Take home a copy today:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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More Vegetarian/vegan recipes please
I have been viewing the programs on Cook's Country on PBS to get new ideas and love them so much. That show has taught me so much including how to use my Instant Pot pressure cooker and counter top roaster. I use these appliances more now and cook even more and use my stove less.
i would like to, but you didnt tell me how.
Can't believe they didn't link the mapo video in the description:
https://www.youtube.com/watch?v=GUrA24dd7ys
what the fuck that's some weird lookin mapo tofu. def not "authentic" wonder how it tastes tho could be good
Mapo tofu should be made with fresh ground pork not beef.
I really need to buy one of y'all's cookbooks.
The ever-so-annoying, geeky bow-tie-wearing Chris Kimball has made this show what it was (and no longer is). Ever since his unceremonious departure, this has not been the same; in fact, it's as good as unwatchable now. To celebrate the "20th Anniversary of America's Test Kitchen" (without any reference to Kimball, but instead) with…. um….(mainly talking about) Mapo Tofu, is quite emblematic.
PS: Nobody cares 'what's eating Dan'.
Thank you for sharing..
This video is short on info ?….
this is SOOO good..
please give me the name of the knife/clever for cutting the tofu please.
My FAVORITE dish!