The Do-It-Yourself Cookbook

Book excerpt: Trust the America’s Test Kitchen experts to guide you through more than 100 foolproof kitchen DIY projects—from pickling and canning to home-brewing Why buy it when you can make it? Pantry Staples: For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar. Jams and Jellies: Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options. Pickled Favorites: Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi. The Dairy Best: Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk (for tofu) are simpler than you think. Charcuterie at Home: From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered. Snacks and Sweets: Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread. Beverages: Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.