Kitchen Gear: The Ultimate Owner's Manual
Kitchen Gear: The Ultimate Owner's Manual

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2023-11-07

Total Pages: 433

ISBN-13: 1954210701

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Leading kitchen gear experts Lisa McManus and Hannah Crowley share what they really think about Dutch ovens, air fryers, grills, and more in this indispensable handbook for gear heads everywhere The perfect gift for fledgling cooks, newlyweds, cooking nerds, and new homeowners Ever wondered why your knives dull so quickly? Whether it's safe to stand next to a running microwave? If compostable dinnerware is really better for the environment? With its combination of straight-talking, science-backed advice from professional equipment reviewers Lisa McManus and Hannah Crowley, practical how-to guides, engrossing trivia, and beautiful full-color photography, Kitchen Gear is an indispensable source of collected wisdom you won't find anywhere else. Hannah and Lisa's unfiltered takes on which pieces are (and aren't) worth it: Spring for the high-end blender; rethink that knife block. And did you know you can make pour-over coffee with a dollar-store funnel? Improve your cooking with 100+ recipes that teach you what your gear is capable of: Use your sheet pan to make the easiest-ever layer cake. Make crispy fried garnishes in your microwave. Plus, use common tools in creative ways—fully-loaded nachos on the grill, anyone? Answers to all the hows, whys, and "wait, what?"s of your equipment: The question-and-answer format covers everything from frequently asked questions to real head-scratchers. Keep your tools in top condition: Season your pans the right way, de-stinkify silicone ice trays, and finally get that gunk off your toaster oven. Peek behind the scenes: Read all about the zany lengths Lisa, Hannah, and their team will go to for answers—from sawing coolers in half to programming knife-wielding robots. Stock your kitchen with the best of the best: A buying guide points you to the top performers from America's Test Kitchen's rigorous reviews.

The Complete One Pot
The Complete One Pot

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2020-11-03

Total Pages: 417

ISBN-13: 1948703343

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The only one-pot cookbook you'll ever need! Simplify dinner and eat well with hundreds of meals that take full advantage of your favorite pans. Today's one-pot recipes are more varied than ever. From sheet-pan suppers to no-boil pastas, these flavorful recipes represent the test kitchen's best strategies for successful single-pan cooking, including staggering cooking times so everything finishes at once and developing an arsenal of no-cook sauces to dress up Instant Pot and slow cooker meals. ATK flips the lid on several one-pot cooking assumptions; first, that it's always slow. More than 130 of the 400+ recipes can be made in 45 minutes or less. Next, that the recipes serve an army: We paid attention to smaller family sizes by adding scaled-down recipes serving two throughout the book. And we made some of the all-time best recipes more flexible with choose-your-own pan options such as Classic Chicken Soup that can be made in a Dutch oven, slow cooker, or pressure cooker. Finally, we realized that decluttering dinner didn't stop with using just one pot but also meant limiting the number of bowls. Skip takeout with Sheet Pan Veggie Pizza. Make date-night Classic Arroz Con Pollo for Two in a saucepan. Cook for a crowd using a roasting-pan for Herbed Lamb Shoulder with Fingerling Potatoes and Asparagus. Set and forget Slow Cooker Spiced Pork Tenderloin with Raisin-Almond Couscous, or get dinner on the table fast using an Instant Pot to make Cod with Warm Tabbouleh Salad.

The Baby Owner's Manual
The Baby Owner's Manual

Author: Louis Borgenicht M.D.

Publisher: Quirk Books

Published: 2012-11-06

Total Pages: 258

ISBN-13: 1594746095

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At last! A beginner's guide to newborn baby technology, complete with step-by-step instructions, FAQs, and schematics, from a board-certified pediatrician and his son (an older model). Congratulations—you’ve just acquired one of life’s biggest technological marvels: a newborn baby! New owners have so many questions: How do I handle sleep malfunctions? When should I bring the baby to a doctor for servicing? What transportation accessories do I need? New users will get plenty of useful advice on: PREPARATION AND HOME INSTALLATION: How to store your baby properly GENERAL CARE: Effective techniques for handling, holding, and comforting the baby FEEDING: An in-depth guide to your baby’s power supply, from breastfeeding to solid food PROGRAMMING SLEEP MODE: How to Configure baby’s sleeping area and manage issues such as overstimulation GENERAL MAINTENANCE: Keep that new baby smell fresh with tips on sanitation and care, such as diaper installation and cleaning GROWTH AND DEVELOPMENT: Perform user testing on baby’s reflexes, note and track milestones, plus advanced motor and sensory skills SAFETY AND EMERGENCY MAINTENANCE: Monitor baby’s health, tackle childproofing, learn life-saving procedures, plus get fixes for minor issues such as cradle cap and diaper rash Whatever your concerns, celebrated pediatrician Dr. Louis Borgenight and his son, Joe Borgenicht, provide plenty of useful advice for anyone who wants to learn the basics of childcare.

Master of the Grill
Master of the Grill

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2016-04-26

Total Pages: 465

ISBN-13: 1940352541

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Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks.

The Food Lab: Better Home Cooking Through Science
The Food Lab: Better Home Cooking Through Science

Author: J. Kenji López-Alt

Publisher: W. W. Norton & Company

Published: 2015-09-21

Total Pages: 1645

ISBN-13: 0393249867

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A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

What Good Cooks Know
What Good Cooks Know

Author: America's Test Kitchen (Firm)

Publisher: America's Test Kitchen

Published: 2016

Total Pages: 449

ISBN-13: 1940352665

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"From foolproof techniques, including the best way to get a good sear on a steak and how to butterfly a chicken, to hundreds of invaluable product reviews, this one-stop reference has all the authority of the test kitchen's extensive tasting, testing, and recipe development protocols behind it. You'll also get tutorials on basic cooking skills and useful cooking science, 85 essential recipes (50 master recipes and 35 variations), and an extensive section of appendices packed with even more information."--

The Cook's Illustrated Meat Book
The Cook's Illustrated Meat Book

Author: Cook's Illustrated

Publisher: America's Test Kitchen

Published: 2014-10-01

Total Pages: 2487

ISBN-13: 1940352142

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Eminently practical and truly trustworthy, The Cook’s Illustrated Meat Book is the only resource you’ll need for great results every time you cook meat. Whether you have burgers, steak, ribs, or roast chicken on the menu shopping for and cooking meat can be confusing, and mistakes can be costly. After 20-plus years of purchasing and cooking beef, pork, lamb, veal, chicken, and turkey, the editors of Cook’s Illustrated understand that preparing meat doesn’t start at the stove it starts at the store. The Cook’s Illustrated Meat Book begins with a 27-page master class in meat cookery, which covers shopping (what’s the difference between natural and organic labels?), storing (just how long should you really refrigerate meat and does the duration vary if the meat is cooked or raw?), and seasoning meat (marinating, salting, and brining). Matching cut to cooking method is another key to success, so our guide includes fully illustrated pages devoted to all of the major cooking methods: sautéing, pan-searing, pan-roasting, roasting, grilling, barbecuing, and more. We identify the best cuts for these methods and explain point by point how and why you should follow our steps and what may happen if you don’t. 425 Bulletproof and rigorously tested recipes for beef, pork, lamb, veal, and poultry provide plenty of options for everyday meals and special occasion dinners and you’ll learn new and better ways to cook favorites such as Pan-Seared Thick-Cut Steak, Juicy Pub-Style Burgers, Weeknight Roast Chicken, Barbecued Pulled Pork, and more. The Cook’s Illustrated Meat Book also includes equipment recommendations (what should you look for in a good roasting pan and is it worth spending extra bucks on a pricey nonstick skillet?). In addition, hundreds of step-by-step illustrations guide you through our core techniques so whether you’re slicing a chicken breast into cutlets or getting ready to carve prime rib the Cook’s Illustrated Meat Book covers all the bases

How to Roast Everything
How to Roast Everything

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2018-02-06

Total Pages: 417

ISBN-13: 1945256222

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With over 175 foolproof recipes covering everything from simple roast chicken and pork loin to top sirloin roast, rack of lamb, and lobster, this authoritative volume offers a master class in the timeless art and science of roasting. Roast: It's at once a verb and a noun, a technique and a cut of meat, and a concept so familiar and seemingly simple that it has rarely been explored in a single volume. In How to Roast Everything, America's Test Kitchen expertly demonstrates the scope and versatility of roasting, exploring the many ways to coax big, bold flavor out of poultry, meat, seafood, fruits, and vegetables alike. Why do some recipes need a roasting rack and some don't? How do you take the temperature of a bone-in roast? Why roast fresh fruit? How (and why) do you tie up a tenderloin? These kitchen-tested recipes offer all the necessary answers and insights. With dozens of enticing flavor variations, clever tips, and masterful prep tricks spread across the information-packed pages, this book will quickly transform even novice home cooks into roasting experts. And while this collection offers plenty of stately centerpieces like Crown Roast of Pork and Butterflied Turkey with Cranberry-Molasses Glaze, it also proves that roasting suits every meal. With weeknight-friendly options like Pan-Roasted Chicken with Shallot-Thyme Sauce and Oven-Roasted Salmon Fillets with Tangerine and Ginger Relish and crowd-pleasing one-pan meals like Roasted Halibut with Red Potatoes, Corn, and Andouille and Pepper-Crusted Pork Tenderloin Roast with Asparagus and Goat Cheese, there is no shortage of accessible, family-friendly dishes to choose from.

Meat Illustrated
Meat Illustrated

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2020-10-27

Total Pages: 441

ISBN-13: 1948703327

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2021 IACP Award Winner in the General Category Increase your meat counter confidence with this must-have companion for cooking beef, pork, lamb, and veal with more than 300 kitchen-tested recipes. Part cookbook, part handbook organized by animal and its primal cuts, Meat Illustrated is the go-to source on meat, providing essential information and techniques to empower you to explore options at the supermarket or butcher shop (affordable cuts like beef shanks instead of short ribs, lesser-known cuts like country-style ribs, leg of lamb instead of beef tenderloin for your holiday centerpiece), and recipes that make those cuts (72 in total) shine. Meat is a treat; we teach you the best methods for center-of-the-plate meats like satisfying Butter-Basted Rib Steaks (spooning on hot butter cooks the steaks from both sides so they come to temperature as they acquire a deep crust), meltingly tender Chinese Barbecued Roast Pork Shoulder (cook for 6 hours so the collagen melts to lubricate the meat), and the quintessential Crumb-Crusted Rack of Lamb. Also bring meat beyond centerpiece status with complete meals: Shake up surf and turf with Fried Brown Rice with Pork and Shrimp. Braise lamb shoulder chops in a Libyan-style chickpea and orzo soup called Sharba. Illustrated primal cut info at the start of each section covers shopping, storage, and prep pointers and techniques with clearly written essays, step-by-step photos, break-out tutorials, and hundreds of hand-drawn illustrations that take the mystery out of meat prep (tie roasts without wilderness training; sharply cut crosshatches in the fat), so you'll execute dishes as reliably as the steakhouse. Learn tricks like soaking ground meat in baking soda before cooking to tenderize, or pre-roasting rather than searing fatty cuts before braising to avoid stovetop splatters. Even have fun with DIY curing projects.

The Complete Plant-Based Cookbook
The Complete Plant-Based Cookbook

Author: America's Test Kitchen

Publisher: America's Test Kitchen

Published: 2020-12-01

Total Pages: 457

ISBN-13: 1948703378

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2021 IACP Award Winner in the Health & Nutrition Category Make any recipe vegan or vegetarian to suit your preference Plant-based cooking means different things to different people. We all come to plant-based eating with different goals in mind. ATK's diverse, modern guide offers foolproof recipes for every occasion that you can tailor to suit your own needs, choosing whether to make any dish vegan or vegetarian. From building a plant-centric plate to cooking with plant-based meat and dairy, you'll find everything you need here to create varied, satisfying meals. The 500-plus recipes are vegan but flexible. You can choose whether to make the Rancheros with Avocado with tofu or eggs, the Farro Salad with Cucumber, Yogurt, and Mint with plant-based or dairy yogurt, the Vegetable Fried Rice with Broccoli and Shiitake Mushrooms with or without eggs, and the No-Bake Cherry-Almond Crisp using coconut oil or butter. ATK's plant-based eating strategy is easy, budget-friendly, and inclusive--cuisines around the world are rich with boldly flavored, naturally vegan dishes. Drawing inspiration from them, these recipes showcase produce, beans and grains, and vegan (and vegetarian) protein sources. The Complete Plant-Based Cookbook is packed with ingenious tips for cooking with plant-forward ingredients and also showcases ATK's practical techniques. Rethink how you use vegetables (blend leeks into a silky pasta sauce, use beets to transform a burger from the "vegan option" into the best option); discover how to boost umami flavor using tomato paste, dried mushrooms, and miso; and more. A thorough opening section delves into the details of modern plant-based eating, addressing shopping and storage strategies, the plethora of plant-based meat and dairy options, and how to meet nutritional needs.