America's Test Kitchen

America's Test Kitchen is a half-hour cooking program that airs on public television stations and Create across the United States, and it is also accessible in many Canadian regions. The show was originally hosted by Christopher Kimball, the former editor-in-chief of Cook's Illustrated, for the first 16 seasons. From season 17, which began in January 2017, Julia Collin Davison and Bridget Lancaster took over as co-hosts. The show is connected to Cook's Illustrated and Cook's Country magazines, and it is filmed in their new test kitchen located at the Innovation and Design Building in Boston, Massachusetts. The parent company of Cook's Illustrated, America’s Test Kitchen Inc., has been promoting its publishing and media efforts under the America’s Test Kitchen brand since 2004 while keeping its original name. They have published over 100 books, many of which have made it to the New York Times best seller list. In addition, they launched Cook’s Science, a complimentary online resource that offers top-notch articles, recipes, and videos.

National, Consumer

English

Television Program

Outlet metrics

Domain Authority

Ranking

Global

#21487

United States

#4396

Food and Drink/Cooking and Recipes

#45

Traffic sources

Monthly visitors

Articles

Chilaquiles Verdes

5 days ago | americastestkitchen.com | David Yu |Alyssa Vaughn

Sometimes, a little sogginess is a good thing. Think of the way piping hot and crispy french fries relax under brown gravy and cheese curds in poutine, or how a golden nest of egg noodles sinks and softens in coconutty khao soi broth, or how marinara seeps into a cutlet’s nooks and crannies in chicken Parmesan. In nearly every food tradition where there’s a love for frying, it seems that there’s also admiration for that saucier, more yielding version of something that was once crisp.
How to Make Salmorejo

5 days ago | americastestkitchen.com | Erica Turner |Rebecca Hays

In Andalusia, July and August are hot and dry—the perfect weather for salmorejo, an ice-cold tomato soup that’s ripe with flavor.
Mouthwatering Chicken

5 days ago | americastestkitchen.com | David Yu |Rebecca Hays

For a food to be genuinely mouthwatering, it must light up all your senses. Sichuan’s kou shui ji boldly delivers. In fact, just the sight of the dish known as mouthwatering chicken whets the appetite: Feast your eyes on the neon chili oil sauce glistening atop slices of cool chicken. Inhale the potent aromas. You’ll get whiffs of nutty sesame oil mingling with the gentle acidity of black vinegar and the floral, citrusy pull of Sichuan peppercorns.
How to Make the Best Chicken Kebabs

5 days ago | americastestkitchen.com | Annie Petito |Rebecca Hays

The sizzle of marinated kebabs hitting the grill takes me back to afternoons on the backyard deck. As a kid, I always knew that company was coming when my dad started threading chunks of chicken onto long metal skewers. I’d watch with anticipation as he assembled the tidy packages, arranged them in rows on the grill, and hovered over them as they sputtered above the flames.
How to Make a Seafood Boil

5 days ago | americastestkitchen.com | Steve Dunn |Alyssa Vaughn

When the weather is balmy and company’s coming, South Carolina cooks haul out their stockpots. They fill them with water or beer and generous shakes of dried spices and set them over heat until the liquid bubbles and steams. That’s the signal to add a bounty of bite-size morsels: chunks of golden corn, waxy potatoes, smoky sausage, and fresh-from-the-sea shrimp and/or crabs, which soak up the flavors of the warming, peppery spices as they cook.
On the Road with Bryan Roof: Honoring the Sacred Salmon

1 month ago | americastestkitchen.com | Bryan Roof

For the Coquille Indian Tribe of southwest Oregon, the return of the first spring salmon has long been cause for great celebration and appreciation. “Salmon is our number one first food,” says Chief Jason Younker, recounting stories of the tribe’s centuries-long history with the fish. “The first run would come in the spring. Thousands upon thousands of salmon coming up the rivers to the spawning grounds. You’ve been in the longhouse all winter long with your kids, maybe even your extended family.
What Is the Difference Between White and Brown Eggs?

1 month ago | americastestkitchen.com | Paul Adams

Ellie asked: “Are white eggs and brown eggs different on the inside?”Here’s a fun project you can do at home if you have brown eggs. Holding a brown egg firmly to avoid breakage, rub it vigorously all over with coarse sandpaper. An electric sander can also be used. Voilà: a white egg!This miraculous transformation is possible because the brown color of a brown egg resides mostly in a very thin coating on top of the shell, like a coat of paint, called the cuticle.
How to Make Cottage Cheese Pancakes

2 months ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesCreamy cheese and whole grains make flapjacks that are both ultrasatisfying and more complex. By and Published Apr. 1, 2025. As soon as I open a diner menu, I home in on one word: “Pancakes.” It promises so much sensory delight: the steam that floats from the top of a towering stack, the way that pillowy loft yields to the fork, the satisfaction of swooping the last bite around the plate to swab up every drop of syrup. And then I order an omelet.
How to Make Perfect Grilled Salmon

2 months ago | americastestkitchen.com | Annie Petito |Alyssa Vaughn

Behind the RecipesAt last, you can have it all: rosy fillets with deep char and crisp skin that actually come off the grill in one piece. By and Published Apr. 1, 2025. Every bite of a grilled salmon fillet is dynamic. The char of the grill is the perfect foil for the fish’s richness, infusing the moist, flaky flesh and crackly-crisp skin with smoky complexity.
How to Make Broccoli Caesar Salad

2 months ago | americastestkitchen.com | Andrea Geary |Alyssa Vaughn

Behind the RecipesFor a heartier spin on this classic salad, swap out leafy romaine for the crunch of broccoli. By and Published Apr. 1, 2025. Caesar dressing is scientifically delicious. When glutamate-rich Parmesan cheese meets anchovies, which contain a meaty-tasting nucleotide called inosine monophosphate (IMP), the two ingredients create an intense synergy that delivers maximum umami. Garlic, Worcestershire sauce, and mustard add piquancy, and citrus juice lifts the flavor.