Fix additional details extraction in ATK scraper

recipe_scrapers/americastestkitchen.py

@@ -71,5 +71,4 @@ def _parse_ingredient_item(ingredient_item):
     @functools.cached_property
     def _get_additional_details(self):
         j = json.loads(self.soup.find(type="application/json").string)
-        name = list(j["props"]["initialState"]["content"]["documents"])[0]
-        return j["props"]["initialState"]["content"]["documents"][name]
+        return j["props"]["pageProps"]["data"]

tests/test_data/americastestkitchen.com/americastestkitchen.json

@@ -72,13 +72,36 @@
   ],
   "category": "Main Courses, Casseroles",
   "yields": "8 servings",
-  "description": "Could we adapt and simplify this northern Italian classic for the American kitchen?",
+  "description": "Could we adapt and simplify this northern Italian classic for the American kitchen? When we started thinking about a simple lasagna Bolognese recipe, there was no denying the appeal of no-boil noodles. After several tests, we found that a five-minute soak proved most effective for getting sturdy, al dente noodles that bound together the layers of ragu and béchamel without soaking up all the moisture. Stumbling through multiple rounds of meat sauce testing gave us the idea of combining the ragu and béchamel when both were lukewarm. The resulting sauce was thickened but easy to spread, with enough moisture for cooking the noodles in our simplified lasagna recipe.",
   "total_time": 210,
   "cuisine": "Europe, Italian",
   "ratings": 4.4,
-  "ratings_count": 80,
+  "ratings_count": 98,
   "nutrients": {
-    "calories": "5764 calories"
+    "calories": "721",
+    "fatContent": "40 grams",
+    "saturatedFatContent": "20 grams",
+    "unsaturatedFatContent": "14 grams",
+    "transFatContent": "1 grams",
+    "carbohydrateContent": "39 grams",
+    "sugarContent": "13 grams",
+    "proteinContent": "39 grams",
+    "sodiumContent": "1165 miligrams",
+    "cholesterolContent": "119 miligrams"
   },
-  "image": "https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_150/3801_so04-lasagnabolognes-article"
+  "image": "https://res.cloudinary.com/hksqkdlah/image/upload/ar_1:1,c_fill,dpr_2.0,f_auto,fl_lossy.progressive.strip_profile,g_faces:auto,q_auto:low,w_150/3801_so04-lasagnabolognes-article",
+  "keywords": [
+    "Main Courses",
+    "Europe",
+    "Italian",
+    "Pasta",
+    "Grains",
+    "Rice & Beans",
+    "Eggs & Dairy",
+    "Meat",
+    "Cheese",
+    "Beef",
+    "Pork",
+    "Casseroles"
+  ]
 }

tests/test_data/cookscountry.com/cookscountry.json

@@ -73,7 +73,7 @@
   "total_time": 75,
   "cuisine": "Latin America & Caribbean, Mexican",
   "ratings": 4.2,
-  "ratings_count": 39,
+  "ratings_count": 56,
   "nutrients": {
     "calories": "687",
     "fatContent": "31 grams",

tests/test_data/cooksillustrated.com/cooksillustrated.json

@@ -21,8 +21,8 @@
   "description": "Whisk butter into a little simmering water and—poof!—you've got beurre monté: liquid silk that pairs with any seasoning and gilds everything it touches. Beurre monté, emulsified melted butter, is a classic French preparation that can be drizzled over cooked meats, vegetables, pastas, and other dishes to add richness and a glossy appearance or used as a rich, creamy sauce base for pairing with a wide range of savory or sweet seasonings. Vigorously whisking cold butter into a measured amount of simmering water broke up the butterfat into tiny droplets that dispersed throughout the water, establishing a thick, creamy emulsion. Whisking oyster sauce plus orange zest and juice into the beurre monté produced a bold, rich, easy-to-make sauce that paired especially well with lean roasted or pan-seared proteins such as scallops, cod, pork tenderloin, or chicken breast; it was also great over pasta.",
   "total_time": 10,
   "cuisine": "French",
-  "ratings": 4.5,
-  "ratings_count": 26,
+  "ratings": 4.2,
+  "ratings_count": 44,
   "nutrients": {
     "calories": "207",
     "fatContent": "23 grams",