Every year, the test cooks at America’s Test Kitchen develop more than one thousand new recipes for our cookbooks, magazines and our highly rated public television shows. In our latest ‘yearbook’ of our test kitchen, we’ve chosen more than 130 of our favorite recipes from the past year (no easy task!) and showcased them along with the helpful tips, techniques, and equipment and ingredient ratings that our readers and viewers count on year after year.
The Best of America’s Test Kitchen 2010 features a wide range of recipes including starters like Waldorf Salad from a recent issue of Cook’s Country, Hearty Mushroom and Vegetable Stew from our recently published cookbook The Best Slow and Easy Recipes, Pan-Seared Strip Steak with Crispy Potatoes (The Best Skillet Recipes), Spicy Atomic Ribs (Best Grilling Recipes), and Glazed Roast Chicken (Cook’s Illustrated). We’ve also included some of the best sweet and savory desserts of the year, including Chocolate Bread Pudding, Skillet Cherry Cobbler, and Pumpkin Pie.
Every recipe features a write-up from the test kitchen editor who developed the recipe, explaining why it was selected it as one of the ‘Best’ of the year. Each recipe also includes “Notes from the Test Kitchen," where we tell you what cooking technique, ingredient find, or other great discovery was critical towards making the recipe a success. There’s also make-ahead information, common mistakes to avoid, and step-by-step instructions. Also featured are dozens of up-to-date kitchen equipment testings from this year including skillets, spatulas, coffee makers, slicing knives and blenders as well as supermarket ingredient ratings, including chocolate chips, olive oil, bacon, microwave popcorn, and hot cocoa mixes.