From the Editors of Cook's Illustrated. Fresh Peach Cake. Grilled Argentine Steaks. Roast Lemon Chicken. Pan-Fried Pork Chops. Garlicky Shrimp Pasta. Beer-Battered Onion Rings. Perfect Popovers. French Silk Chocolate Pie. Angel Food Cake. Baked Apple Dumplings. More than 100 fail-safe recipes. This special issue represents the best of the best from America's most famous test kitchen. Over the past 20 years, our test kitchen cooks have developed thousands of recipes for our magazines, books, and public television shows. These recipes are created with the home cook in mind, and every one will work the first time you try it. This special collector's issue, which contains more than 100 of our absolute favorite foolproof recipes, is packed with step-by-step photographs, recommendations on equipment, and common-sense information that will make you a better cook. Steak Tips with Mushroom Gravy. After some initial tests, we figured out how to make steak tips with gravy in one skillet. For the beef, inexpensive flap meat, with plenty of internal marbling for tenderness, proved ideal. We add dried porcini for extra mushroom flavor and use the moisture from deeply browned mushrooms and onions to make a delicious sauce. Shrimp Tempura. We choose the largest shrimp available to avoid overcooking and fry in 400-degree oil to limit grease absorption. For the batter, we replace some of the flour with cornstarch to create a light and crisp coating, and we substitute a surprise ingredient - vodka - for water. Unlike water, alcohol doesn't produce toughening gluten when mixed with flour. Rosemary Focaccia. For tender, airy loaves of crisp-crusted focaccia, we use an almost no-knead mixing method to limit gluten development. A long resting process lets the natural enzymes in wheat replicate the effect of kneading. To shave an hour off this time, we add salt later in the process, which prevents it from slowing down the activity of the enzymes during proofing. Chocolate-Raspberry Torte. Adding ground nuts to our rich, fudgy flourless chocolate cake makes it sturdy enough to serve as the base of our torte. We combine raspberry jam with mashed fresh raspberries for a tangy-sweet filling that clings to the cake. A glaze made from bittersweet chocolate and heavy cream creates a glossy ganache that pours smoothly over the cake. Join Jack Bishop, Adam Pied, Christopher Kimball, Julia Collin Davison, and Bridget Lancaster as they cook their way through our favorite foolproof recipes and share our top-rated kitchen equipment and supermarket ingredients on our public television shows, America's Test Kitchen and Cook's Country from America's Test Kitchen. Tune in and listen to our new America's Test Kitchen Radio program, where Christopher Kimball and the rest of the cast answer listener call-in questions and discuss ingredient and equipment findings. Recipes that work.