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America's Test Kitchen

Born

The United States

Website

https://www.americastestkitchen.com/

Genre

Cookbooks

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America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culina ...more

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America's Test Kitchen’s books

Average rating: 4.19 · 57,509 ratings · 3,241 reviews · 220 distinct works • Similar authors

	The America's Test Kitchen Family Cookbook by America's Test Kitchen (Editor), Carl Tremblay (Photographer), Daniel J. Van Ackere (Photographer) 4.16 avg rating — 18,374 ratings — published 2005 — 7 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Complete America's Test Kitchen TV Show Cookbook 2001-2010 4.55 avg rating — 2,941 ratings — published 2009 — 21 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Slow Cooker Revolution 4.03 avg rating — 2,597 ratings — published 2011 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The America's Test Kitchen Family Baking Book 4.28 avg rating — 2,419 ratings — published 2008 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Complete Cooking For Two Cookbook 4.26 avg rating — 1,952 ratings — published 2014 — 6 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Complete Vegetarian Cookbook 4.31 avg rating — 1,587 ratings — published 2015 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day 4.27 avg rating — 1,550 ratings — published 2016 — 8 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. 4.38 avg rating — 1,016 ratings — published 2014 — 5 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between 4.31 avg rating — 893 ratings — published 2017 — 3 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars
	The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook 4.57 avg rating — 746 ratings — published 2013 — 4 editions	Error rating book. Refresh and try again. Rate this book Clear rating 1 of 5 stars 2 of 5 stars 3 of 5 stars 4 of 5 stars 5 of 5 stars

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Series by America's Test Kitchen

How Can It Be Gluten Free (2 books)
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America's Test Kitchen (Editor)

4.42 avg rating — 1,282 ratings

Quotes by America's Test Kitchen (?)

“Blueberry Muffins”
― America's Test Kitchen, The Complete Cooking for Two Cookbook: 650 Recipes For Everything You'll Ever Want to Make

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“Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat), so they should be cooked to the desired serving temperatures.”
― America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

tags: cooking-tips, culinary-skills

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“1READ THE RECIPE CAREFULLY AND FOLLOW THE DIRECTIONS”
― America's Test Kitchen, The New Cooking School Cookbook: Fundamentals

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