Bøger udgivet af America's Test Kitchen

"The cooks of America's Test Kitchen share how they entertain at home, with 140 recipes from simple to showstopping and airtight planning strategies."--

"Using kitchen ergonomics, we reinvent every step of the cooking process so you can cook well with less physical strain while enjoying delicious meals."--

"Go beyond burgers and basic proteins to become your best outdoor cooking self. Whether you use a gas or charcoal grill, flat-top griddle, open-fire setup, smoker, or pizza oven, you can revel in the outdoor cooking lifestyle. By learning to harness fire and smoke the ATK way, you'll even be able to convert many of these recipes between different cooking methods.In-depth information covers fire setups and heat levels; reviews of outdoor cooking equipment including grills, griddles, planchas, rotisseries, pizza ovens, and smokers; and all the invaluable tips ATK has learned from more than 25 years of outdoor cooking experience."--Provided by publisher.

The cooks at America's Test Kitchens help home cooks simplify the process of making bread through seven core dough recipes to use and remix, three-ingredient quick breads to put on the table in an hour, and reinvented Rustic No-Knead Bread.

This complete guide to the wonderfully diverse world of small plates offers practical ways to make spreads that can be sumptuous or streamlinedMaking a satisfying array of small plates at home is all about putting the right pieces together. Balance hearty anchor dishes with creative nibbles and bites such as gussied up vegetables, crispy bar snacks, dressed-up cheeses, and more. This collection of recipes is achievable and low-stress, with helpful make-ahead advice and presentation tips. A robust introduction offers suggestions for pairings, taking ease, prep, flavor, and serving temperature into consideration. Planning is key, which we show you how to do with our Game Plan strategies with every recipe, and a useful appendix to turn to when you need. Bar snacks: For cocktail parties, make small, satisfying morsels such as Smoky Shishito Peppers with Espelette and LimeNibbles, Little Bites, Heartier Bites: Pair hearty dishes like Pinchos Morunos with littler bites like Fennel, Orange, and Olive Salad, Stuffed Pickled Cherry Peppers, and Southern Cheese Straws, along with store-bought nibbles such as olives and cheese   Fully make-ahead: Make many recipes (Pork-Ricotta Meatballs) a day or more ahead of your gathering for fussfree and efficient entertainingPerfect pairings: Balance fresh dishes like Scallops with Asparagus and Citrus Salad with rich Carciofi Alla GiudiaOne-bite sweet treats: End your evening sweetly with Chocolate–Lemon Truffles or Turkish Stuffed Apricots with Rose Water and PistachiosMix and match proteins, deconstruct salads, fry dumplings, make tempting dessert bites. Vegetable Pakoras with Shashlik and Spinach Squares? Yes, please.

"Time to attend culinary grad school at home with 97 engaging elective courses to learn or re-learn more than 200 skills by cooking more than 400 recipes."--

Hit the road with top-rated Cook's Country TV as it searches out the best American recipes and the cooks and locales that inspired themDiscover a year's worth of new homegrown recipes from across the U.S., small-town America to the big city, along with their backstories and the chefs who inspired them. The Season 15 Anniversary Edition now has more than 550 recipes. Highlights include: • more new content from more new TV episodes• more On the Road location spotlights such as Mansura, Louisiana and Essex, Massachusetts• exciting twists on down-home favorites such as Stuffed Turkey Wings, Torn and Fried Potatoes, Wisconsin Butter Burgers, and Banana Pudding Pie. • updates on winning products featured on the TV show, including cast-iron skillets, inexpensive blenders, vanilla, and mustard.

Why eat out? Bring home the bistro and make your table the delicious place everyone wants to linger, with more than 150 classic and modern dishes to share.Bistro cooking is intimate and inviting, rustic yet casually elegant. America's Test Kitchen brings you recipes that will comfort and impress, from simple Chicken Provençal with Saffron, Orange, and Basil; French Onion Burgers; and Leeks Vinaigrette to splendid Gnocchi à la Parisienne and Chocolate Brioche Buns. Foolproof techniques and plentiful photos help you master even the most finicky foods:Turn out tender French omelets folded around hearty fillingsCold-sear steak for a great crust while your stove stays spatter-freeRoast duck to golden, succulent perfection using our two-step methodMake perfectly smooth chocolate pots de crème easily, on the stovetop instead of the traditional oven Put it all together with panache:Classy Brunch: From no-fail Eggs Benedict to custardy Brioche French ToastPerfect Appetizers: crispy, airy Gougères, velvety Chicken Liver Pâté, and tempting Gruyère, Mustard, and Caraway Cheese Coins to nibble with wine Charcuterie boards, oyster bars, French cheese, and moreA sweet finish: The ultimate profiteroles, refined tarts, and a buttery rich Gâteau Breton

The most comprehensive guide to easy, quick, and delicious small-batch plant-based cookingNo more throwing out past-its-prime produce, doing on-the-fly math to scale down recipes designed to serve a crowd, or guessing at substitutions for nonvegan ingredients. Now you can skip straight to perfectly portioned, all-vegan custardy French toast, katsu sandwiches with the crispiest pan-fried tofu, spicy sesame noodles, velvety vegetable chowder, gooey fig streusel bars, and more. 220+ vegan recipes for breakfast, dessert, and everything in between.140+ recipes are ready in 45 minutes or less, and over half of recipes require 10 or fewer ingredients.Dramatically reduce kitchen waste with smart shopping and food storage tips. The Use It Up chart helps you find recipes that use up pesky leftovers.Embrace vegan cheese, butter, egg, and more store-bought products for ultimate convenience. We tell you which products to buy for the best results.All out of sweet potatoes? Substitute squash. Then level up with a crispy tempeh topping. 300+ Kitchen Improv suggestions make each recipe flexible and customizable.Failproof baked vegan treats. Scaled-down banana muffins and chocolate-ginger scones emerge from the oven (or toaster oven) perfectly risen every time.

Finally-a cookbook for people who love food as much as they love fitness. ATK helps you eat delicious pre-workout, post-workout, and maintenance meals to reach your goals, improve your health, and feel your best.Whether you play tennis for fun, hit the weights after work, are a regular runner or yogi, or are aspiring to be more active, you are an everyday athlete, and eating right to fuel that fitness will up your performance and enjoyment. In conjunction with clinical dietician and nutritionist Alicia Romano, we developed recipes to give you energy and endurance for the activities you love using science-backed levels of carbohydrates, protein, and healthful fats, plus tons of flavor. You'll learn what to eat when (and in what portions), pre-workout, post-workout, for snacks, and on every day in between. 1. Pre-workout meals that fuel your exercise; fill up on Pumpkin Spice Waffles with Yogurt and Blueberries to get pumped for your exercise of choice.2. Post-workout meals that promote recovery; enjoy Lamb Meatballs with Lemony Wild Rice and Artichokes once you're done for the day to help repair your muscles and replenish your body.3. Energizing snacks/drinks to optimize your performance; try our homemade Powerade to energize your workout while cutting out excessive sugar.If you think food tailored to workouts requires sacrificing enjoyment, these meals will be a refreshingly delicious upgrade. You'll look forward to simple-to-make yet tasty dishes such as One-Pan Coffee-Rubbed Steak with Sweet Potatoes and Apples or, even favorite snacks like Raspberry Fruit Leather and Brown Rice Balls with Spinach and Edamame. This isn't just a recipe book. Everyone's health requirements and routines are a little different. To help customize your meals to your eating and exercising needs, we've packed our recipes with make-ahead and storage information so you can make your favorite foods in advance. Plus, we've included menus for dietary specifications like "plant-based" or "dairy-free." Every recipe is flavorful and quick to make. What won't you find in this book? Demonizing definitions of bad food or restrictive diets. Let America's Test Kitchen help you reach fitness goals while eating right-and good.

For the first time ever, America’s Test Kitchen Kids is bringing their rigorous testing, kitchen knowhow, and hands-on learning to teenagers in the kitchen. Fiercely independent and searching for culinary adventure, teen chefs are ready for exciting, global recipes made to share with friends and family—with the support of fundamental kitchen techniques and approachable instruction. Set for release on March 1, 2022, The Complete Cookbook for Teen Chefs offers just that, filled with over 70 recipes that have been tested and approved by thousands of teens from across the country.Whether a teen is looking to make Tik Tok-worthy sticky buns or a simple egg and cheese breakfast sandwiches before school, The Complete Cookbook for Teenage Chefs has something for everyone. With recipes ranging from Biang Biang Mian (Hand-Pulled Noodles) to Steak Tacos with Charred Corn Salsa, Arepas to Congee, French Fries and Cheeseburger Sliders to Apple-Cider Donuts, this book features helpful sidebars to ensure that teens can learn more about why a recipe works, and how to take their recipes to the next level.

The ultimate guide to savory baking using fragrant spices and herbs, fresh produce, rich cheeses and meats, and moreBaking is about a lot more than just desserts. This unique collection, one of the few to focus solely on the savory side of baking, explores a multitude of flavor possibilities. Get inspired by creative twists like gochujang-filled puff pastry pinwheels or feta-studded dill-zucchini bread. And sample traditional baked goods from around the world, from Chinese lop cheung bao to Brazilian pão de quejo. Our flexible recipes let you keep things simple by often using store-bought doughs and crusts, or go all out and make them from scratch using our foolproof methods. No matter what kind of baker you are, you'll be inspired by the irresistible flavors, from everyday biscuits to showstopping breads, including: Quick breads, scones, biscuits, and pastries: Turn scones savory with panch phoran, an Indian spice blend with cumin, fennel, and mustard seeds. Bake the flakiest biscuits ever, packed with fresh sage and oozing with melty Gruyère. Even danish goes savory with goat cheese and Urfa chile. Tarts, galettes, and pies: Jamaican spiced beef patties or a flaky galette with corn, tomatoes, and bacon will be your new favorite lunch (or breakfast, or snack). Or make pizza chiena, the over-the-top Italian double-crusted pie of eggs, cheeses, and cured meats. Batter and stovetop "bakes": Popovers bursting with blue cheese and chives dress up dinner, while bread pudding with butternut squash and spinach makes the brunch table. And savory pancakes are for anytime, whether you choose Chinese congyóubing or Korean kimchi jeon. Flatbreads, pizza, rolls, and loaves: Try alu paratha, the Northern Indian potato-stuffed flatbread. Shape mushroom crescent rolls or a challah enlivened by saffron and rosemary. And for kids of any age, bake a pizza monkey bread. Every recipe has a photo you'll want to sink your teeth into, and ATK-tested techniques plus step-by-step photos walk you through rolling out pie and galette doughs; shaping breads and rolls; stretching pizza dough; and more.

Mitsy, a remarkable oven mitt and co-host of acclaimed America's Test Kitchen Kids podcast, Mystery Recipe, is going to culinary school. She encounters and overcomes relatable challenges, encouraging children reading to do the same. It includes a recipe for chocolate chip cookies and an audio cookalong with Mitsy.In this heartwarming and playful story, we meet Mitsy, a young oven mitt who has spent her whole life in the mitten factory. Mitsy is a lot of things, and one of them is nervous. When she is accepted into Miss Copperpot's Acedemy for Useful Utensils, the magical boarding school where kitchen utensils go to learn how to assist in cooking, she is nervous to leave her home and meet other heat-proof utensils. But her first days at school bring together a diverse cast of characters, inspiring kitchen facts, and a story to empower kids so that when they, too, feel nervous, they remember that they can do anything.

Everyone can enjoy another great new year of the best new recipes, tastings, and testings handpicked by the editors of America''s Test KitchenThis annual best-of-the-best collection of recipes, tastings, and testings has once again been carefully selected from the hundreds of recipes developed throughout the last year by the editors of Cook''s Illustrated and Cook''s Country magazines and from the new cookbooks Foolproof Fish, Cooking for One, The Complete One Pot, The Complete Plant-Based Cookbook, and Toaster Oven Perfection. The 2022 edition offers a wide array of everyday-to-sophisticated and globally inspired recipes such as Horiatiki Salata (Hearty Greek Salad), Mumbai Frankie Wraps, Beef Wellington, and Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. As is traditional, the book ends with a chapter of impressive desserts including Chocolate-Espresso Tart, Peach Zabaglione Gratin, and Nutella Rugelach. All of the year''s top ingredient tastings and equipment testings are also included.

America''s Test Kitchen Kids brings delicious science to your kitchen! Over 75 kid-tested, kid-approved recipes and experiments teach young chefs about the fun and fascinating science of food. This is the fourth book in the New York Times bestselling cookbook series for Young Chefs.Why do some cheeses melt better than others? Why does popcorn "pop"? How does gelatin work? Answer these questions (and wow your friends and family!) by cooking the best-ever skillet pizza, easy chocolate popcorn, and galactic mirror cake... and more! Plus, fun science experiments to do in your home kitchen. With The Complete Cookbook for Young Scientists, emerging scientists and young chefs will feel confident in the kitchen, proud of their accomplishments, and learn the basics of food science along the way.

From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs, comes the second in a series of interactive workbooks for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games--all about baking! Use the kitchen as your classroom, no school involved!Does salt make sweet treats taste even sweeter? Why do you have to let pizza dough rest before shaping it? Can you tell the difference between cookies baked with white sugar and cookies baked with brown sugar? Plus easy, kid-tested and kid-approved recipes for spiced applesauce muffins, almost no-knead bread, cake pan pizza, blondies, and more, Kitchen Explorers! Baking Edition brings the kitchen alive with fun baking-centric science experiments and art projects (edible and otherwise). Puzzles, word games, coloring pages and beyond will keep kids occupied and engaged.

From the creators of the #1 New York Times Bestseller The Complete Cookbook for Young Chefs, comes the best ever interactive workbook for kids ages 8 to 12 who want recipes, science experiments, hands-on activities, and games--all about food! Use the kitchen as your classroom, no school involved!The best activity book to have fun with food! TARGET CONSUMER: Kids ages 8 to 12 (and parents who want a little time tothemselves during this era of staying at home and distance learning).What makes fizzy drinks... fizzy? Can you create beautiful art... using salt? Or prove the power of smell... with jelly beans? Plus easy, kid-tested and kid-approved recipes for smoothies, guacamole, energy bites, mug cakes, and more, Kitchen Explorers! brings the kitchen alive with fun science experiments and art projects. Puzzles, word games, coloring pages and beyond will keep kids occupied and engaged.

Now is the time for kids to make EVERYTHING from scratch. This is the third book in the NY Times Bestselling Cookbook series for Young Chefs and will inspire kids to make everything from ketchup to crackers... themselves.Ever wondered how ketchup is made? How do you bake the most-awesome-ever cheese crackers (fish-shaped, of course)? Can you really make homemade butter in 10 minutes? The third title in this bestselling series of complete cookbooks for young chefs goes back to basics to make many of today's store-bought staples better from scratch. Easy recipes ranging from pancake mix to homemade Sriracha sauce will make kids kitchen heroes, one DIY project at a time.