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### _Our approach_ yields failproof recipes and reliable reviews
Teamwork and a commitment to quality are baked into our collective DNA, whether we're testing ways to roast the perfect turkey or evaluating brands of olive oil.
Recipe Development Process
Equipment and Ingredient Testing
### 1\. Listen and Learn
Our 50+ test cooks and editors survey home cooks like you to determine what recipes to develop. We also travel the country to learn from local experts and discover what's new.
### 2\. Research First
Our recipe developers blend exhaustive research with the collective cooking knowledge of their test kitchen colleagues to inform their testing roadmap.
### 3\. Test Again and Again
We rely on the scientific method to investigate every variable in a recipe, making a dish dozens of times in order to get it right. We want our recipes to be reliable, delicious, and accessible.
### 4\. Survey and Publish
Home cooks provide feedback on our working recipes. This feedback helps us know when an in-progress recipe is ready to be published and ensures that our recipes will work for you!
Three brands, one passionate team
---------------------------------
At America’s Test Kitchen—and our brands [Cook’s Illustrated](/cooksillustrated) and [Cook’s Country](/cookscountry)—we investigate every aspect of cooking. Recipes. Equipment. Ingredients. Techniques. We ask a lot of questions so that you get reliable recipes and comprehensive cooking info.
Our award-winning content is everywhere you are
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### America’s Test Kitchen TV
Since 2001, _America's Test Kitchen_ has been captivating culinary enthusiasts with our unique, scientific approach to cooking. Join us as we perfect classic dishes and uncover trade secrets in our practical, informative cooking show. Learn something new every time you watch.
[Watch All 24 Seasons](/episodes?ref=play)
### America’s Test Kitchen Books
America's Test Kitchen's award-winning cookbooks have been inspiring food enthusiasts since 1999. Merging culinary science with tried-and-true techniques, each book offers tested recipes that guarantee success. Discover the secrets behind your favorite dishes and enjoy failproof cooking with ATK.
[Explore Cookbooks](https://shop.americastestkitchen.com/shop-all-products/cookbooks.html?sourcekey=CAAHZBKA0)
Our expertise is the perfect companion on your cooking journey.
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### _Recipes_ are not just formulas—they're love letters to food.
Each recipe echoes our passion, precision, and patience. It's our attention to detail and the tiny tweaks and tests that make our recipes truly best in class.
### Perfected Classics
[
### Chicken Under a Brick with Herb-Roasted Potatoes
](/recipes/1823-chicken-under-a-brick-with-herb-roasted-potatoes)[
### Shrimp Scampi
](/recipes/8641-shrimp-scampi)[
### Skillet-Roasted Broccoli
](/recipes/12590-skillet-roasted-broccoli)[
### Sticky Buns
](/recipes/8800-sticky-buns)[
### Karaage (Japanese Fried Chicken Thighs)
](/recipes/11892-japanese-fried-chicken-thighs-karaage)[
### Butter-Basted Fish Fillets with Garlic and Thyme
](/recipes/12376-butter-basted-fish-fillets-with-garlic-and-thyme)[
### Onion-Braised Beef Brisket
](/recipes/1772-onion-braised-beef-brisket)[
### Simple Stovetop Macaroni and Cheese
](/recipes/9474-simple-stovetop-macaroni-and-cheese)[
### Braciole
](/recipes/13679-braciole)[
### Cast Iron Hot Fudge Pudding Cake
](/recipes/9241-cast-iron-hot-fudge-pudding-cake)[
### Almost No-Knead Bread
](/recipes/4028-almost-no-knead-bread)[
### Skillet-Charred Green Beans with Crispy Sesame Topping
](/recipes/11197-skillet-charred-green-beans-with-crispy-sesame-topping)
### New Favorites
[
### Slow-Roasted Salmon with Chives and Lemon
](/recipes/11915-slow-roasted-salmon-with-chives-and-lemon)[
### Vegan Buffalo Cauliflower Bites
](/recipes/10848-vegan-buffalo-cauliflower-bites)[
### Red Lentil Soup with Warm Spices
](/recipes/8661-red-lentil-soup-with-north-african-spices)[
### Pearl Couscous with Lemon, Mint, Peas, Feta, and Pickled Shallots
](/recipes/8432-israeli-couscous-with-lemon-mint-peas-feta-and-pickled-shallots)[
### Air-Fryer French Fries
](/recipes/11347-air-fryer-french-fries)[
### Spinach and Ricotta Gnudi with Tomato-Butter Sauce
](/recipes/13539-spinach-and-ricotta-gnudi-with-tomato-butter-sauces)[
### Whole-Wheat Blueberry Muffins
](/recipes/8005-whole-wheat-blueberry-muffins)[
### Slow-Cooker Lemon Chicken
](/recipes/11886-slow-cooker-lemon-chicken)[
### Skillet Turkey Burgers
](/recipes/12231-skillet-turkey-burgers)[
### CĂłctel de CamarĂłn (Mexican Shrimp Cocktail)
](/recipes/11905-mexican-shrimp-cocktail-coctel-de-camaron)[
### Lemon Cookie Bars
](/recipes/14031-lemon-cookie-bars)[
### Crispy Eggplant Salad with Tomatoes, Herbs, and Fried Shallots
](/recipes/9341-crispy-thai-eggplant-salad)
### _Equipment and ingredients_: We help you shop smarter.
The ATK Reviews team relies on rigorous, hands-on testing to determine which products belong in our kitchens and yours.
### Essential Equipment
[
### The Best Stand Mixers
](/equipment_reviews/2593-the-best-stand-mixers)[
### Which Coffee Maker Is Right for You?
](/articles/5737-which-coffee-maker-is-right-for-you)[
### The Best Multipurpose Spray Cleaners
](/equipment_reviews/2603-the-best-multipurpose-spray-cleaners)[
### The Best Serrated (Bread) Knives
](/equipment_reviews/2497-the-best-serrated-bread-knives)[
### The Best Blenders
](/equipment_reviews/2640-the-best-blenders)[
### The Best Rolling Pins
](/equipment_reviews/2638-the-best-rolling-pins)
### Pantry Must-Haves
[
### A Celebration of Soy Sauce
](/taste_tests/2586-a-celebration-of-soy-sauce)[
### The Very Best Olive Oil
](/taste_tests/2646-premium-extra-virgin-olive-oil)[
### (Very) Dark Chocolate Bars
](/taste_tests/2119-very-dark-chocolate-bars)[
### Why We Love Kansas City–Style Barbecue Sauce
](/taste_tests/2551-why-we-love-kansas-city-style-barbecue-sauce)[
### The Wide World of Vinegar
](/taste_tests/2587-the-wide-world-of-vinegar)[
### The Best Tortilla Chips
](/taste_tests/2494-the-best-tortilla-chips)
### _Learn something new_ with discoveries served daily.
Dig deep into the story behind the recipe, learn a clever tip, deepen your knowledge of cooking fundamentals, or find a better way to prep or clean something.
### Popular Articles
[
### For Perfectly Tender Chicken Thighs, Overcook Them
We all know the golden rule of cooking chicken: Don’t overcook it. But dark meat is the exception. Learn why chicken thighs and drumsticks actually become more tender the longer they cook.
Mari Levine
](/articles/3115-best-internal-temp-chicken-thighs-drumsticks )[
### 10 Tiny Tips to Tell If Your Produce Is Ripe
Not all fruits and vegetables offer easily visible signs that they’re ready to eat. These expert tips will help you pick the freshest produce at the supermarket, every time.
Eden Faithfull
](/articles/7401-10-tiny-tips-to-tell-if-your-produce-is-ripe)[
### What Does “Medium Speed” on Your Stand Mixer Really Mean?
Your batter’s in your stand mixer and the recipe says “mix on medium.” What do you do? Here’s how to handle this and other common stand-mixer conundrums.
Lisa McManus
](/articles/7111-what-does-medium-speed-on-your-stand-mixer-mean)[
### Think You Know Chicago Deep-Dish Pizza? Think Again
We traveled to Chicago to eat pizza and learn from the locals. The first thing we learned: The vast differences between deep-dish pizza and deep-pan pizza.
Bryan Roof
](/cookscountry/articles/6919-think-you-know-chicago-deep-dish-pizza-think-again)[
### The Reason You Shouldn’t Throw Away Your Old Sheet Pan
Is your baking sheet getting well-worn and old? Don't ditch it just yet. Dull and darkened pans actually brown better than shiny new ones. Our tests reveal why.
Hannah Crowley
](/articles/3231-why-you-shouldnt-throw-away-old-baking-sheet-pan)[
### The Juiciest Burgers Contain More Than Just Beef
A mushroom-beef blend produces succulent patties that drip with savory juices. They’re also kind to your wallet and environmentally prudent. Here’s how we developed the ultimate version of a blended burger.
Lan Lam
](/articles/7173-juicy-mushroom-beef-blended-burgers)
### In-Depth Guides
[
### How to Make an Epic Charcuterie Board for Any Occasion
What items should you include? How much of each should you plan on per person? Our expert tips will help you put together a balanced board that looks as good as it tastes.
Elle and Brenna
](/guides/6138-how-to-make-a-charcuterie-board)[
### Our Guide to Storing and Organizing Spices
Spices enhance the flavor and texture of food. In this guide, we cover everything you need to get the most from your spice cabinet, from purchasing to toasting and blooming.
Carolyn Grillo
](/articles/2709-our-guide-to-storing-and-organizing-spices)[
### How to Care for Your Wood or Bamboo Cutting Board
Want your board to last a lifetime? Minimize moisture. Here's how to do that, plus how to season (yes, season) and clean your cutting boards to keep them in tip-top shape.
Miye Bromberg
](/articles/1575-how-to-care-for-your-wood-or-bamboo-cutting-board )[
### Our Guide to Deep Frying with Confidence
Here’s something you might not hear enough: Frying is fun! Frying is easy! Learn everything you need to know to treat yourself to deep-fried food and the fun of making it yourself.
Liz Bomze
](/cooksillustrated/guides/6006-our-guide-to-deep-frying-with-confidence)[
### A Guide to All-American Regional Hot Dogs
Each regional hot dog is as diverse as the community that favors it. Learn about the history of hot dogs’ nationwide appeal—plus recipes so you can re-create your favorite versions at home.
Jessica and Eden
](/cookscountry/guides/7261-a-guide-to-all-american-regional-hot-dogs)[
### The Best Induction Cookware
Have you been hearing a lot about induction cooking lately? So have we. Induction cooktops are known for their incredible precision and easy cleanup. But to use one, you need the right cookware.
The ATK Reviews Team
](/guides/6061-the-best-induction-cookware?)
Exploring cooking through science & culture
-------------------------------------------
Science and culture, head and heart, and knowledge and wisdom are each two sides of the same coin. Our brands dive into the world of cooking, each with a different lens. Together they provide a complete picture.
[
Meet Us in the Lab
](/cooksillustrated)[
Let's Hit the Road
](/cookscountry)
The most important ingredient: you!
-----------------------------------
It all starts and ends with you. You help us decide which recipes to develop and which ingredients and equipment to test. And you tell us when recipes are ready to be published. The over 40,000 home cooks who test our recipes provide our test cooks and editors with invaluable feedback. Thank you!
### Early access to recipes
You'll get 1–2 recipes per month. Test only the ones you want.
### Tell us what you think
Are our recipes too spicy? Are we using too many dishes? Did it take too long? You know best!
### Make recipes failproof
The recipes we publish are only failproof because of your feedback and notes.
[Sign Up to Be a Recipe Tester](/articles/5237-join-our-community-of-recipe-testers)
### Meet the Team
[
### Elle Simone Scott
Elle is a cast member at _America's Test Kitchen_ and author of the best-selling _Boards cookbook_. She is an executive editor and food stylist at ATK.
](/authors/7)[
### Julia Collin Davison
Julia is the Executive Editorial Director at America's Test Kitchen and the co-host of _America's Test Kitchen_ and _Cook's Country_, and host of _Julia at Home_ on Pluto.
](/authors/1)[
### Bridget Lancaster
Bridget is the Executive Editorial Director at America's Test Kitchen and the co-host of _America's Test Kitchen_ and _Cook's Country_.
](/authors/2)[
### Jack Bishop
Jack is ATK's chief creative officer and the tasting lab expert on _America's Test Kitchen_ and _Cook's Country_.
](/authors/3)[
### Adam Ried
Adam is an on-screen equipment expert (and original cast member!) on _America's Test Kitchen_ and _Cook's Country_.
](/authors/4)[
### Christie Morrison
Christie is ATK's executive editor for video and cooking school and a cast member of _Cook's Country_.
](/authors/6)[
### Ashley Moore
Ashley is a food stylist at ATK, cast member of _Cook's Country_, and host of _Today's Special_ on YouTube.
](/authors/5)[
### Antoinette Johnson
Antoinette is the winner of season 1 of _America's Test Kitchen: The Next Generation_ and a cast member of _America's Test Kitchen_.
](/authors/334)[
### Erin McMurrer
Erin is ATK's director of culinary production and a cast member of _America's Test Kitchen_.
](/authors/42)[
### Lisa McManus
Lisa is an executive editor of ATK Reviews, co-host of _Gear Heads_ on YouTube, and cast member of _America's Test Kitchen_.
](/authors/46)[
### Hannah Crowley
Hannah is an executive editor of ATK Reviews, co-host of _Gear Heads_ on YouTube, and cast member of _America's Test Kitchen_.
](/authors/116)[
### Joe Gitter
Joe is a senior editor for ATK's books team, cast member of _America's Test Kitchen_, and host of _Joe vs. the Test Kitchen_ on YouTube.
](/authors/40)[
### Sam Block
Sam is a digital test cook and cast member of _America's Test Kitchen_. She loves anything pickled, tasteful sarcasm, and a good cocktail.
](/authors/162)[
### Dan Zuccarello
Dan is the executive food editor of ATK's books team. He's a former restaurant chef who joined ATK in 2010 as a test cook.
](/authors/138)[
### Stephanie Pixley
Stephanie is the deputy food editor for ATK's books team and a go-to resource for all things baking.
](/authors/65)[
### Kate Shannon
Kate is the deputy editor of ATK Reviews. She attended BU's culinary program and worked as both a cheesemonger and line cook.
](/authors/118)[
### Chase Brightwell
Chase is an associate editor for ATK Reviews. He's an epidemiologist-turned–equipment tester and a Maine-loving dog dad.
](/authors/152)[
### Miye Bromberg
Miye is a senior editor for ATK Reviews. She covers booze, blades, and gadgets of questionable value.
](/authors/107)[
### Sawyer Phillips
Sawyer is an assistant digital editor of ATK Reviews. She’s an avid baker who loves making chocolate cakes and researching the history of food.
](/authors/170)[
### Valerie Sizhe Li
Valerie is an assistant editor for ATK Reviews. She loves exploring cuisines from around the world and good cocktail bars.
](/authors/184)[
### Sarah Sandler
Sarah is an assistant editor for ATK Reviews. She is deeply passionate about anchovies and bakes sourdough bread weekly.
](/authors/132)[
### Camila Chaparro
Camila is a senior editor on ATK's books team. She has cooked in restaurants and taught recreational cooking classes.
](/authors/146)[
### Sara Mayer
Sara is a senior editor on ATK's books team. After culinary school, she worked in restaurants and made custom wedding cakes.
](/authors/166)[
### José Maldonado
José is a test cook for ATK's books team. He's cooked across the country, from fine-dining restaurants in NYC to sustainable farms in Hawaii.
](/authors/402)[
### David Yu
David is a test cook for ATK's books team. He attended culinary school in London and then cooked in restaurants across the United States.
](/authors/357)[
### Mari Levine
Mari is ATK's executive editor for digital. She's a culinary school graduate, an avid home cook, and a proud pop culture enthusiast.
](/authors/110)[
### Eden Faithfull
Eden is an assistant editor for digital at ATK. A reality TV producer turned food writer, Eden loves baking treats for her elderly blind dog.
](/authors/187)[
### Emily Rahravan
Emily is an assistant editor for digital at ATK. She can be found collecting unique hot sauces and vintage church cookbooks.
](/authors/201)
“Recipes that always, always work.”
\- The New York Times
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