Want to know the secret to all-butter pie pastry that’s
foolproof (and easy to work with)? Or to slow-cooker
Bolognese that’s indistinguishable from the classic, long-
simmered version? How about Texas-style smoky beef brisket
reimagined for the oven (so you can make it anytime), deep-
dish pepperoni pizza like the kind found in Chicago, or
old-fashioned chocolate layer cake reminiscent of your
grandmother’s? These are just a few of the recipes
included in this "best of the best" collection—a book that
pulls back the curtain on our test kitchen and gives you
the inside scoop on what we consider our favorite recipes,
taste tests, cooking techniques, and test kitchen
discoveries.
The Best of America’s Test Kitchen captures what happened
behind the scenes this past year in our busy test kitchen,
where more than two dozen test cooks developed nearly
1,000 recipes for our books, magazines, and public
television show. Every recipe was tested 20, 30, or 40
times (and sometimes even more). The result is recipes
that work—the first time and every time.
How did we decide which recipes to include? We looked for
those that were unique, or were simply great recipes that
we thought everyone should know how to make. The end
result? A wide-ranging collection, from starters, salads,
and side dishes to poultry, meat, seafood, pasta, and
desserts. Many recipes offer easy-to-prepare weeknight
fare (like Cheesy Basil-Stuffed Chicken Breasts and 30-
Minute Pantry Clam Chowder), others are for entertaining
or weekend cooking (like the Ultimate Vegetable Torta and
Stuffed Turkey Breast), and some are low-fat test kitchen
makeovers (like Light ¬Carrot Cake and Light Chicken
Parmesan).
With each recipe, we aim to bring our testing process to
life, filling you in on insider tips and tricks. Examples
include how to prepare fast and flavorful baked ziti (cook
the pasta in a skillet full of sauce, then transfer the
skillet to the oven), an easy, make-ahead breakfast
casserole (use maple sausage and frozen waffles instead of
bread), a quick marinara sauce with long-simmered flavor
(use canned tomatoes but sauté them first to concentrate
their flavor), and a deep-dish apple pie that’s not soggy
(cook the apples before adding them to the pie shell to
release their pectin, which keeps them from getting
mushy). Throughout the book test cooks write about key
test kitchen discoveries such as these: how to tame the
heat of peppercorns (for filet mignon au poivre that’s
pungent but not harsh), why some meat tastes livery (and
what to do about it), and how to make a creamy pan sauce
without the cream.
The Best of America’s Test Kitchen will also make you a
smarter consumer and a better cook. Want to know which
eight pots and pans we consider essential (and why) and
which brands offer the best performance (and value)?
Throughout the book you’ll find opinionated equipment
reviews of everything from simple vegetable peelers and
meat pounders to a host of must-have bakeware. Curious
about the best brand of chicken broth among the many on
supermarket shelves or the canned tomatoes with the
deepest flavor? Our tasters go on the record in this book
to give you the results of the year’s most interesting
tastings. Packed with step-by-step photographs, dozens of
full-color food shots, and illustrated spreads on
everything from chocolate to substituting ingredients, The
Best of America’s Test Kitchen is filled with practical
information every home cook needs.
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