If you've ever watched America's Test Kitchen, you know that our show is unlike any other cooking program on television. We don't travel to far-off places to try foods most of us never considered eating in the first place. We don't compete against each other to see who can butcher a chicken the fastest or who can make a meal out of the contents of a vending machine. And we'll never aim to sell you a lifestyle through dinner party menus few can afford. Instead, our focus is on real home cooking. In the test kitchen, we test recipes at least two dozen times to come up with a "best" version. On our show, a handful of test cooks (there are three dozen in all) are filmed, not on a Hollywood set, but in a real working test kitchen (home to Cook's Illustrated magazine and Cook's Country magazine). Host Chris Kimball and chefs Julia Collin Davison, Bridget Lancaster, Becky Hays, Bryan Roof, and Dan Souza prepare recipes such as glazed roast chicken, slow-braised short ribs, green bean casserole, fluffy mashed potatoes, and coconut layer cake, as they discuss what went wrong along the way, and ultimately, what went right. It's as simple as that.
The Complete America's Test Kitchen TV Show Cookbook captures every recipe (more than 900) demonstrated on 14 seasons of the show. We teach you not only the basics like how to make hearty beef stew, juicy roast turkey, creamy macaroni and cheese, and old-fashioned chocolate cake, but also new ways to prepare your favorite foods, like lasagna (in a skillet); juicy steak tacos (salt the meat then season it with a spicy mix of cilantro, garlic, scallions, and jalapeños); the perfect French omelet (add diced cold butter to the eggs for a creamy, almost souffléed texture); and chewy chocolate cookies (dark corn syrup delivers a cookie with a soft, remarkable chew).
Do you tune in to our show to watch our equipment segments where Adam shows Chris what to look for when buying cookware and kitchen gadgets? Or our blind tasting segments where Jack asks Chris to pick out the winning brand from the losers? We've captured them all here in a comprehensive buying guide for equipment and ingredients, so you can make informed choices and avoid wasting money on inferior products.
And if you're curious about what happens behind the scenes of the show, we explain how recipes are developed, what it takes to become a test cook, how the show comes together, and more. So take a front row seat. No need to take notes -- all you need to know to make great food is right here.

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• Cookbooks, Food & WineMealsCourses & Dishes
• Cookbooks, Food & WineRegional & InternationalU.S. Regional

• Publication Date: October 15, 2013
• Text-to-Speech: Enabled
• Lending: Disabled
• Print Length: 917 Pages
• File Size: 205,616 KB