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Isn't it satisfying to create something yourself? We think so! The editors at Cook's Illustrated, test cooks, and staff share their favorite from-scratch projects in this America's Test Kitchen DIY Cookbook. They walk you through every recipe, allowing you to easily create store-bought staples and gourmet favorites all from your own home.
Pantry staples: For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar.
Jams and jellies: Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options.
Pickled favorites: Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi.
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The dairy best: Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk are simpler than you might think.
Charcuterie at home: From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered.
Snacks and sweets: Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread.
Beverages: Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.
Over 100 recipes | 368 pages | Paperback | Color photographs throughout
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