Americas Test Kitchen Kids - The Complete Baking Book for Young Chefs (: ATK Cookbooks for Young Chefs)

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Copyright 2019 by America's Test Kitchen

Cover and interior design 2019 by Sourcebooks

Cover design by Sourcebooks

Cover image by Daniel J. van Ackere

Back cover images by America's Test Kitchen

Interior photography America's Test Kitchen

Interior design by Danielle McNaughton

Interior illustrations by Maryn Arregun and Jordan Kost

Sourcebooks and the colophon are registered trademarks

of Sourcebooks, Inc.

All rights reserved.

All brand names and product names used in this book

are trademarks, registered trademarks, or trade names of

their respective holders. Sourcebooks is not associated

with any product or vendor in this book.

Published by Sourcebooks eXplore, an imprint of

Sourcebooks Kids

P.O. Box 4410, Naperville, Illinois 60567-4410

(630) 961-3900

sourcebookskids.com

This product conforms to all applicable CPSC and CPSIA

standards.

Source of Production: Worzalla, Stevens Point,

Wisconsin, USA

Date of Production: July 2019

Run Number: 5015377

Printed and bound in the United States of America.

WOZ

A M E R I C A ' ST E S TK I T C H E N

EditorinChief: Molly Birnbaum

ExecutiveFoodEditor: Suzannah McFerran

SeniorEditors: Katie Leaird, Sarah Wilson

AssociateEditors: Afton Cyrus, Sasha Marx

TestCook: Katie Callahan

DeputyEditor,Education: Kristin Sargianis

PhotographyDirector: Julie Bozzo Cote

ArtDirector: Emma Kurman-Faber

SeniorStaffPhotographer : Daniel J. van Ackere

StaffPhotographers: Steve Klise, Kevin White

FoodStyling: Elle Simone, Ashley Moore, Kendra Smith,

Sally Staub

PhotographyProducer: Meredith Mulcahy

PhotoshootKitchenTeam:

Manager: Tim McQuinn

LeadTestCook: Jessica Rudolph

AssistantTestCooks: Eric Haessler, Sarah Ewald,

Jacqueline Gochenouer, Hannah Fenton

ImagingManager: Lauren Robbins

ProductionandImagingSpecialists: Dennis Noble,

Jessica Voas, Amanda Yong

SeniorManager,PublishingOperations: Taylor Argenzio

SeniorCopyEditor: Jillian Campbell

ChiefCreativeOfficer: Jack Bishop

ExecutiveEditorialDirectors: Julia Collin Davison,

Bridget Lancaster

l

Re ad y, S et , Ba ke !

C h ap te r

Mu f f in s, Q u i c k B r e a d s

& Ot he r B re ak fa s t T r e a t s

C h ap te r

Y e as t B re ad s

C h ap te r

Pi z z a , F la t b re ad

& Ot he r S av or y B ak ed Go od s

C h ap te r

Co ok i e s & B ar s

C h ap te r

Ca ke s & C up ca ke s

C h ap te r

F r u i t D es se r t s, P i e s & T ar t s

Co n v er si on s & Eq u i va le n t s

Re ci pe S t at s

In de x

Co n t en t s

One of the best things about baked goods is that it's almost impossible not to share them

with family and friends. And when these treats are shared, they make people feel happy.

So by baking, you're essentially just making the people you love feel good. Plus, baked

goods taste better when you make them yourself!

Like our first cookbook for kids, The Complete Cookbook for Young Chefs , this book is

kid-tested and kid-approved. That means there are thousands of other kids just like you

out there, making these recipes and sharing them with their friends and family, loving the

process and the results. When making this book, we had more than 4,000 kids testing

each and every recipe, sending us feedback (and even coming into our office to cook in

the test kitchen), and letting us know what worked well and what could use improvement.

You'll see a handful of these recipe testers in the pages of this book. Thank you to every -

one who helped make this book as delicious as possible!

Baking is a science as well as an art, so as you begin baking on your own, don't be

surprised if you have questions (never hesitate to ask an adult) and you make some

mistakes (we've all been there). Mistakes are an important part of the baking and cooking

process. Luckily, they're often still pretty delicious.

And most important? Have fun with this book. Use it to be creative. And take pride in all

that you're about to accomplish.

T r e a t s Ta s t e B et te r

W h en Y o u Ma ke

T h em Y o u r s el f

Un de r s ta n d in g t he

Sy m b ol s i n T hi s B o o k

To help you find the right recipe for you,

this book relies on a system of symbols

to designate skill level as well as type of

cooking required.

Ho w t o U se t h e

Re ci pe s i n T hi s B o o k

Baking (or cooking) from a recipe is actually

a three-step process, and the recipes in this

book are written to reflect that, with three

distinct sections. The key to successful (and

easy) baking is, in our humble opinion, all

about organization. If you prepare all your

ingredients (do the measuring or melting)

and gather all your equipment before you

start baking, then you won't have to run

around the kitchen looking for that last pan

or realize that you're out of flour.

P r ep ar e I n g re di en t s: Start with the

list of ingredients and prepare them

as directed. Measure ingredients, melt

butter, and chop as needed. Wash fruits

and vegetables. You can use small prep

bowls to keep ingredients organized.

Ga t h er Ba ki n g Eq u i p m en t: Once all

your ingredients are ready, put all the

tools you will need to follow the recipe

instructions on the counter.

S t ar t B ak in g !: It's finally time to mix

ingredients together and bake them in

the oven. Any ingredients that need to

be prepped at the last minute will have

instruction within the recipe itself.

=

requires use of knife

=

requires use of microwave

=

requires use of stovetop

=

requires use of oven

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