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Welcome!

Visit the ATK food truck parked in front of our offices at the Innovation and Design Building!

When parked outside our Boston test kitchen (see schedule and menu below), this vintage food truck sells a lunch special or dessert from the ATK iconic recipe library. The truck is equipped with iPads so you can rate the recipe (of course) and tell us what you think. Occasionally, the food truck also hosts special events like book signings or tasting demos. Come visit the truck! It’s a great opportunity to meet staff members and take Instagram-worthy photos! Share your posts at #atkonwheels.

About the Truck

The 1972 Citroen H van was purchased from a vintage food truck dealer in London, where it was completely restored. They then shipped it in a container to Creative Mobile Systems in Connecticut, where it was outfitted for kitchen use. After that, it took a leisurely four-hour drive at 40 miles an hour to America's Test Kitchen's headquarters in Boston. (Our drivers wore motorcycle helmets since there are no seat belts!) We then hired a local sign company to do that beautiful hand lettering.

Hours and Menu

Hours: Wednesdays-Fridays 11:30am—1:30pm

Location: 21 Drydock Avenue
Boston, MA 02210

$11 (inc. tax) for Lunch of the Day

$2 (inc. tax) for dessert

Now you can place your order through the IDB app! Simply click the "Order Food" button on the home screen.

Did you have lunch from the truck, or do you have a favorite recipe you'd like to see us offer? Let us know in this short survey!

2019 Menu Items

July 29th - August 16th: Citrus-Braised Pork Tacos

Inspired by cochinita pibil, these tacos feature tender pork butt and pickled red onions that balance out the red meat.

 

This recipe was developed for Cook's Country's June/July 2016 issue.

 

July 29th - August 30th: Butterscotch Pudding

A sophisticated, bittersweet flavor made with a base of butter, brown and white sugar, lemon juice, and salt.

 

This recipe was developed for Cook's Illustrated's January/February 2013 issue.

 

August 19th - August 30th: Chopped Cheese Sandwich

Our version of the bodega chopped cheese sandwich, packed with ground beef and American cheese, served on a hoagie bun.

 

This recipe was developed for the Cook's Country October/November 2019 issue.

September 2nd - September 13th: Spicy Mexican Shredded Chicken Tostadas (Tinga)

These tacos get their deep, complex flavor from a tomato-and-chipotle-based sauce. They're served with queso freco, diced avocado, cilantro, lime crema, and pickled red onions.

 

This recipe is included in the very first Young Chefs' Club box. Stop by the truck during this time and receive a coupon for 10% off your first box!

September 2nd - September 27th: Chocolate Crinkle Cookies

For cookies that live up to the name, we use a combination of unsweetened chocolate and cocoa powder (plus a boost from espresso powder) for a deep, rich chocolate flavor.

 

This recipe was developed for the Cook's Illustrated November/December 2014 issue.

September 16th - September 27th: Bean and Cheese Pupusas

These savory, tender patties get crunch acidic brightness from curtido and salsa.

 

This recipe was developed for Cook's Illustrated's May/June 2019 issue.

 

September 30th - October 18th: Indian Butter Chicken

A vibrant and complex dish with pieces of tender chicken and a lush, velvety sauce, served over rice.

 

This recipe was developed for Cook's Illustrated's May/June 2019 issue.

 

September 30th - October 18th: Olive Oil Cake

A cake with a light, fine-textured, and plush crumb and a subtle but noticeable olive oil flavor. 

 

This recipe was developed for Cook's Illustrated's May/June 2017 issue.

 

October 28th - November 15th: Tortilla Soup

A base of chipotle chiles, tomatoes, onions, garlic, jalapeños, cilantro, and oregano gives this soup maximum flavor.

 

This recipe was developed for Cook's Illustrated's March/April 2005 issue.

 

October 28th - November 15th: Soft and Chewy Molasses Spice Cookies

A charmingly crackled and crinkled cookie with an uncommonly moist, chewy interior and a spicy flavor with undertones of dark, bittersweet molasses.

 

This recipe was developed for Cook's Illustrated's January/February 2002 issue.

 

Read More About the ATK Food Truck

Food Truck

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