500 episodes later...still America's most successful cooking show!

Celebrate 20 years with 50% off these must-have recipes. [View in a Web browser →]( [A Celebration (in Recipes!) of the Longest-Running and Most Successful Cooking Show on TV. Includes All Season 20 Recipes.]( [SAVE 50%! Cover Price: $40. Your Price: $19.99. Order Now.]( Dear friend, America’s Test Kitchen debuted 20 years ago on public television and changed the way people cook. Back then we wondered if a show where (as my good friend and host Bridget Lancaster put it) “we tear apart a recipe, test each variable, and then build a newer, foolproof version” would work. We were food nerds, but would anyone else actually tune in? Five hundred episodes and a weekly audience north of two million viewers prove the answer is a resounding yes. What impact has all that testing, tinkering, and teaching on TV had on folks at home? Apparently profound and lasting because you stop me in the streets, come up to me on planes, and corner me in the supermarket to tell me so. More than a year ago when we decided to assemble a commemorative cookbook, we started where we always start . . . with you. Which recipes made favorite dishes infinitely better and immeasurably easier and which recipes made once foreign dishes everyday staples? Which epiphanies in the test kitchen still resonate years later? And which recipes do our cast members love (and why)? [The America’s Test Kitchen Twentieth Anniversary TV Show Cookbook]( is the distillation of thousands of hours in the test kitchen and $6,000,000+ worth of groceries (we tallied the bills, and there are more deliciously fun stats below). It’s also a highlight reel of a decades-long conversation about food and cooking among all of us at ATK and millions of home cooks. And we’re just getting started. So thank you and let’s keep this conversation going. Get your copy of the book now and you’ll own the must-have recipes from every season (and get a peek behind the scenes of filming). You’ll learn more about our cast members and you’ll also get a first look at all the recipes from the 20th anniversary season, which premieres in January. And if you see me out in the world, please say hello and let me know what you think. The pleasure will be all mine. Best, [Jack Bishop’s Signature] Jack Bishop Chief Creative Officer and Tasting Expert, America’s Best Cooking Show [Add Cooking at Home with Bridget and Julia for JUST $12]( [Get America’s Most-Tested and Best-Loved Recipes. ORDER NOW.]( [Twenty Years of Rule-Breaking Cooking]( As with the TV show, the focus of the [America’s Test Kitchen Twentieth Anniversary TV Show Cookbook]( is on real home cooking and foolproof recipes. This specially curated collection contains more than 580 must-have recipes from the show’s 500+ episodes. Every recipe had to earn its place in the collection, so the book is packed with revolutionary recipes like Slow-Roasted Beef and Foolproof All-Butter Pie Dough; greatest hits like Best Chicken Parmesan and Olive Oil Cake; and project recipes that test the limits of anyone’s skills like Authentic Baguettes and Porchetta. And, of course, every stellar new recipe from Season 20 of the show is included and highlighted, such as Easiest-Ever Biscuits, Chinese Steamed Fish, and the one-pan weeknight winner, Skillet-Roasted Chicken with Harissa-Mint Carrots. [SAVE 50% NOW]( [The Very Best Test Kitchen Recipes + Cast Favorites]( This commemorative keepsake shines a spotlight on the recipes as never before with engaging personal comments from the cast throughout the book. Fans get a fascinating view into how Bridget, Julia, and crew think about food and cooking as they talk about why they love a particular recipe or what they learned while developing it in the test kitchen. Find out why Keith makes a spring favorite—Provençal Vegetable Soup—throughout the summer and into the fall and learn that Taco Tuesday is a real thing at Julia’s house. Discover why Elle thinks Vegan Buffalo Cauliflower Bites are the next best thing to actual chicken and why Lisa considers the Vegetable Stock in her freezer her secret flavor weapon. Each cast member provides an engaging first-person narrative biography in the special [Cast Confidential section of the book]( that divulges their secret cravings, the ingredients they can’t live without, and what they do when they’re not cooking. Beefy flavor without beef. Vegetarian Chili “This was one of my early recipes and I remember thinking, ‘I can’t make chili without beef!’ A few weeks into recipe development I realized that my job wasn’t finding a substitute for beef. It was figuring out what beef brings to chili and finding vegetarian alternatives that play a similar role.” —Lan Lan Lam From chemistry major to line cook to test cook Food I Will Not Eat Every so often I try foods I dislike to see if my tastes have changed. (I no longer avoid beets, but I’m still working on tahini.) Turning Points I joined the pastry team of a Cambridge restaurant owned and run by women at a time when restaurant kitchens were dominated by men. Now I get to work with and learn from another pair of talented women, Bridget and Julia. Easy pizza parlor–caliber pies anytime. New York-Style Thin-Crust Pizza “I had made a lot of homemade pizza before this recipe was developed—none of them were great. Usually the crust was tough or hard to roll out. This recipe changed all of that . . . I double the recipe (at least) to make four pizzas for our family of four. I keep a stack of parbaked pizzas in the freezer because someone always asks, ‘Is there more?’” —Bridget Bridget Lancaster Hates Winter, Loves Her Job Secret Food Craving Kale. Just kidding! A bowl of Frosted Flakes When I’m Not Cooking You’ll Find Me Brewing beer or watching old movies Make this cake for someone you love. Chocolate-Caramel Layer Cake “I’m not much of a cake person but this cake is an altogether different matter. The frosting has both cocoa powder and bittersweet chocolate so it screams chocolate. It’s the three layers of caramel that make this cake extraordinary; the caramel is cooked until quite dark to bring out the bittersweet notes in the sugar. The final embellishment, a sprinkle of Maldon sea salt, seals the deal with crunchy, salty notes that contrast with the sweetness and creaminess.” —Jack Jack Bishop Can Do More than Just Talk Culinary School Self-taught Number of Relatives at My Thanksgiving Table 24 Family Cook When I was 12 years old, my mother went from stay at home parent, busy with three kids, to on-air television reader at a local UHF station. Her work hours were long so as the oldest, I took charge. My mother taught me to cook by phone . . . she would call me from work to walk me through a recipe. I was a quick study and soon mastered her repertoire. [SAVE 50% NOW]( [Twenty Years of Groundbreaking Innovations]( [Weeknight Roast Chicken: Turn off the oven to let residual heat gently finish roasting a chicken to perfection.]( [No-Fuss Creamy Parmesan Polenta: Add a pinch of baking soda to speed cooking of polenta. Best Crab Cakes: Use a puree of shrimp and cream as a flavorful binder for crab cakes.]( [Vegan Buffalo Cauliflower Bites: Add coconut milk to buffalo sauce for fully coated cauliflower bites.]( [Pasta Salad with Pesto: Add spinach to pesto to preserve the vibrant color. Everyday French Toast: Pour the custard onto a baking sheet for fuss-free (and flip-free) French toast.]( [Tested, tweaked, trusted: The best ways to cook are inside. GET THE BOOK.]( [SNEAK PEEK! Recipes from Season 20. Get them now and enjoy them before the season airs.]( Exploding flavors in every bite. Kung Pao Chicken SEASON 20, EPISODE 19 Our foolproof recipe for this Chinese take-out mainstay of lightly glazed marinated chicken, scallions, celery, toasted peanuts, spicy chiles, and tingly Sichuan peppercorns offers up savory-sweet spiciness and satisfying crisp crunchy texture in every bite-size morsel. Hands-off roast reigns supreme. Sous Vide Rosemary-Mustard Seed Crusted Roast Beef SEASON 20, EPISODE 26 If you have a sous vide machine, you’re always on the lookout for the next great sous vide recipe. If you don’t have one, this recipe just may be your tipping point. The sealed meat cooks to your desired temperature in a gentle water bath—meaning it fits your definition of perfectly done—and you finish it with a quick sear on the stove. Bye bye butter. Lemon Olive Oil Tart SEASON 20, EPISODE 10 “Ditch the butter for better flavor” is something you’ll rarely hear, but in this case it’s true. Most lemon tart recipes feature butter in both the crust and the filling. We went in another direction, using extra-virgin olive oil, which makes the press-in-pan crust snap and allows the lemons’ acidity to shine in the rich, firm filling. [Get Season 20 Recipes. SAVE 50% NOW.]( [Stats: The Numbers Behind Twenty Years of America's Test Kitchen]( [576 Gallons of Dish Soap. 2,640 Pounds of Garlic. 103,920 Pounds of Chicken. 3,744,000 Eggs. Total Grocery Bill: $6,180,000.]( [Developing foolproof recipes isn’t easy. For you, cooking with them is. I WANT THESE RECIPES.]( [Eggs in Spicy Tomato and Roasted Red Pepper Sauce (Shakshuka). Pasta alla Gricia (Rigatoni with Pancetta and Pecorino Romano). Skillet-Charred Green Beans with Crispy Bread-Crumb Topping.]( [Crispy Thai Eggplant Salad. Roast Boneless Leg of Lamb with Garlic, Herb and Bread-Crumb Crust.]( [America's Test Kitchen Twentieth Anniversary TV Show Cookbook]( [Cover Price: $40. Your Price: $19.99. SAVE 50% NOW.]( USA Today described America’s Test Kitchen as a “TV cooking show for people who actually cook.” We like that. Our daily mission in the test kitchen is quite simple. We believe that home cooking is essential. It gives us joy. It keeps us healthy. It makes us human. After all, we are social animals, and what’s more social than the preparation and sharing of a good meal? [America’s Test Kitchen Twentieth Anniversary TV Show Cookbook]( is a must-have for fans old and new, packed with fourteen chapters of the essential, trusted recipes that have helped shape home cooking. Order your copy today, buy one for a friend, and let’s celebrate this milestone with great food. [Add Cooking at Home with Bridget and Julia for JUST $12]( [Celebrate the Most-Loved Recipes from America’s Favorite Cooking Show. GET THEM NOW.]( Our family of brands [America's Test Kitchen]( [Cook's Illustrated]( [Cook's Country]( [Kids]( [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 public televisions shows, all-new America's Test Kitchen Kids, dozens of cookbooks, member websites, the America's Test Kitchen Cooking School, and the Webby award–winning podcast Proof. 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. THE AMERICA’S TEST KITCHEN APP The America’s Test Kitchen App is free for All-Access Multi-Site Members and is available on [iOS]( and [Android](. [Forward to a friend →]( View this email in a [Web browser](. Offer expires January 25, 2020. All prior sales excluded. No substitutions. We sent you this email because our records indicate that you requested to receive email from America's Test Kitchen. Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc., registered in the U.S. and other countries. Google Play and the Google Play logo are trademarks of Google LLC. Unsubscribe or manage your [email preferences](. 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