Cook’s Science: How to Unlock Flavor in 50 of Our Favorite Ingredients

The editors of America’s Test Kitchen take readers into the lab to show just how those tests are performed in addition to offering tips on getting the most out of 50 common ingredients and their associated dishes. Even if readers skip past the team’s rigorous testing process, they’re sure to learn plenty as the editors dig into each of the featured ingredients, offering insights into how slaughter affects flavor and juiciness in meats, how smoke is infused into foods, and how to pick out the best onions and orange juice. Readers searching for recipes will be more than satisfied. In addition to expected fare such as roasted tomato sauce, cheese soufflé, strawberry-rhubarb pie, and the Ultimate Beef Chili (which, it should be noted, includes beans), there is also a surprisingly straightforward honey fried chicken that offers home cooks ways to expand their repertoires. The book is rounded out by picks for recommended pantry staples (from anchovies to yogurt), digressions on ingredients such as lobster and kale, and the peculiarities of melting cheese, giving readers a solid resource as well as a foundation to build from. (Oct.)