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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 Cook's Illustrated Online.

    Recipe #344443

    From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator.

    Recipe #344444

    From Cook's Illustrated Online.

    Recipe #344447

    From the Cook's Illustrated Website: Any of the buttercream frostings can be made ahead and refrigerated; if refrigerated, however, they must stand at room temperature to soften before use. If using a hand-held mixer, increase mixing times significantly (at least 50 percent). This recipe can be doubled to make enough for a two-layer cake. Makes 1 1/2 cups, enough for 12 cupcakes.

    Recipe #318622

    From Cook's Illustrated. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken, or on steaks (especially filet mignon).

    Recipe #303156

    From Cook's Illustrated Magazine. Serve with recipe #303303 - or come up with your own uses! Equally good on grilled chicken or steak (especially filet mignon).

    Recipe #303152

    From Cook's Illustrated. Serve with recipe #303303. Equally good on grilled chicken or steak (especially filet mignon).

    Recipe #303257

    After a Cook's Illustrated recipe, Sept 1997. Dried cranberries or chopped dried apricots can substitute for the cherries. To promote even cooking, cut your slices to a uniform thickness. If it helps, lay a ruler in front of the loin and slice at the one-inch marks. If you’ve got one, cover the pan with a splatter screen to prevent splattering.

    Recipe #303252

    After a recipe from Cook's Illustrated.

    Recipe #303251

    from Cook's Country Magazine

    Recipe #251617

    1 Reviews |  By LylR

    I love CI, but sometimes the prep can be a little intense, in this case it is definitely worth each step. Serves 4. Published January 1, 2009. From Cook's Illustrated. For best results, choose a good challah or a firm, high-quality sandwich bread, such as Arnold Country Classics White or Pepperidge Farm Farmhouse Hearty White. Thomas’ English Muffin Toasting Bread also works well. If you purchase an unsliced loaf, cut the bread into 1/2-inch-thick slices. To prevent the butter from clumping during mixing, warm the milk in a microwave or small saucepan until warm to the touch (about 80 degrees). The French toast can be cooked all at once on an electric griddle, but may take an extra 2 to 3 minutes per side. Set the griddle temperature to 350 degrees and use the entire amount of butter for cooking.

    Recipe #437110

    This is from The America's Test Kitchen Family Cookbook. Quick and easy to make, and the tacos taste much better than fast food. You can adjust the spices to your liking, if necessary, and top with your favorite garnishes, such as cheese, lettuce, tomato, onions, sour cream, etc. Enjoy!

    Recipe #314504

    Adapted from Cook's Illustrated

    Recipe #148580

    Courtesy Cook's Illustrated Magazine. Oatmeal-Raisin Scones: substitute 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins. Ginger Scones: substitute 1/2 cup chopped crystallized ginger for currants.

    Recipe #244032

    Based on a recipe from America's Test Kitchen on PBS. Don't use 99% fat-free ground turkey BREAST; it'll come out like eating styrofoam pellets. The original called for 10 curly-edged lasagna noodles, broken into 2" pieces, but I find the rotini easier to eat.

    Recipe #161876

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

    Recipe #344445

    From Cook's Illustrated magazine. Serve with recipe #303257, recipe #303156, or recipe #303152. Nutrition information does not include sauce.

    Recipe #303303

    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

    From the TV show, only one pan, easy clean-up and very good flavor.

    Recipe #314560

    Adapted from Cook's Illustrated. Almonds work best, but any nut will do. If your chicken breasts have the tenderloin attached, remove it.

    Recipe #486196

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