America's Test Kitchen
Reddit take
Not enough linked mention summaries yet; the source excerpts below are the evidence.
Pros
- I also highly recommend America's Test Kitchen. The magazine articles, especially, are very well written and often get deep into how the recipe was formulated and adjusted along the way. They also often go into substitutions and variations.
- Check America's Test Kitchen (Cook's Illustrated and Cook's Country magazines, shows on PBS, and lots of books)... for recipes that have been stringently tested and are thoroughly described.
- You basically want culinary technique books that also have recipes in them. America test kitchen, salt fat acid heat, le cordon blue culinary techniques, jaque pepin, etc.
- America’s Test Kitchen
- America's Test Kitchen cookbooks and YouTube videos are really good from that. They explain why too.
Cons
- [America's test kitchen](https://www.americastestkitchen.com/articles/1501-is-it-better-to-brine-meat-longer) found that after 24 hours, it had only traveled 3/4" into the meat.
- ATK, in particular their actual cookbooks that have sections describing techniques and why certain recipes work, I find the books more expensive than the website
- From America's Test Kitchen, they seem to use way less dark roux and show an example of dark roux and say that if it is that color it's burned.
- My original notes say ATK (America's Test Kitchen), but I no longer have a subscription so I can't check.
- As a customer who has paid money to America's test kitchen I dont think the value is really there so I'm not surprised about the layoffs
Sentiment
32 positive (74%) · 9 mixed (21%) · 2 negative (5%)
Trust + time weighted score: +70% · raw score 70%
What redditors said (10 of 43)
[America's test kitchen](https://www.americastestkitchen.com/articles/1501-is-it-better-to-brine-meat-longer) found that after 24 hours, it had only traveled 3/4" into the meat.
I also highly recommend America's Test Kitchen. The magazine articles, especially, are very well written and often get deep into how the recipe was formulated and adjusted along the way. They also often go into substitutions and variations.
Check America's Test Kitchen (Cook's Illustrated and Cook's Country magazines, shows on PBS, and lots of books)... for recipes that have been stringently tested and are thoroughly described.
You basically want culinary technique books that also have recipes in them. America test kitchen, salt fat acid heat, le cordon blue culinary techniques, jaque pepin, etc.
America’s Test Kitchen
America's Test Kitchen cookbooks and YouTube videos are really good from that. They explain why too.
ATK, in particular their actual cookbooks that have sections describing techniques and why certain recipes work, I find the books more expensive than the website
America's test kitchen seems right up your alley. They have cookbooks and shows. Get a one year membership and give it a go.
Both America’s Test Kitchen and Loopy Whisk have great GF recipes. They have recipes designed for GF flours instead of trying to insert GF flours in recipes designed around the properties of wheat flour.
From America's Test Kitchen, they seem to use way less dark roux and show an example of dark roux and say that if it is that color it's burned.
Compare
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