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The Best of America's Test Kitchen 2021
The Year’s Best Recipes from Our TV Shows, Magazines, and Cookbooks
Out of the nearly 1,000 recipes developed for Cook’s Illustrated and Cook’s Country magazines, our best-selling cookbooks, and our public television shows America’s Test Kitchen and Cook’s Country, the 170+ recipes showcased here are “the best of the best.” From weeknight friendly mains such as Pork Cordon Bleu and Chicken Provençal to globally inspired dishes such as Shizi Tou (Lion’s Head Meatballs) and Goan Pork Vindaloo, this curated collection of foolproof recipes encompasses a year of the best test kitchen discoveries and recipe breakthroughs.
In addition to the recipes themselves, you’ll also get our winning ingredient and equipment recommendations, our favorite reader-submitted quick tips (kitchen hacks our test cooks didn’t even know about!), step-by-step technique instructions, and more!
Whole Roast Duck with Cherry Sauce
Preparing juicy, evenly cooked duck can be a challenge because it’s fattier than other types of poultry and its breasts and legs are different sizes, making it difficult to ensure that all the meat cooks through at the same rate. We trimmed the excess fat and cut slits into the breasts and thighs, rubbing salt into the slits to prevent the duck from drying out. Braising the legs first ensured that the whole duck cooked evenly while roasting. Our cherry sauce made from maple syrup, vinegar, soy sauce, and other herbs and spices made for a rich and lively topping.
Roasted Butternut Squash with Apple
Deeply caramelized squash, a sweet vinaigrette, and tart apples–it’s a side dish we hold near and dear to our test-cook hearts. For this recipe, we halved the squash lengthwise and then cut it crosswise into 1-inch-thick slices. We found that these slices roasted better than cubed pieces and were easier to arrange on a plate. To prevent the apples from becoming too soggy, we added them to the roasting pan with the squash midway through cooking.
Lamb Burgers with Halloumi and Beet Tzatziki
These mezze-board-inspired burgers are as delicious as they are delightful to look at. We seasoned the meat with coriander, oregano, pepper, and cinnamon. And for our topping we whipped up a vibrant beet tzatziki sauce that gave the burgers a subtle crunch. But we didn’t stop there. Adding on tangy halloumi cheese and a spicy arugula salad took the flavors of these bold, beautiful burgers to a whole new level.
Chocolate Brioche Buns
These breakfast buns boast buttery, rich flavors and are sure to turn heads on any table with their mesmerizing swirls of chocolaty goodness. We streamlined the shaping process by separating the plain and chocolate doughs into 6 by 6-inch squares before filling them with bittersweet chocolate, cocoa powder, butter, and confectioners’ sugar.
Details
Recipes: 170+
Format: Hardcover
Pages: 336
Item Number: CF26
Item Weight: 2.95 pounds
Shipping
Celebrate a Year of Cooking Excellence
Learn from the Kitchen Experts
Go behind the recipes and learn firsthand what went into the development of each recipe with introductory essays written by the test cooks who perfected them.
Streamlined Techniques and Hacks
Step-by-step tutorials walk you through our favorite techniques for everything from Weaving a Lattice Top and Making Crepes to Butter Basting and beyond.
Product Ratings
Get the inside scoop on our favorite ingredients and kitchen equipment. From our top-rated cornmeal and coffee maker to our winning toaster oven and fontina cheese, our ratings will help you find the best products for kitchen success.
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