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Cooks Kitchen Recipes

Cooks Kitchen Recipes

America’s Test Kitchen is the most-watched instructional cooking program on television, and it attracts more viewers than any program on Food Network or the Cooking Channel.* The show is filmed in a 2,500-square-foot test kitchen just outside Boston and is the workday home of more than 50 test cooks, food scientists, and product testers. Each episode features recipes that have been tested 20, 30, and sometimes 50 times or more until they are foolproof and guaranteed to work for you the first time. A cast of test cooks familiar to millions of home cooks solve everyday cooking problems, test equipment so you never have to waste money on gadgets that don’t work, and taste supermarket ingredients to save you time at the store. It’s a commonsense, practical approach that you won’t find on other cooking shows.
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Cooks Kitchen Recipes

Featured RecipeOlive Oil CakeRepurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.Recipes from our latest issueBrowse Full Issue•See All Past IssuesStir-Fried Shrimp and Asparagus in Garlic SauceGerman PancakeBrown Sugar-Apple ToppingNapa Cabbage Slaw with Jicama and PepitasGrilled Pork Tenderloin with Grilled Pineapple-Red Onion SalsaStart a free trial membershipGet access to every foolproof recipe and rating from the MagazineTry it freeBrowse Latest RecipesGridListPanang Beef CurryWith a few tweaks to jarred curry paste, this rich, savory-sweet, deeply fragrant Thai classic can be as easy to make as a stir-fry.Classic GuacamoleA perfectly seasoned dip isn’t just stirred together. You have to cut and paste.Grilled Spice-Rubbed Chicken DrumsticksWhen grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.Homemade Tortilla ChipsEven the best store-bought tortilla chips can’t compare with the fresh corn flavor and ultracrispy texture of homemade.Ras el Hanout Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.Barbecue Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.Jerk-Style Spice RubWhen grilled as part of a whole chicken, drumsticks taste just fine. But with the right treatment, they can be the solo stars of your cookout.Stir-Fried Shrimp with Onion, Bell Peppers, and CuminThe key to good stir-fried shrimp? Don’t stir-fry them at all.Stir-Fried Shrimp and BroccoliThe key to good stir-fried shrimp? Don’t stir-fry them at all.German Pancake for TwoWhat’s the secret to achieving a tender, custardy base and a crispy, puffy rim? Ignoring one of the cardinal principles of baking.Meatless “Meat” Sauce with Chickpeas and MushroomsWe wanted it quick. We wanted it easy. Most of all, we wanted it to be as hearty and satisfying as a meaty red sauce.Risi e BisiBrothier than risotto but thicker than soup, this Venetian classic requires a not-so-gentle touch.Brown Sugar-Banana ToppingThis quick faux-caramel topping makes a great addition to pancakes, waffles, or even ice cream. Grilled Pork Tenderloin with Grilled Tomatillo SalsaFor a rich crust and tender, juicy meat, we explored the highs and lows of grilling.Grilled Pork Tenderloin with Grilled Tomato-Ginger SalsaFor a rich crust and tender, juicy meat, we explored the highs and lows of grilling.Napa Cabbage Slaw with Apple and WalnutsCould we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?Spicy Napa Cabbage Slaw with Red Bell PepperCould we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?Napa Cabbage Slaw with Snow Peas and MintCould we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?Napa Cabbage Slaw with Carrots and SesameCould we maintain napa cabbage’s delicate texture but not end up with a soupy slaw?Chocolate Sheet Cake with Milk Chocolate FrostingOur cake boasts a deeply chocolaty crumb, plush frosting, and a fuss-free method. Plus, it taught us something new about cocoa powder.Classic Chicken BrothThis classic approach to making chicken broth calls for gently simmering a mix of chicken backs and wings in water for several hours and requires almost no hand…Sautéed Baby Bok Choy with Miso SauceThis vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.Pub-Style Steak and Ale PieThere’s a place for marrying meat and vegetables under a pastry crust. This intensely savory pub favorite featuring tender beef napped in rich, glossy gravy is …Deli Rye BreadRye flour contributes little structure to bread and soaks up water like a sponge. So how do you make a tender loaf strong enough to hold up under a pile of sand…Tuscan Shrimp and BeansShrimp and bright flavors transform cannellini beans from winter to all-weather fare.One-Hour Broiled Chicken and Pan SauceTwo keys to getting a whole chicken on the table quickly? Start it in a cold oven and then crank up the broiler.Sautéed Baby Bok Choy with Shallot and Fish SauceThis vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.Sautéed Baby Bok Choy with Oyster Sauce and GingerThis vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.Grown-Up Stovetop Macaroni and CheeseInspired by an innovative macaroni and cheese recipe that calls for adding sodium citrate, an emulsifying salt, to cheese to keep it smooth when heated (instead…GravlaxCompared with its cousins smoked salmon, lox, and nova, which are all usually brined and then smoked, gravlax relies on a one-step process.Greek Chicken and Rice Soup with Egg and Lemon (Avgolemono)Egg and lemon give avgolemono a velvety consistency and a bright taste. We perfected these qualities while ensuring that every shred of chicken was tender and j…Sautéed Baby Bok Choy with Chili-Garlic SauceThis vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.Simple Stovetop Macaroni and CheeseWe set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.Better Hash BrownsHow do you make a crispy, creamy shredded potato cake that isn’t greasy and is a cinch to flip? It starts with a cake pan.Perfect Poached EggsThe most vexing problem with poached eggs is keeping the whites neat and tidy. Gimmicky methods abound, but a few simple tricks and tools are all you need.Sautéed Baby Bok ChoyThis vegetable’s clean, mild flavor is an asset. We don’t muddy it with browning.Show More RecipesThere are 4931 remaining Recipes on Cook's Illustrated▲ Back to Top
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Cooks Kitchen Recipes

We make mistakes so you don’t have to. Get unlimited access to ALL our foolproof recipes, unbiased equipment reviews and ingredient ratings. Guaranteed to work for you. Try CooksIllustrated.com Free for 14 Days Enter your email address Email is required Start Your Free Trial 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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Cooks Kitchen Recipes

Recipe Farrotto with Pancetta, Asparagus, and Peas The biggest challenge to making a satisfying farrotto is having it achieve the proper texture. We found that cracking about half the farro in a blender was the key to freeing enough starch from the grains to create a creamy, risotto-like consistency. Adding most of the liquid up front and cooking the farrotto in a lidded Dutch oven helps the grains cook evenly and means we didn’t have to stir constantly—just twice before stirring in the flavorings. We created variations with vegetables, which turn this simple side into a satisfying main course. Supermarket Parmesan Equipment Review Innovative Dutch Ovens Can newfangled designs improve on—or even stand up to—our long-time favorite? Buy the winner How to Pancetta versus Prosciutto Bookstore The Cook’s Illustrated Cookbook The ultimate recipe resource: an indispensable treasury of more than 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook’s Illustrated magazine. › $24.00 — Add to Cart
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Cooks Kitchen Recipes

How to Vegetarian Gelatin Substitutes Bookstore Foolproof Preserving In this step-by-step guide, you’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.› $19.95 — Add to Cart
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Cooks Kitchen Recipes

Bookstore Foolproof Preserving In this step-by-step guide, you’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.› $19.95 — Add to Cart
cooks kitchen recipes 6

Cooks Kitchen Recipes

In this step-by-step guide, you’ll get 110 foolproof recipes across a wide range of categories, from sweet jams and jellies to savory jams and chutneys, pickles, vegetables, fruit in syrup, condiments, and more.› $19.95 — Add to Cart
cooks kitchen recipes 7

Cooks Kitchen Recipes

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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