The Complete America's Test Kitchen TV Show Cookbook, 2001-2021

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Every foolproof recipe, bias-free review, and kitchen discovery from the hit TV show.

Back by popular demand, The Complete America’s Test Kitchen TV Show Cookbook includes every recipe and rating from the most-watched instructional cooking show (including all new recipes and reviews from season 21)! Featuring 1,670+ foolproof recipes, you’ll find inspiration for all occasions. From breakfast basics such as Perfect Fried Eggs and Cold-Brew Coffee to bistro classics such as Pan Bagnat and Salade Lyonnaise. Make globally inspired dishes with our Goi Cuon, Piadine, and Chilled Soba Noodle Salad or discover new desserts with our Peach Tarte Tatin, Financiers, and Yellow Sheet Cake with Chocolate Frosting. The book also includes an updated 57-page buying guide detailing our favorite equipment and ingredients. Reviews from season 21 include roasting tools, nonstick equipment, cooking thermometers, seafood tools, and more!

Chicken Under a Brick with Herb Roasted Potatoes 

Cooking chicken under a brick creates amazingly crisp skin. Plus, it shaves about 30 minutes off the cooking time of regular roast chicken. For this recipe, we placed the chicken skin side down in a heavy-bottomed ovenproof nonstick skillet. We then placed a weighted skillet (a pot worked too) on the chicken and cooked it for about 25 minutes. After removing the chicken from the oven we added potatoes to the bottom of the pan and rested the chicken skin side up over top. We seasoned the chicken with a blend of oil, garlic, thyme, and other spices before returning the pan to the oven to cook for another 10 minutes.

Ultracreamy Hummus

This popular Middle Eastern dip can be found in grocery stores and on menus across the United States. While store-bought brands have come a long way, nothing beats homemade! We simmered the canned chickpeas in baking soda for 20 minutes to achieve a perfectly smooth texture. Hummus gets its signature tangy, rich flavor from tahini. We used light tahini for this recipe to create a milder flavor. By steeping the garlic in lemon juice and salt, we were able to lessen its spicy, harsh flavor.

Grown-Up Grilled Cheese Sandwiches with Cheddar and Shallot

We put a new spin on this childhood classic by using aged cheddar, white wine, and Brie. We used our food processor to thoroughly combine the cheese mixture. The white wine and Brie helped prevent the cheese from becoming greasy. We added in a bit of shallot to amp up the flavor.


Apple Crumble

How many apples went into our apple crumble? Four pounds of peeled and cored Golden Delicious apples! To create a rich and nuanced filling, we used dark brown sugar and a bit of lemon juice to brighten the flavor. We prepared our streusel topping with flour, almonds, sugar, butter, vanilla, and salt.


Recipes: 1,674
Format: Hardcover
Pages: 1,160
Item Number: CF27
Item Weight: 4.6 pounds 

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Fan Favorites Sale Terms and Conditions: One free recipe with purchase each day. Not valid on magazine & web subscriptions or Young Chef's Club. Free recipe link appears on purchase confirmation page & confirmation email. Valid through 7/18/21.

New from America's Test Kitchen Season 21:

  • Serrated Utility Knives
  • Ceramic Nonstick Skillets
  • Splatter Screens
  • Heavy-Duty Cutting Boards
  • Woks
  • Very Dark Chocolate
  • Meat-Free Burgers
  • Seasame Oil
  • Legume Pasta
  • Soba Noodles


Kitchen Shopping Guide

Learn our top-rated equipment and ingredients with this 57-page buying guide. From electric knife sharpeners and espresso machines to beef broth and steel-cut oats, we’ll help you find the best products for your money.

Notes from the Test Kitchen

Informational sidebars give you step-by-step instructions with pictures to simplify recipe techniques. Notes also include more information on ingredients and other helpful tips for the recipes.

Comprehensive Index

Find recipes quickly with this handy index.

Conversions and Equivalents

Interested in refining recipes for small-batch or big-batch meals? This reference chart offers guidelines for converting weights and measures.