10 best books century

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Every Recipe from the Hit TV Show with Product Ratings and a Look Behind the Scenes

The Complete America's Test Kitchen TV Show Cookbook is back after a year-long 20th anniversary party. Find every recipe prepared on 21 seasons of public television's top-rated cooking show all in a single compendium, including the new season that debuts in January 2021. You'll also get the latest equipment and ingredient ratings drawn from the show's equipment testing and taste testing segments.

Back By Popular Demand

Every recipe from every episode is included with recipes from the 2019, 2020, and 2021 seasons integrated into this new edition. There are also bonus recipe variations included in the book that did not appear on TV.

Up-to-Date Shopping Guide

The 60-page shopping guide at the back of the book contains all of the buying recommendations from ATK’s tasting and testing experts so that readers will have our winning ingredients and kitchen equipment at their fingertips.

Chopped Carrot Salad with Fennel, Orange, and Hazelnuts

This salad is inspired by a recipe by Joan Nathan and delivers the vegetable's juicy, earthy sweetness while offering a texture that's more like grains, with a pleasant crunch.

Cast Iron Baked Ziti

Baked ziti, a hearty combination of pasta, tomato sauce, and gooey cheese, can be time-consuming and fussy between making the sauce, boiling the pasta, and then assembling. This recipe streamlines the dish, achieving the same delicious results in less time and without watching over, and dirtying, a multitude of pots.

Chicken Schnitzel

Chicken schnitzel is defined by thin, tender, juicy cutlets coated in a fine, wrinkly crust that puffs away from the meat during frying. We like to serve the schnitzel with a bright creamy salad such as Cucumber-Dill Salad.

Buttermilk Panna Cotta

This silky-smooth, delicately textured buttermilk panna cotta is an elegant dessert that requires some waiting but hardly any work.

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25 Weekly Kitchen Meal Plans

Our 25 weekly kitchen meal plans strike just the right balance between guidance and flexibility so that you can customize them to fit your preferences and ever-changing schedule. Maximizing prep-ahead options, make-ahead options, and ingredient substitutions while minimizing shopping, food waste, and time spent in the kitchen lets you strategize appealing, practical meal plans that truly make your life easier and your meals more enjoyable.

Winning Strategies for Meal-Prep Success

"What's for dinner?" Whether a family member is asking you or you're just silently asking yourself, if that question gives you a sinking feeling then you need this book. With the constant schedule juggling that we all do, meal planning and meal prep are invaluable skills to master if you want to avoid eating takeout every night.

Efficient meal preppers take advantage of multiple strategies. Depending on your preferences and your available time in any given week, there are many different ways to customize meal prep.

Meal 1: Bibb Lettuce and Chicken Salad with Peanut Dressing

Prep Ahead: Wash lettuce leaves, cut cucumber, slice hot cherry peppers, wash and pick mint

Make Ahead: Refrigerate seared chicken and peanut dressing for up to 2 days

Substitutions: Almond butter for peanut butter, any soft lettuce for Bibb lettuce, basil for mint

Meal 2: Rib-Eye Steaks with Roasted Vegetables and Sage Butter

Prep Ahead: Wash and pick sage, grate lemon zest, peel and halve carrots, halve potatoes and shallots

Make Ahead: Refrigerate sage butter for up to 2 days

Substitutions: red onion for shallots, vegetable oil or extra-virgin olive oil for butter, strip steaks for rib-eyes

Meal 3: Seared Scallops with Squash Puree and Sage Butter

Prep Ahead: peel, seed and cut butternut squash, mince shallot, wash and pick sage, juice lemon

Make Ahead: Refrigerate squash puree for up to 3 days

Substitutions: extra-large shrimp for scallops

Meal 4: Spinach-Stuffed Portobello Caps

Prep Ahead: Remove mushroom gills, grate lemon zest, wash and pick mint

Make Ahead: Refrigerate baked stuffed Portobello caps for up to 3 days

Substitutions: frozen spinach for baby spinach, goat cheese for feta, scallions for mint

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Twenty Years of Rule-Breaking Cooking

America's Test Kitchen Twentieth Anniversary TV Show Cookbook is a must-have for fans old and new! This commemorative keepsake shines a spotlight on ATK's most essential and trusted recipes as never before-- with engaging personal comments from the cast and insights into why they love a particular recipe or what they learned while developing it in the test kitchen. Featuring more than 580 must-have recipes from the show's 500+ episodes, each dish has a different story, purpose, and background.

Ultimate Shrimp Scampi

"This recipe holds a special place in my heart because it was the first one I ever cooked after I joined the ATK family. It's also a menu item that my mother and i enjoy ordering when we treat ourselves to dine-out nights. None of the scampi dishes we had in the past ever lived up to the ATK version; they often lacked any depth of flavor and, once the shrimp was out of the butter, the taste was gone. Our recipe offers an abundance of flavor that you don't leave behind on the plate; it also utilizes all the parts of the shrimp so nothing goes to waste. Delicious and Sustainable!" - Elle Simone Scott

Sous Vide Rosemary-Mustard Seed Crusted Roast Beef

Hands-off roast reigns supreme

If you have a sous vide machine, you're always on the lookout for the next great sous vide recipe. If you don't have one, this recipe just may be your tipping point. The sealed meat cooks to your desired temperature in a gentle water bath--meaning it fits your definition of perfectly done--and you finish it with a quick sear on the stove.

Vegan Buffalo Cauliflower Bites

The next best thing to actual chicken

These crunchy, tangy, spicy, and just plain addictive cauliflower bites will be the new star of your game day table. The key to this recipe is the crunchy coating that can hold its own under the buffalo sauce, resulting in a bite that never becomes soggy. There is no doubt that these are sure to impress vegans, non-vegans and even the biggest cauliflower critics!

Lemon Olive Oil Tart

Bye bye butter!

"Ditch the butter for better flavor" is something you'll rarely hear, but in this case it's true. Using extra-virgin olive oil makes the press-in-pan crust snap and allows lemons' acidity to shine in the rich, firm filling.

Found Her True Passion in the Kitchen

Julia has done just about every job at ATK--from developing recipes and leading the kitchen books team to 20 years of showing America how to cook on camera.

Music I Play While Cooking: Reggae

Secret Food Craving: Sour cream and onion potato chips

Ingredient I Cannot Live Without Scallions

Hates Winter, Loves Her Job

"I still despise the long new England winters and fantasize about moving down South... But I also still love walking through the doors at ATK and seeing the people I work with."

Food I Will Not Eat: Beets (they taste like dirt)

When I'm Not Cooking You'll Find me: Brewing beer or watching old movies

Favorite Food Destination: Rome

From Behind the Scenes to On the Screen

Elle's culinary road has taken lots of twists and turns, but she's found her niche on camera and in the photo studio at ATK.

Secret Food Craving: Butter-pecan ice cream

Favorite Cuisine: Caribbean

Music I Play While Cooking: Jazz

Can Do More than Just Talk

For 20 years, our taste-test expert has been helping home cooks figure out which supermarket ingredients are best--and which one's don't measure up.

First Recipe Developed at ATK: Vanilla Ice Cream

Favorite Cuisine: Italian

Ingredient I Cannot Live Without: Maldon Salt

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Trust your gut. And feed it well.

Your cooking is the easiest, most concrete way to promote a good gut, and therefore, general health; every time you feed yourself, you feed your gut. As trusted recipe developers, we’re pleased to bring you a cookbook that, with whole foods, supports and promotes good gut health for most everyone—after all, everyone has a gut.

Eating for your gut shouldn’t be restrictive; it should be abundant.

These foolproof healthful recipes were developed with the guidance of nutritionist and dietitian Alicia A. Romano. This book gives you an in-depth education on the evolving science of gut health, how to eat for it, and The Low FODMAP Diet. Dig in.

What is the Low-FODMAP Diet?

This medically tailored diet is highly researched in the realm of IBS. The Low FODMAP Diet consists of eliminating commonly bothersome fermentable carbohydrates for a spell, with a structured reintroduction of different types. The end goal: symptom reduction and the most liberal diet possible. A large portion of the recipes in this book satisfy the requirements of the complete elimination phase of this diet to support you if you need it—while still getting adequate fiber.

Beef and Oat Berry Soup

Low-FODMAP and gluten-free oat berries have substance, chew, a whole lot of fiber, and a cooking time that works for a simmered soup to boot. Enhancing the broth with aromatics sauteed in garlic oil, porcini mushrooms, tomato paste, and soy sauce took our irritant-free soup to the next level.

Roasted Chicken Breasts with Kabocha Squash and Kale

For this hearty and fiber-packed one-pan chicken dish, we pair earthy kale with squash. We chose kabocha over butternut, delicata, or sweet potatoes; the squash that looks like a squat pumpkin is just as sweet as others but, unlike them, is completely free of FODMAPs.

Peanut Noodle Bowls with Edamame and Cabbage

Tender-chewy brown rice noodle dishes are a comforting treat—especially for those with limited noodle options—as they are naturally gluten-free and low FODMAP. The bowl boasts a colorful medley of savory, tangy, and crunchy vegetables; curry powder in the peanut sauce adds warmth.

Lentil Salad with Pomegranate and Walnuts

If you’re used to dried lentils, take note: Through the canning process, lentils are the only legumes that lose their fermentable carbohydrates, so they’re low FODMAP (and high in fiber). This impressive side pairs the firm yet creamy canned legume with a tart vinaigrette, pomegranate seeds, crunchy walnuts, and radishes.