What's Cookin' Today on CRN


May 30, 201652 min
JULIA COLLIN DAVISON – NEW CO-HOST AND THE EXECUTIVE FOOD EDITOR FOR THE BOOK DIVISION, AMERICA’S TEST KITCHEN - CHATS SUMMER GRILLING  ABOUT JULIA COLLIN DAVISON Julia Collin Davison is the executive food editor for the book division of America’s Test Kitchen and is an on-screen test cook for America’s Test Kitchen and Cook’s Country from America’s Test Kitchen. She began working as a test cook for Cook’s Illustrated in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in psychology and philosophy from SUNY Albany. Before coming to America’s Test Kitchen, she worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries. Julia resides in Natick, Massachusetts, where she enjoys cooking with her husband, Ian, and her daughter, Marta. ABOUT AMERICA’S TEST KITCHEN  America’s Test Kitchen is the most-watched cooking show on public television—over 2 million viewers tune in each week—and in January 2016, America’s Test Kitchen will launch its 16th season. In addition to the popular segments that viewers have come to love and trust, like equipment reviews, taste tests, and foolproof recipes, the 16th season will feature even more content and numerous visits with well-loved chefs! The test kitchen chefs cook America’s favorite recipes with host Christopher Kimball and deconstruct each recipe to reveal the test kitchen’s secrets to foolproof cooking at home. This season includes 57 all-new recipes, including Raspberry Charlotte, Black Bean Burgers, Foolproof New York Cheesecake, Crispy Salt and Pepper Shrimp, Duck Fat–Roasted Potatoes, Cuban Braised Shredded Beef, Chicken Mole Poblano, Ultimate Charcoal-Grilled Steaks, Strawberry-Rhubarb Pie, and more. America’s Test Kitchen is shot just outside Boston. The test cooks are dedicated to finding the best methods for preparing foolproof home-cooked meals. The 2,500-square-foot test kitchen in which America’s Test Kitchen is shot is the same kitchen where three dozen full-time test cooks work, testing and retesting recipes 20, 30, and sometimes 50 times, until they find the recipe that they are confident will work every time. MASTER OF THE GRILL: FOOLPROOF RECIPES, TOP-RATED GADGETS, GEAR & INGREDIENTS PLUS CLEVER TEST KITCHEN TIPS & FASCINATING FOOD SCIENCE Part field guide to grilling and barbecuing and part cookbook, Master of the Grill features a wide variety of kitchen-tested recipes for meat, poultry, seafood, vegetables, pizza, and more. These are the recipes everyone should know how to make— the juiciest burgers, barbecue chicken that’s moist not tough, tender grill-smoked pork ribs, the greatest steak (and grilled potatoes to serve alongside). Regional specialties are included, too—learn how to make Cowboy Steaks, Alabama BBQ Chicken, and Kansas City Sticky Ribs. Colorful photography captures the beauty of the recipes and step-by-step shots guide you through everything you need to know. A section on grilling essentials covers the pros and cons of gas and charcoal grills and which might be right for you, as well as the tools you’ll use with them— such as grill brushes, tongs, vegetable baskets, and wood chips and chunks. "A terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf." –Publishers Weekly Are precut steak tips worth buying? Why make divots in burgers? What’s the best supermarket barbecue sauce? (And when is it worth splurging for the high-end one?) Are all grill tongs created equal? America’s most trusted test kitchen fires up the grill to answer those questions and many more in the inventive new book Master of the Grill. With recipes and techniques arranged by skill level—from The Basics to The Easy Upgrades to The Serious Projects—cooks of all stripes can dive in and choose their out


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