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America's Test Kitchen

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Trending Now: The Gadget Guru’s Notes from the 2015 International Home and Housewares Show: http://cooks.io/1M88T4Z
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Bobbi Jo Woods's profile photoLinda Hunsperger's profile photo
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Cast-iron pans are virtually indestructible and only improve with age. We tested traditional cast-iron skillets as well as enameled models in the test kitchen to see which ones were reliable as well as durable.
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sunitha raghurajan's profile photoJosh Pommer's profile photoColleen Miller's profile photoJulie Sczerbinski's profile photo
 
+America's Test Kitchen Great info. But what makes the Lodge better than the other traditional cast-iron pans?
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#ATKVeg Better Together: Muhammara (plus, a giveaway!): http://cooks.io/1DFo0hW
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It's Never Too Late. The Best Hard Apple Cider for Your St. Patrick’s Day Celebration: http://cooks.io/1wXxoLn
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Noël Zykowski's profile photoColette Pate's profile photoShirye' Daniels-Byrd's profile photoChino Gq's profile photo
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As a Brit living in the USA, I have to agree that AO is one of the better ciders that is readily available.
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Hey Pittsburgh fans! Our Cook’s Country Team is hitting the road and headed your way. This time, we’re traveling through Western Pennsylvania for 4 days in search of regional recipes and specialties. Pierogies, Haluski, Wedding Soup, Cabbage Rolls, Chipped Ham, City Chicken, German Potato Salad... tell us in the comments below where we should stop along the way for the regional dishes you know and love. #CooksCountryPGH
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Betsy Hernandez's profile photoCountryMusicFan's profile photoANN POLLARD's profile photoAdam Berson's profile photo
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Premanti Brothers 
https://www.primantibros.com/
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#ATKVeg Blogger Takeover: @happyolks Crunches into Apple and Horseradish Celery Root Salad: http://cooks.io/18Seyd5
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Kevn Doty's profile photoMichael Dominguez's profile photo
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+Kevn Doty  How do you figure that Greek yogurt represents something 'so bad' for the planet?

Answered my own question, thanks to Google! Appreciate you increasing my awareness.
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Fresh from #ATKVeg: The First Mess Digs into our Roasted Garlic and Cauliflower Pasta with Walnuts: http://cooks.io/1Cd57RU
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Jahanger Oman's profile photoTia Johnson's profile photoCountryMusicFan's profile photo
 
Ha ha ha
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Have them in circles
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It can be tempting to swap in dried herbs when a recipe calls for fresh. We decided to look into the matter more thoroughly to find out when exactly this swap would be acceptable. Cook's Illustrated's Dan Souza explains the science of flavor compounds.
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...have your cake and coffee too!'s profile photoae0954's profile photoJosh Pommer's profile photoHarry Ong's profile photo
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+Rayad Khan +10000! I started watching the video and went to another tab to read more articles, thinking that I could absorb this information in the background. Nope. Would definitely help to have it written out. I replayed the video and paid attention the second time, but still forgot which herbs were in which category. I'm in your "short of attention" category :P
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Have You Ever Wondered What 3,000 Cups of Popcorn Looks Like? http://cooks.io/1GUe4is
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Lexi Jae's profile photoMargaret Harhi's profile photoCharles Beckins's profile photoNathan Luppino's profile photo
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Damn
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Eggs and sausage on a cheese pizza? Sounds like an excellent breakfast to us. http://cooks.io/1BASXRY
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Terrica Lewis's profile photoPaula Costello's profile photoAnnie Dash's profile photoLeona Boswell's profile photo
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That looks sooooo good
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America's Test Kitchen

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You Only Make Corned Beef and Cabbage Once a Year, So You Might as Well Make it Right: http://cooks.io/1O0uvyI
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zoraida umpierre's profile photoRicky Hammock's profile photoAndrew Morrieson's profile photoChuck Kingeter's profile photo
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Yummy
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Eggs and sausage on a cheese pizza? Sounds like an excellent breakfast to us. http://cooks.io/1BASXRY
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Weldon Williams's profile photoOnyx pila's profile photoLuis Juela's profile photoCheryl Curtin's profile photo
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That look good
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Have them in circles
575,097 people
BAdGirLSAdie g's profile photo
Przemysław Lewandowski's profile photo
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Rhett Bennett's profile photo
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We make the mistakes in the kitchen, so that you don't have to.
Introduction
America’s Test Kitchen is a very real 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Illustrated and Cook’s Country magazines and is the workday destination of more than three dozen 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. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen on public television.

Make sure to visit us at The Feed for daily updates, photos, recipes and stories from the crew at America's Test Kitchen.