At a certain point you have to ask yourself, do you really need another couple of hundred recipes all carefully clustered around a food concept, or do you want a more manageable number of recipes that all work--guaranteed? Welcome to Here in America's Test Kitchen by the editors of Cook's Illustrated magazine. Not only can you rest assured that the results will taste as good as they look in the color photo, you get to learn along the way exactly why these recipes work so well. If you are a little confused about which salt or which pasta is going to bring you the pleasure you deserve, that information's in there, too, along with the inevitable concerns about kitchen tools. Ingredients, tools, technique, kitchen science, good humor, insatiable curiosity, bonhomie--this is the world of Here in America's Test Kitchen. With Here in America's Test Kitchen, a companion book to popular PBS TV series, the kind editors of Cook's Illustrated have placed the busy cook first and foremost in their concerns. Fine, the rustic bread is going to be a weekend project. But what about coming home after work knowing a few friends are going to fall by and being able to crank out award-winning nachos, Buffalo wings, fresh guacamole, and delicious sangría with complete confidence? That's where this book starts. Along the way you'll find the perfect fried rice and kung pao shrimp, or steak au poivre with a brandied cream sauce. Beef burgundy, Texas chili, barbecue