Learn about our special-interest publications (and why they’re so popular!)

Meet the team, plus free recipes for Best Almond Cake, Grilled Fish Tacos, and Italian-Style Turkey Meatballs [Log In]( [America's Test Kitchen]( [FIND RECIPES]( [START FREE WEB TRIAL]( Notes from the Test Kitchen [SIP (Special-Interest Publications) Team Spotlight]( April 27, 2018 SIP (Special-Interest Publications) Team Spotlight We have several editorial teams here at America’s Test Kitchen, and today we’re putting the spotlight on our SIP (Special-Interest Publications) team. Special issues are curated collections of our very best recipes, and each issue has a theme. Past issues include [Soups and Stews from Around the World]( (an issue packed with delicious soup and stew recipes organized according to where they originated) and [Incredible Eggs]( (we went beyond poached, scrambled, and fried in this issue and included Korean Rice Bowl, Breakfast Pizza, and Pasta Frittata recipes, among others). In this week’s newsletter, we chat with three of our SIP team members about their jobs, their favorite recipes, and [their favorite special issues](. [Megan Ginsberg, Managing Editor, SIPs] Can you tell our readers what special issues are, how many we publish per year, and how we choose special issue topics? MG: Special issues, or special-interest publications, as they’re also called, contain our curated collections of recipes. We produce about 20 of them each year. To create them, we start with an idea or theme. Then, we mine the myriad recipes that have been developed in the test kitchen, whether for Cook’s Illustrated or Cook’s Country or for our cookbooks, to make sure we have enough recipes for a whole issue on that particular theme. Next, we’ll usually survey the idea to see if our readers are as excited about it as we are. Finally, we begin the hard work of laying out, editing, and publishing each issue. What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe? [Best Almond Cake]( MG: It is so hard to choose just one favorite recipe. I turn to our recipes on pretty much a weekly basis for dinner ideas, as well as whenever I need to make something for a special occasion. For brunch my go-to is our [Best Almond Cake]( (while it’s technically a dessert, I think it makes an excellent addition to a brunch spread). There are ground almonds in the batter and sliced almonds sprinkled on top, so the cake has plenty of its namesake flavor. [Best Almond Cake]( [View Recipe]( What is your favorite special issue available in the bookstore, and why? MG: My current favorite special issue is [All-Time Best Takeout Recipes](. For this issue, we really homed in on the sorts of dishes people are likely to order from their favorite takeout restaurants and gave them the recipes to make their own versions at home instead. While ordering takeout does save time, this issue will convince you it’s worth making your favorites instead. [All-Time Best Takeout Recipes]( All-Time Best Takeout Recipes [BUY NOW]( [Nina Denison, Assistant Editor] What does it take to create and edit a special issue? ND: Magazines have a lot of words. It’s our job to comb through the collection of recipes and fine-tune every single word that appears on the pages. Sometimes, we’re editing a long piece to fit a much shorter format; others, we’re filling in a mostly blank page with sidebars or writing totally new content to accompany the recipe. We also look very closely at the recipe text to be sure that everything is 100% correct. If a recipe is puzzling, we take it to the kitchen and test it as written, making note of any updates, switches, rescalings, and more, all of which need to be edited in. Another part of the process is looking at recipe shots and shooting (or reshooting) any recipes that need a new photo. This part is so much fun. I love going to photoshoots to weigh in on creative ideas and to see the dishes—whose recipes I’ve been looking at for weeks—come to life. And of course, there’s the benefit of leftovers. What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe? [Grilled Fish Tacos]( ND: I find myself always drawn back to our [Grilled Fish Tacos](. Swordfish is not the first fish that comes to mind when I think “tacos,” but it’s the perfect choice for the grill. The vegetables are also grilled, so every component is treated as its own entity to then come together in a cohesive dish. The grilled lemons add depth and brightness. These tacos are also gorgeous to look at—there are so many colors all in one bite. Plus, put avocado on just about anything and I’m in. [Grilled Fish Tacos]( [View Recipe]( What is your favorite special issue available in the bookstore, and why? ND: I adore our [Great American Cakes]( issue. It was somewhat of a jigsaw puzzle to put together—there are several cake layers, frostings, batters, and more that overlap in various recipes, so it was a fun challenge to figure out how to place all the component recipes to correspond with the relative cakes. What I really love about this issue, though, is the photography. Every single cake is a stunner. Some are classics—such as [Confetti Layer Cake]( [Holiday Rum Cake]( and [King Cake]( some are adventurous departures from the norm—such as [Peanut Butter and Jam Cake]( [Hot Cocoa Cake]( and [Pina Colada Cake](. [Great American Cakes]( Great American Cakes [BUY NOW]( [Madeleine Cohen, Editorial Assistant] What do you love most about your job? MC: First and foremost, I love that my job revolves around food, as it’s my favorite topic of discussion and one that I could never get tired of. The second thing I love is the curation aspect of creating an SIP. While there’s a lot of editing and detail-oriented work required in this job, it’s also just as important to step back and look at each issue as a whole, making sure all of the content flows and comes together cohesively with one overarching idea at its core. We pull recipes from different parts of the company that exist in varying styles and voices, and we alter them to fit together. I greatly enjoy this process. What is your favorite America's Test Kitchen, Cook's Illustrated, or Cook's Country recipe? [Italian-Style Turkey Meatballs]( MB: My favorite America’s Test Kitchen recipe is [Italian-Style Turkey Meatballs]( include mushrooms and Parmesan and boast outstanding flavor! [Italian-Style Turkey Meatballs]( [View Recipe]( What is your favorite special issue available in the bookstore, and why? MC: Mediterranean food is one of my favorite cuisines, so my favorite SIP is [The Best Mediterranean Diet Recipes](. This issue is a curation of recipes from our [Complete Mediterranean Cookbook](. In addition to the delicious recipes inside, it includes useful tips and information about the methods and ingredients commonly used in this area of the world, which I’m fascinated by. [The Best Mediterranean Diet Recipes]( The Best Mediterranean Diet Recipes [BUY NOW]( [Shop Special Interest Publications and get FREE Shipping]( Recommended Equipment for These Recipes [Nordic Ware Naturals Nonstick 9-Inch Round Cake Pan]( Cake: ★★★   Pizza: ★★½   Bake your almond cake in this solidly built cake pan from Nordic Ware. This pan produces tall, fluffy, level cakes. Layers shape up perfectly no matter how the pan is greased. [Learn More →]( [BUY NOW]( [Wüsthof Gourmet Slotted Turner/Fish Spatula]( Handle your grilled fish with this sturdy yet nimble fish spatula that has an arced blade and a comfortable handle. [Learn More →]( [BUY NOW]( [Microplane Premium Classic Zester/Grater]( Speed: ★★★   Comfort: ★★★   Grating: ★★   Durability: ★★★   Ease of Use: ★★½   Grate some Parmesan or Pecorino over your meatballs using this Microplane grater, which has a soft, grippy rubber handle and stays sharp over time. [Learn More →]( [BUY NOW]( Stay Connected with the Test Kitchen [Contribute to an Upcoming Special Issue!]( Cook’s Illustrated magazine is turning 25, and we want to publish a special issue in September to celebrate. That’s where you come in! We want you to tell us your favorite recipes from these past 25 years so we can assemble the ultimate insider’s list. To add your favorite Cook’s Illustrated recipes to our list, fill out [this short survey.]( America’s Test Kitchen Daily Cooking Skill We’ll cover techniques, ingredients, recipes, quick tips and more with a new skill posted every weekday. 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A divine combination for that special someone that’s as healthful as it is delicious. Find a variety of Blue Ribbon Orchard Choice and Sun-Maid California Figs and chocolate recipes for all occasions at [www.valleyfig.com](. Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Cooking School]( America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines, America’s Test Kitchen and Cook’s Country from America’s Test Kitchen public television shows, dozens of best-selling cookbooks, member websites, and the America’s Test Kitchen Cooking School. We have a single mission: to help you succeed every time you cook. FOLLOW US [Facebook]( [Twitter]( [Instagram]( [YouTube]( [Pinterest]( DIGITAL MAGAZINES [Cook's Illustrated]( [Cook's Country]( Find digital editions of [Cook’s Illustrated]( and [Cook’s Country]( for iPad on the App Store. [Forward to a friend →]( View this email in a [Web browser](. Offer expires May 11, 2018. 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