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WITH A LANDMARK COOKBOOK, AMERICA’S TEST KITCHEN CELEBRATES A RECORD 20 YEARS

As the longest-running and most successful cooking show on public television, America’s Test Kitchen has reached the remarkable milestone of 20 years on the air, providing top-notch instruction and foolproof recipes to home cooks everywhere. In celebration of two decades and over 500 episodes, ATK editors have curated a collection of the show’s very best recipes in America’s Test Kitchen Twentieth Anniversary TV Show Cookbook, a must-have for ATK fans old and new. The book is an extraordinary compilation that includes all of season 20’s new recipes in addition to hallmark recipes from the previous 19 seasons. Also incorporated into the book are fascinating insights from the cast that both capture the personality of the show and allow a rare behind-the-scenes look. The book is the capstone of a year-long celebration that includes the prime time TV special, ATK All-Time Best Recipes: 20th Anniversary Special.

The Cast Confidential section of the book brings you closer to the cast of 11, several of whom have been on the show since its start, via first-person full-page narrative bios. Each cast member also provides personal commentary for some of their favorite recipes, articulating what they love about the dish and why. We get a glimpse into the minds of the experts—their passion for cooking palpable—as they demonstrate how the recipe shines and what it means to them specifically. What was one of the first dishes Dan Souza ever learned to cook? What’s Julia Collin Davison’s go-to dinner party dish and how do we nail a crowd-pleasing version every time? What’s Becky Hays’s favorite pancake recipe that boasts a nutty, fluffy final product? Readers will revel in the show’s history alongside the cast as they bring to life the last 20 years of TV recipes.


At the heart of the America’s Test Kitchen Twentieth Anniversary TV Show Cookbook are the essential, trusted recipes that have helped shape home cooking, each one carefully chosen (we winnowed down more than 1,300 recipes to 580). We picked recipes for their revolutionary techniques and the special place they hold in ATK’s history, including categories for must-have basics, classics reimagined, international favorites, greatest hits, and more. Fourteen chapters, from breakfast and soups and stews to poultry, beef, and fish to pasta, grilling, pizza, and desserts, are jam-packed with ATK’s all-time best recipes. The chosen recipes convey the aha moments experienced in the test kitchen, when we finally determine the best ingredients and cooking method and achieve perfection. Each recipe maintains its own spark and holds significance within this keepsake commemorative edition.

RECIPES AND REMARKS TO HIGHLIGHT
Perfect Sticky Buns: “I had never heard of the Japanese bread-baking technique of tangzhong, which my coworker Andrea Geary introduced to the test kitchen. She used it here to solve the problem of making moist and light buns that could somehow support the heavy, sticky topping. The resulting buns are just sturdy enough yet as soft and plush as velvet.” —Bridget Lancaster

Korean Fried Chicken Wings: “The incredible crunch staying power is achieved through a clever technique called double frying. Two quick stints in hot oil, versus one longer fry, allow these wings to stay crispy for hours.” —Dan Souza

Ultimate Banana Bread: “I love that the solution to this otherwise simple quick bread is very test kitchen-y. Just reduce the banana liquid so you get all the flavor but less moisture—easy and brilliant.” —Julia Collin Davison

Spicy Mexican Shredded Pork Tostadas (Tinga): “Place 12 corn tortillas on two rimmed baking sheets, brush generously with vegetable oil, and weight with upside-down cooling racks. Then bake in a hot oven until golden brown. Every bit as crisp as the fried version—and because your hands aren’t frying tortillas you can enjoy an ice-cold beer.” —Jack Bishop


Vegan Buffalo Cauliflower Bites: “The bites are coated with coconut milk and fried in a mixture of flour and cornmeal so they really pack a crunch. They are tossed in a hot sauce and coconut oil mixture that gently coats them and never becomes soggy.” —Elle Simone Scott

Sweet and Tangy Barbecued Chicken: “Whether you’re cooking with charcoal or gas, concentrate the heat on one side to create two cooking zones. Over the flames, food sears quickly and picks up that tantalizing grill flavor. Over the cooler side, it cooks gently and evenly.” —Lan Lam

Pasta Salad with Pesto: “I recall making more than 50 batches to arrive at a recipe that included two techniques still at play here—blanching the garlic to mitigate its raw bite, and adding a little extra chlorophyll in the form of spinach (or parsley, way back when) to help preserve the color vibrancy.” —Adam Ried

Crispy Thai Eggplant Salad: “We use the microwave to dehydrate cubes of eggplant before quickly frying them. The result is golden brown cubes of eggplant with crispy edges and silky interiors that soak up the pungent dressing.” —Keith Dresser

ABOUT AMERICA’S TEST KITCHEN
America’s Test Kitchen is unlike any other cooking program on television. On the show, a handful of test cooks are filmed not on a Hollywood set, but in a real, working test kitchen. Hosts Julia Collin Davison and Bridget Lancaster and chefs Keith Dresser, Becky Hays, Lan Lam, Erin McMurrer, Elle Simone Scott, and Dan Souza prepare recipes as they discuss what works, what doesn’t, and why, highlighting the rigorous recipe testing process at the core of the test kitchen’s mission. Equipment expert Adam Ried, gadget critic Lisa McManus, and tasting expert Jack Bishop help viewers understand what to look for when buying gear and ingredients. For the past 20 years, America’s Test Kitchen has filmed more than 500 episodes and presented over 1,300 recipes. This simple, time-tested formula for empowering home cooks works— nearly 2.2 million viewers tune in to the show each week.

America’s Test Kitchen is located in Boston’s Seaport District in the historic Innovation
and Design Building and features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to our public television shows, America’s Test Kitchen and Cook’s Country or on our websites.

For broadcast times, free recipes, and full episode videos, visit:
AmericasTestKitchen.com
CooksCountry.com

For thousands of recipes and updated equipment ratings and taste tests, visit:
CooksIllustrated.com
CooksCountry.com

Download our award-winning podcast Proof (AmericasTestKitchen.com/proof) or listen to America’s Test Kitchen experts on public radio (SplendidTable.org) to hear insights that illuminate the truth about real home cooking.

Engage the next generation of home cooks with kid-tested recipes from America’s Test Kitchen Kids (AmericasTestKitchen.com/kids).

To see what goes on behind the scenes at America’s Test Kitchen, check out our social media channels for kitchen snapshots, exclusive content, video tips, and much more.