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    You are in: Home / Cookbooks / Cook's Illustrated/America's Test Kitchen
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    100 recipes in

    Cook's Illustrated/America's Test Kitchen

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    From November 2007. Kahlua, Tia Maria, brandy or even whiskey can stand in for the rum. Be sure to use hard Italian-style ladyfingers (savoiardi), not the soft French type.

    Recipe #455441

    Adapted from a recipe at the LiveJournal blog of fantasy author Lynn Flewelling (_Stalking Darkness_, _The Bone Doll's Twin_), which she got from _Cook's Illustrated_. http://bit.ly/ePNCY0

    Recipe #452188

    Great pie....way beyond basic pumpkin. I use Pillsbury pie crust dough versus scratch. Still wonderful.

    Recipe #347106

    This Chicken and Dumplings recipe is a truly simple, one-dish meal, that could make America fall in love all over again with this almost forgotten favorite.

    Recipe #260660

    A moist-inside, crackly-outside brown sugar cookie. With loads of brown sugar, butter and vanilla, these could also be called "butterscotch cookies." They're quick to make, and do not require a mixer. From ATK 2008.

    Recipe #419087

    2 Reviews |  By emitpan

    Mashed potatoes without the last-minute hassle... From Cook's Country Dec/Jan 2008

    Recipe #277204

    From _America's Test Kitchen_ episode 908, "Soups of the Day." Salting the COOKING water makes the beans mealy, but salting the SOAKING water makes the skins more tender but also less likely to break. If you skip the soaking, you will need to cook the beans 45-50 minutes longer.

    Recipe #367850

    From _America's Test Kitchen_ episode 908, "Soups of the Day." Great flavor in an hour. Be sure to get real sirloin tip, also called "flap meat." You can substitute blade or flank steak, if you trim out any hard gristle.

    Recipe #367848

    From "America's Test Kitchen" episode 816 "Old-Fashioned Breakfast Cakes." Based on a Pillsbury Bake-Off winner from 1954, this recipe has been subjected to the ATK perfection technique - the streusel is softer and the cake is less cottony.

    Recipe #360202

    Classic New York-style crumb cake, based on the old German krummelkuchen. It is important to make the crumbs into large, pea-sized lumps to get the right texture. This is NOT a streusel! From "America's Test Kitchen" episode 816, "Old-Fashioned Breakfast Cakes."

    Recipe #360198

    From America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Works best with short tubular pasta like ziti, penne or rigatoni.

    Recipe #357384

    from America's Test Kitchen episode 905, "Perfecting Pasta Sauces." Bolognese-style meat sauce in under 60 minutes. The meaty flavor comes from the mushrooms; the beef is NOT browned to prevent it from becoming rubbery. Do not be tempted to use a different fat-percentage. 80% lean beef will yield a greasy sauce. 90% lean will become chewy.

    Recipe #357363

    From Cook's Country episode 111, "Midwestern Favorites." Baby back ribs are the classic cut for this.

    Recipe #347311

    From Cook's Country episode 111, "Midwestern Favorites." Use canned tomato sauce, not jarred spaghetti sauce.

    Recipe #347025

    From Cook's Illustrated magazine, Feb 2009. Full-fat yogurt is preferred, but low-fat can be used. If you do not have a premixed garam masala, use 2 tsp ground coriander, 1/4 tsp ground cardamom, 1/4 tsp ground cinnamon and 1/2 tsp ground black pepper. For a more traditional color, add a couple of drops of red food coloring to yogurt. Serve with basmati rice and a few chutneys or relishes.

    Recipe #344516

    From Cook's Illustrated magazine, Feb 09.

    Recipe #344454

    From Cook's Illustrated magazine, Feb 09. Serve with egg noodles, mashed potatoes or roasted potatoes.

    Recipe #344452

    From Cook's Illustrated magazine, Feb 09. Use a bold red wine like a Cabernet Sauvignon or Cotes du Rhone. Serve with egg noodles, mashed potatoes or roasted potatoes.

    Recipe #344449

    From Cook's Illustrated Online.

    Recipe #344447

    From Cook's Illustrated Online. No need to soak or rinse the rice.

    Recipe #344445

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