About 5 years ago, my Mom introduced me to America's Test Kitchen. Here's a great description from their website:
"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.
Our recipes, equipment reviews, ingredient taste tests results, and kitchen tips are made available through our magazines, our websites, our television series; America's Test Kitchen and Cook's Country from America's Test Kitchen, and our cookbooks."
America's Test Kitchen gets down to the science of cooking, ensuring that your recipes turn out great every time. I was once a subscriber to their magazine, Cook's Country, gaining insight into cooking each month.
Here's a sneak preview into one of their television shows (which is available on Public Television):
Tomato Basil Tart:
Equipment Review: Stand Mixers
Science: The Best Way to Use a Whisk
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