ABOUT OUR TELEVISION SHOW
America’s Test Kitchen, currently in its 13th season, is the most-watched cooking show on public television—up to 2 million viewers tune in each week.
The test kitchen chefs cook America’s favorite recipes with host Christopher Kimball and deconstruct each recipe to reveal the test kitchen secrets to foolproof cooking at home. Jack Bishop heads up the Tasting Lab and challenges host Christopher Kimball to taste test supermarket staples. Adam Ried, the test kitchen’s equipment expert, takes host Christopher Kimball through his top equipment recommendations for the home cook. Testing guru Lisa McManus reviews her favorite gadgets and reveals which ones are worth the cost—or not. In addition to the popular segments that viewers have come to love and trust, the 13th season will feature even more content and numerous visits with well-loved chefs!
America’s Test Kitchen is shot just outside of Boston. The test cooks are dedicated to finding the best methods for preparing foolproof home-cooked meals. The 2,500-square-foot test kitchen in which America’s Test Kitchen is shot is the same kitchen where three dozen full-time test cooks work, testing and retesting recipes 20, 30, and sometimes 50 times, until they find the recipe that they are confident will work every time.
Interested in attending a taping of the show? Click here for more information.
Christopher Kimball founded Cook’s Magazine
, a national magazine for cooking hobbyists, in 1980, and served as publisher and editorial director through 1989. In 1984, Mr. Kimball founded the Who’s Who of Cooking in America, which was initiated to honor the leading American chefs, restaurateurs, vintners, food writers, and food producers. In 1993, Mr. Kimball relaunched Cook’s Magazine
as Cook’s Illustrated
; recently, he founded Cook’s Country
magazine. Mr. Kimball serves as publisher and editor of both magazines. Mr. Kimball is also the host of America’s Test Kitchen
, a public television cooking show now in its 13th season, and host and executive producer of Cook’s Country from America’s Test Kitchen
, which debuted in September 2008. Mr. Kimball is a regular contributor to The CBS Early Show
and has been featured in many publications, including The New Yorker
, the Wall Street Journal
, the New York Times
magazine, the New York Times Book Review
, the Washington Post
, and the Los Angeles Times
. He was inducted into the Who’s Who of Food and Beverage in America in 1996. He is also the author of The Cook’s Bible
, The Yellow Farmhouse Cookbook
, Dear Charlie
(Christopher Award Winner), The Dessert Bible
, The Kitchen Detective
, and Fannie’s Last Supper
Bridget Lancaster, deputy editor of Cook's Country
magazine, joined the Cook's
team in 1998 and is responsible for all recipe testing and development in Cook's Country.
She has worked on many of the company's cookbook projects and is also an on-screen test cook for America's Test Kitchen.
She is also a cast member of the new TV show, Cook's Country,
which aired with its first season in September 2008. Her career led her to work in various kitchens in the South and Northeast, concentrating on pastry, and she has also taught culinary classes and given live cooking demonstrations. Bridget's husband, Stephen, is a professional chef, and along with their two sons, they enjoy working on their favorite hobby—barbecue.
Julia Collin Davison
Julia Collin Davison is Executive Food Editor for the book division of America’s Test Kitchen
and is an on-screen test cook for America’s Test Kitchen
and Cook’s Country from America’s Test Kitchen
. She began working as a test cook for Cook’s Illustrated
in 1999 and is responsible for the food and recipe development for all America’s Test Kitchen
cookbooks. She holds an A.O.S. degree from the Culinary Institute of America and a B.A. in psychology and philosophy from SUNY Albany. Before coming to America’s Test Kitchen
, she worked in Albany, the Berkshires, San Francisco, and the Napa Valley at several restaurants, catering companies, schools, and wineries. Julia resides in Natick, Mass., where she enjoys cooking with her husband, Ian, and her daughter, Marta.
Rebecca (Becky) Hays
Rebecca (Becky) Hays joined Cook’s Illustrated
in 2000 and has worked on various magazine, book, and website projects. She is the managing editor of Cook’s Illustrated
and on-screen test cook for America’s Test Kitchen
. A graduate of the Natural Gourmet Institute for Food and Health in Manhattan, Rebecca has worked in several professional kitchens and taught cooking classes to adults. Prior to her work in the food industry, Rebecca spent several years working on a securities trading floor. She holds degrees in economics and French from Fairfield University in Connecticut. She lives in Bedford, Mass., with her husband, Chris, and her son, Nate.
Bryan Roof is a senior editor for Cook’s Country
and is an on-screen test cook for America’s Test Kitchen
. He began working as a test cook for Cook’s Illustrated
in 2006 and has worked on various magazine, book, and website projects. He holds an A.A.S. degree from Johnson and Wales University and a B.S. in food and nutrition from Framingham State University, and is a registered dietitian. Bryan’s culinary career took him into the kitchens of some of the East Coast’s best restaurants before landing in Boston in 2001. He lives in Arlington, Mass., with his wife, Cristina, and budding foodies Nolan, Layla, and Tanner.
Dan Souza is a senior editor of Cook’s Illustrated
and an on-screen test cook for America’s Test Kitchen. In addition to his work on Cook’s Illustrated
, Dan has contributed content to a dozen America’s Test Kitchen cookbooks, most recently executing and editing the test kitchen experiments for The Science of Good Cooking
(October 2012). Dan cut his culinary teeth as an apprentice in Hungary before graduating first in his class from the Culinary Institute of America (CIA). After cooking in restaurants in New York City and Boston, however, he found his true calling: applying good science to create great recipes for the home cook.
Jack Bishop is the editorial director of America’s Test Kitchen
. He joined the staff of Cook’s Magazine
in 1988 and helped with the launch of Cook’s Illustrated
in 1993. He established the tasting protocols used in America’s Test Kitchen
and has authored dozens of articles for the magazine. Jack directed the launch of Cook’s Country
magazine and oversees editorial operations at both magazines. He is the tasting lab expert on America’s Test Kitchen
, the top-rated public television cooking show, now in its 13th season, and Cook’s Country from America’s Test Kitchen
. Jack edited The Best Recipe
(1999) and established the book division at America’s Test Kitchen
. He is the author of several cookbooks, including A Year in a Vegetarian Kitchen
, Vegetables Every Day
, The Complete Italian Vegetarian Cookbook
, Pasta e Verdura
, and Lasagna
. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.
Adam Reid is the keeper of the Equipment Corner on America’s Test Kitchen
and Cook’s Country from America’s Test Kitchen
. During his 10-year tenure as an editor for Cook’s Illustrated
, Adam developed and edited recipes, wrote feature stories, and contributed to many other sections of the magazine, including the popular Quick Tips. Adam bore primary responsibility for Cook’s Illustrated’s
highly respected kitchen-equipment testing and ingredient-tasting features. Now a contributor to Cook’s Country
magazine and the cooking columnist for the Sunday Boston Globe Magazine
, Adam has taught cooking and food writing, written for local, national, and international publications; and consulted for restaurants, kitchen-equipment manufacturers, and other food-related businesses. He is a graduate of Macalester College and the culinary certificate program at Boston University.
John “Doc” Willoughby
John "Doc" Willoughby was the original executive editor of Cook’s Illustrated
when the magazine was founded in 1993. In 2001, he moved to New York to take the job of executive editor at Gourmet
magazine, a position that he held until the fall of 2009. In February 2010, he returned to America’s Test Kitchen
to assume the job of executive editor for magazines. John is also the coauthor, with chef Chris Schlesinger, of nine cookbooks, including the award-winning The Thrill of the Grill
and How to Cook Meat
. He has taught graduate-level courses in food writing at both Boston University and the Radcliffe Seminars at Harvard College, as well as at the Culinary Institute of America at Greystone. John has written about food and travel for a wide range of national magazines; presently writes the “Power Ingredients” column for the New York Times
Dining section, and has lectured widely on food, politics, and culture.
Lisa McManus is a senior editor in charge of equipment testing and ingredient tasting at Cook’s Illustrated
and Cook’s Country
magazines. She researches and writes about kitchen gear and food, and she’s the on-screen gadget guru for America’s Test Kitchen
. She joined America’s Test Kitchen
in 2006, after working as a newspaper food editor and a magazine and newspaper journalist in Boston, New York, and Palo Alto, California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism. Lisa is married to a rocket scientist, who is pretty nice about answering questions about thermal conductivity and other science topics 24 hours a day. They have two sons.
Guy Crosby is the science adviser for America’s Test Kitchen
. He began working for Cook’s Illustrated
as a consulting editor in early 2005. While living in California during the 1970s, Guy developed an interest in the chemistry of food, which soon became the focus of his long professional career. He worked as a scientist and research director in the agricultural-products and food-ingredients businesses for more than 30 years. Guy earned a B.S. in chemistry from the University of New Hampshire and a Ph.D. in organic chemistry from Brown University, and he has been a postdoctoral research associate and part-time instructor of chemistry at Stanford University. Guy is a full-time associate professor in the Department of Chemistry and Food Science at Framingham State University and serves as an adjunct associate professor of nutrition with the Harvard School of Public Health. Guy also serves as an external adviser for the new, first-of-its-kind EcoGastronomy program at the University of New Hampshire. Since launching his second career in education in 2003, he has taught food science to more than 300 students. He has been married to Christine for more than 43 years, has two grown children, Kristin and Justin, and has a charming granddaughter named Grace. Guy is a professional member of the Institute of Food Technologists and a popular local speaker on the science of cooking.