➜ The Cook’s Illustrated Thanksgiving Guide:
You can trust the editors of Cook’s Illustrated—experts of all things Thanksgiving—to deliver recipes that work.
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
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Straight to the point. Love these videos.
What Smart Cooks Do on Thanksgiving: Why You Shouldn't Trust Pop-Up Turkey Thermometers: http://bit.ly/1yCCXus
I thought the thumbnail was a pink smiling whale.
Am I the only who wants to cooks a goose instead of a turkey, because turkeys are always I find to big thus seasoning evenily just sucks. Unless you can find a small turkey thus have a good amount of meat but not so much were the skin and the seasons stops being something you have with the meat.
Also I want to try goose and see how well I can cook it, because I feel like it would be good.
I thought the video's thumbnail was the Blobfish.
Thanks.