America's Test Kitchen. I have to admit that I like the show and

[Ilsa]

the website and their second magazine, Cook's Country. I like the recipes, too. They use some basic cooking science in getting the recipes right. I've tried some of their stuff at home, and it works best if I do it just like they do. A few pointers I've picked up:

When I roast a chicken in the oven, I use foil between the pot and lid and put the lid on very tightly. I don't add any water, and the chicken stays very moist. Sometimes I roast the chicken over low heat on the range top with the same results. The meat tastes better, and there is a lovely fond at the bottom of the pot. I only crisp the skin in the oven if there is someone who wants to eat some of it.

BBQ sauce: the best is the stuff you make at home. Most of the store-bought products have hrcs in them and it tend to burn too much to be useful.

ATK also tests appliances, gadgets, ingredients, etc. to see which are best, more cost effective, etc.

[Arkansas Granny]

1. I enjoy the show. It not only tells you how, it tells you why.

That way, I can take the lesson learned from one recipe or application and apply it to another. Some of the technique is very helpful.

[Warpy]

2. I really love the gadget tests

and how they so often find the cheapest item is as good as or better than the ultra expensive item.

I also get a kick out of their taste tests and have usually come to the same conclusion, myself, with the exception of the weird regional brands they sometimes test.

[Ilsa]

3. Yeah, with taste tests, you have to wonder about how many tasters,

are they "regular" people or professional tasters, etc. And sometimes taste is simply too subjective an experience.

[ejpoeta]

4. i love the show because they will do a bunh of stuff to recipes to get them right.

and i like their testing products to see which is best... and rarely is the expensive one best... there is usually an inexpensive one that works best. definitely like the show...

[Tangerine LaBamba]

5. Off topic, but -

you used the word "fond" to describe what's at the bottom of the pot when you roast check over low heat on the range top.

I've never heard that word. I can't find a foodie definition for it. Can you tell me about it, please? (I love words...........)

[Warpy]

6. It's French for "bottom"

and French cookery is where you're most likely to find it, although TV chefs have been picking it up of late.

It just means that brown and black scuzz on the bottom of the pan which, when deglazed by water, wine or stock, makes a deeply flavored sauce for whatever you cooked in the pan.

[Tangerine LaBamba]

7. Oh -

fond!

I saw the English word, "fond," and, without the italics, my brain just didn't recognize it.

Of course.

Thank you for clearing that up......................

[Stinky The Clown]

8. Viva la fond!

The heart and soul of a good sauce.

[Phoebe Loosinhouse]

9. I like the show, the magazine, the cookbooks and the website very much

America's Best recipe is one of my first go-to cookbooks and I buy the annual recipe collection every year. I have only found one recipe of theirs that I disagreed with and that was their macaroni and cheese recipe - very, very heavy and glutinous.