This summer berry pie is just one of hundreds of iconic, foolproof recipes we’ve developed over the past two decades. 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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Increase the tastiness of the purée by using frozen berries instead of fresh.
I am not a "sweets" person but that pie looked good enough to wolf down.
A person on the radio mentioned to use a strainer spoon when putting the fruits on the pie/torts, and then you can put on the desired amount of juices (instead of flooding and making a soupy tort/fruit pie).
Thank you for sharing 👀 🤗 congratulations 🎉
I can’t wait for my book to come in!!! Definitely wanted to add this to my collection 😉 I love absolutely everything you all do!! 🥰💕 Happy 20th!!
That’s a little more celebratory than cauliflower soup. Happy 20th anniversary