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If your subscription has been automatically renewed with a balance due, the expiration date will be pushed out an additional year.
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Looking to upgrade, downgrade, or cancel your website membership? Give us a call at at 1-800-611-0760, and one of our representatives will help with any changes you'd like to make to your account. Our hours are 8 AM to 7 PM CST, Monday to Friday.
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Looking to upgrade, downgrade, or cancel your Online Cooking School membership? Give us a call at at 1-800-611-0760, and one of our representatives will help with any changes you'd like to make to your account. Our hours are 8 AM to 7 PM CST, Monday to Friday.
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When signing up for our Online Cooking School, you will be able to select from one of two membership options:
You can sign up here for a yearly Multi-Site membership, which gives you access to all content from CooksIllustrated.com, CooksCountry.com and AmericasTestKitchen.com, as well as +1,000 recipes in our Cookbook Collection. During the sign-up process choose one of our three websites. Before completing the order, you'll be prompted to upgrade to the multi-site option.
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Packages usually take 4-6 weeks to ship to Canada and 6-8 weeks for any other international order.
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How do I order back issues? We'd be happy to place an order for a single back issue for you! Simply give us a call at 800-611-0759 inside the U.S. You can also buy our back issues of Cook's Illustrated and Cook's Country in bound annual editions at our bookstore.
Cook's Illustrated gift magazine subscriptions can be purchased here, and Cook's Country gift subscriptions can be ordered here.
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Gift memberships to the Online Cooking School can be purchased here.
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The recipe you’re trying to view may not be included in your membership, which is why you would see a symbol of a lock and an upgrade request when trying to view it.
You can update your search options on the search results page. On the left side of the search results page, you'll see a box labeled “Results From” and four different options. Make sure that only your membership is checked, and you should be able to access all those results.
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A magazine subscription is separate from a web membership and doesn't include online access.
You can access videos and Online Extras for the current Cook's Illustrated issue’s recipes for up to four months after the issue was published by clicking on the current issue here.
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In addition to all the articles in the magazine, the digital edition has videos to accompany every master recipe as well as specially designed slide shows to illustrate step-by-step procedures to ensure your recipe comes out right.
Here at America’s Test Kitchen, we pride ourselves on our tireless research and rigorous testing to ensure that each recipe we bring to you comes out right, every time! That’s why we won’t recommend altering our recipes with ingredient swaps or portion alterations, due to changes in flavor, texture, cooking time, and other variables that might alter our final version. While we encourage all home cooks to experiment, if we haven’t tested it, we won’t speak to any variations you make on our thoroughly-tested recipes.
While we haven’t developed alternatives to most of our recipes to suit food allergies and dietary restrictions, we certainly will consider addressing them in future issues.
We know that for many of our fans, allergies and special dietary needs play a big role in your choices in the kitchen. Providing detailed allergen and nutritional information is a complicated and exacting science, and not our area of expertise. And just like with our recipes, we believe that anything worth doing is worth doing right!
Although we cannot endorse them, you may find the following websites helpful:
http://www.foodsubs.com - offers food substitutions for ingredients
https://www.foodallergy.org - offers clinical information on food allergies
We also offer a handful of titles that focus on cooking lighter:
Comfort Food Makeovers: https://americastestkitchen.buysub.com/america-s-test-kitchen-special-magazine-issues/america-s-test-kitchen-comfort-food-makeovers.html
The America’s Test Kitchen Healthy Family Cookbook: https://americastestkitchen.buysub.com/best-sellers/the-america-s-test-kitchen-healthy-family-cookbook-bks.html
The Best Light Recipes: https://americastestkitchen.buysub.com/cook-s-illustrated-cookbooks/the-best-light-recipe-bks.html
Cook’s Country magazine also includes a “Recipe Makeover” column that focuses on taking the guilt out of some of our favorite recipes, and includes nutritional information.
We haven’t developed a publication dedicated solely to Gluten Free- Dairy Free recipes, but we have included some dairy-free variations for many of the recipes in The How Can It Be Gluten Free Cookbook Vol. 2.
We also wrote an article in our online Gluten Free Guide about how to replace dairy in Gluten Free cooking, which can be found here.
We can! Please keep in mind we won’t answer questions regarding substitutions, alterations, allergen or nutritional information regarding our recipes. We also can’t speak to recipes that we haven’t developed here in the test kitchen.
To speak with our editorial team, please email us at firstname.lastname@example.org.
Everything we do at America’s Test Kitchen is chosen with the home cook in mind. Because we are not serving the public, we do not require our test cooks to wear hair nets, gloves, etc. While we consider ourselves authorities on food, we rarely comment on issues of food safety. If that is your main concern, I'd recommend that you contact the FDA for their guidelines.
At AmericasTestKitchen.com, you can view clips and full episodes of the America’s Test Kitchen TV show as well as access recipes, equipment reviews, and taste tests from the show. ATK recipes tend to cover a wide range of cooking styles.
At CooksCountry.com, you can view clips and full episodes of the Cook’s Country TV show as well as access recipes, equipment reviews, and taste tests from both the show and Cook’s Country magazine. Cook’s Country recipes are based on more classic American cuisine.
At CooksIllustrated.com, you can access every recipe, taste test, equipment review, and more from 20+ years of Cook’s Illustrated magazine. Cook’s Illustrated focuses on restaurant-style recipes for the home cook.
Once you register your email address you can select “Watch Our Show” in the top navigation bar, Browse by Episodes, and select from the current season.
The most current seasons of America's Test Kitchen and Cook's Country are available to all viewers. If you want access to expired content from all previous seasons we offer a 14 Day Free Trial that might get you interested in a yearly membership.
Our Cooking School is designed to help cooks of all levels master a variety of cooking techniques from anywhere and at any time. Our interactive online cooking tools help teach cooking concepts and test your understanding of these concepts. Courses and lessons vary in duration, and you can spend as much or as little time as you’d like with a course. There is no set schedule and no limit to how many courses you can take at any time. Preview our course catalog here.
Most courses and lessons don't require specialized kitchen equipment, and each course clearly outlines the tools and equipment that you will need.
We don’t currently offer grades for the courses, and there are no prerequisites to sign up. If you sign up for instructor access, you'll receive thorough feedback from your instructor, and he or she will work to help you improve your craft in the kitchen. The Online Cooking School also has content quizzes after most lessons, which is a great way to gauge your own progress!
If you're interested in giving the Online Cooking School a test drive, you can sign up for a 14-Day Free Trial here.
A Self-Guided membership gives you access to our entire catalog of Cooking Basics, Technique Lessons, Recipe Lessons, and In-Depth Courses.
An Instructor-Led membership gives you access to the same catalog of content as our Self-Guided membership and also includes access to our test kitchen instructors, who can provide you with personalized learning plans, answer your questions, guide you through material, and provide feedback on your assignments.
Click here for the opportunity to test our recipes currently under development!
Click here to submit your entry to the “Find the Rooster” contest!
You can mail your Quick Tips submissions or feedback to us at Cook's Illustrated Editorial Department, 17 Station Street, Brookline MA 02445. While we welcome your questions and feedback, Cook's Illustrated and Cook's Country do not accept freelance submissions.
America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.
These announcements acknowledge the support of our sponsors when you watch or view our TV episodes and recipes online at www.AmericasTestKitchen.com and www.CooksCountry.com.
America’s Test Kitchen and Cook’s Country have relied on sponsors since the very first season. Our sponsors’ financial support covers the costs of filming, editing, and distributing the series to your local public television station. Without them, we wouldn't be able to produce our TV programs!
Sponsors do not influence our editorial content, and we do not endorse our sponsor's products on our television show. America’s Test Kitchen will always remain ad-free, and you can expect the same level of trust and unbiased approach from us.
While our sponsors support our TV production costs, contributions from our members and subscribers allow us to continue to do what we love best: create unbiased content and fool-proof recipes, free of ads.
We’re able to air on public TV thanks to your financial support of your own local public television station! Your donations to your local station allow them to carry the America’s Test Kitchen series as well as other programming.
Cook’s Science is a digital experiment from America’s Test Kitchen. It will bring reported stories and innovative recipes from the world of food and science into home kitchens. It is made up of a curious team of cooks, scientists, and journalists who are passionate about asking big questions, reporting the stories, experimenting, and developing foolproof recipes.