Welcome to America’s Test Kitchen
This book has been tested, written, and edited by the folks at America’s Test Kitchen. Located in Boston’s Seaport District in the historic Innovation and Design Building, it features 15,000 square feet of kitchen space including photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the Monday-through-Friday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the “best” version. As we like to say, “We make the mistakes so you don’t have to.”
All of this would not be possible without a belief that good cooking is based on a foundation of objective technique. Some people like spicy foods and others don’t, but there is a right way to sauté, there is a best way to cook a pot roast, and there are measurable scientific principles involved in producing perfectly beaten, stable egg whites. Our ultimate goal is to investigate the fundamental principles of cooking to give you the tools you need to become a better cook.
To see what goes on behind the scenes at America’s Test Kitchen, check out our social media channels. You can watch us work (in our actual test kitchen) by tuning in to America’s Test Kitchen or Cook’s Country from America’s Test Kitchen on public television or on our websites. Listen to test kitchen experts on public radio (SplendidTable.org) to hear insights that illuminate the truth about real home cooking. Want to hone your cooking skills or finally learn how to bake—with an America’s Test Kitchen test cook? Enroll in one of our online cooking classes. However you choose to visit us, we welcome you into our kitchen, where you can stand by our side as we test our way to the best recipes in America.
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