March 28th, 2014
09:30 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

There are few things worse than running out of pizza. But, if you’re making homemade pizza (it’s far superior to delivery and a lot of fun, especially with kids) and you’re feeding a lot of people, it can happen.

Say goodbye to the days of not-enough-’za with our recipe for Sheet Pan Pizza; it makes enough for a crowd and tastes like a deeply savory, flavor-packed piece of Italy with stay-put, cheesy toppings and a crispy but chewy crust.
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March 21st, 2014
10:00 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Nobody feels good about their culinary skills after baking up a batch of lumpy, leaden, lopsided biscuits. We’re here to help you put those sad, squat, doughy days behind you with our recipe for unfailingly light, fluffy, tender, flavorful and perfectly shaped biscuits. We have a few helpful hints and 12 key steps that will guarantee you success.
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March 18th, 2014
10:30 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Here at America’s Test Kitchen, we never shy away from getting down to the nitty-gritty science of why a recipe works, and we’re constantly questioning the most basic assumptions about the best way to cook a dish. So when we were developing a quinoa pilaf for our January/February 2014 issue of Cook’s Illustrated, we went back to the most elementary step of the process: cooking the quinoa.

And we realized that most people have been doing it all wrong.
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Get poppin' this holiday season
December 17th, 2013
04:00 PM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Pop up flavor, not fat, with this resolution-friendly snack. String it on your Christmas tree, Festivus pole or right into your belly.
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November 26th, 2013
08:00 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Perhaps you tried a deep-fried recipe once and was disappointed at the greasy/burned/undercooked/otherwise unappetizing results, or maybe frying has always seemed like an intimidating prospect. Don't lose hope.

We assure you that hot, crisp, golden, non-greasy, deliciously fried food is achievable by any level of cook armed with the right knowledge. Below we've answered eight common frying conundrums. Here's your opportunity to give frying a go.
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