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Ingredients Preparation Theme Song. America’s Test Kitchen features a plucky instrumental with the voiceover announcing, “America’s Test Kitchen!” and introducing us to all our favorite folks: Christopher Kimball, Julia Collin Davison, etc. It’s a little dorky, but it works. Cook’s Country TV has an actual theme song! It’s “Right Between Your Eyes” by the band Hot Buttered Rum and has actual lyrics!Live Audiences. Christopher Kimball performs his taste tests in front of a live audience, which makes his interactions with Jack Bishop even funnier....

Ingredients 1 package (10 to 12 ounces) white baking chips2 tablespoons shortening, divided1 package (15.35 ounces) double-stuffed Oreo cookies32 wooden Popsicle or craft sticks1 cup semisweet chocolate chips Preparation In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half....

Ingredients 1 package (10 ounces) dark chocolate chips1-1/2 cups dried cranberries (about 8 ounces)1-1/2 cups sliced almonds1 cup raisins1 cup coarsely chopped walnuts1/2 cup pistachios Preparation Toss together all ingredients. Store in airtight containers.

Ingredients 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips1 tablespoon canola oil1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup water1/4 teaspoon saltPepper to taste1/2 cup sour creamEnglish muffins, split and toastedCayenne pepper or paprika Preparation In a large skillet, saute the chicken in oil until no longer pink. Stir in the soup, water, salt and pepper. Bring to a boil. Remove from the heat and stir in sour cream....

Ingredients 1/2 cup dried red lentils, rinsed and sorted1/4 teaspoon dried oregano1/8 teaspoon pepper1-1/4 cups vegetable broth1/4 teaspoon sea salt, divided 1 tablespoon olive oil or grapeseed oil16 cups chopped fresh kale (about 12 ounces)1 can (14 ounces) water-packed artichoke hearts, drained and chopped3 garlic cloves, minced1/2 teaspoon Italian seasoning2 tablespoons grated Romano cheese2 cups hot cooked brown or basmati rice Preparation Place first 4 ingredients and 1/8 teaspoon salt in a small saucepan; bring to a boil....

Ingredients 3/4 cup all-purpose flour1/8 teaspoon salt1/8 teaspoon pepper2 large eggs1 cup dry bread crumbs2/3 cup grated Romano cheese1/4 cup minced fresh parsley1/2 teaspoon garlic salt1 pint shucked oysters or 2 cans (8 ounces each) whole oysters, drained2 tablespoons olive oilJALAPENO MAYONNAISE:1/4 cup mayonnaise1/4 cup sour cream2 medium jalapeno peppers, seeded and finely chopped2 tablespoons 2% milk1 teaspoon lemon juice1/4 teaspoon grated lemon zest1/8 teaspoon salt1/8 teaspoon pepper Preparation Preheat oven to 400°....

Ingredients 1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheese1/2 teaspoon garlic powder1/4 teaspoon paprika4 boneless skinless chicken breast halves (about 6 ounces each)2 tablespoons butter, melted Preparation In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once....

Ingredients 1 can (16 ounces) vanilla frosting6 vanilla cupcakes8 to 12 large marshmallows, cut into piecesBaking cocoa and crushed chocolate wafers Preparation Frost tops of cupcakes. Arrange on a covered cake board, forming a mummy. Place marshmallow pieces on cupcakes. Insert tip #46 into a pastry bag; fill with frosting. Pipe long bands across the mummy, creating bandages. Dust mummy with cocoa; sprinkle cake board with crushed wafers.

Ingredients 2 cups all-purpose flour1 tablespoon sugar1/2 teaspoon salt1/2 cup cold butter1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)1/2 cup warm milk (110° to 115°)1 large egg, room temperature, beatenFILLING:1-1/2 cups finely chopped pecans or walnuts1 cup packed brown sugar1/2 cup butter, softenedGLAZE:1 cup confectioners’ sugar4 teaspoons water1/2 teaspoon vanilla extract2 tablespoons chopped pecans or walnuts Preparation In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs....

Ingredients 1 1/2 c. water 1 stick unsalted butter 1 tbsp. unsalted butter 1 tsp. sugar 1/2 tsp. salt 1 1/2 c. all-purpose flour 8 large eggs Pearl sugar Preparation Step 1Preheat the oven to 400 degrees F. Line 2 large baking sheets with parchment paper.Step 2In a large saucepan, combine the water, butter, sugar, and salt and bring to a boil. Reduce the heat to moderate. Add the flour all at once and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan, 2 minutes....

Ingredients 12 oz. portabella mushroom caps (about 4 caps) 3 tbsp. balsamic vinegar 1 tbsp. soy sauce 2 piece flat bread 2 tbsp. lowfat sour cream 1 c. fresh spinach leaves 2 tbsp. olive oil Preparation Step 1Wipe the mushrooms with a paper towel to clean them (they’ll just soak up the water if you wash them). Cut the mushrooms into 1⁄4-inch slices and put them in the plastic container. Add the vinegar and soy sauce....

Ingredients 1 loaf (16 ounces) thinly sliced white bread, crusts removed1 package (8 ounces) cream cheese, softened1 egg yolk3/4 cup confectioners’ sugar1 cup sugar1-1/2 teaspoon ground cinnamon3/4 cup butter, melted Preparation Flatten bread with a rolling pin. In a bowl, combine cream cheese, egg yolk and confectioners’ sugar. In another bowl, combine sugar and cinnamon; set aside. Spread about 1 tablespoon of cheese mixture on each slice of bread. Roll up, jelly-roll style....

Ingredients 4 cups fresh baby spinach, chopped2 tablespoons water2/3 cup sliced water chestnuts, chopped1/3 cup sour cream1/3 cup mayonnaise4 teaspoons vegetable soup mix1 green onion, choppedAssorted crackers Preparation In a microwave-safe bowl, combine spinach and water. Cover and microwave on high for 45-60 seconds or until wilted; drain. Cool slightly and squeeze dry. In a small bowl, combine the water chestnuts, sour cream, mayonnaise, soup mix, onion and spinach. Chill for at least 1 hour....

Ingredients 1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract2 cups all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1/4 teaspoon salt1 cup sour creamFILLING/TOPPING:1/2 cup sugar1/2 cup sweetened shredded coconut1/2 cup semisweet chocolate chips1/2 cup chopped walnuts Preparation In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder baking soda and salt; gradually add to the creamed mixture alternately with sour cream....

Ingredients 1 medium onion, halved and sliced1 cup reduced-sodium chicken broth1 tablespoon lemon juice3 garlic cloves, minced1-1/2 teaspoons dried oregano1/2 teaspoon grated lemon zest1/4 teaspoon salt4 cod fillets (6 ounces each)3/4 cup julienned green pepper3/4 cup julienned sweet red pepper2-1/2 teaspoons cornstarch1 tablespoon cold water1 medium lemon, halved and sliced Preparation In a large nonstick skillet, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer until onion is tender, 6-8 minutes....

Ingredients 2 packages (1/4 ounce each) active dry yeast1/2 cup warm water (110° to 115°)2 cups warm whole milk (110° to 115°)1/2 cup sugar1/2 cup butter, softened, divided1 teaspoon salt5-3/4 to 6-1/4 cups all-purpose flour2/3 cup packed brown sugar1 teaspoon ground cinnamonTOPPING:2 cups packed brown sugar1/4 cup cornstarch1 cup sour cream3 teaspoons vanilla extract Preparation In a large bowl, dissolve yeast in warm water. Add the milk, sugar, 1/4 cup butter, salt and 4 cups flour; beat until smooth....

Ingredients 6 tablespoons raspberry-flavored vodka1 bottle (750 ml) champagne, chilled1-1/2 cups pink cotton candy Preparation Add 1 tablespoon vodka to each of 6 champagne flutes. Top with champagne; create a cotton candy garnish for each glass. To serve, stir in cotton candy.

Ingredients 1 cup chopped celery1 cup chopped onion2/3 cup dried cranberries1/2 cup plus 2 tablespoons butter, divided1 garlic clove, minced3 cups herb-seasoned stuffing croutons1 cup crushed cornbread stuffing or crumbled cornbread1-1/2 to 2 cups chicken broth1 roasting chicken (5 to 7 pounds)1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon poultry seasoning1/4 teaspoon rubbed sage Preparation In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside....

Ingredients 3 cups fresh or thawed frozen cranberries, chopped1 can (20 ounces) unsweetened crushed pineapple, drained2 cups miniature marshmallows1 medium apple, chopped2/3 cup sugar1/8 teaspoon salt2 cups heavy whipping cream1/4 cup chopped walnuts Preparation In a large bowl, mix first 6 ingredients. Refrigerate, covered, overnight. To serve, beat cream until stiff peaks form. Fold whipped cream and walnuts into cranberry mixture.

Ingredients 8 to 10 medium red potatoes, cut into 1-1/2-inch pieces2 large white onions, quartered1 large green pepper, cut into 1-inch pieces1 large sweet red pepper, cut into 1-inch pieces2 pounds smoked Polish sausage, cut into 1-inch slices1/3 cup canola oil1 tablespoon dried basil2 teaspoons salt1 teaspoon pepper1 pint heavy whipping cream3 tablespoons cornstarch3 tablespoons water Preparation Place potatoes in a 5-qt. roasting pan. Add onions, peppers and sausage; toss gently....