Rescuing Vegetables from Mediocrity–Smashed, Shredded, Charred, and More | Test Kitchen Boot Camp

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"No more “meh” vegetables. Two coaches means twice the learning and fun as we explore techniques for making raw and cooked veggies shine.

Get the recipe for Skillet-Roasted Brussels Sprouts with Lemon and Pecorino:
Buy a spiralizer to make veggie noodles:
Buy a vegetable peeler:
Buy our new 100 Techniques Cookbook:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

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