Inside the Book

The book includes sections that represent all of the major pillars of America’s Test Kitchen: equipment testing, ingredient tasting, food science, technique instruction, research and development, and of course foolproof recipes.

Welcome to America’s Test Kitchen
Outfitting Your Kitchen
Stocking Your Fridge and Pantry
In the Kitchen and At the Stove
Putting It All Together

Behind the Scenes: How We Test Equipment
The Equipment Guide
Thermometers and Timers
Measuring Tools
Knives and Boards
Pots and Pans
Tools and Utensils
Grilling Equipment
Kitchen Staples
How to Clean and Care for Equipment
Equipment and Gadgets to Avoid
Inside the Testing Features
Inexpensive Instant-Read Thermometer
Digital Scale
Inexpensive Chef’s Knife
Cast-Iron Skillet
Pepper Mill
Mixing Bowls
High-End Stand Mixer
Gas Grill
Fire Extinguisher

Behind the Scenes: How We Taste Ingredients
The Ingredient Guide
Fruits and Vegetables A-Z
Herbs and Spices
Eggs and Dairy
Meat, Poultry, and Fish
Pasta, Rice, and Grains
Pantry Staples
Oils, Vinegars, and Condiments
Inside the Tasting Features
Orange Juice
Black Peppercorns
Supermarket Brie
Vanilla Ice Cream
Whole Chicken
Heritage Turkey
Gluten-Free Spaghetti
Canned Whole Tomatoes
Chicken Broth
Extra-Virgin Olive OIl
Balsamic Vinegar
Maple Syrup
Creamy Peanut Butter

Behind the Scenes: What It Takes to Be a Test Cook
Food Safety
Keeping a Clean Kitchen
Keeping Your Fridge Cool
Handling Foods Carefully
Storing Foods Safely
Getting to Know Your Refrigerator
Basic Kitchen Skills
Tips That Will Make You a Better Cook
How to Use and Calibrate Thermometers
How to Measure
Knife Skills
How to Make Food Taste Better
How to Season Food
How to Fix Common Mistakes
Science Lessons That Will Make You a Better Cook
Mastering Basic Prep and Key Techniques
How to Prepare Vegetables A–Z
How to Make a Vinaigrette
How to Dress a Salad
How to Crack and Separate Eggs
How to Whip Egg Whites
How to Hard-Cook Eggs
How to Fry Eggs
How to Scramble Eggs
How to Poach Eggs
How to Make Rice Pilaf
How to Cook Dried Pasta
How to Cut Up a Whole Chicken
How to Butterfly a Whole Chicken
How to Make Chicken Cutlets
How to Trim Beef Tenderloin
How to Tie a Roast
How to Prepare Fish
How to Prepare Scallops, Mussels, and Clams
How to Prepare Shrimp
How to Carve a Whole Bird
How to Carve a Spiral-Sliced Ham
How to Carve Prime Rib
How to Carve a T-Bone Steak
How to Bone a Whole Fish
How to Flambé
How to Set Up a Charcoal Grill
How to Set Up a Gas Grill
How to Create Custom Grill Fires
How to Use Wood on a Grill
How to Knead Dough in a Mixer
How to Knead Dough by Hand
How to Shape Loaf Breads
How to Brown Butter
How to Toast and Chop Nuts
How to Chop and Melt Chocolate
How to Make a Foil Sling
How to Cream Butter
How to Reverse-Cream
How to Prepare Cake Pans
How to Use a Pastry Bag
How to Bake Cake Layers
How to Cut Cake Layers
How to Frost a Layer Cake
How to Make a Crumb Crust
How to Roll Out and Fit Pie Dough
How to Make and Bake a Single-Crust Pie Shell
How to Make a Double-Crust Pie
How to Make a Lattice Top
How to Make a Classic Tart Shell

Classic Deviled Eggs
Classic Deviled Eggs with Anchovy and Basil
Classic Deviled Eggs with Tuna, Capers, and Chives
All-American Potato Salad
Buttermilk Coleslaw
Buttermilk Coleslaw with Scallions and Cilantro
Lemony Buttermilk Coleslaw
Chicken Stock
Best Ground Beef Chili
Best Beef Stew
Pan-Roasted Chicken Breasts with Shallot-Thyme Sauce
Weeknight Roast Chicken
Sherry-Rosemary Pan Sauce
Mustard and Cider Pan Sauce
Crisp Roast Butterflied Chicken with Rosemary and Garlic
Extra-Crunchy Fried Chicken
Classic Barbecued Chicken
Kansas City Barbecue Sauce for Chicken
Classic Roast Turkey
Classic Turkey Gravy
Classic Turkey Gravy for a Crowd
Juicy Grilled Hamburgers
Grilled Boneless Steaks
Pan-Seared Steaks with Red Wine Pan Sauce
Best Prime Rib
Tuscan Pork Loin with Garlic and Rosemary
Poached Salmon with Herb and Caper Vinaigrette
Poached Salmon with Dill and Sour Cream Sauce
Pan-Roasted Fish Fillets
Pan-Seared Shrimp
Pan-Seared Shrimp with Chipotle-Lime Glaze
Pan-Seared Shrimp with Ginger-Hoisin Glaze
Pan-Seared Shrimp with Garlic-Lemon Butter
Simple Cheese Lasagna
Chunky Tomato Sauce
Eggplant Parmesan
Small-Batch Chunky Tomato Sauce
Pasta with Classic Bolognese Sauce
Pasta with Beef Bolognese Sauce
Meatballs and Marinara
Baked Macaroni and Cheese
Scalloped Potatoes
Scalloped Potatoes with Chipotle Chile and Smoked Cheddar Cheese
Scalloped Potatoes with Wild Mushrooms
Almost Hands-Free Risotto with Chicken and Herbs
Cuban Black Beans and Rice
Vegetarian Cuban Black Beans and Rice
Indian-Style Curry with Potatoes, Cauliflower, Peas, and Chickpeas
Indian-Style Curry with Sweet Potatoes, Eggplant, Green Beans, and Chickpeas
Stir-Fried Tofu and Bok Choy
Fluffy Diner-Style Cheese Omelet
Fluffy Diner-Style Cheese Omelet with Sausage and Bell Pepper
Light and Fluffy Buttermilk Biscuits
Light and Fluffy Buttermilk Biscuits with Cheddar and Scallions
Light and Fluffy Buttermilk Biscuits with Parmesan and Black Pepper
Light and Fluffy Buttermilk Biscuits with Fontina and Rosemary
Bakery-Style Muffins
Lemon-Blueberry Muffins
Lemon–Poppy Seed Muffins
Mocha Chip Muffins
Apricot-Almond Muffins
Monkey Bread
Southern-Style Skillet Cornbread
Ultimate New York–Style Pizza
Easy Pizza Sauce
Easy Sandwich Bread
Almost No-Knead Bread
Almost No-Knead Seeded Rye Bread
Almost No-Knead Whole-Wheat Bread
Almost No-Knead Cranberry-Pecan Bread
Molasses Spice Cookies
Chocolate Crinkle Cookies
Cream Cheese Brownies
Easy Pound Cake
Easy Lemon Pound Cake
Easy Orange Pound Cake
Easy Almond Pound Cake
Easy Ginger Pound Cake
Yellow Layer Cake
Chocolate Frosting
Foolproof Single-Crust Pie Dough
Foolproof Double-Crust Pie Dough
Lemon Meringue Pie
Deep-Dish Apple Pie
Rustic Walnut Tart
Blueberry Cobbler with Biscuit Topping
Peach or Nectarine Cobbler with Biscuit Topping
Chocolate Mousse
Premium Dark Chocolate Mousse
Chocolate-Raspberry Mousse