It’s been a few months since we left our first home in Brookline Village and moved into our new, state-of-the-art digs in Boston’s Seaport, and we can still hardly believe our new facilities. (If you missed the news of our big move, check out these articles from The Boston Globe, Boston Magazine, Boston Business Journal, and WBUR.)
Behind-the-scenes
An Official Welcome Into Our New Home (with Video!)
It’s been a few months since we moved into our new digs in Boston’s Seaport, and we can still hardly believe our new facilities. Here’s the story behind the move.
Watch the video to see the story of the move—and to see how America’s Test Kitchen employees reacted upon seeing the new space for the first time!—then check out the chart with highlights of our new setup. More burners, work stations, and square footage means more space to do what we do best: developing recipes, reviews, articles, and videos all in the name of better home cooking.
| Former Kitchen | New Kitchen | |
|---|---|---|
Burners (includes gas, electric, and induction) |
64 |
80 |
Ovens |
36 |
50 (including 3 convection!) |
Microwaves |
3 |
11 |
Work Stations |
34 |
49 |
Sinks |
14 |
36 |
Appliances |
65 |
100 |
To read some more behind-the-scenes articles about America's Test Kitchen, check these out:
- Test Kitchen Director of Photography Julie Bozzo Cote Talks Food Appeal
- What Does a Test Cook Eat All Day Anyway?
- On Being Vegan and Working at America's Test Kitchen
- Ask the Test Cooks: What's the Most Challenging Recipe You've Ever Worked On?
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