Welcome to America’s Test Kitchen YouTube channel! The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.
From America’s Test Kitchen. Looking for the best way to make pancakes at home? In this Techniquely episode, Lan Lam shares two pancake recipes, including one with a high-protein twist, that guarantee fluffy results and great texture while maintaining pancakes’ well-earned "easy breakfast" status. She goes beyond the box mix to show you how to…
From America’s Test Kitchen. Bryan Roof journeys as he takes a journey through Portuguese culinary tradition in Fall River, Massachusetts, beginning at Portugalia Marketplace, founded by Fernando Benevides over 35 years ago. Bryan also visits Tony and Sara Rodrigues at Barcelos Bakery, a local spot that serves more than 300 tarts a day and embodies…
From America’s Test Kitchen. There are a few things to consider when buying puff pastry at the grocery store like the ingredients, the method of packaging, and how much you need to prepare the dough ahead of baking. Jack Bishop is in the kitchen with Bridget Lancaster and Julia Collin Davison, as they taste several…
From America’s Test Kitchen. There are a few things to consider when buying puff pastry at the grocery store like the ingredients, the method of packaging, and how much you need to prepare the dough ahead of baking. Jack Bishop is in the kitchen with Bridget Lancaster and Julia Collin Davison, as they taste several…
From America’s Test Kitchen. Is there anything more disappointing than soggy Chicken Parmesan? Joe Gitter doesn’t think so, and so he shares a process for making crispy chicken parm that actually stays crunchy under the sauce. Whether you’re a beginner or looking for a better weeknight dinner, these are the techniques you need to master…
From America’s Test Kitchen. Is there anything more disappointing than soggy Chicken Parmesan? Joe Gitter doesn’t think so, and so he shares a process for making crispy chicken parm that actually stays crunchy under the sauce. Whether you’re a beginner or looking for a better weeknight dinner, these are the techniques you need to master…
From America’s Test Kitchen. The best stovetop griddles can cook lots of pancakes, eggs, and burgers perfectly. But is a stovetop or electric griddle the right choice for your kitchen? Lisa McManus and Hannah Crowley test a variety of stovetop and electric griddles to see which are best suited to your cooking needs, and which…
From America’s Test Kitchen. Looking for the best recipe for a cookie that hits both salty and sweet notes? Julia Collin Davison joins Morgan Bolling to make a chocolate dipped potato chip cookie that’s perfect for thin and crispy cookie lovers. Chocolate Dipped Potato Chip Cookie Recipe: https://cooks.io/4tc60q7 Discover more recipes through the America’s Test…
From America’s Test Kitchen. Is boxed chicken broth better than bouillon? Or should a chicken concentrated paste be considered? Jack Bishop asks Julia Collin Davison and Bridget Lancaster to taste four chicken broths, to see which tastes like a flavorful, classic broth and which should be skipped. The Best Chicken Broth: https://cooks.io/4vYO98v Winner: https://cooks.io/4cOkvdl Best…
From America’s Test Kitchen. What does it mean when chefs say "fat is flavor"? Nik Sharma dives into the world of fats and oils to show how your cooking fat of choice can unlock the flavor of your final dish. Plus, he demonstrates two methods for infusing the flavor of fats and oils into dishes,…
From America’s Test Kitchen. Morgan Bolling shows Bridget Lancaster the secret to vibrant peach ice cream that stays silky smooth. By controlling the moisture and incorporating peaches in several forms, it’s easy to ensure a bold, juicy flavor without any icy texture. Peach Ripple Ice Cream Recipe: https://cooks.io/4mLf7wk Discover more recipes through the America’s Test…
From America’s Test Kitchen. The best cookie sheet should be a single layer material with at least two raised edges to ensure even baking. Bridget Lancaster and Adam Ried share the test kitchen’s results for which cookie sheet yields the best results. [RecipeAndProductLinks] Discover more recipes through the America’s Test Kitchen App: https://cooks.io/41TUSTK Get exclusive…
From America’s Test Kitchen. The best cookie sheet should be a single layer material with at least two raised edges to ensure even baking. Bridget Lancaster and Adam Ried share the test kitchen’s results for which cookie sheet yields the best results. The Best Cookie Sheets: https://cooks.io/4cnIRMc USA Pan Bakeware Cookie Sheet: https://cooks.io/3QTmyp8 Vollrath Wear-Ever…
From America’s Test Kitchen. If you’re looking for fish sticks that maintain their crunch and have a great flaky fish filling, Lisa McManus and Joe Gitter are here to save your weeknight dinner. Most frozen fish sticks end up mushy and bland, but Lisa and Joe have tasted the way through the freezer section to…
From America’s Test Kitchen. Bryan Roof heads to the Georgia coast to cook alongside Chef Matthew Raiford at his historic family estate, Gilliard Farms, in Brunswick, Georgia. Raiford’s take on seafood paella is delicious proof of the lasting influence of Spanish and Portuguese flavors on coastal Georgia cuisine. Bryan returns to the test kitchen make…
From America’s Test Kitchen. Bryan Roof heads to the Georgia coast to cook alongside Chef Matthew Raiford at his historic family estate, Gilliard Farms, in Brunswick, Georgia. Raiford’s take on seafood paella is delicious proof of the lasting influence of Spanish and Portuguese flavors on coastal Georgia cuisine. Bryan returns to the test kitchen make…
From America’s Test Kitchen. Jack Bishop is joined by Julia Collin Davison to taste various canned diced tomatoes, and discuss which option offers the best flavor and texture. Will Italian tomatoes win again? Tune in to find out. The Best Canned Diced Tomatoes: https://cooks.io/3Q2lcrP Winner: https://cooks.io/3NWhzTO Discover more recipes through the America’s Test Kitchen App:…
From America’s Test Kitchen. Browning meat is an essential step in many recipes, but the results are often tough, dry, and gray. Lan Lam breaks down the science behind using baking soda as a tenderizer and browning agent in ground meat to elevate your meal. Best Ground Beef Chili Recipe: https://cooks.io/41f7eVZ Skillet Turkey Burgers for…
From America’s Test Kitchen. Tired of dish towels that don’t do their job? Adam Ried and Bridget Lancaster discuss several factors to keep in mind when shopping for dish towels, to make sure you buy towels that are absorbent, durable, and easy to clean. The Best Kitchen Towels: https://cooks.io/4e0Sl0Z Co-Winner: https://cooks.io/4v9HB6F Co-Winner: https://cooks.io/48osCMe Best Linen…
From America’s Test Kitchen. Jack Bishop returns to the test kitchen to share big news: Italian canned whole tomatoes are his new favorite. Jack has Bridget Lancaster and Julia Collin Davison taste their way through various American and Italian brands of canned whole tomatoes, to see which brand made the smoothest, best-tasting red sauce. The…
From America’s Test Kitchen. Sam Block explains the four elements needed to build a great broth via her method for a satisfying bowl of creamy, spicy and sour Thai chicken soup. Making any great soup starts with prepping your aromatics, building a complex foundation of flavor, and carefully layering vegetables, meats, and citrus during the…
From America’s Test Kitchen. Is a cookware set a bargain or a trap? Most sets include filler utensils and pans that sit unused while your main skillet degrades with use. Hannah Crowley and Lisa McManus put some heavy-duty cookware sets to the test–measuring heat conductivity, handle comfort, cooking volume, and ease of cleaning–to see which…
From America’s Test Kitchen. Looking for the best travel utensils for your next camping trip, or even keep in your bag for on-the-go meals? Adam Ried and Julia Collin Davison discuss several travel utensil sets that take sporks to the next level. The Best Sporks and Travel Utensil Sets: https://cooks.io/4s28maf Discover more recipes through the…
From America’s Test Kitchen. Love meal prepping but hate how much time it takes? Lisa McManus and Hannah Crowley show you five kitchen tools that will cut down on your time spent in the kitchen, so you can make the most of your day. The Best Multicookers: https://cooks.io/4tbXI1C The Best Squeeze Bottles: https://cooks.io/4s4p9cQ The Best…
From America’s Test Kitchen. Sous vide cooking has become really popular in restaurants, where it makes new dishes possible and ensures perfect results every time. But it can be a useful technique for the home cook, too. Lan Lam goes over what equipment you’ll need to sous vide at home, what goes in the sous…
From America’s Test Kitchen. Get dinner on the table quickly with this cast-iron recipe for roast chicken and root vegetables. Ashley Moore gives tips on how to thoroughly season the whole bird and get your root vegetables perfectly roasted, all in one pan. Cast Iron Chicken and Vegetables: https://cooks.io/4t749Dl Discover more recipes through the America’s…
From America’s Test Kitchen. Looking to get the best deal this Amazon Big Spring Sale 2026? With the big sale event running from March 25-31, Lisa McManus is here to show you the best value in kitchen equipment to stock up on. Lisa will walk through the best (and worst) tools from mixers to wine…
From America’s Test Kitchen. Nothing tastes better than fresh garlic in your food, but sometimes it’s a hassle to prepare. Are there any fresh garlic substitutes that can still deliver delicious flavor? Today, Kelly Song and Lisa McManus taste seven different types of pre-prepared garlic to see which is the most convenient without leaving behind…
From America’s Test Kitchen. Julia Collin Davison joins Ashley Moore to make our recipe for Bourbon Chicken, that keeps the meat perfectly tender in a sauce that has a umami-rich and full bourbon flavor. Bourbon Chicken Recipe: https://cooks.io/4dke9Ep Discover more recipes through the America’s Test Kitchen App: https://cooks.io/4fOeBKB Get exclusive access to every recipe, review,…
From America’s Test Kitchen. Bridget Lancaster joins Lawman Johnson to make a Creole-Chinese classic from New Orleans, beef yakamein (nicknamed "Old Sober"). This is a deeply flavorful soup that serves up tender beef alongside perfectly cooked spaghetti noodles and, if you choose, a nicely boiled egg. Beef Yakamein (New Orleans Spicy Beef Noodle Soup) Recipe:…
From America’s Test Kitchen. Lisa McManus and Hannah Crowley put the top glass and plastic storage containers to the ultimate test, to find out which containers are truly leak-proof, odor-free, and built to last. They also break down the growing health concerns that might inform what type of containers you want to use, and give…
From America’s Test Kitchen. Carmen Dongo shows Bridget Lancaster an easy recipe for extra-cheesy grits that make a great base for barbecue ribs, bacon, and even catfish, but also tastes great on its own (or topped with some hot sauce). Extra-Cheesy Grits Recipe: https://cooks.io/4urx4Uc Discover more recipes through the America’s Test Kitchen App: https://cooks.io/4fOeBKB Get…
From America’s Test Kitchen. Julia Collin Davison and Bridget Lancaster take us back to our childhoods with this recipe for classic pepperoni French bread pizza. They show us tips and tricks to help make a delicious, crispy pizza that’s better than the frozen box brands. Pepperoni French Bread Pizza Recipe: https://cooks.io/4laNQmb Discover more recipes through…