MORE THAN 300 EXHAUSTIVELY TESTED RECIPES THAT CELEBRATE AMERICAN CUISINE Step into our test kitchen and learn how to make truly great American food. Want to know how to keep lemon meringue pie from weeping or which type of chocolate makes the best pudding? Want to capture the flavors of a real clambake on top of the stove? To find the answers to these and hundreds more questions, we made 28 lemon meringue pies, chopped our way through pounds of chocolate, and steamed enough clams to feed a small town. In addition, weve included more than 200 illustrations plus no-nonsense equipment ratings and taste tests of supermarket ingredients.The Best American Classics features more than 300 recipes that cover the wide range of American cooking. Choose from favorite regional dishes such as Chicago deep-dish pizza, New Orleans legendary red beans and rice, or New York cheesecake. Or select beloved family fare like chicken pot pie, glazed meatloaf, and green bean casserole. Restaurant classics are here as well, from Parker House rolls and Waldorf salad to bananas foster. The Best American Classics celebrates the breadth of our cuisine with foolproof recipes that will stand the test of time.Real Boston Baked Beans that are worth the wait If you want to make Boston baked beans that are a cut above the tourist variety, youll need salt pork and bacon for authentic smoky flavor. And for best results, bake the beans for five hours, leaving the cover off the pot during the final hour to thicken the sauce to just the right consistency.Stovetop Mac n Cheese thats Silky Not Sticky This all-around family favorite appears in more guises than just about any other comfort food on the planet. But the best recipe, we found, is made on the stovetop (not baked) and uses evaporated milk in the sauce (not a fussy bchamel). All-American Meatloaf thats Crusty and Glazed Not Soggy For the best meatloaf, use a mix of meats (beef, pork, and veal). Then, select the right binders: cracker crumbs and breadcrumbs dont mask the flavor of the meat. Lastly, bake the loaf free-form (so it doesnt get soggy) and give it a double dose of glaze.Strawberry Shortcake That Tastes as Good as it Looks For a juicy filling that stays put between the biscuits, choose the ripest berries and then mash some of them into a chunky sauce and slice the rest. Left to sit with a little sugar, the mixture macerates, making a thick filling that soaks into the tender, easy-to-make biscuits.
MORE THAN 200 FULL-FLAVORED SOUP AND STEW RECIPES FROM AMERICAS MOST TRUSTED TEST KITCHEN Whats the secret to great chicken stock? Which cut of meat makes the best beef stew? Whats the best way to thicken New England clam chowder? Do you really need to soak black beans before making soup? In an exhaustive effort to answer these and many more questions, the test kitchen simmered more than 6,000 pots of soup and stew. The result is this definitive collection of more than 200 recipes covering just about every soup and stew imaginable. Choose from perennial favorites such as Manhattan clam chowder, cream of tomato soup, Cincinnati chili, and beef barley soup or international recipes such as hot-and-sour soup, borscht, and miso soup.The Best Soups and Stews also contains 200 illustrations that show you how to cut up a chicken, defat stock, shape matzo balls, mince ginger, and much more. No-nonsense equipment ratings and taste tests of supermarket ingredients are also included. Find out which supermarket chicken broth received our highest rating, which blender turns out the smoothest pureed soups, and which pot is best for making stews. With this book at your side, we guarantee that you will never turn out a bland pot of soup or a greasy stew with tough stringy meatin fact, cooking favorite and new recipes will be easy and foolproof.What separates great corn chowder from the pack? For deep corn flavor, grate ears of corn to create a thick pulp bursting with fresh corn flavor, then add whole kernels at the last minute. And for richness and smoky flavor, saut salt pork and leave it in the chowder as it simmers.What is the secret to rich-tasting beef stew? First, use beef chuck and cut your own stew meat (for consistency of texture and flavor); then skip the flouring stepfloured meat gives stew a weak, less beefy flavor. And for the perfect texture overall, cook the stew in the oven after browning the meat and add the vegetables in stages.How do you make the ultimate French Onion soup? The best French onion soup starts with caramelized red onions (they have the most intense sweetness and complexity of flavor) and two types of brothchicken and beef broth. And for the perfect cheesy crust, use Asiago for flavor and Swiss for meltability.How do you make great chicken cacciatore? Start with skin-on, bone-in chicken thighs for the deepest flavor, then discard the skin after the initial saut to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.
Say good-bye to soupy mashed potatoes, greasy eggplant, and bland asparagus and say hello to perfect vegetables every time. Every recipe, technique, and kitchen staples needed to prepare over 350 different vegetable recipes are included in this Best Recipe Classic volume.
Presents detailed instructions on grilling, advice on the best grilling equipment and ingredients, and more than four hundred and fifty recipes for barbecuing meat, fish, shellfish, vegetables, pizzas, and creating rubs and sauces.
Soup's on! With this new Best Recipe title, the editors of "Cook's Illustrated" left no stockpot unheated in their search for the best of the best--the best tips and techniques for building flavor, valuable information on storage and reheating, an essential cookware ingredient guide, and more than 200 recipes.
Author: America's Test Kitchen (Firm)
Publisher: America's Test Kitchen
Release Date: 2016
Hosting a party is overwhelming enough; let the experts at Cook's Illustrated reduce some of the strain with this perfectly curated selection of "only the best": the 75 best appetizer recipes ever to come out of the test kitchen. An innovative organization makes it simple to put together a well-balanced spread that hits all the high points, from something dippable to snacks to munch by the handful to elegant two-bite treats. Chapters mix cocktail party classics and modern finger foods and satisfy a variety of menus, abilities, and styles. Invite Cook's Illustrated to your next soiree to guarantee the all-time best party for you and your guests.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
Release Date: 2014-10-01
All-new edition of our best-selling family cookbook with 1,100 new recipes! A comprehensive A to Z cookbook for anyone looking for an approachable timeless collection of foolproof recipes, cooking techniques, and product ratings from America’s Test Kitchen. The America’s Test Kitchen Family Cookbook, published in 2005, has sold more than 800,000 copies. We’ve completely updated and redesigned this edition, adding more than 1,100 new recipes to 200 best-loved classics from the original book. The 21 chapters include fresh modern takes on must-have recipes for everything from appetizers and soups to desserts of all kinds. If you want family-friendly recipes for casseroles, burgers, pizza, stovetop mac and cheese, vegetables and breakfast foods, look no further. Looking for new ways to cook chicken breasts, salmon, and pasta? You’ll find them here. More than 1,100 full-color step photographs and 300 recipe photos offer guidance and inspiration; each recipe gives the total time to make it to help you plan, and an illustrated equipment and buying guide features our shopping recommendations. Even if you have the first edition, you’ll want this one, too
Recipes don't have to be fast to be simple The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature - such as roasts, braises, and stews - we think of an all-day affair requiring constant attention, something to prepare for a special occasion or when you can commit a full day to the task. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy - although they take time, the process is largely unattended, leaving you free to simply walk away. You'll find all the classic slow-cooked dishes here - dishes where time, slow simmering, and gentle heat work their magic. We promise it's worth the wait.
No one likes a tough roast, a leathery chop, or a boring burger. And because meat is so expensive, mistakes are simply not acceptable - that is, unless you work at America's Test Kitchen. Our job is to test every possible cut and technique, along with countless skillets, knives, and roasting pans. We like to say that we make all the mistakes first, so you don't have to. Our recipes have been tested - and retested - so that we know which cut is best for a particular recipe, which cooking techniques work)and which ones don't - and which pieces of equipment are essential. Want your holiday ham to come out right? Too scared to try prime rib at home? Is it possible to make real barbecued spareribs on a conventional backyard grill? The Best Meat Recipes contains more than 300 foolproof recipes - everything from grilled T-bone steaks and beef burgundy to shish kebab and smothered pork chops. And since great meat recipes begin at the meat counter, we've included an opinionated shopping guide that rates 70 poluar cuts for flavor and value. We tell you which roasts are worth the money and which roasts are not worth the trouble. You'll learn why the best steaks come from the short loin and why a bone-in spiral-cut ham from the shank end is our favorite choice. If you love meat, now you can really enjoy it with all the best recipes gathered here in one complete and practical cookbook.
Author: America's Test Kitchen
Publisher: America's Test Kitchen
Release Date: 2016-09-06
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.