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At America’s Test Kitchen, we’ve been teaching people how to cook for more than 20 years. Our kitchen experts are not just test cooks, editors, and writers—we are first and foremost educators. Behind every “best” recipe that our team has developed is a simple fact: Good cooking is based on a foundation of objective techniques. There is a best way to sauté and cutlets, butcher a chicken, grill-roast a piece of meat, and make pie dough. Learning the fundamental principles we feature in this limed-edition special issue will not only make you a more successful cook but also make eating the food you cook more enjoyable. We’ve included our picks of the best tasting supermarket ingredients and objective cookware ratings to help you shop smarter.

Cook It Right features over a hundred recipes divided into seven sections:

Mastering the Art of Sauté (Chicken Cutlets with Porcini Sauce, Better Beef Stroganoff, Better Glazed Salmon, and more)

Complete Guide to Grilling (Inexpensive Grill-Roasted Beef, The Best Grill-Roasted Chicken, and Grill-Roasted Pork Loin, and more)

How to Buy and Prepare Chicken (Foolproof Chicken and Rice with Tomatoes, White Wine, and Parsley, Ultimate Crispy Fried Chicken , Pan-Roasted Chicken, and more)

Essential Guide to Cooking Pasta (Pasta with Roasted Vegetables, Japanese-Style Soba Noodles, Pad Thai, and more)

Essential Guide to Grilling Vegetables (Grilled Corn on the Cob, Grilled Tomato Salsa, Grilled Asparagus, and more)

How to Cook Rice and Beans (Rice Pilaf, Foolproof Brown Rice, Farro Risotto, and more)

Foolproof Pie Dough 101 (Best Blueberry Pie, Mile-High Lemon Meringue Pie, Fresh Strawberry Pie, and more)

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