America test kitchen

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It's been 25 years since America's Test Kitchen debuted on public television and changed the way America cooks. Here's some of our most useful and innovative information from the show.

Revolutionary Recipes from 25 Seasons of America's Test Kitchen | America's Test Kitchen

Find out which recipes our America's Test Kitchen digital members favorited the most in March.

Learn how to prepare Chicken Piccata from "America's Test Kitchen from Cook's Illustrated."

From chicken and shrimp to potatoes and biscuits, these are the recipes that our digital members saved to their favorites the most this year.

Julia Collin Davidson has had a storied journey via, psychology and philosophy, to get to ATK. Here are the facts about Davidson you probably didn't know.

Cooks have briskly tossed, turned, and flipped food in this vessel for centuries. We dug deep into this ancient culinary art to understand exactly why and how it works. With roots in Hunan cuisine, cumin beef typically features tender pieces of meat stir-fried with onions and/or peppers and aromatics (garlic and ginger), lightly glossed in a soy sauce–based glaze, seasoned with spices (cumin, Sichuan peppercorns, and dried chiles or chili powder), and finished with cilantro. Before cooking…

Think this classic of tender meat and rich gravy topped with mashed potatoes is the ultimate comfort food? The cook who has spent 5 hours preparing it might disagree. The traditional version of this dish of meat and gravy topped with mashed potatoes is time-consuming to make, and the end product is a bit heavy for modern palates. We streamlined the process by building and serving the pie in one skillet and by using lean ground beef rather than braised chunks of meat. To keep the meat tender…

Allow us to reacquaint you with your favorite pie: thick, plush, crisp, and extra-cheesy. And novice bakers, take note: There's no rolling, stretching, or baking stone required. We started with a simple stir-together dough of bread flour, salt, yeast, and warm water; the warm water jump-started yeast activity so that the crumb was open and light. Instead of kneading the dough, we let it rest overnight in the refrigerator. During this rest, the dough's gluten strengthened enough for the crust…