America's Test Kitchen


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America's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culina ...more

Average rating: 4.19 · 49,219 ratings · 2,513 reviews · 180 distinct worksSimilar authors
The America's Test Kitchen ...

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4.11 avg rating — 18,101 ratings — published 2005 — 16 editions
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The America's Test Kitchen ...

4.28 avg rating — 2,401 ratings — published 2008 — 4 editions
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Slow Cooker Revolution

4.04 avg rating — 2,540 ratings — published 2011 — 5 editions
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The Complete America's Test...

4.55 avg rating — 2,821 ratings — published 2009 — 20 editions
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The Complete Cooking For Tw...

4.26 avg rating — 1,675 ratings — published 2014 — 6 editions
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The Complete Vegetarian Coo...

4.30 avg rating — 1,386 ratings — published 2015 — 4 editions
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The How Can It Be Gluten Fr...

4.39 avg rating — 961 ratings — published 2014 — 5 editions
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The Complete Mediterranean ...

4.27 avg rating — 942 ratings — published 2016 — 5 editions
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The America's Test Kitchen ...

4.27 avg rating — 682 ratings — published 2010
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The America's Test Kitchen ...

4.60 avg rating — 662 ratings — published 2013 — 3 editions
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More books by America's Test Kitchen…
The How Can It Be Gluten Fr... The How Can It Be Gluten-Fr...
(2 books)
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4.43 avg rating — 1,210 ratings

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“Blueberry Muffins”
America's Test Kitchen, The Complete Cooking for Two Cookbook: 650 Recipes For Everything You'll Ever Want to Make

“Since the temperature of meat will continue to rise as it rests, an effect called carryover cooking, meat should be removed from the oven, grill, or pan when it’s 5 to 10 degrees below the desired serving temperature. Carryover cooking doesn’t apply to poultry and fish (they don’t retain heat as well as the dense muscle structure in meat), so they should be cooked to the desired serving temperatures.”
America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

“Even your oven isn’t as reliable as you think. How do we know this? We have more than two dozen ovens in our test kitchen and we keep an oven thermometer in each oven to tell us if they are properly calibrated. That is, are they reaching and holding the temperature set on the dial? With heavy use, we find that our ovens generally slip out of calibration in just a few months, so we get them serviced. The process will happen more slowly at home, but the odds are pretty good that your oven is not at 350 degrees Fahrenheit, even though that’s what the dial says.”
America's Test Kitchen, The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen

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