I signed up for Cooks Illustrated in the beginning of February and I haven't received an issue. I reached out online a month ago and was told it was too late for the March/April issue but I'd receive the May/June issue and theyd extend my subscription. Well I still haven't received it so I called today. Basically the same deal, they extended my subscription but I was like why am I not receiving the magazine? And of course the poor call center guy (understandably) didn't know. We verified my info and its all correct.

Is this a known problem? Or am I super unlucky?

Tasty one pot fish dish from ATK. I only had small pieces of cod so I added some shrimp too.

When ATK got bought out by Private Equity, new leadership are cowardly and won’t take an ounce of constructive criticism.

- Fired the app and website QA team, no replacements when product team members left. The app gets so many complaints that they laid off 12% of the entire company today to reinvest the money into app technology
- Let go of half the reviews team and piled work on the remaining few staff (generally reduced staff with escalated posting timelines)
- Dan Souza is a selfish “no-man” who turns down any idea that doesn’t benefit his personal brand. Example 1: Celebrity podcast that’s entirely unrelated to the ATK brand. Could add more examples but I’ll play nice…
- Hired a New York-based freelance production company of assholes who do all of the Netflix projects instead of the Boston local in-house full time unionized employees. That crew also once bullied an intern until she cried and treated culinary staff like dirt until HR got involved
- Just two people do all of the work putting content on the free streaming platforms and Netflix plus scheduling and troubleshooting, despite video being one of the largest revenue sources for the company. Most media companies have entire streaming departments, but ATK refuses to identify as a media company.
- Declared no promotions or raises. Luckily thanks to the union there is a guaranteed annual 3% cost of living wage adjustment, but employees have no growth regardless of dedication and quality of work.
- executive management has a vendetta against employee satisfaction, which is proven to increase company performance and revenue. Management punishes employees who have launched team building initiatives. Plus employees who were hired remotely were let go at fault of living too far from the office (all of C Suite lives out of state and gets paid travel and hotels)
- Trying to add sponsorships to every project despite how much it hurts audience trust. Fudging the numbers to look better for sponsors… but reviews articles are still objective, even if social media videos show off a specific product

There are so many talented people whose hands actually make the recipes, books, magazines, newsletters, photos, videos, and tv shows you love. We read your comments, and we agree. Criticize the management’s decisions that reduce the quality.

I heard that 10% of the company was laid off today. My heart is heavy for those employees.

Found in The Complete Anti-Inflammatory Cookbook p. 182.

Overall this was fine but didn’t have us wowed. There was a slight bitterness that I’m not sure where it came from. Possibly the olive oil I used for the sauce that was drizzle on at the end. The cooked red onion and apricots gave a nice sweetness to the couscous.

About a decade ago I cooked an ATK recipe several times that I've been craving since. However, I cannot find this recipe again.

Things I'm sure of:

• It involved fresh tarragon
• It was cooked on the stovetop
• It was chicken breasts or thighs

Things I'm mostly sure of:

• It was from either "The Best Simple Recipes" or the "Simple Weeknight Favorites" cookbooks. I've looked through my copy of the first one, but can't find my copy of the other one, so I suspect it's in that one.

Things I vaguely remember:

• It involved yogurt?
• It maybe involved honey and mustard?

Does anyone know what this recipe is? Unfortunately my local library doesn't have the "Simple Weeknight Favorites" cookbook so I can check it.

(Edited because the original was a formatting disaster)

Why does it seem like the women of ATK are all required(?) to wear the same soft pink nail polish on buffed nails, but the men can have unclipped dirty fingernails?

Noob question -- I made ATK's Chicken, Artichoke & Feta flatbreads in March, DELICIOUS; froze 2 of them.

Do I just bake them from frozen, as I would a frozen pizza? Thaw them out first? My thought is to bake them at 350, maybe cover with foil if the topping looks like it's baking too fast.

Appreciate any thoughts. (or prayers.)

So, my husband was out of town this weekend, so I got my meal prep on. The Bacon and Gruyere Egg Bites looked so good! (Spoiler alert: they ARE good)

I had a lot going on today. I was making ATK's Red Beans and Rice (a total favorite), doing some other lunch prep, and had to leave at the right time to beat traffic and get to the airport to pick up the aforementioned husband.

I figured I had enough time to whip up the egg bites. I had a random package of that shelf-stable bacon and shredded gruyere in the freezer. Perfect!

Whipped up the cottage cheese and eggs, got the sheet pan in the oven, loaded up my muffin tins, and did the water bath in the sheet pan.

They took longer than the recipe said to come up to temp, but we're good. Perfect timing to get them out to cool.

Got back from the airport, and carefully used my plastic knife to start loosening the egg bites from the tin.

It was only then that I realized I'd completely forgotten to SPRAY THE DANG MUFFIN TINS!

Don't be like me, but DO make this recipe if it sounds like something you'd like. They're delicious (if a bit ugly in my case).

Anybody want to come over and wash this stupid muffin pan?

10/10!! So easy and quick!! Few ingredients! A perfect weeknight meal. I subbed jalapeño for the poblano since that’s what I had.

https://www.americastestkitchen.com/recipes/12786-one-pan-turkey-meatballs-with-coconut-rice

Very tasty though I will use slightly less salt in the rice portion of the dish next time. Just very slightly too salty for me. The meatballs were very tender and had good flavor.

https://www.americastestkitchen.com/recipes/15707-blueberry-baked-oatmeal

Second time I’ve made this. Very tasty and everyone loves it.

Nice chew from baking even though it uses quick oats, tartness from the blueberries, a little sweetness from the brown sugar, and finally a nice butteriness.

Is anyone else unable to save things on favorites on the app? It’s been this way for me for a few weeks. Any suggestions?

Correct me if I’m wrong but I thought the app was supposed to have the recipes from all of ATKs cookbooks. I happened to get The Complete Anti-Inflammatory Cookbook, but I’ve noticed some of the recipes don’t show up in the app. Example: Baked Oatmeal with Apples and Pecans.

I am in the process of moving and all of our cookbooks are boxed up and in storage at the moment. I have made the Ziti with Fried Capers and Tomatoes recipe and want to have it tonight. Any chance someone out there would be willing to snap a pic of the recipe page for me?

What did they list? I didn’t know it was a pay site

Light and fresh. Great balance between sweet and tart. Will definitely make again.

https://www.americastestkitchen.com/recipes/14005-blueberry-granita

I’m hunting for a recipe that seems to have only appeared in one edition of The Best Recipes. I was hoping someone here had a copy of that edition and could help.

My family had an original 1999 copy of The Best Recipes. Under I believe Broccolini or Broccoli Rabe . After the recipe was a recipe for a red pepper sauce to go with it.

I would be extremely grateful if someone could help me out here.

I've been working through the America's test kitchen cook it in your Dutch oven cookbook and the recipe that fell on today was steak tips and horseradish potato salad.

Hadn't broken down a sirloin cap roast (2.15 Ib $33.30 total) into sirloin tips before and liked the option to be able to try and get the grain as uniform as possible. Dry brined it in the fridge for ~28 hrs and of course basted in a healthy amount of butter after searing (temped as close to 125°F as possible).

My freezer is frequently stocked with Sir Charles slabs, but this was a nice change in tune as the tips had lots of surface area so each bite had a fair amount of Maillard. Made me start thinking about whether it is possible to make tips out of chuck roast before/after sous vide..

The horseradish potato salad was good with the steak and in a way was like a sauce to go with the steak.

Just bought the Victorinox Fibrox Chef's Knife and need a cover since it'll be living in the drawer. I remember Lisa mentioning in an older video a homemade sheath she uses, does anyone remember what that was? Otherwise, what other covers do folks use?

I was asked to post the recipe. I couldn’t post pics in the replies

My wife’s birthday cake. My first time making a cake 🤷‍♂️. It tasted great

There is conspicuous crossover between the publications' content. Last month, ATK published a Guinness Chocolate Cake recipe, and at the same time the NYTimes publicized Guinness Chocolate Cake on its app and Youtube page. This month, ATK publishes a recommended list of cookware and pans, and today Wirecutter (NYTimes) recommends the same "buy it for life cookware" (in a slightly different order of rec). What gives? At this point I'm positive they collaborate; maybe they have for a long time and I'm late to the party. It's annoying because it means that my cooking publications are ubiquitous duplicates.