled the amount of (vegan) mayo. I also doubled the amount of chipotle, garlic, and cilantro. Was perfect served with crab cakes.

  • Glazed maple-pecan oatmeal scones

    • dbuhler on July 17, 2024

      This is a family favorite that I've been making for about 15 years now! I don't usually hold back any of the oats (I always forget) and then use some raw oats to put on the counter and top the scones. I like to check for doneness around 12 minutes. These are delicious, moist, and hearty while also being tender, and they always receive high praise from anyone I share them with.

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Reviews about Recipes in this Book

  • Tomato and mozzarella tart

    • Kate Cooks the Books

      Great for a block party where you need to make something that will feed a decent amount of people and can sit out in the heat and sun.

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  • ISBN 10 093618471X
  • ISBN 13 9780936184715
  • Published Oct 10 2003
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

The companion cookbook to the acclaimed public television series, Inside America's Test Kitchen brings you everything - every recipe, every kitchen equipment test, every tasting, every discovery, even every flop from the 2004 season. Best of all, this handsome, photo-filled volume lets you share the discoveries and fun on your schedule - not the network's!

From the search for perfectly crisp - not flabby and greasy - Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping, this companion volume puts you right at the side of the America's Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at their failures as well as their successes. After months of testing, their recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because they've tested dozens of possible ways (including many failures) of making them.

In the pages of Here in America's Test Kitchen, you'll get a behind-the-scenes view of how they test recipes, taste-test foods, and put cookware through its paces. You'll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook's test kitchen.

America's Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2004 season in one volume.

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