America's Test Kitchen
The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook's Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.
For Perfectly Cooked Shrimp, Always Start Cold | Techniquely with Lan Lam
A Spicy Carrot Side Salad That's Easy to Make | America's Test Kitchen
Every Home Cook Needs a Vegetable Peeler, and This is the Best One | America's Test Kitchen
How to Make Restaurant-Quality Korean Short Ribs (Kalbi) at Home | America's Test Kitchen
Why Salads Always Taste Better At Restaurants | Techniquely with Lan Lam
How to Shop for and Use Asian Vinegars | America's Test Kitchen
What Exactly is Shortening (Crisco)? | America's Test Kitchen
Maria Bamford on Comedy Club Food, The 5 Second Rule, and Food Service | In The Test Kitchen
Torn Potato Salad With Toasted Garlic Dressing | America's Test Kitchen
The Best and Worst Mayo at the Grocery Store | The Taste Test
If You're New to Korean Cooking, Make These Noodles (Japchae) | America's Test Kitchen
Buffalo Chicken Sandwiches Are The Best Way to Use Chicken Breast | America's Test Kitchen
A Starter Guide to Cream Puffs (Eclairs, Profiteroles & Choux au Craquelin) | ATK Classes
Is a YETI Cooler Worth It? | Gear Heads
Juicy Peruvian Rotisserie Chicken at Home (Pollo a la Brasa) | America's Test Kitchen
Wisdom Every Home Cook Should Know: Top Recipe Writer Nik Sharma | In The Test Kitchen
Crispy, Easy, Fresh Tuna Tostadas | America's Test Kitchen
How to Get the Best Flavor Out of Your Spices | Techniquely with Lan Lam
Every Home Cook Needs a Can Opener, This is The Best One | America's Test Kitchen
If You Like Crab Cakes, Try This Fish Instead | America's Test Kitchen
How to Make Savory Tarts Using Grocery Store Puff Pastry | ATK Classes
The Best Crepe (French Pancake) Recipe | America's Test Kitchen
If You Want to Cook Korean, This Ingredient is Essential | The Taste Test
11 Essential Kitchen Tools Every Home Cook Needs | America's Test Kitchen
The #1 Pasta Mistake Home Cooks Make: Pasta Expert Matteo Lane | In the Test Kitchen
How to Make an Easier, Faster, More Moist Carrot Cake | America's Test Kitchen
Glass vs Metal Matters More Than You Think | Gear Heads
Are Copper Pans Worth The Price? | America's Test Kitchen
9 Tips to Optimize Your Instant Pot (Or Other Multicooker) | America’s Test Kitchen
The Biggest Mistake Home Cooks Make When Salting Food | Think Like a Chef