Celebrate the 20th Anniversary of America’s Test Kitchen with Sticky Buns

Byamazingfoodstv


One of the most iconic moments: When Julia and Bridget made these sticky buns. In our 20th anniversary cookbook, more than 500 recipes are included from the shows’ 500+ episodes, along with every recipe from the show’s 20th season beginning in January.

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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31 Comments

  3. I made these the other day (my first sticky buns EVER) and they turned out PERFECT! Absolutely delicious and so easy to make with a caramel sauce that doesn’t require cooking. Although tempted to eat them all myself I shared them with my neighbors. Awesome recipe!
    I just love watching you two ladies cooking (and laughing) together. You look like you’re having so much fun!

  11. Bridget is just so…natural! Even while she's cooking, she's saying the same things that a home cook would say/think in their kitchen. Love that she's down to earth and not pretentious. Like a lot of other TV "chefs" who sometimes convey the message "you're dumb, watch me", she shows people how to cook. Her demeanor eminds me of the oldies – Jacques Pepin and Julia Child.

  18. I hadn't seen this or the recipe using the Tangzhong method. I thought that Tangzhong would be great for cinnamon rolls. I thought that I was "a genius". LMAO. Well, this predates my idea and puts me back in my place! It is nice to know that I'm not alone in thinking that this method was a natural for this kind of roll. 🙂

  21. Edit: I would love a taste test on vanilla bean paste.

    You know I've been watching this show on PBS since I was 10 years old. All the hosts always enamored me and really made my love of baking, cooking, and food history flourish. So thank you all for being an amazing cast and crew and carrying it on well into my adulthood.

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