Amy is the assistant editor for New Media at America's Test Kitchen. She spent eight years in North Carolina where she developed a love of barbecue and biscuits before moving up north to get a degree in nutrition. When not visiting farms or cooking, Amy enjoys curling up with a book, a local beer, and a bowl of truffle-chili popcorn.
DO IT YOURSELF
September 26, 2012 These flavor-packed cubes taste as vibrant as they look.
LEARN TO COOK
September 17, 2012
LEARN TO COOK
September 10, 2012 No matter what dish you're making (even salad!), good knife skills make all the difference.
LEARN TO COOK
August 23, 2012 Bridget shares the secret for taking a saute pan full of food and flipping it with a flick of the wrist.
LEARN TO COOK
July 30, 2012 "If you can make pie you can do anything!"
LEARN TO COOK
July 23, 2012 Bridget shares the secret for getting a flavorful charred crust on your grilled steak.
LEARN TO COOK
July 16, 2012 With a stir-fry there's only 30 minutes between you and dinner.
LEARN TO COOK
July 2, 2012 Chicken soup for the soul, indeed.
LEARN TO COOK
June 25, 2012 How to get a crisp and tender pie crust.
LEARN TO COOK
June 19, 2012 A perfect French fry is a thing of beauty.
LEARN TO COOK
June 4, 2012 Salmon so good a vegetarian craves it? This lesson is too good to pass up!
LEARN TO COOK
May 7, 2012 We've got the makings of an Italian-style dinner party, all in one lesson.
LEARN TO COOK
April 24, 2012 Read this and you'll be a poaching pro.
LEARN TO COOK
April 9, 2012 Making fettuccine, ravioli, and gnocchi like a pro.
LEARN TO COOK
April 2, 2012 Bread baking can be intimidating, even for the pros. Bridget shares some tips to ease the anxiety.
LEARN TO COOK
March 26, 2012 Vegetables may not be sexy, but roast them correctly and they'll turn heads.
LEARN TO COOK
March 16, 2012
LEARN TO COOK
March 12, 2012 Meet the five bloggers who will give you an inside look at the America's Test Kitchen Cooking School.
LEARN TO COOK
February 27, 2012 The ultimate prize? Confidence in the kitchen after scoring personalized cooking lessons (worth $500) for free.
GADGETS & GEAR
November 28, 2011 We were stunned by its beauty—but did it have the brains, too?
Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.
November 2001
This best-selling ringbound cookbook, now revised and updated with an all-new 50-page cookware buying guide, delivers more than 1,200 foolproof recipes for classic American family fare in a clear, accessible style. With the addition of our Guide to Kitchen Equipment and the America's Test Kitchen Buying Guide, this cookbook is even more timely and valuable.
