If you are serious about food, and I mean really serious, you need to have one source in your arsenal. This one source will be able to answer any question you might have, will provide you with the best and most successful recipe available, not to mention step-by-step video instructions, as well as scientific evidence on which ingredients will deem your creation a must-devour or an epic fail.
America’s Test Kitchen (ATK) is based just outside of Boston, and is responsible for publishing three different magazines, dozens of cookbooks and DVDs, producing their own television show, and to top it all off, all of this information comes together and is available on their website. The face of ATK is Christopher Kimball, the editor-in-chief to their magazines, and host of their weekly PBS program, America’s Test Kitchen. In March 2010, the show released its’ first video game for the Nintendo DS. America’s Test Kitchen: Let’s Get Cooking features 300 recipes.
The chefs at ATK do all the legwork so you don’t have to! Each publication and production features the Tasting Lab where they review different brands of popular ingredients and prepared food products. Reviews and rankings of kitchen gadgets happen in the Equipment Corner. The Science Desk discusses the science behind a unique technique used in the featured recipe. My personal favorite is ATK’s Quick Tips from readers and viewers. I’m always pleasantly surprised at how innovative people can be, and all they great ways they have come up for making your time in the kitchen simpler and more productive.
I have never had a problem with an ATK recipe. They are tested to death, and written in the most succinct and manageable way possible. Their 14-day, free trial membership gets you access to all the resources from the current season. Unfortunately, you do have to enter billing information in order to activate a trial membership. You won’t be billed until after the 14-day trial ends. If you’re like me, and have inherited your foodie passion from your parents, ask them to go halfsies with you. If you’re lucky, they’ll cover the whole cost! This membership is something everyone in the family, dorm, or house can benefit from.
The beauty of ATK is that it’s available in nearly a dozen different formats! Stop and Shop in Hamden always has the newest Cook’s Illustrated Special Issue. The $8 I spent on the Winter 2010 30-Minute Suppers issue has come back to me three-fold in just a few short months. This is the best, easiest, and most affordable way to get a taste of what ATK is all about. They have also begun to publish cooking encyclopedias in binder-format. Find these on Amazon, or at Barnes and Nobles, and you’ll have any recipe you’ll ever need always at your fingertips.
I must warn you though; your friends and family won’t stop hounding you for your remarkable cuisine after you share your new discovery with them. The following recipe can be pulled off in under 30 minutes. I promise!
Cheesy Broccoli, Chicken, and Rice Casserole – Serves 4
   2   (8.8-ounce) packages Uncle Ben’s Ready Rice
   1½   pounds chicken tenderloin
      Salt and pepper
   4   tablespoons unsalted butter
   1   yellow onion, chopped
   ¼    cup all-purpose flour
   •   cup low-sodium chicken broth
½   cup heavy cream
1½    pounds broccoli, florets chopped,
stems peeled and sliced thin crosswise
   •   tablespoons Dijon mustard
1½    cups grated Parmesan cheese
   •   Adjust oven rack 5 inches from heating element and heat broiler. Cut slits in rice packets and microwave until hot, about 90 seconds. Remove rice from packets and spread evenly over bottom of broiler-safe baking dish.
   •   Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook chicken until light golden brown and cooked through, about 3 minutes per side. Transfer to baking dish, arranging in a single layer over rice.
   •   Add remaining butter and onion to empty skillet and cook until thoroughly incorporated, about 1 minute. Whisk in broth and cream and simmer until thickened, 3 to 5 minutes. Meanwhile, combine broccoli and ¼ cup water in microwave-safe bowl, cover, and microwave until just tender, about 5 minutes. Drain broccoli.
   •   Stir mustard, 1 cup cheese, and broccoli into sauce in skillet. Season with salt and pepper, then pour broccoli-sauce mixture over chicken and rice in baking dish. Sprinkle remaining cheese over top and broil until cheese is browned, 2 to 4 minutes. Serve.
Â
This recipe comes from America’s Test Kitchen 30-Minute Suppers–Winter 2010