| title | ISBN-13 | year of publica-
tion | other author(s) |
|---|
| 834 Kitchen Quick Tips: Techniques And Shortcuts for the Curious Cook | 978-1-933615-10-3 | 2006 |
| American Classics: More Than 300 Exhaustively Tested Recipes For America's Favorite Dishes | 978-0-936184-55-5 | 2002 |
| Baking Illustrated: A Best Recipe Classic | 978-0-936184-75-3 | 2004 |
| Cook's Illustrated 1995 Annual | 978-0-9640179-3-1 | 1995 |
| Cook's Illustrated 1996 Annual | 978-0-9640179-5-5 | 1996 |
| Cook's Illustrated 1997 Annual | 978-0-9640179-7-9 | 1997 |
| Cook's Illustrated 1999 Annual | 978-0-936184-40-1 | 1999 |
| Cook's Illustrated 2000 Annual | 978-0-936184-48-7 | 2000 |
| Cook's Illustrated Index, 1993-2001 | 978-0-936184-57-9 | 2000 |
| Cover & Bake | 978-0-936184-80-7 | 2004 |
| Cover and Bake | 978-0-936184-81-4 | 2004 |
| Here In America's Test Kitchen: All New Recipes, Quick Tips, Equipment Ratings, Food Tastings, and Science Experiments from the Hit Public Television Show | 978-0-936184-59-3 | 2002 |
| How to Barbecue & Roast on the Grill | 978-0-936184-31-9 | 1999 | Jack Bishop · John Burgoyne |
| How to Cook Chicken Breasts | 978-0-936184-47-0 | 2000 | Jack Bishop |
| How to Cook Garden Vegetables | 978-0-936184-34-0 | 1999 | Cook's Illustrated Magazine · Jack Bishop |
| How to Cook Holiday Roasts & Birds | 978-0-936184-28-9 | 1998 | John Burgoyne · Jack Bishop |
| How to Cook Potatoes | 978-0-936184-42-5 | 2000 | Cook's Illustrated Magazine |
| How to Cook Shrimp & Other Shellfish | 978-0-936184-30-2 | 1999 | John Burgoyne · Jack Bishop |
| How to Grill | 978-0-936184-25-8 | 1998 | John Burgoyne · Jack Bishop |
| How to Make a Pie | 978-0-936184-16-6 | 1996 | Jack Bishop |
| How to Make Pot Pies and Casseroles | 978-0-936184-35-7 | 1999 | Cook's Illustrated Magazine · Jack Bishop |
| How to Make Salad | 978-0-936184-24-1 | 1998 | Jack Bishop · John Burgoyne |
| How to Make Sauces and Gravies | 978-0-936184-44-9 | 2000 | Jack Bishop |
| How to Make Soup | 978-0-936184-37-1 | 1999 | " |
| How to Make Stew | 978-0-936184-29-6 | 1999 | John Burgoyne · Jack Bishop |
| How to Saute | 978-0-936184-39-5 | 2000 | John Burgoyne · Jack Bishop |
| How to Stir-Fry | 978-0-936184-18-0 | 1997 | Jack Bishop |
| Inside America's Test Kitchen: All-New Recipes, Quick Tips, Equipment Ratings, Food Tastings, Science Experiments from the Hit Public Television Show | 978-0-936184-71-5 | 2003 |
| Italian Classics | 978-0-936184-58-6 | 2002 |
| Perfect Vegetables: Part of "The Best Recipe" Series | 978-0-936184-69-2 | 2003 |
| Restaurant Favorites at Home: A Best Recipe Classic | 978-0-936184-67-8 | 2003 |
| Steaks, Chops, Roasts & Ribs | 978-0-936184-78-4 | 2004 |
| The America's Test Kitchen Cookbook | 978-0-936184-54-8 | 2001 |
| The Best 30-minute Recipe: A Best Recipe Classic | 978-0-936184-98-2 | 2006 |
| The Best American Classics: A Best Recipe Classic | 978-1-933615-03-5 | 2006 | John Burgoyne · Carl Tremblay |
| The Best Kitchen Quick Tips: 534 Tricks, Techniques, and Shortcuts for the Curious Cook | 978-0-936184-65-4 | 2003 |
| The Best Light Recipe | 978-0-936184-97-5 | 2006 |
| The Best Recipe | 978-0-936184-38-8 | 1999 |
| The Best Recipe: Grilling and Barbecue | 978-0-936184-51-7 | 2000 |
| The Best Recipe: Soups & Stews | 978-0-936184-53-1 | 2001 |
| The New Best Recipe | 978-0-936184-79-1 | 2004 |
| The New Best Recipe: All-New Edition with 1,000 Recipes | 978-0-936184-74-6 | 2004 |
| The Quick Recipe | 978-0-936184-66-1 | 2003 |