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

What Is the Difference Between White and Brown Eggs?

1 week 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

3 weeks 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

3 weeks 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

3 weeks 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.
Make the Best-Ever Fried Chicken

3 weeks ago | americastestkitchen.com | Rebecca Hays

Behind the RecipesSome styles are battered, others are dredged. For the crispiest, crunchiest, all-around yummiest fried chicken, do both. By and Published Apr. 1, 2025. Fried chicken. It’s universal comfort food, the laid-back centerpiece of social gatherings, and many a home cook’s pride and joy. In the archives of this magazine, you’ll find numerous recipes for the iconic poultry preparation.
How to Make Fattet

3 weeks ago | americastestkitchen.com | David Yu |Rebecca Hays

Behind the RecipesSpoil guests (or yourself) with this Levantine dish of crisp pita; hot chickpeas; and cold, creamy yogurt. By and Published Apr. 1, 2025. In her classic The New Book of Middle Eastern Food (1985), cooking authority Claudia Roden reflects on the sanctity of bread in the Levant: “An invocation to God is murmured before kneading the dough, another before placing it in the oven. A hungry man will kiss a piece of bread given to him as alms,” she writes.
How to Make an Easy Rhubarb Tart

3 weeks ago | americastestkitchen.com | Andrea Geary |Rebecca Hays

Behind the RecipesWith its tart flavor and rosy hue, rhubarb commands center stage in this stunning, simply made dessert. By and Published Apr. 1, 2025. Tangy, vibrant rhubarb is often a dessert co-star (think strawberry rhubarb pie) but seldom the featured player. And yet, I believe these extravagantly crimson stalks deserve the principal role. A French pastry known as tarte fine seemed like the ideal vehicle to launch rhubarb to stardom.
How to Make Cacio e Pepe

3 weeks ago | americastestkitchen.com | Steve Dunn |Alyssa Vaughn

Behind the RecipesThis Roman classic’s ingredient list may be simple—but it takes strategy to spin water and cheese into a creamy, silky sauce. By and Published Mar. 31, 2025. Cacio e pepe makes so much of so little. Like Rome’s other great pasta traditions—pastas alla gricia, amatriciana, and carbonara—cacio e pepe is the magnificent sum of few humble parts.
Which Cutting Board Is Right for You?

1 month ago | americastestkitchen.com | Miye Bromberg

Equipment Want help figuring out which type of cutting board is best for your needs? We've got you covered. By Published Mar. 18, 2025. Over the years we’ve tested hundreds of cutting boards here at America’s Test Kitchen. And while we’ve learned a lot during those testings, two things stand out. First: Do not buy a glass or metal cutting board. Please, please, please, for the love of all that is good and holy, don’t buy these boards.
Is This The Best Italian Beef Sandwich Ever Made?

1 month ago | americastestkitchen.com | Bryan Roof

On the Road Bryan Roof gets to the meat of the matter in Chicago. Chicago’s famed Italian beef sandwich, steeped in both history and gravy (or jus, depending on who you’re talking with) is a point of pride for many Chicagoans. Fierce debates ensue about whose is the best. Is it Al’s? Johnnie’s? In November 2022, Sean and Arielle Hofherr of Hofherr Meat Co., a butcher shop in Northfield, just north of the city, took on the iconic sandwich with the goal of producing the best one ever made.