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America's Test Kitchen

America's Test Kitchen is a Boston-based cooking enterprise and 15,000-square-foot test kitchen that develops reliable recipes through rigorous scientific testing of ingredients, techniques, and equipment, while providing equipment reviews and taste tests to empower home cooks. Founded in 1992 by Christopher Kimball, the organization originated from the principles of Cook's Illustrated magazine, which launched in 1993 as an ad-free publication emphasizing objective recipe development and grew to over 1 million subscribers by 2007. Key expansions followed, including the debut of the America's Test Kitchen public television show in 2001, hosted initially by Kimball and reaching 6 million monthly viewers by 2014, as well as the introduction of Cook's Country magazine in 2004 and its companion TV series in 2008. Today, headquartered in Boston's , America's Test Kitchen employs a team of over 60 test cooks, editors, and experts who produce more than 10 new cookbooks annually—totaling over 10 million sold—alongside digital subscriptions, podcasts, and an online shop for kitchen tools and merchandise. The enterprise maintains its commitment to independence by rejecting all advertising, focusing instead on community-driven content that has made its TV programs the most-watched cooking shows on public television.

History

Founding and early years

America's Test Kitchen was founded in 1992 by in Brookline Village, , as the publishing company behind Cook's Illustrated magazine, emphasizing rigorous, science-based recipe testing to help home cooks achieve reliable results. The inaugural issue of the bimonthly magazine appeared in 1993, featuring detailed explanations of cooking techniques, equipment evaluations, and taste tests without any advertisements to maintain . This ad-free model, sustained entirely by reader subscriptions, allowed the publication to prioritize objective content over commercial influences from the outset. In its early years, the organization operated from a modest 2,500-square-foot facility in Brookline, which served as both the editorial offices and the primary test kitchen where recipes were iteratively refined through hundreds of trials. By 1999, America's Test Kitchen expanded into book publishing with the release of The Best Recipe, a comprehensive collection of over 1,000 tested recipes drawn from the magazine's archives, marking the company's first major cookbook venture. The late also saw the development of a companion series, with a test episode filmed in to refine the format of demonstrating recipe creation and kitchen science on screen. The show premiered fully on public stations in August 2001, hosted by Kimball and featuring test kitchen staff, quickly establishing America's Test Kitchen as a resource for practical cooking .

Expansion and leadership changes

In the mid-2000s, America's Test Kitchen expanded its portfolio by launching Cook's Country magazine in 2004, which emphasized regional American home cooking and reader-submitted recipes to complement the more technique-focused Cook's Illustrated. This growth continued with the premiere of the spin-off TV series Cook's Country on September 6, 2008, distributed through public television stations and broadening the organization's reach into casual, story-driven culinary content. In 2017, the organization relocated its headquarters from Brookline to a 62,000-square-foot facility in Boston's Seaport District. Parallel to these developments, book publications surged, with annual releases tied to TV seasons—such as the inaugural The Complete America's Test Kitchen TV Show Cookbook in 2001—culminating in comprehensive volumes by the decade's end that compiled tested recipes and equipment ratings. Syndication of the flagship America's Test Kitchen show also grew, expanding from 13 episodes in its 2001 debut to 26 per season by 2002, solidifying its status as a staple on public broadcasting networks nationwide. A pivotal leadership transition occurred in 2016 when founder departed amid a contract dispute, prompting America's Test Kitchen to sue him over non-compete issues as he established his competing venture, , in Boston's financial district; the lawsuit was settled out of court in early 2017. In response, the organization elevated longtime staff members Bridget Lancaster to executive editorial director, overseeing content across print, TV, and digital, and Julia Collin Davison to executive editorial director with a focus on test kitchen operations and cookbook development. These changes marked a shift toward collaborative hosting on the TV series, with Lancaster and Davison taking over as co-hosts starting in season 17. Following the 2016 restructuring, America's Test Kitchen pursued digital expansion, with subscriptions growing to represent 60% of overall revenue by 2019 through online access to recipes, videos, and reviews via its membership platform. The company also secured international book deals, enabling translations and distributions of its titles to global markets, while adapting to streaming by launching original series such as America's Test Kitchen: The Next Generation on in 2022 and making episodes available on platforms like and PBS.org. By 2025, America's Test Kitchen marked 25 years of its flagship TV show—originating in 2001—with a dedicated anniversary special on , highlighting scientific innovations and fan-favorite recipes, alongside continued annual releases of books, magazines, and digital content to sustain its mission of reliable home cooking guidance.

Organization and facilities

Headquarters and kitchen setup

America's Test Kitchen was founded in 1992 and initially operated from a 2,500-square-foot facility in Brookline Village, , which served as its headquarters until 2017. This compact space included multiple test stations for recipe development, areas dedicated to appliance and equipment testing, and a production studio for early television and video content. The setup reflected the organization's early focus on rigorous, hands-on experimentation in a home-like environment, accommodating a growing team while constraining expansion due to limited room. In 2017, America's Test Kitchen relocated to a significantly larger 55,000-square-foot facility on a single floor in Boston's Seaport District, within the Innovation and Design Building, nearly doubling its previous footprint to support increased operations. The new headquarters features 15,000 square feet of dedicated cooking space, including expanded test kitchens with 80 burners (up from 64), 50 ovens (up from 36), and additional appliances like 11 microwaves (up from 3), alongside specialized equipment labs for product evaluation and multiple photography and video studios. Employee amenities, such as collaborative workspaces and lounges, enhance the environment, fostering innovation in a modern, open layout. Key elements of the Seaport facility include areas for comprehensive ingredient and equipment analysis, integrated into the testing to ensure reliable results, as well as initiatives for sustainable kitchen practices, such as composting and waste reduction efforts to minimize environmental impact. This setup allows for efficient workflow across recipe testing, media production, and staff collaboration, positioning the headquarters as a central hub for culinary research and content creation.

Staff structure and roles

America's Test Kitchen is led by Dan Suratt, who has overseen the company's business and strategic direction since February 2023. The executive team includes key roles such as Evan Silverman, who manages digital products, technology, design, content, and select operations; Dan Souza, responsible for creative teams across television, video, magazines, books, and web content; Chief Marketing and Data Officer Lee Boykoff; Chief Financial Officer Patrick Kelly; Chief People Officer Colleen Zelina, who handles , recruitment, and culture since November 2015; and Senior Vice President of Television, Video, and Nina Gianelli. This leadership structure supports departments focused on editorial content, production, marketing, and product reviews, ensuring coordinated efforts in development, media creation, and audience engagement. Behind-the-scenes operations rely on specialized roles that emphasize rigorous testing and . Test cooks form the core of the recipe development team, where they iteratively refine through extensive trials to achieve reliable results for home cooks. Editors oversee content accuracy, collaborating with test cooks on tastings, recipe revisions, and writing to maintain consistency across publications and platforms. Equipment specialists, often referred to as product testers, conduct hands-on evaluations of kitchen tools and appliances to recommend high-performing options based on durability, usability, and efficiency. Food scientists, including experts like Dan Souza, analyze ingredients at a molecular level to inform recipe adjustments and explain culinary phenomena, enhancing the scientific foundation of the organization's output. As of 2025, America's Test Kitchen employs approximately 225 staff members, with around 50 dedicated to test cooking, editing, and product testing roles. The company operates a hybrid work model, requiring employees to spend three days per week in the Boston office to foster kitchen-based collaboration, while allowing flexibility for remote tasks. The organizational culture prioritizes hands-on testing in a collaborative environment, drawing from a diverse range of culinary backgrounds to incorporate multicultural perspectives into recipes and content. New hires undergo training focused on the company's testing protocols, and internal processes include multiple rounds of recipe validation by cross-functional teams to ensure reproducibility and precision before publication. This approach cultivates a meticulous, knowledge-sharing atmosphere among employees.

Approach and methodology

Recipe development process

America's Test Kitchen employs a rigorous, science-based to develop , ensuring they are reliable, flavorful, and accessible for home cooks. This process emphasizes empirical testing to eliminate variables that could lead to inconsistent results, drawing on culinary to understand why ingredients and techniques behave as they do. Each undergoes extensive iteration, often involving dozens of trials, to achieve foolproof instructions that work across a range of home kitchens. The development begins with a five-step system designed to build recipes from foundational research to final refinement. In the first step, test cooks conduct thorough into the dish's historical, cultural, and regional variations, reviewing thousands of cookbooks, magazines, and online sources while consulting chefs and tasting authentic versions from restaurants or bakeries. This phase identifies key elements like traditional ingredients and techniques, forming the basis for subsequent testing; for instance, developing Laugenbrezeln ( Lye Pretzels) involved exploring Bavarian pretzel-making traditions to ensure authenticity. The second step, the five-recipe test, involves preparing and comparing five distinct versions of the dish side-by-side in a single session to evaluate , , ease, and potential pitfalls. Test cooks follow each recipe precisely over multi-day preparations, then conduct blind tastings with the team using structured questionnaires to rank attributes objectively. This comparative approach uncovers mishaps and strengths, such as determining whether pitted or unpitted cherries yield better results in , allowing the team to select optimal techniques early. In the third step, recipe development refines the leading version through iterative testing of 5-10 or more variations, focusing on variables like ratios, cooking times, and methods. Scientific principles guide this phase, including precise measurements by rather than to account for inconsistencies—such as how 1 cup of can range from 4¼ to 5½ ounces depending on packing—to ensure . controls are meticulously tested, like rack positions or precise points, while dissects issues such as dough collapse due to over-kneading or improper , preventing common home cooking errors. Recipes like Barbecue took two years and 500 pounds of to perfect tenderness and balance. The fourth step incorporates external validation by sending promising recipes to a network of thousands of home testers, who prepare them as written and provide feedback via surveys on clarity, timing, yields, and overall satisfaction. At least 80% must indicate they would remake the recipe for it to advance, prompting revisions based on real-world insights, such as adjusting ingredient accessibility or simplifying steps; examples include refining (Vietnamese Summer Rolls) for easier wrapping techniques. This phase ensures the recipe performs reliably in diverse home environments. Finally, editors validate and polish the recipe in the fifth step, refining instructions for consistency and incorporating tester suggestions, such as increasing zest in lemon bars for brighter flavor. Adaptations for special needs, like gluten-free versions or variants, are developed using similar testing principles. This methodical approach yields instructions that prioritize precision and success for everyday cooks.

Equipment and ingredient testing

America's Test Kitchen conducts extensive hands-on testing of kitchen equipment, evaluating dozens of models per category to determine the most reliable performers for home cooks. For instance, expenditures reach thousands of dollars per review to purchase items at retail prices. Criteria include durability through repeated dishwasher cycles, drops onto concrete floors, and thermal shock tests; ease of use evaluated by diverse testers varying in size, skill level, and handedness; and output quality measured via rigorous simulations, such as cracking 700 eggs on nonstick skillets or toasting 365 slices of bread in toasters. These tests, which can span 160 hours per review, also quantify metrics like cooking time, energy consumption, and cleanup effort to ensure objective comparisons free from brand influence. For ingredients, the team performs comparative blind tastings of top-selling and emerging brands, focusing on pantry staples such as olive oils, flours, vinegars, and soy sauces, as well as seasonal essentials. Examples include evaluating extra-virgin olive oils, honeys, and mustards for flavor intensity and consistency in both plain forms and incorporated into recipes. Assessments prioritize flavor reliability, cost-effectiveness relative to performance, and widespread availability, with samples randomized and coded with three-digit identifiers to eliminate . Independent lab analyses supplement tastings for chemical composition when needed, ensuring recommendations reflect real-world usability. To maintain impartiality, America's Test Kitchen rejects all free samples and loans, purchasing every item with company funds and conducting tests in controlled lab environments over days or weeks, sometimes involving microscopic dissections. Outcomes yield ratings like "Highly Recommended" for top performers, which are integrated into development for consistent results, with periodic re-evaluations to account for market shifts, such as new technologies in appliances or supply disruptions affecting ingredient quality. This approach ensures that endorsed equipment and ingredients deliver reliable performance without favoring advertisers or trends.

Television series

Episode format and production

Episodes of America's Test Kitchen typically run for approximately 27 minutes and center on two recipes tied to a thematic focus, such as seasonal ingredients or regional cuisines, while incorporating segments on equipment reviews, taste tests, and science-based cooking explanations. These segments often highlight common testing mishaps, like failed emulsions or uneven browning, to illustrate problem-solving techniques, alongside practical tips for home cooks to achieve consistent results. For instance, a single episode might feature a main dish recipe demonstration by a test cook, paired with a side or dessert, bookended by expert commentary on ingredient substitutions or tool performance. The process commences months in advance with in the test kitchen, where staff conduct up to 40 iterations per recipe, including abuse testing with subpar ingredients and equipment to ensure robustness, before finalizing for on-air use. Filming takes place over two to three intensive days in the 15,000-square-foot Seaport studio, employing a multi-camera setup to capture demonstrations from multiple angles, with pre-prepped ingredients from a back kitchen visible through set windows for transparency. Hosts review scripts and practice segments beforehand, while on-set activities run on a precise schedule from 7:00 a.m. to 5:30 p.m., coordinated via intercoms; then refines the footage for engaging pacing, emphasizing close-ups of techniques and tastings. Episodes are distributed by and air on stations and the Create channel. The show's format evolved significantly after the 2016 departure of founding host , whose seasons emphasized a singular voice, transitioning in 2017 to an ensemble style led by co-hosts Bridget Lancaster and Julia Collin Davison for more collaborative, visually oriented presentations. This shift coincided with enhanced production elements, such as dynamic and explanatory , to better showcase the test kitchen's . Filming relocated to the Seaport facility starting with season 19 in 2019, expanding capabilities for integrated recipe testing and on-set prep. Special episodes, like holiday-themed programs on or , occasionally incorporate crossover elements from the related series, blending regional American recipes with the core scientific approach.

Cast and hosts

The cast of America's Test Kitchen television series consists of on-air talent who demonstrate the organization's rigorous recipe testing and equipment evaluation processes directly to viewers, often through live cooking segments and explanations of scientific principles behind techniques. Former host founded Cook's Illustrated magazine in 1992 and served as the sole host of the TV show from its debut in 2001 through season 16 in 2016, where he embodied the brand's meticulous, no-nonsense approach by overseeing demonstrations and narrating test kitchen methodologies. His departure in 2016, following a dispute, marked a shift toward a more collaborative hosting format that highlighted team expertise rather than a single authoritative figure. Other brief on-air appearances included early test cooks like those in the inaugural seasons, but Kimball's tenure defined the show's initial persona. Since 2017, the show has been co-hosted by Bridget Lancaster and Julia Collin Davison, both longtime test kitchen veterans who first appeared on-screen in the early 2000s as featured cooks, rising through roles that immersed them in the organization's empirical testing ethos. Lancaster, who joined Cook's Illustrated as a test cook in 1998 after working in restaurant kitchens, debuted on the TV series in season 1 (2001) and has since become executive editorial director, frequently leading segments on and dishes while explaining iterative improvements based on hundreds of trials. Davison, who started as a test cook in 1999 following culinary training and a stint running a small in , also appeared from season 1 onward; as test kitchen director and executive editorial director, she now co-hosts with a focus on and recipes, underscoring the precision of ATK's foolproof methods developed over repeated experiments. Their partnership exemplifies the post-Kimball era's emphasis on shared knowledge, with each bringing over two decades of hands-on refinement to on-camera explanations. Jack Bishop, an original cast member since the show's 2001 launch, serves as chief creative officer and senior content advisor, specializing in ingredient tastings and equipment reviews that inform viewer decisions through comparative analysis of flavor profiles and performance metrics. Having joined the Cook's Illustrated team in 1988 as an editor, Bishop's background in allows him to distill complex test results into accessible insights, such as optimal selections based on blind evaluations. Rotating test cooks, who appear across episodes to execute and narrate recipe tests, include Keith Dresser, executive food editor of Cook's Illustrated since 2017, who transitioned from back-kitchen development to on-air roles demonstrating techniques like cast-iron cooking after years in professional kitchens. Lan Lam, deputy food editor, joined the test kitchen staff post-college with a chemistry background and experience; she hosts science-focused segments on the series Techniquely while appearing on the main show to break down molecular processes in recipes. Erin McMurrer, director of culinary production since around 2010 after fine-dining chef roles, contributes on-screen as a test cook, particularly in production-heavy segments like holiday meals, reflecting her expertise in scaling tested methods for home use. These rotating members reinforce the collaborative spirit, each showcasing how ATK's ethos of exhaustive iteration—often involving dozens of variations—translates to reliable, viewer-friendly outcomes.

Seasons and episodes

America's Test Kitchen has aired 26 seasons since its premiere on August 4, 2001. Season 1 consisted of 13 episodes, with subsequent seasons having 26 episodes each, for a total of 646 episodes as of November 2025 (with season 26 ongoing). The series maintains a consistent production schedule, broadcasting new episodes annually on PBS stations across the . Episodes are thematically organized, often focusing on seasonal cooking such as summer grilling techniques or feasts, or foundational skills like baking basics and pasta making. Special compilations, including "Best of" episodes and retrospective specials, highlight popular recipes and tests from prior seasons, such as the hour-long "Home for the Holidays" episode in Season 18. These themes allow the show to explore diverse cuisines and methods, from French bistro favorites to childhood comfort foods reimagined for adults. Key milestones include the Season 1 premiere, which introduced the test kitchen's rigorous approach to home cooking, and the 2016 host transition following Christopher Kimball's departure, which shifted episode dynamics starting in Season 17 with co-hosts Julia Collin Davison and Bridget Lancaster leading a more collaborative style. In 2024, the series marked its 25th anniversary with special episodes featuring retrospective tests and fan-favorite recipes, culminating in over 500 episodes by 2020. The show remains accessible through syndication on PBS and Create channels, with full seasons available for streaming on the official America's Test Kitchen website and select episodes on platforms like Pluto TV and the PBS app.

Print and publishing

Magazines

America's Test Kitchen publishes two primary print magazines: Cook's Illustrated and Cook's Country, both emphasizing rigorous recipe testing and practical cooking advice without advertisements or product endorsements. These ad-free publications stem from the organization's commitment to unbiased, science-based content developed in its test kitchen. Subscribers receive access to digital editions and online archives as perks, enhancing the print experience with searchable recipe collections dating back to the magazines' origins. Cook's Illustrated, launched in 1993 by founder , appears bimonthly and focuses on in-depth technique explanations, equipment evaluations, and 20-25 rigorously tested recipes per issue. Each edition includes detailed testing reports on ingredients and tools, reader letters with quick tips, and scientific insights into cooking processes, all presented in a format to prioritize substance over visuals. By 2007, the magazine's circulation had surpassed 1 million, a figure that continued to reflect its strong subscriber base into the 2020s. This publication laid the groundwork for America's Test Kitchen's expansion into television and cookbooks, providing the core methodology for recipe development across media. Cook's Country, introduced in 2004 as a companion to the Cook's Illustrated brand, is published bimonthly and centers on American regional cuisines, comfort foods, and heirloom recipes with accompanying stories of their origins. Like its counterpart, it features comprehensive testing reports, reader contributions, and no commercial endorsements, but with a warmer tone highlighting everyday home cooking. The magazine's circulation reached approximately 280,000 by 2020, complementing the related television series by adapting its content for print audiences. In July 2025, America's Test Kitchen announced that Cook's Country would cease print publication with its final October-November 2025 issue, shifting focus to digital and broadcast formats while preserving its recipe legacy through online access.

Cookbooks and series

America's Test Kitchen has published a flagship annual cookbook series beginning with The America's Test Kitchen Cookbook in its first edition in 2001, which features over 1,000 rigorously tested recipes covering a wide range of American home cooking staples. This title has seen multiple updated editions over the years, evolving to incorporate new testing insights and recipes while maintaining the core emphasis on foolproof methods. Complementing this is The Best of America's Test Kitchen, an annual publication launched in 2006 that compiles the year's standout recipes, equipment reviews, and taste tests from the organization's broader testing efforts, with the 2026 edition continuing the tradition of highlighting innovative approaches to everyday meals. In addition to its annual series, America's Test Kitchen has released over 100 themed cookbooks since the late , focusing on specific cooking equipment, dietary needs, or culinary techniques to address diverse home cook preferences. Examples include The Complete Slow Cooker (2017), which offers 400 recipes optimized for slow cooking appliances, from appetizers to desserts, emphasizing flavor development without constant monitoring. Dietary-focused titles like Easy Everyday Keto (2020) provide efficient, low-carb recipes that prioritize variety and ease while adhering to ketogenic principles. Technique-oriented books, such as 100 Techniques (2020), detail 100 essential skills—from basic knife work to advanced emulsions—paired with over 200 recipes to build lifelong cooking proficiency. These themed works often target equipment like air fryers or dietary styles such as , ensuring accessibility for specialized interests. The organization's cookbooks have achieved significant commercial success, with more than 10 million copies sold worldwide across its catalog. Several titles have earned recognition from the International Association of Culinary Professionals (IACP). Companion volumes tied to the America's Test Kitchen television series, such as The Complete America's Test Kitchen TV Show Cookbook 2001–2026, compile nearly 1,400 recipes from all 26 seasons, along with product ratings and episode-inspired tips, serving as comprehensive archives of on-air content. Distinctive elements in these publications include extensive step-by-step photography to illustrate techniques, sidebars detailing common testing failures and solutions to avoid pitfalls, and conversions alongside measurements to accommodate international readers. These features underscore America's Test Kitchen's commitment to transparency in recipe development, helping home cooks replicate professional results reliably.

Other media and outreach

Radio shows and podcasts

America's Test Kitchen entered the audio space with its dedicated radio program, America's Test Kitchen Radio, which first aired in 2012 and ran until 2016, offering episodes that delved into food tastings, equipment ratings, gadget reviews, and revivals of classic American recipes. Following the conclusion of the standalone show, the organization partnered with American Public Media's The Splendid Table in 2016 to provide ongoing weekly segments on public radio and its , focusing on practical cooking tips, product reviews, explanations, , and listener questions, often featuring executive editor and other test kitchen experts. In 2018, America's Test Kitchen launched its flagship , Proof, a bi-weekly series hosted initially by and later by journalist Kevin Pang, exploring the surprising origins, cultural impacts, and quirky anecdotes behind everyday foods and drinks through in-depth , expert interviews, and occasional recipe insights. The is an award-winning series, having received accolades such as the Webby Award. Episodes typically run 30 to 45 minutes, adapting elements from the test kitchen's rigorous approach, such as ingredient taste tests and historical deep-dives, into engaging audio formats—for instance, episodes examining the evolution of regional dishes or the of flavor pairings. The is distributed on platforms including and , where it has amassed over 245 episodes as of November 2025. The audio offerings have evolved since the , with Proof sustaining strong listener engagement through themed seasons on topics like lost culinary traditions and innovative techniques, while new spin-offs like In the Test Kitchen—launched in 2025 and co-hosted by Dan Souza—bring interview-style discussions on , guest chefs, and testing processes to a broader . These podcasts emphasize conceptual explorations over exhaustive lists, prioritizing high-impact stories that inform home cooking practices.

Online platforms and digital content

America's Test Kitchen operates a robust centered on its official website, AmericasTestKitchen.com, which serves as the primary hub for home cooks seeking reliable recipes, equipment ratings, and instructional videos developed through rigorous testing. The platform provides access to thousands of recipes, including over 2,000 from its award-winning cookbooks, alongside video tutorials demonstrating techniques and product evaluations. Content is structured to empower users with science-based insights, such as ingredient substitutions and cooking methods, drawn from more than 30 years of test kitchen expertise. The website employs a model, offering free access to select recipes, tips, and a daily called Notes from the Test that delivers seasonal recipes, equipment reviews, and cooking advice directly to subscribers' inboxes. Premium content, including full recipe libraries exceeding 15,000 entries, ad-free videos, and exclusive tools like customizable shopping lists, requires an Membership priced at $79.95 annually (with a promotional first-year rate of $49.95 available), including access to integrated sites like Cook's Illustrated and . This subscription structure supports monetization while encouraging user engagement through features like recipe notes and feedback forums. Complementing the website, America's Test Kitchen launched a mobile app for iOS and Android devices in 2018, designed to streamline cooking with offline-accessible recipes, step-by-step videos, built-in timers, and integrated shopping lists that sync across devices. The app also connects with smart kitchen tools for enhanced functionality, such as recipe scaling based on equipment compatibility, and includes premium cooking classes for members. Digital expansions further include a YouTube channel with 2.75 million subscribers as of 2025, hosting short-form videos on equipment tests, quick tips, and clips from full TV episodes to attract broader audiences. Since around 2020, the organization has offered online cooking classes through its dedicated school, featuring over 320 video-based courses on skills from knife techniques to advanced baking, with optional one-on-one Zoom sessions for personalized guidance; these transitioned to app-exclusive ATK Classes in 2025 for interactive, on-demand learning. Monetization extends beyond subscriptions to e-books and digital collections available for purchase or download, such as themed packs on holidays or ingredients, alongside Kindle editions of full cookbooks like The Complete America's Test Kitchen TV Show Cookbook. User-generated content is fostered through a program where members test in-development recipes and share tweaks or photos, contributing feedback that refines offerings and builds a collaborative environment.

Awards and recognition

America's Test Kitchen and its associated programs have received numerous awards and nominations, particularly in television, publishing, and digital media.

Television

The television series America's Test Kitchen and have earned multiple Daytime Emmy nominations. In 2012, America's Test Kitchen won the Daytime Emmy for Outstanding Directing in a Lifestyle/Culinary Program. Additional nominations include Outstanding Culinary Program in 2016 and 2019, and Outstanding Directing in 2019 and 2020. Cook's Country was nominated for Outstanding Culinary Program in 2019. The programs have also won several TASTE Awards, including Best Set Design (year not specified in sources) and Best Animation Effects in a Series for America's Test Kitchen. In 2021, America's Test Kitchen: won in the Instructional/ category.

Publishing

Cook's Illustrated magazine won the 2023 National Magazine Award (ASME) for General Excellence in the service and lifestyle category. It was also a finalist in the same category for the 2024 awards and nominated for Video in 2023.

Digital and podcasts

America's Test Kitchen's digital content has been recognized by the , including wins for Social Food & Drink in 2022, social media in 2024, and Best Limited Series for the 100 Proof from America's Test Kitchen in 2025. The Proof won the People's Voice Award in the category in 2020 and the IACP Award for Culinary in 2024. The YouTube series Techniquely with Lan Lam won the IACP Award for Culinary Video Series in 2024 (second consecutive year).

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