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• by:
• Editors of Cook's Illustrated Magazine,

From the search for perfectly crisp – not flabby and greasy – Buffalo wings to the best cherry cobbler that pairs real cherry flavor with a tender, feather-light biscuit topping, this companion volume puts you right at the side of the America’s Test Kitchen detectives. Unlike most television shows and cookbooks, however, this one gives you a close-up look at their failures as well as their successes. After months of testing, their recipes for lemon meringue pie, twice-baked potatoes, and pan-roasted chicken are reliable because they've tested dozens of possible ways (including many failures) of making them.

In the pages of Here in America’s Test Kitchen, you’ll get a behind-the-scenes view of how they test recipes, taste-test foods, and put cookware through its paces. You’ll meet the cooks, the editors, the tasters, the directors, and the rest of the staff. Filled with candid shots and 32 pages of color photos, you will get an intimate portrait of the inner workings of the Cook’s test kitchen.

America’s Test Kitchen is all about discovering how cooking really works, rooting out the bad recipes, and identifying the methods and techniques that produce real winners. Now you can have all of the recipes, the techniques, the taste-tests, the equipment ratings, and the shortcuts from our 2003 season in one volume.