The Complete America's Test Kitchen TV Show Cookbook, 2001-2011: 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 Recipes in this book

  • Thick-cut 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.

  • Eggplant Parmesan

    • Rinshin on February 07, 2014

      I have been making the same eggplant parmesan that my husband really likes and decided to try something a little different. This was good, but not as good as my own version. I did like the idea of flour, egg wash, and panko eggplant slices then prebaking first though. It required less oil than frying. However, I thought this version used much too little tomato sauce and the end result was a little dry. I like more tomato sauce that covers eggplant pieces completely.

  • 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

    • vhague on April 29, 2014

      Incredibly flavorful, especially given how quickly the dish comes together. Most ingredients are likely already in your pantry.

  • 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 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!

  • Applesauce snack cake

    • Analyze on March 12, 2019

      This is SO good! The base cake has a wonderful apple flavor and a great texture. I tried both this recipe, and the Oat-Nut Streusel variation. My husband, who doesn't normally like oat streusel or sweet quick breads, loved the streusel variation. I actually preferred this original version with the cinnamon-sugar topping, as in my opinion it complements the apple flavor in the cake better, and actually makes the cake taste more apple-y. You can't go wrong with either version, or try half and half like I did :) I already have several apple cake recipes that I love, and didn't think I needed another, but I did! I'm excited to try the ginger-cardamom version next. Personally, we had it for breakfast, but this would be great with whipped cream or vanilla ice cream too.

  • 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.

  • Make-ahead turkey gravy

    • chawkins on November 30, 2019

      Made half a recipe with turkey wings, very good, will do again next year.

    • anya_sf on November 27, 2021

      Perhaps because I made 1/2 recipe, I had a few issues. I just used 1 turkey wing, the neck, and tail, and figured I'd roast everything directly in my wide Dutch oven. However, after 1.5 hrs, some things (especially onion) had burned and some of that flavor was still in the final broth. Also, after simmering for just 1 hour, the stock had reduced way too much, so I had to supplement with a lot of extra chicken broth. The gravy ended up lumpy, so I had to strain it. The resulting flavor was just so-so, but adding some deglazed drippings from the roasted turkey rescued it, thankfully. I would try this method again, roasting at a lower heat and monitoring everything more closely.

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  • ISBN 10 1933615710
  • ISBN 13 9781933615714
  • Published Oct 01 2010
  • Format Hardcover
  • Page Count 710
  • Language English
  • Edition Revised edition
  • Countries United States
  • Publisher America's Test Kitchen
  • Imprint America's Test Kitchen

Publishers Text

Since its debut in 1999, America's Test Kitchen has been public television's most-watched cooking show. This new comprehensive cookbook captures ten seasons of the show in a lively collection featuring more than 500 foolproof recipes and dozens of tips and techniques. You'll learn the secret to rich-tasting Weeknight Bolognese and Cheesey Garlic Bread in Bringing Home Italian Favorites. Prepare a platter of the best-tasting nachos you've ever had in Tex-Mex tonight. And discover a new way to cook the Thanksgiving turkey in Talking Turkey and All the Trimmings--choose among nine different recipes for the holiday bird--from Classic Roast Stuffed Turkey and Crisp-Skinned Butterflied Turkey to Herbed Roast Turkey, Grill-Roasted Turkey, and more.

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