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Baking demystified with 450 foolproof recipes from Cook's Illustrated, America's most trusted food magazine.The Cook's Illustrated Baking Book has it all-definitive recipes for all your favorite cookies, cakes, pies, tarts, breads, pizza, and more, along with kitchen-tested techniques that will transform your baking. Recipes range from easy (drop cookies and no-knead bread) to more ambitious (authentic croissants and dacquoise) and the tradema...

In Cook's Science, the all-new companion to the New York Times-bestselling The Science of Good Cooking, America's Test Kitchen deep dives into the surprising science behind 50 of our favorite ingredients--and uses that science to make them taste their best. From the editors of Cook's Illustrated, and the best-selling The Science of Good Cooking, comes an all-new companion book highlighting 50 of our favorite ingredients and the (sometimes surp...

More than 2, 000 of "Cook's Illustrated"'s landmark recipes have been carefully compiled into a wide-ranging compendium that shows cooks how to make their favorite dishes better.

Hosting a party is overwhelming enough, let the experts at Cook's Illustrated reduce some of the strain with this perfectly curated selection of "only the best": the 75 best appetizer recipes ever to come out of the test kitchen. An innovative organization makes it simple to put together a well-balanced spread that hits all the high points, from something dippable to snacks to munch by the handful to elegant two-bite treats. Chapters mix cockt...

Eminently practical and truly trustworthy, The Cook's Illustrated Meat Book is the only resource you'll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook's Illustrated understand that preparing...

There is something magical that happens with certain foods when you slow down the cooking: flavors deepen and become more complex, meat turns meltingly tender, and fruits and vegetables develop a rich, caramelized exterior. With The Best Slow & Easy Recipes, the cooks at America's Test Kitchen have taken a fresh approach to the classic techniques of slow cooking to give you uncomplicated recipes that are worth the wait.

How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-test...

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