Books published by America's Test Kitchen

The only vegetables book you'll ever need reveals hundreds of ways to cook nearly every vegetable under the sun.We're all looking for interesting, achievable ways to enjoy vegetables more often. This must-have addition to your cookbook shelf has more than 700 kitchen-tested recipes that hit that mark. Sure, you'll learn nearly 40 ways to cook potatoes and 30 ways with broccoli, America's favorite veggies. But you'll also learn how to make a salad with roasted radishes and their peppery leaves; how to char avocados in a skillet to use in Crispy Skillet Turkey Burgers; and how to turn sunchokes into a chowder and kale into a Super Slaw for Salmon Tacos. Every chapter, from Artichokes to Zucchini, includes shopping, storage, seasonality, and prep pointers and techniques, including hundreds of step-by-step photographs and illustrations, gorgeous watercolor illustrations, and full-color recipe photography.The inspirational, modern recipes showcase vegetables' versatility in everything from sides to mains: You'll discover how to make the perfect grilled corn--and also how to transform it into a deliciously creamy pasta sauce with ricotta and basil. Onions are grilled, caramelized, glazed, and pickled--and also cooked into the Middle Eastern pilaf Mujaddara. Cauliflower is grilled as steaks, fried Buffalo-style, and pot-roasted whole with a robust tomato sauce. Sweet potatoes are mashed and baked more than a dozen ways, plus turned into a salad, a soup, tacos, and a gratin. All along the way we share loads of invaluable kitchen tips and insights from our test cooks, making it easy--and irresistibly tempting--to eat more veggies every day.

With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting.Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.

Featured by QVC, Hallmark Home & Family, Tasting Table, and the Washington Post.Cakes are the all-occasion dessert--the center of attention at birthdays, holiday celebrations, and dinner parties, and the most welcome brunch, after-school, or teatime snack. America's Test Kitchen's first all-cake book is the definitive guide to any cake you crave from Classic Pound Cake to enjoy anytime to a stunning and impressive Blueberry Jam Cake with brilliant jam stripes and ombré frosting. In addition to foolproof recipes are features that make towering 24-layer Hazelnut- Chocolate Crêpe Cake as approachable as Applesauce Snack Cake. Sidebars include step-by-step photography for cakes with more advanced techniques like piping the ribbons of frosting that help give beautiful Rhubarb Ribbon Cake its name. Our years of test kitchen knowledge on the art and science of baking cakes provide all the tips and tricks you need for executing perfect cakes every time.

Boost the Flavor of Everything You Cook!Let sauce be your secret weapon in the kitchen with this unique new cookbook from America''s Test Kitchen. From dolloping on vegetables to drizzling on steak, simmering up curries, and stir-frying noodles, instantly make everything you cook taste better with hundreds of flavorful, modern sauces paired with easy recipes that use them in creative, inspired ways. Just Add Sauce is structured to help you find and make exactly what you''re in the mood for. Start with sauce and then plan your meal, or start with your protein and find the perfect sauce with our pairing suggestions. Sauce recipes include Foolproof Hollandaise, Lemon-Basil Salsa Verde, Vodka Cream Marinara Sauce, Onion-Balsamic Relish, Ginger-Scallion Stir-Fry Sauce, Mole Poblano, Rosemary-Red Wine Sauce, and Honey-Mustard Glaze. More than 100 recipe pairings include Sun-Dried Tomato Pesto-Rubbed Chicken Breasts with Ratatouille, Garlic-Roasted Top Sirloin with Tarragon-Sherry Gravy, and Green Bean Salad with Asiago-Bacon Caesar Dressing.

Why buy it when you can make it? From smoked bacon and dill pickles to your own home-brewed ale, trust the test kitchen experts to guide you through more than 100 foolproof kitchen projects. Pantry Staples For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there''s sriracha, harissa, and wine vinegar. Jams and Jellies Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options. Pickled Favorites Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi. The Dairy Best Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk (for tofu) are simpler than you think. Charcuterie at home From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered. Snacks and Sweets Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread. Beverages Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.