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About America's Test Kitchen

The recipes in America's Test Kitchen: Let's Get Cooking have been created by the folks at America's Test Kitchen, a very real 2,500-square foot kitchen located just outside Boston. It is the home of Cook's Illustrated magazine and Cook's Country magazine and is the workday destination for more than three dozen test cooks, editors, food scientists, tasters, and cookware specialists Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the "best" version. We start the process of testing each recipe with a complete lack of conviction, which means that we accept no claim, no theory, no technique, and no recipe at face value. We simply assemble as many variations as possible, test a half dozen of the most promising, and taste the results blind. We then construct our own hybrid recipe and continue to test it, varying the ingredients, techniques, and cooking times until we reach a consensus. The result, we hope, is the best version of a particular recipe, but we realize that only you can be the final judge of our success (or failure). As we like to say in the test kitchen, "We make the mistakes, so you don't have to."
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