Through comparisons of cooking products, techniques, and equipment, offers recipes for foods ranging from roast chicken to pasta dishes with explanations of their processes and methodology.

America's Test Kitchen Live!: The All-New Companion to America's Favorite Public Television Cooking Series

Cookbooks, Food & Wine

Cooking Methods

Americas Test Kitchen

Perfect for long-term reference, the Cook's Illustrated 2004 Hardbound Edition contains all six of the 2004 issues complete in their original form, plus a master recipe and article index. The sturdy and durable cover is kitchen friendly -- sure to keep your favorite recipes intact for years to come -- and with its handsome gold stamping, this book make an elegant addition to your cookbook library. Quick-reach convenience. Durability. Longevity. Handsome good looks. What more could you want?

Cook's Illustrated 2004 Annual (Cook's Illustrated Annuals)

Cooking Education & Reference

4 included books: America's Test Kitchen Here in America's Test Kitchen Inside America's Test Kitchen America's Test Kitchen Live!

The America's Test Kitchen: The Companion Cookbooks to the 2002-05 Seasons of the America's Test Kitchen Television Show

2006 companion to the Public Television Series.

Cooking at Home With America's Test Kitchen

This terrific cook book contains all six of the 2005 issues complete in their original form, plus a master recipe and article index. These publications are known for their wonderful recipes, helpful illustrations, color photographs, &amp; without advertisement.

Cooks Illustrated 2005 Annual

From the same test kitchen as Cook's Illustrated, the Cook's Country Annual is a durable hardcover reference including the premier six issues published in 2005.

Cook's Country 2005

Cook's Country Magazine

MORE THAN 200 FULL-FLAVORED SOUP AND STEW RECIPES FROM AMERICA’S MOST TRUSTED TEST KITCHEN What’s the secret to great chicken stock? Which cut of meat makes the best beef stew? What’s 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 meat—in 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, sauté 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 step—floured 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 broth—chicken 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 sauté to prevent the stew from becoming greasy. Add portobellos for earthy flavor and build a robust sauce with red wine and a Parmesan rind.

The Best Soups & Stews (Best Recipe)

Cook's Illustrated Magazine Editors

Main Courses & Side Dishes

Perfect for long-term reference, this hardback edition contains all six issues of Cook's Illustrated Magazine from 2006.

Cook's Illustrated 2006

Editor-Cook's Illustrated Magazine

This durable hardcover reference edition contains all six issues of Cook's Country Magazine published in 2006. The recipes were tested in the same kitchen as Cook's Illustrated Magazine, America's Test Kitchen.

Cook's Country 2006

Features over three hundred recipes for pre-prepared meals that can save time later, including dishes such as casseroles and desserts.

The Best Make-Ahead Recipe

See the best price to sell, buy or rent books by the Americas Test Kitchen publisher. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Americas Test Kitchen