Cooking at Home With America's Test Kitchen - Tapa dura

How do you make a truly great deep-dish apple pie? What's the secret to juicy pork tenderloin? Which turkey gadgets should you have on hand this Thanksgiving? And why should you let meat rest before it’s carved? At America's Test Kitchen, we start the day by asking these questions and more—always with the home cook in mind. And since we take nothing for granted, we test everything. Whether we're evaluating expensive equipment like food processors and saucier pans or everyday household items like measuring spoons and plastic wrap, we're on your side. And when it comes to recipes, whether we're developing a foolproof method for roasting a large turkey or learning how to grill pizza, our goal is simple: We want to deliver reliable recipes and practical information that will help you become more successful in the kitchen. As we are fond of saying in the test kitchen, "We do all the testing and make all the mistakes first, so you don't have to." Cooking at Home with America's Test Kitchen takes you inside our 2,500-square-foot kitchen as we develop recipes you will be proud to serve. And as the companion to the 2006 public television series, it features every recipe showcased on the air—our favorites, developed in the test kitchen over the past year. Discover the secret to tender, all-butter pie crust (sour cream, which also makes it easier to roll out). Watch as we show you how to turn lasagna into a weeknight meal (make it in a skillet and cook the pasta in the sauce!). And find out how to make an authentic-tasting tortilla soup without having to track down all of those hard-to-find ingredients. In addition to the recipes, Cooking at Home with America's Test Kitchen offers valuable information. Hand-drawn illustrations make it easy for you to perfect cooking techniques such as frying taco shells, flipping delicate fish fillets, and using a pastry bag to pipe spritz cookies. We also share helpful solutions to common problems such as how to dispose of frying oil neatly, how to stabilize a cutting board, and how to keep mashed potatoes warm until you're ready to serve them. Want to know if you should spend money on that expensive chef's knife? Or paella pan? Throughout the book, you'll find clear charts presenting the results of our honest and opinionated equipment ratings and taste tests. Dozens of products are reviewed here—everything from supermarket bacon, chicken broth, and Parmesan cheese to zipper-lock bags, oven mitts, and cake pans. Make use of our trusted ratings and you'll never make another mistake when shopping.Of course, you'll get all the recipes from 26 lively episodes of the show centered around such themes as "Eggs for Brunch" and "Dinner on a Dime" to "Paella Party" and "Old-Fashioned Birthday Cake." In Cooking at Home with America's Test Kitchen, we bring all the expertise of America's Test Kitchen into your home kitchen. And we promise you will learn something—and become a better cook in the process.

The Editors of Cook's Illustrated magazine work in America's Test Kitchen, a 4,000-square-foot kitchen located in Brookline, Massachusetts just outside Boston. Every week our Test Cooks test hundreds of recipes to find out which techniques work and which ones don't. For example, they'll make macaroni and cheese with a dozen kinds of cheese and then taste each one to figure out which cheese (or cheeses) are right for the recipe. We make the mistakes so you don't have to.