Our approach yields failproof recipes and reliable reviews
Teamwork and a commitment to quality are baked into our collective DNA, whether we're testing ways to roast the perfect turkey or evaluating brands of olive oil.
1. Listen and Learn
Our 50+ test cooks and editors survey home cooks like you to determine what recipes to develop. We also travel the country to learn from local experts and discover what's new.
2. Research First
Our recipe developers blend exhaustive research with the collective cooking knowledge of their test kitchen colleagues to inform their testing roadmap.
3. Test Again and Again
We rely on the scientific method to investigate every variable in a recipe, making a dish dozens of times in order to get it right. We want our recipes to be reliable, delicious, and accessible.
4. Survey and Publish
Home cooks provide feedback on our working recipes. This feedback helps us know when an in-progress recipe is ready to be published and ensures that our recipes will work for you!
Three brands, one passionate team
At America’s Test Kitchen—and our brands Cook’s Illustrated and Cook’s Country—we investigate every aspect of cooking. Recipes. Equipment. Ingredients. Techniques. We ask a lot of questions so that you get reliable recipes and comprehensive cooking info.
Our award-winning content is everywhere you are
America’s Test Kitchen TV
Since 2001, America's Test Kitchen has been captivating culinary enthusiasts with our unique, scientific approach to cooking. Join us as we perfect classic dishes and uncover trade secrets in our practical, informative cooking show. Learn something new every time you watch.
America’s Test Kitchen Books
America's Test Kitchen's award-winning cookbooks have been inspiring food enthusiasts since 1999. Merging culinary science with tried-and-true techniques, each book offers tested recipes that guarantee success. Discover the secrets behind your favorite dishes and enjoy failproof cooking with ATK.
Our expertise is the perfect companion on your cooking journey.
Recipes are not just formulas—they're love letters to food.
Each recipe echoes our passion, precision, and patience. It's our attention to detail and the tiny tweaks and tests that make our recipes truly best in class.Perfected Classics
Chicken Under a Brick with Herb-Roasted Potatoes
Shrimp Scampi
Skillet-Roasted Broccoli
Sticky Buns
Karaage (Japanese Fried Chicken Thighs)
Butter-Basted Fish Fillets with Garlic and Thyme
Onion-Braised Beef Brisket
Simple Stovetop Macaroni and Cheese
Braciole
Cast Iron Hot Fudge Pudding Cake
Almost No-Knead Bread
Skillet-Charred Green Beans with Crispy Sesame Topping
New Favorites
Slow-Roasted Salmon with Chives and Lemon
Vegan Buffalo Cauliflower Bites
Red Lentil Soup with Warm Spices
Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
Air-Fryer French Fries
Spinach and Ricotta Gnudi with Tomato-Butter Sauce
Whole-Wheat Blueberry Muffins
Slow-Cooker Lemon Chicken
Skillet Turkey Burgers
Cóctel de Camarón (Mexican Shrimp Cocktail)
Lemon Cookie Bars
Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots
Equipment and ingredients: We help you shop smarter.
The ATK Reviews team relies on rigorous, hands-on testing to determine which products belong in our kitchens and yours.
Learn something new with discoveries served daily.
Dig deep into the story behind the recipe, learn a clever tip, deepen your knowledge of cooking fundamentals, or find a better way to prep or clean something.Popular Articles
For Perfectly Tender Chicken Thighs, Overcook Them
We all know the golden rule of cooking chicken: Don’t overcook it. But dark meat is the exception. Learn why chicken thighs and drumsticks actually become more tender the longer they cook.
10 Tiny Tips to Tell If Your Produce Is Ripe
Not all fruits and vegetables offer easily visible signs that they’re ready to eat. These expert tips will help you pick the freshest produce at the supermarket, every time.
What Does “Medium Speed” on Your Stand Mixer Really Mean?
Your batter’s in your stand mixer and the recipe says “mix on medium.” What do you do? Here’s how to handle this and other common stand-mixer conundrums.
Think You Know Chicago Deep-Dish Pizza? Think Again
We traveled to Chicago to eat pizza and learn from the locals. The first thing we learned: The vast differences between deep-dish pizza and deep-pan pizza.
The Reason You Shouldn’t Throw Away Your Old Sheet Pan
Is your baking sheet getting well-worn and old? Don't ditch it just yet. Dull and darkened pans actually brown better than shiny new ones. Our tests reveal why.
The Juiciest Burgers Contain More Than Just Beef
A mushroom-beef blend produces succulent patties that drip with savory juices. They’re also kind to your wallet and environmentally prudent. Here’s how we developed the ultimate version of a blended burger.
In-Depth Guides
How to Make an Epic Charcuterie Board for Any Occasion
What items should you include? How much of each should you plan on per person? Our expert tips will help you put together a balanced board that looks as good as it tastes.
Our Guide to Storing and Organizing Spices
Spices enhance the flavor and texture of food. In this guide, we cover everything you need to get the most from your spice cabinet, from purchasing to toasting and blooming.
How to Care for Your Wood or Bamboo Cutting Board
Want your board to last a lifetime? Minimize moisture. Here's how to do that, plus how to season (yes, season) and clean your cutting boards to keep them in tip-top shape.
Our Guide to Deep Frying with Confidence
Here’s something you might not hear enough: Frying is fun! Frying is easy! Learn everything you need to know to treat yourself to deep-fried food and the fun of making it yourself.
A Guide to All-American Regional Hot Dogs
Each regional hot dog is as diverse as the community that favors it. Learn about the history of hot dogs’ nationwide appeal—plus recipes so you can re-create your favorite versions at home.
The Best Induction Cookware
Have you been hearing a lot about induction cooking lately? So have we. Induction cooktops are known for their incredible precision and easy cleanup. But to use one, you need the right cookware.
Exploring cooking through science & culture
Science and culture, head and heart, and knowledge and wisdom are each two sides of the same coin. Our brands dive into the world of cooking, each with a different lens. Together they provide a complete picture.
The most important ingredient: you!
It all starts and ends with you. You help us decide which recipes to develop and which ingredients and equipment to test. And you tell us when recipes are ready to be published. The over 40,000 home cooks who test our recipes provide our test cooks and editors with invaluable feedback. Thank you!
Early access to recipes
You'll get 1–2 recipes per month. Test only the ones you want.
Tell us what you think
Are our recipes too spicy? Are we using too many dishes? Did it take too long? You know best!
Make recipes failproof
The recipes we publish are only failproof because of your feedback and notes.
Meet the Team
Elle Simone Scott
Elle is a cast member at America's Test Kitchen and author of the best-selling Boards cookbook. She is an executive editor and food stylist at ATK.
Julia Collin Davison
Julia is the co-host of America's Test Kitchen and Cook's Country and the creator and host of Julia at Home on Pluto.
Bridget Lancaster
Bridget is the co-host of America's Test Kitchen and Cook's Country.
Jack Bishop
Jack is ATK's chief creative officer and the tasting lab expert on America's Test Kitchen and Cook's Country.
Adam Ried
Adam is an on-screen equipment expert (and original cast member!) on America's Test Kitchen and Cook's Country.
Christie Morrison
Christie is ATK's executive editor for video and cooking school and a cast member of Cook's Country.
Ashley Moore
Ashley is a food stylist at ATK, cast member of Cook's Country, and host of Today's Special on YouTube.
Antoinette Johnson
Antoinette is the winner of season 1 of America's Test Kitchen: The Next Generation and a cast member of America's Test Kitchen.
Erin McMurrer
Erin is ATK's director of culinary production and a cast member of America's Test Kitchen.
Lisa McManus
Lisa is an executive editor of ATK Reviews, co-host of Gear Heads on YouTube, and cast member of America's Test Kitchen.
Hannah Crowley
Hannah is an executive editor of ATK Reviews, co-host of Gear Heads on YouTube, and cast member of America's Test Kitchen.
Joe Gitter
Joe is a senior editor for ATK's books team, cast member of America's Test Kitchen, and host of Joe vs. the Test Kitchen on YouTube.
Sam Block
Sam is a digital test cook and cast member of America's Test Kitchen. She loves anything pickled, tasteful sarcasm, and a good cocktail.
Carmen Dongo
Carmen is a test cook on ATK's books team and cast member of America's Test Kitchen. She's a graduate of the Culinary Institute of America.
Dan Zuccarello
Dan is the executive food editor of ATK's books team. He's a former restaurant chef who joined ATK in 2010 as a test cook.
Stephanie Pixley
Stephanie is the deputy food editor for ATK's books team and a go-to resource for all things baking.
Kate Shannon
Kate is the deputy editor of ATK Reviews. She attended BU's culinary program and worked as both a cheesemonger and line cook.
Chase Brightwell
Chase is an associate editor for ATK Reviews. He's an epidemiologist-turned–equipment tester and a Maine-loving dog dad.
Miye Bromberg
Miye is a senior editor for ATK Reviews. She covers booze, blades, and gadgets of questionable value.
Carolyn Grillo
Carolyn is a senior editor for ATK Reviews. She's a French-trained baker turned ingredient taster and equipment tester.
Sawyer Phillips
Sawyer is an assistant digital editor of ATK Reviews. She’s an avid baker who loves making chocolate cakes and researching the history of food.
Valerie Sizhe Li
Valerie is an assistant editor for ATK Reviews. She loves exploring cuisines from around the world and good cocktail bars.
Sarah Sandler
Sarah is an assistant editor for ATK Reviews. She is deeply passionate about anchovies and bakes sourdough bread weekly.
Camila Chaparro
Camila is a senior editor on ATK's books team. She has cooked in restaurants and taught recreational cooking classes.
Sara Mayer
Sara is a senior editor on ATK's books team. After culinary school, she worked in restaurants and made custom wedding cakes.
Olivia Counter
Olivia is a test cook for ATK's books team. She's a pastry chef at heart and a big advocate for pearl sugar and tinned fish.
José Maldonado
José is a test cook for ATK's books team. He's cooked across the country, from fine-dining restaurants in NYC to sustainable farms in Hawaii.
Laila Ibrahim
Laila is a test cook for ATK's books team. She loves fermenting peppers, grilling whole fish, and dipping freshly baked pita in za'atar.
David Yu
David is a test cook for ATK's books team. He attended culinary school in London and then cooked in restaurants across the United States.
Mari Levine
Mari is ATK's executive editor for digital. She's a culinary school graduate, an avid home cook, and a proud pop culture enthusiast.
Caren White
Caren is an assistant editor for digital at ATK. After completing her MBA, she left the legal field and returned to her culinary roots.
Eden Faithfull
Eden is an assistant editor for digital at ATK. A reality TV producer turned food writer, Eden loves baking treats for her elderly blind dog.
Brenna Donovan
Brenna is a digital editor at ATK. A breakfast enthusiast and native upstate New Yorker, she always has a bottle of Frank's RedHot within reach.
Emily Rahravan
Emily is an assistant editor for digital at ATK. She can be found collecting unique hot sauces and vintage church cookbooks.“Recipes that always, always work.”
- The New York Times