30 Years of Revolutionizing Home Cooking
We explore the science behind what makes a recipe tick. We ask questions, conduct experiments, and get answers—delicious answers that you won't find anywhere else.
Join Us in the Lab
Good science makes great foodWe believe that a little science goes a long way to helping you understand what's going on in your food and in your kitchen. You'll learn why a technique works or how an ingredient creates an important effect.
Can Baking Soda Remove Pesticides from Produce?A study found that soaking produce in baking soda solution can remove common pesticides. We conducted our own experiment to see how it compares to other common methods.
Can You Cook a Frozen Steak?Conventional wisdom holds that frozen steaks should be thawed before cooking. Our testing proved otherwise. Learn why forgetting to defrost steak ahead of time isn’t necessarily a bad thing.
Why Very Hot and Very Cold Foods Need More SaltServing temperature of food dramatically affects how seasoned it tastes. The more extreme the temperature—whether piping hot or very chilled—the more salt you need. We ran an experiment to prove it.
Temper Chocolate with a Microwave and a Box GraterForget the fussy heat-cool-reheat method. With just a microwave and a box grater you can create shiny, snappy chocolate for drizzling, dipping, or coating in no time.
Ultimate Charcoal-Grilled SteaksThe secret to delivering a charcoal-grilled steak with a killer crust and perfectly cooked meat from edge to edge? Keep the coals in the chimney and think outside the grill.
Caramelized OnionsThe sweetest, most complex caramelized onions usually take an hour of careful cooking over a low flame. We cut that time in half with an ingredient we least expected: water.
Perfect Scrambled EggsThe classic low-heat approach will never give you tender scrambled eggs with big, pillowy curds. But achieving scrambled egg perfection takes more than just turning up the heat.
The Best Baked PotatoWe wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked nearly 200 pounds of potatoes to get it. The key to our success? An instant-read thermometer.
Our Signature ProcessWe put every recipe through the same rigorous process, testing and retesting every variable and then taking what we've learned to create a dish that's the very best in its class.
1. The Five-Recipe Test
First we seek out five existing recipes. We taste and assess them, noting qualities we like and any we don’t.
2. Our First Draft
Next, we define goals for our version, and sketch out the most promising way to reach them.
3. Test, Taste, Repeat
Over at least six weeks, we test and retest every recipe variable, learning from our mistakes so we can pass on that information to you.
4. Final, Failproof Results
At last—a recipe that works perfectly in our kitchen and has been tested and approved by thousands of home testers.
Our Innovative Content Is Everywhere You Are
Weeknight Roast Chicken
Perfect Chocolate Chip Cookies
Grilled Boneless Beef Short Ribs
Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint
New York–Style Thin-Crust Pizza
Dakganjeong (Korean Fried Chicken Wings)
Braised Asparagus with Lemon and Chives
Easy-Peel Hard-Boiled Eggs
Murgh Makhani (Indian Butter Chicken)
Salt-Cured Egg Yolks
Why You Should Trust Our Recipes
We’re the flagship brand behind America’s Test Kitchen's rigorous and scientific recipe development process. We make recipes that work—no hit or miss, no drama. Our recipes have been prodded, tweaked, and perfected until they're failproof in any kitchen.
Dan SouzaDan is the editor in chief of Cook's Illustrated, a cast member of America's Test Kitchen, and host of the James Beard Award-nominated YouTube series What's Eating Dan?
Amanda AgeeAmanda is editorial director of Cook’s Illustrated. She started her career in food journalism at Gourmet Magazine. She loves dinner for breakfast and dirty martinis.
Rebecca HaysBecky is deputy editor of Cook's Illustrated and a cast member of America's Test Kitchen. She's a Natural Gourmet Institute grad who takes a mostly vegetarian approach to food.
Keith DresserKeith is the executive food editor of Cook's Illustrated and a cast member of America's Test Kitchen. He cooked professionally in New England before joining ATK in 2002.
Elizabeth BomzeLiz is managing editor of Cook's Illustrated. She's picky about lemons and syntax and consumes chewy noodles with abandon.
Andrea GearyAndrea is deputy food editor of Cook's Illustrated. She's a breakfast enthusiast and kitchen scale evangelist.
Lan LamLan is a senior editor of Cook's Illustrated, a cast member of America's Test Kitchen, and host of the James Beard Award-nominated YouTube series Techniquely with Lan Lam.
Annie PetitoAnnie is a senior editor of Cook's Illustrated. She's a culinary school grad and a lover of all things snack related.
Steve DunnSteve is a senior editor of Cook's Illustrated. He's a graduate of Le Cordon Bleu in Paris where he lived for two years.
Alyssa VaughnAlyssa is senior content editor of Cook's Illustrated. She's a journalist with a penchant for semicolons and cookie dough.
Erica TurnerErica is an associate editor of Cook's Illustrated. She attended culinary school in Gaziantep, Turkey.
Eric HaesslerEric is the lead photo test cook for Cook's Illustrated and an instructor for ATK's Online Cooking School.
Paul AdamsPaul was a cook, science reporter, bartender, and bike courier before he combined it all as ATK's senior science research editor.
“Recipes that always, always work”
- The New York Times