This volume represents the best of the best from America's most famous test kitchen.  Every year, the editors and cooks develop nearly 1,000 recipes for their magazines, books, and public television show.  Here are just a few things highlighted in this 2009 edition:
 
 
Adding Vodka to the pie dough will make it foolproof
Cooking a cheap cut of meat at a low oven temperature will make it as tender as prime rib
You can make a great loaf of artisan bread with almost no kneading 
An inexpensive standing mixer gets the job done
Baking powder is one of the secrets to truly crisp roast chicken