Welcome to America's Test Kitchen FREE

FREE This book has been tested, written, and edited by the folks at America’s Test Kitchen, where curious cooks become confident cooks. Located in Boston’s Seaport District in the historic Innovation and Design Building, it features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to empower and inspire confidence, community, and creativity in the kitchen. We start the process of testing a recipe with a complete lack of preconceptions, which means that we accept no claim, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half-dozen of the most promising, and taste the results blind. We then construct our own recipe and continue to test it, varying ingredients, techniques, and cooking times until we reach a consensus. As we like to say in the test kitchen, “We make the mistakes so you don’t have to.” The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). We use the same rigorous approach when we test equipment and taste ingredients.