America's Test Kitchen
Born
The United States
Website
Genre
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The America's Test Kitchen Family Cookbook
by
16 editions
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published
2005
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The America's Test Kitchen Family Baking Book
4 editions
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published
2008
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Slow Cooker Revolution
5 editions
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published
2011
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The Complete America's Test Kitchen TV Show Cookbook 2001-2010
20 editions
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published
2009
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The Complete Cooking For Two Cookbook
6 editions
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published
2014
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The Complete Vegetarian Cookbook
4 editions
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published
2015
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The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
5 editions
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published
2014
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The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day
5 editions
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published
2016
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The America's Test Kitchen Healthy Family Cookbook
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published
2010
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The America's Test Kitchen Cooking School Cookbook: Everything You Need to Know to Become a Great Cook
3 editions
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published
2013
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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.”
― The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
― The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
“Even your oven isn’t as reliable as you think. How do we know this? We have more than two dozen ovens in our test kitchen and we keep an oven thermometer in each oven to tell us if they are properly calibrated. That is, are they reaching and holding the temperature set on the dial? With heavy use, we find that our ovens generally slip out of calibration in just a few months, so we get them serviced. The process will happen more slowly at home, but the odds are pretty good that your oven is not at 350 degrees Fahrenheit, even though that’s what the dial says.”
― The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
― The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen
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