Christopher Kimball and the cast of AMERICA'S TEST KITCHEN, the most-watched cooking show on public television and a 2012 Daytime Emmy nominee, use a common-sense, practical approach to solve everyday cooking problems and save viewers time and money. Kimball and dedicated test kitchen cooks Bridget Lancaster, Julia Collin Davison and Rebecca Hays reveal the basics of foolproof home cooking while preparing dozens of exhaustively tested recipes.
Season 15 features 51 all-new recipes, including modern cheese souffle, best chicken stew, broiled pork tenderloin, cioppino, fresh strawberry mousse, the best baguette, grilled fish tacos, the best grilled burger, French apple tart and more.
The popular segments viewers love and trust also return: The Tasting Lab's Jack Bishop challenges Kimball to taste-test supermarket staples before revealing AMERICA’S TEST KITCHEN'S top recommendations for jasmine rice, white beans, dark chocolate, orange juice, frozen yogurt and other foods. Adam Ried, the test kitchen's resident equipment expert, takes Kimball through the unbiased results for mixing bowls, ladles, mandolines, French presses and other kitchen items.
Atk's Zucchini Bread — The Wine Box Gardener
Each episode concludes with Kimball sharing the test kitchen's tips and techniques for aerating wine, cooking crispy yet tender bacon, and thawing meat quickly, among others.
Let's Make Bread - Test cook Julia Collin Davison uncovers the secrets to Easy Sandwich Bread. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of artisanal cream cheese. Next, gadget guru Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Becky Hays shows Chris how to make the best Zucchini Bread.
Episodes from past seasons are now available for online viewing. AMERICA’S TEST KITCHEN is on Facebook, Google +, Pinterest, and you can follow @TestKitchen on Twitter.
Best Vegan Zucchini Bread (we Promise!)
Jen is a web producer at , responsible for program promotion, online membership-related activities, and is the editor of the community calendar. Jen has worked at since 2000. She is originally from Las Vegas and attended UNLV.I didn't try very many different zucchini recipes this year. I made myzucchini cookiesand I made thesezucchini muffinsabout 5 or 6 times and then I made this bread. I usually try all kinds of recipes, but I just got stuck on the same ones this year. I had picked up a Cook's Illustrated magazine at Costco a month or two ago and this bread was the 1st recipe I tried out of it. I also saw this recipe on a few different sites, includingMel's Kitchen Cafe, that claim this recipe is the BEST.
It is definitely different than any zucchini bread I had tried before - you have to drain the zucchini and you add yogurt? I experimented a lot with yogurt this year. It is so much healthier than other ingredients and I had great results! I also had to purchase my first bottle of allspice. I hadn't ever baked with it before this and I'm not sure what I think of it? Does it have a strong clove flavor? Or is it just me? Next time I make this bread, I think I will omit the allspice. Other than that, this bread was really good. I even liked it better the 2nd day than the 1st day.
*Grate zucchini, peel and all. Place grated zucchini in a clean dish towel and then wring out as much liquid as possible.
Betty Crocker's Famous Zucchini Bread Recipe
Preheat oven to 375 degrees. Generously coat a 9x5 inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in large bowl. Whisk sugar, yogurt, eggs, butter and lemon juice in medium bowl until combined. Using a spatula, gently fold yogurt mixture and grated zucchini into flour mixture until just combined. Transfer batter to prepared pan. Bake until golden brown and a skewer inserted in center comes out clean with few crumbs attached, 45-55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool for at least 1 hour. Makes one 9-inch loaf.
Preheat oven to 375 degrees. Generously coat a 9x5 inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, baking powder, cinnamon, allspice and salt in large bowl. Whisk sugar, yogurt, eggs, butter and lemon juice in medium bowl until combined. Using a spatula, gently fold yogurt mixture and grated zucchini into flour mixture until just combined. Transfer batter to prepared pan. Bake until golden brown and a skewer inserted in center comes out clean with few crumbs attached, 45-55 minutes. Cool for 10 minutes, then turn out onto wire rack to cool for at least 1 hour. Makes one 9-inch loaf.
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