America's Test Kitchen

Books by America's Test Kitchen

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NPR stories about America's Test Kitchen

Jack Bishop says it's the soy sauce in the Mushroom Bolognese that really makes it pop. Joe Keller/Courtesy of America's Test Kitchen hide caption

itoggle caption Joe Keller/Courtesy of America's Test Kitchen

America's Test Kitchen recommends cooking meat, like this pan-seared steak, at a moderate temperature to seal in the juices. Carl Tremblay/Courtesy of America's Test Kitchen hide caption

itoggle caption Carl Tremblay/Courtesy of America's Test Kitchen

According to America's Test Kitchen, the best gluten-free flours to bake with contain four ingredients — brown rice flour, white rice flour, potato starch and tapioca starch. Courtesy of America's Test Kitchen hide caption

itoggle caption Courtesy of America's Test Kitchen

Jack Bishop of America's Test Kitchen says the trick to grilling peaches is using fruit that's ripe but firm. mccun934/via Flickr hide caption

itoggle caption mccun934/via Flickr

Want the perfect pie crust? Christopher Kimball from America's Test Kitchen says the secret is to substitute half of the recipe's water with vodka, for a dry, flaky crust. iStockphoto.com hide caption

itoggle caption iStockphoto.com
America's Test Kitchen