We at Americas Test Kitchen were curious about how professional chefs use pressure cookers in their restaurants and/or homes. Their answers were inspiring.\r
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Featured chefs:\r
Jody Adams (Porto, Saloniki, Trade)\r
Dante de Magistris (il Casale, Restaurant Dante)\r
Mary Dumont (Cultivar)\r
Tony Maws (Craigie on Main, Kirkland Tap & Trotter)\r
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Our new cookbook, Pressure Cooker Perfection, brings you 100+ bulletproof recipes supercharged with flavor: \r
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Americas Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. \r
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Each week, the cast of Americas Test Kitchen brings the recipes, testings, and tastings from Cooks Illustrated magazine to life on our public television . With more than 2 million viewers per , we are the most-watched cooking show on public television.\r
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More than 1.3 million home cooks rely on Cooks Illustrated and Cooks Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.\r
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