Better Homes And Gardens Binder Cookbook

Sneak Peek! New Cook Book 17th Edition Got a Makeover

And it's never looked so good! For more than 85 years, the Better Homes & Gardens® New Cook Book has been a trusted kitchen resource. This 17th edition is no exception—in fact, we think it will beat expectations. Here's what you can expect to see in the latest edition of the Better Homes & Gardens New Cook Book.

Chances are one of these iconic cookbooks is sitting on your kitchen shelf right now. Slide that old edition aside to make room, because this cookbook just got a makeover. Our 17th edition looks and cooks differently than its predecessors. There are more recipes for how we cook today—think global flavors and fresh ingredients—more photos to inspire and teach, and as many answers to your cooking questions as we could squeeze into 700 pages. Here's a taste of what's inside.

A Sneak Peek Inside the Pages

New Cook Book 17th open to see page spread bookmark

When you open the pages of this 17th edition, you'll feel like you've stepped into our Test Kitchen. Each page is filled with how-to photos and helpful guidance.

What's New in 2018

The 17th edition may have a modern look, but our promise remains: You'll have the same success in your kitchen as we have in ours.

More to See:For the first time, every recipe has a photo. We've tucked in more step-by-step photos and ingredient IDs.
Table of Contents:Recipes are organized into four sections: Everyday Cooking, Gatherings, Baking, and Preserving.
Current Recipes:There's more of what we're eating today: sheet-pan dinners, grain bowls, and center-of-the plate veggie meals.
Goodbye, Three-Ring Binger:This hardcover lays flat when open and stacks neatly with other cookbooks.

Meringue Pies: A Teaching Moment

Meringue for Pie.jpg

Even classics like meringue are up for review. If we can make a tricky recipe easier, we do. This "new" meringue made with cornstarch is practically foolproof.

The New and Improved Meringue for Pie Recipe

4 eggs
½ cup water
2 tsp. cornstarch
1 tsp. vanilla
½ tsp. cream of tartar
½ cup sugar

1. Separate eggs; set aside yolks for pie filling. Place egg whites in a clean glass or copper bowl; let stand until room temperature. SECRET Cold eggs separate more cleanly because the yolks are firmer and less likely to break. Room-temp whites are less viscous, so they beat into a foam more quickly. Separate first, then let stand to reach room temp.

2. In a 1-cup liquid measure whisk to combine the water and cornstarch. Microwave 45 to 60 seconds or until boiling, stirring once. Set aside. SECRET Cornstarch stabilizes the meringue, helps prevent shrinking, lowers the chance of beading—those golden liquid droplets on the surface—and makes for smoother cut edges.

3. Add vanilla and cream of tartar to egg whites. Beat with a mixer on medium 1 minute or until soft peaks form (tips curl). Add sugar 1 Tbsp. at a time, beating on high. Gradually beat in the warm cornstarch mixture until stiff, glossy peaks form (tips stand straight). SECRET Cream of tartar is an acid that helps egg whites expand and hold the foam structure.

Helpful Lessons Throughout

Stop a Weeping Meringue

Liquid forming between the meringue and filling after chilling is one of the top stumbling blocks of making a successful meringue pie. Our Test Kitchen solved it in three steps.

Make the meringue before preparing the pie filling. Our updated meringue recipeincludes cornstarch for stability, so it won't lose its volume while the filling cooks.
Spread the meringue onto the HOT filling. This heats (and seals) the underside of the meringue so it cooks as thoroughly as the top, which is exposed to direct heat from the oven.
Cook the meringue to 160°F. When the meringue is fully cooked, its foam structure is set. When undercooked, the egg whites seep out of the foam structure.

The Egg Whites Are Key

Beating egg whites to the right stage is the secret to a tall, fluffy meringue.

Soft Peak:At this stage, beaten egg whites curl over and will slip in the bowl when it's tilted. Adding sugar at the soft peak stage is the key to getting a voluminous meringue. (Adding sugar too late weakens the foam.) Beat in sugar gradually so it dissolves completely.

Stiff Peak:After adding all the sugar and cornstarch, beat until the tips of the whites stand straight. At this point the meringue has reached its full volume. It should be glossy and smooth.

A Cookie for Everyone

Gluten Free Peanut Butter Cookies in metal pan

If gluten-free treats aren't on your radar, we'd like to call some attention to this little discovery. In our search for the easiest cookie recipe, we created the most sharable three-ingredient cookie, too.

Preheat oven to 375°F. Grease cookie sheets or line with parchment. In a bowl stir together 1 egg and 1 cup each peanut butter and sugar. Drop by rounded teaspoons onto prepared cookie sheets. (If desired, roll in sugar before dropping.) Flatten with a fork. Bake 10 to 13 minutes or until set in centers. Cool on wire racks. Makes 32 cookies.

A Little Red Plaid History

My Better Homes and Gardens Cook Book 1930

Better Homes and Gardens Cook Book 1941

Better Homes and Gardens New Cook Book 1953

Left: The 1930, 1941, and 1953 New Cook Book covers

Center: The 1930, 1941, and 1953 New Cook Book covers

Right: The 1930, 1941, and 1953 New Cook Book covers

Better Homes and Gardens New Cook Book 1996

Better Homes and Gardens New Cook Book 2002

Better Homes and Gardens New Cook Book 2010

Left: The 1996, 2002, and 2010 New Cook Book covers

Center: The 1996, 2002, and 2010 New Cook Book covers

Right: The 1996, 2002, and 2010 New Cook Book covers

1930:Originally published as a premium for BH&G magazine, this three-ring binder was filled with recipes from the Taste-Testing Kitchen.

1941:Our signature red plaid appears on this thrifty update that devotes a chapter to using leftovers.

1953:Life is good. As suburbs grow, so does backyard entertaining. A grilling chapter makes its debut.

1996:Home cooks are health-conscious and in a hurry. Fat, sodium, and time are cut from these recipes.

2002:Balancing the demand for more flavor and convenience, the 12th edition includes slow cooker recipes.

2010:Both parents are working. Cooking skills are declining. Home cooks need more how-to info and larger images.