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America's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo It’s our 25th Anniversary! Celebrate with the cast of America’s Test Kitchen. Expert advice for every cook LoginJoin Now * Recipes * Equipment * Ingredients * Learn * Shows * Magazines * Shop 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 and Cook’s Country—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 Play Video Related contentRelated contentShare VideoShare Video Playing on Subtitles * English Language * Settings * QualityAutomatic 1080p HD * SpeedNormal * SubtitleOptions Quality * Automatic * 1080pHD4.3Mbps * 720pHD2.9Mbps * 480p1.1Mbps * 240p360kbps Speed * 0.25 * 0.5 * Normal * 1.25 * 1.5 * 2 Subtitle Options * Font familyDefault * Font colorDefault * Font opacityDefault * Font sizeDefault * Background colorDefault * Background opacityDefault * Window colorDefault * Window opacityDefault * Character edge styleDefault Font family * Default * Monospaced Serif * Proportional Serif * Monospaced Sans-Serif * Proportional Sans-Serif Font color * Default * White * Yellow * Green * Cyan * Blue * Magenta * Red * Black Font opacity * Default * 25% * 50% * 75% * 100% Font size * Default * 50% * 75% * 100% * 150% * 200% Background color * Default * White * Yellow * Green * Cyan * Blue * Magenta * Red * Black Background opacity * Default * 0% * 25% * 50% * 75% * 100% Window color * Default * White * Yellow * Green * Cyan * Blue * Magenta * Red * Black Window opacity * Default * 0% * 25% * 50% * 75% * 100% Character edge style * Default * None * Drop Shadow * Raised * Depressed * Uniform Loaded: 0% 0:00 Progress: 0% 0:00 Progress: 0% PlayPlayMuteMute Current Time 0:00 / Duration Time 2:45 Live Remaining Time -2:45 * , selecteddescriptions off Descriptions SubtitlesSubtitlesUnavailable UnavailableUnavailable UnavailableLanguageLanguageSettingsHDSettingsFullscreenFullscreen This is a modal window. Caption Settings Dialog Beginning of dialog window. Escape will cancel and close the window. TextColorWhiteBlackRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentBackgroundColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyOpaqueSemi-TransparentTransparentWindowColorBlackWhiteRedGreenBlueYellowMagentaCyanTransparencyTransparentSemi-TransparentOpaque Font Size50%75%100%125%150%175%200%300%400% Text Edge StyleNoneRaisedDepressedUniformDropshadow Font FamilyProportional Sans-SerifMonospace Sans-SerifProportional SerifMonospace SerifCasualScriptSmall Caps DefaultsDone * America's Test Kitchen Close Related Content Close Share 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 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 OUR EXPERTISE IS THE PERFECT COMPANION ON YOUR COOKING JOURNEY. 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 SHRIMP SCAMPI SKILLET-ROASTED BROCCOLI STICKY BUNS KARAAGE (JAPANESE FRIED CHICKEN THIGHS) BUTTER-BASTED FISH FILLETS WITH GARLIC AND THYME ONION-BRAISED BEEF BRISKET SIMPLE STOVETOP MACARONI AND CHEESE BRACIOLE CAST IRON HOT FUDGE PUDDING CAKE ALMOST NO-KNEAD BREAD SKILLET-CHARRED GREEN BEANS WITH CRISPY SESAME TOPPING NEW FAVORITES SLOW-ROASTED SALMON WITH CHIVES AND LEMON VEGAN BUFFALO CAULIFLOWER BITES RED LENTIL SOUP WITH WARM SPICES PEARL COUSCOUS WITH LEMON, MINT, PEAS, FETA, AND PICKLED SHALLOTS AIR-FRYER FRENCH FRIES SPINACH AND RICOTTA GNUDI WITH TOMATO-BUTTER SAUCE WHOLE-WHEAT BLUEBERRY MUFFINS SLOW-COOKER LEMON CHICKEN SKILLET TURKEY BURGERS CÓCTEL DE CAMARÓN (MEXICAN SHRIMP COCKTAIL) LEMON COOKIE BARS CRISPY EGGPLANT SALAD WITH TOMATOES, HERBS, AND FRIED SHALLOTS 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 WHICH COFFEE MAKER IS RIGHT FOR YOU? THE BEST MULTIPURPOSE SPRAY CLEANERS THE BEST SERRATED (BREAD) KNIVES THE BEST BLENDERS THE BEST ROLLING PINS PANTRY MUST-HAVES A CELEBRATION OF SOY SAUCE THE VERY BEST OLIVE OIL (VERY) DARK CHOCOLATE BARS WHY WE LOVE KANSAS CITY–STYLE BARBECUE SAUCE THE WIDE WORLD OF VINEGAR 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 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 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 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 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 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 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 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 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 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 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 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 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 Let's Hit the Road 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 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. JULIA COLLIN DAVISON Julia is the co-host of America's Test Kitchen and Cook's Country and the creator and host of Julia at Home on Pluto. BRIDGET LANCASTER Bridget is the co-host of America's Test Kitchen and Cook's Country. JACK BISHOP Jack is ATK's chief creative officer and the tasting lab expert on America's Test Kitchen and Cook's Country. ADAM RIED Adam is an on-screen equipment expert (and original cast member!) on America's Test Kitchen and Cook's Country. CHRISTIE MORRISON Christie is ATK's executive editor for video and cooking school and a cast member of Cook's Country. ASHLEY MOORE Ashley is a food stylist at ATK, cast member of Cook's Country, and host of Today's Special on YouTube. 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. ERIN MCMURRER Erin is ATK's director of culinary production and a cast member of America's Test Kitchen. 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. 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. 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. 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. CARMEN DONGO Carmen is a test cook on ATK's books team and cast member of America's Test Kitchen. She's a graduate of the Culinary Institute of America. 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. STEPHANIE PIXLEY Stephanie is the deputy food editor for ATK's books team and a go-to resource for all things baking. 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. CHASE BRIGHTWELL Chase is an associate editor for ATK Reviews. He's an epidemiologist-turned–equipment tester and a Maine-loving dog dad. MIYE BROMBERG Miye is a senior editor for ATK Reviews. She covers booze, blades, and gadgets of questionable value. CAROLYN GRILLO Carolyn is a senior editor for ATK Reviews. She's a French-trained baker turned ingredient taster and equipment tester. 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. VALERIE SIZHE LI Valerie is an assistant editor for ATK Reviews. She loves exploring cuisines from around the world and good cocktail bars. SARAH SANDLER Sarah is an assistant editor for ATK Reviews. She is deeply passionate about anchovies and bakes sourdough bread weekly. CAMILA CHAPARRO Camila is a senior editor on ATK's books team. She has cooked in restaurants and taught recreational cooking classes. SARA MAYER Sara is a senior editor on ATK's books team. After culinary school, she worked in restaurants and made custom wedding cakes. OLIVIA COUNTER Olivia is a test cook for ATK's books team. She's a pastry chef at heart and a big advocate for pearl sugar and tinned fish. 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. LAILA IBRAHIM Laila is a test cook for ATK's books team. She loves fermenting peppers, grilling whole fish, and dipping freshly baked pita in za'atar. 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. 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. CAREN WHITE Caren is an assistant editor for digital at ATK. After completing her MBA, she left the legal field and returned to her culinary roots. 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. BRENNA DONOVAN Brenna is a digital editor at ATK. A breakfast enthusiast and native upstate New Yorker, she always has a bottle of Frank's RedHot within reach. EMILY RAHRAVAN Emily is an assistant editor for digital at ATK. She can be found collecting unique hot sauces and vintage church cookbooks. “Recipes that always, always work.” - The New York Times MEET THE FAMILY Our test kitchen teams rely on the same rigorous development process and share the same commitment to creating reliable recipes and trustworthy reviews. * THE TEACHER We empower home cooks by inspiring confidence and creativity. Join Us in the Kitchen * THE SCIENTIST We rely on science to explain the why and how of cooking. Meet Us in the Lab * THE EXPLORER We bring the rich tapestry of American cooking to your kitchen. Let's Hit the Road * THE SCIENTIST We rely on science to explain the why and how of cooking. Meet Us in the Lab * THE TEACHER We empower home cooks by inspiring confidence and creativity. 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