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The Best of America's Test Kitchen 2023

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CF30

Special Price $24.50 Regular Price $35.00

A Year in Our Test Kitchen

How do bakery-worthy Swedish cinnamon buns sound? Or chicken Parmesan transformed into saucy, cheesy meatballs? These are just a few of the recipes included in this “best of the best” collection—a book that gives you the inside scoop on recipes the editors have voted the standouts of the year. You’ll get favorite recipes from Cook’s Illustrated and Cook’s Country magazines, our acclaimed television shows, and our cookbooks including More Mediterranean, Healthy & Delicious Instant Pot, and The Complete Salad Cookbook, each accompanied by an essay written by the test cook who developed the recipe. You’ll also find a 29-page section packed with reader-submitted quick tips, equipment, ingredient reviews, and illustrated practical cooking techniques.

Some of what you'll find inside

Chicken Teriyaki

For Japanese chicken teriyaki, we started with the right cut of meat: boneless, skin-on thighs, favored in Japan because they stay moist during cooking. Because this cut can be difficult to find stateside, you can debone thighs yourself and cut them into chopstick-friendly pieces. A simple glaze brightened with ginger provides salty-sweet notes without overpowering the chicken.

Cheddar-Crusted Grilled Cheese

For game-changing grilled cheese with toasty, crunchy crust and a gooey interior, we doubled the cheese by putting it inside and outside the bread. With a few easy steps in a hot skillet, the cheese fuses to the bread and crisps within minutes (and stays crispy thanks to another easy test kitchen technique).

Cauliflower Pasta with Browned Butter–Sage Sauce

Aromatic sage and rich hazelnuts infuse a browned butter sauce that envelops crispy cauliflower and tender pasta. Campanelle, the bell-shaped noodles, are beautiful and do a great job of capturing a special sauce built with starchy water and butter that emulsifies and clings to every forkful. Lemon zest and juice add brightness and acidity.

Ice Cream Cake

Building the cake upside down in a springform pan makes it as compact as possible so that it holds together when it is inverted for serving. Any ice cream works as long as you temper it in the refrigerator so that it softens. The fudge sauce stays rich and silky and chiffon cake is an ideal final layer as the cake’s tiny air bubbles insulate the ice cream, and its oil-based crumb stays soft when frozen.