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Watching a celebrity chef prepare a recipe on TV can be a lot of fun, but in reality, the same recipe prepared at home usually falls short— often the result of hard-to-find ingredients, imprecise directions, and overly complicated techniques. America’s Test Kitchen isn’t about fancy restaurant cooking. It’s about home cooking and the techniques and details that separate failed recipes from successful ones. With this companion to our 2006 season, we walk you step-by-step through every recipe prepared on our show (and we also give you all the valuable ingredient and equipment ratings from the show.) Home cooking has never been this foolproof (or fun).

Foolproof Recipes Find the season’s worth of recipes, organized around the themes of each show (such as Dinner on a Dime, Skillet Suppers, and Tex-Mex Favorites), so you can be sure to follow along at home.

Cooking Questions Answered Learn how to light a chimney starter, choose the right flour for the right application, and learn the most accurate way to tell when a steak is done.

Helpful Kitchen Science Understand why meat should rest before slicing, how convection ovens work, and why some jalapeños are spicier than others.

Honest Tastings Learn all the details from our ratings of ingredients—everything from supermarket chicken broths and packaged stuffings to cocoa, white wine vinegars, Parmesan cheese, and more.

Detailed Equipment Ratings Are electric knives a good investment? Does the brand of zipper-lock bag or plastic wrap really make a difference? Avoid wasting money on products that don’t work.

Newly Designed Package. To emphasize the America’s Test Kitchen brand (and strengthen the tie-in between the television show and book) this new edition, and subsequent editions will share a “look” (through typography, logo) with the television program.

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