America’s Test Kitchen Cookbook

America's Test Kitchen Cookbook

Everything is more satisfying when you do it yourself, so why stop at dinner? Our editors, test cooks, and staffers share their favorite from-scratch projects in The America’s Test Kitchen DIY Cookbook, walking you through every recipe so you can easily create store-bought staples and gourmet favorites at home. From Oven-Dried Tomatoes, Easy Strawberry Refrigerator Jam, and Potato Chips to Garlic Dill Pickles, Root Beer, and Salted Caramels, you’ll find more than 100 of our favorite kitchen-tested recipes brought to life. Each and every one is approachable, foolproof, and fun.
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America's Test Kitchen Cookbook

In today’s foodie landscape, there are thousands of cookbook writers, food bloggers, and cooking show stars—but there’s only one America’s Test Kitchen. An actual 2,500-square-foot kitchen located outside of Boston, this culinary juggernaut has produced two magazines (Cook’s Illustrated and Cook’s Country), a 17-season television show, and more than 145 cookbooks. 
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America's Test Kitchen Cookbook

America’s Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America’s Test Kitchen specials.
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America's Test Kitchen Cookbook

Sign up for our cooking newsletter How we use your email address America’s Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America’s Test Kitchen specials.
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America's Test Kitchen Cookbook

X How We Use Your Email Address America’s Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America’s Test Kitchen specials.
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America's Test Kitchen Cookbook

The show is affiliated with Cook’s Illustrated and Cook’s Country magazines, and the magazines’ test kitchen facility at the Innovation and Design Building in Boston, Massachusetts is used as a set for the show. The America’s Test Kitchen brand has also produced books, radio shows, and an online database for cooking recipes and tips.
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America's Test Kitchen Cookbook

The largest group was people who are not vegan, but want to eat more plant-based meals. The second group was people who are cooking for people who may be vegan. And the smaller group was people are eating a vegan diet, but want to be able to have an amazing chocolate chip cookie or nacho cheese dip, and rely on America’s Test Kitchen to be able to figure out how you rebuild a recipe like that. It’s not just a question of substituting one ingredient for another. Our test kitchen is really well-suited to be able to say, OK, you can replace the butter with coconut oil. What else in the recipe has to change in order for it to work?
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America's Test Kitchen Cookbook

America’s Test Kitchen features several recurring cast members, although not every cast member appears in each episode. Julia Collin Davison (identified on-screen before season 7 as “Julia Collin”), Bridget Lancaster, Kay Rentschler, Rebecca “Becky” Hays, Sandra Wu, Yvonne Ruperti, J. Kenji Alt (now J. Kenji Lopez-Alt), Erika Bruce, Bryan Roof and Dan Souza are the chefs who explain and prepare the recipes in each episode as Kimball watches and comments. Yvonne Ruperti and J. Kenji Lopez-Alt departed the company in 2011 and 2009 respectively. Usually only one or two of the chefs will appear in an episode. Collin-Davison, Lancaster and Rentschler appeared as regular cast members on season 1. Since, Rentschler moved to the positions of Culinary Producer and Executive Chef by season 2 and appeared in only one episode that season, before leaving the show by Season 3. Hays joined the permanent cast in season 5, Bruce, Wu, and Ruperti each appear for a single season (seasons 5, 6, and 8, respectively), and Alt appears in seasons 7 and 8. All are prominent recipe testers or editors in Cook’s Illustrated. Beginning in season 5, Cook’s Illustrated staff chefs Hays, Bruce, Jeremy Sauer, and Matthew Card appeared in segments answering common viewer mail questions. Hays, Bruce, and Sauer joined the on-camera cast for season 6; Hays moved into credited cast member status beginning in season 7. Roof and Souza were added to the regular cast starting season 15.
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We portion it throughout the day in take-home containers. We have something called the take-home fridge, and the 200 people who work at America’s Test Kitchen can feed their families. Even if it’s not the best recipe, it’s only an in-progress working recipe, the fact that you didn’t have to make it is a pretty good perk.
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We did a really great job with tofu, which I think has an incredibly bad reputation that is totally not deserved. I eat more tofu than chicken, and that’s because I actually like tofu more than chicken. I feel like the test kitchen did a really good job, and those recipes have a ton of flavor—they maximize all the virtues of tofu. There’s the rancheros and some of the more traditional Asian recipes. I really encourage omnivores who feel like they had a bad experience with tofu to give it another shot.