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 2010 edition:
 
 
Soak oats overnight to make almost-instant steel-cut oatmeal 
Rich and velvety spaghetti carbonara
The right ratio of lours for a parlor-worthly whole-wheat pizza crust 
The secret ingredient for ultimate turkey burgers 
How to get a durable, reliable traditional skillet