334:" provide feedback that help the magazine choose recipes. Approximately ten recipes are presented in each issue, taking the form of a narrative in which the author discusses the recipe's evolution. The author of each article usually begins by relating the reason why they decided to create the recipe. For instance, they might have enjoyed the dish from their childhood, wanted to simplify a typically time-consuming recipe, or tried a dish in a restaurant that they wanted to recreate. The article then follows the recipe's development, which invariably begins with numerous problems in its original incarnation. The author then describes iteratively modifying the recipe's ingredients and cooking method, each time presenting the recipe to a panel of tasters who provide feedback. At the end of the article, the author reaches a final recipe and lists the ingredients and preparation instructions, often with minor variants. Recipes typically include hand-drawn illustrations of any difficult cuts or other uncommon preparation.
29:
425:
270:
407:
completing common cooking chores, often relevant to the recipes in the issue; a "Recipe Update", in which the magazine provides variations on recipes from previous issues; "Quick Tips" submitted by readers; and "Notes from
Readers", in which the magazine's editors respond to reader questions. Many issues also include a two-page spread illustrating details on a general method or task, such as "Mastering the Art of
630:
610:
251:
On
November 16, 2015, a news release from Boston Commons Press announced the departure of Kimball over a contract dispute. The 2016 TV programs had already been filmed and Kimball appeared as host, but his direct participation in the company was ended immediately. He remains a minority stockholder in
326:
is 32 pages in length. While formerly printed almost entirely in black-and-white, the magazine received full color photos and illustrations in 2018, aligning with 25th anniversary of the magazine. The front and back covers contain color illustrations of various foods and ingredients, and the inside
406:
In addition to the featured test, most issues test a few other products with less detail, where the best and worst brands in each category are presented with a brief description of the products' highlights and drawbacks. The magazine also features a "Kitchen Notes" section, providing tips on
210:
magazine had 1.2 million subscribers, a figure that grew by 11% on average over the previous nine years. The 78% renewal rate is twice the 35–40% rate for all consumer magazines. The website enjoys 300,000 paid subscribers, about half of whom also subscribe to one of the magazines.
244:, which emphasizes home-style cooking and reader submissions, launched in October 2004; the two magazines come out in alternate months. Though the company is still officially known as Boston Common Press, most of its publishing activity is done under the
255:
On
February 2, 2023, Marquee Brands became a majority owner of America's Test Kitchen Limited Partnership and its associated brands, including Cook's Illustrated and Cook's Country. Also David Nussbaum was replaced by Dan Suratt as CEO of ATK.
252:
the closely held company. There had been signs of a dispute between the corporate leadership and
Kimball ever since September 2015 when David Nussbaum was appointed from outside the company as CEO, above Kimball.
170:
It accepts no advertising and is characterized by extensive recipe testing and detailed instructions. The magazine also conducts thorough evaluations of kitchen equipment and branded foods and ingredients.
783:
206:
Circulation grew from an initial 25,000 to 600,000 in 2004 and one million subscribers in 2007, maintaining a growth rate substantially higher than the general category of cooking magazines. In 2009,
387:
or baking sheets. In the case of more expensive pieces of equipment, an overall winner as well as a "best buy" are selected. Both types of tests sort their results into four categories:
330:
Founder
Kimball's philosophy, which his magazine reflects, is that there is a "single best way to make a dish" that leads to "nearly bulletproof" results. About 10,000 "friends of
1002:
38:
997:
904:
349:
roasts suggests turning off the oven during the final hour of cooking to improve the beef's texture; and a recipe for low-fat cookies includes pureed
337:
Recipes in the magazine often utilize unorthodox, but easy, inexpensive, and commonplace ingredients and instructions. For instance, a recipe for
356:
Each magazine also includes a detailed taste test, in which a panel of tasters evaluates different brands of ingredients such as ketchup, dark
732:
987:
946:
878:
403:. As with recipes, much space is devoted to explaining the selection and testing process, and any exceptions to the general conclusions.
1017:
1012:
1007:
446:
287:
688:
The timeless kitchen companion featuring 1,000 foolproof recipes, illustrated kitchen tutorials, and unbiased product ratings
345:
for the traditional red bean curd, which can be difficult to find in the United States; a method for improving inexpensive
992:
472:
309:
454:
713:
66:
155:
is an
American cooking magazine published every two months by America's Test Kitchen Limited Partnership (ATK) in
818:
784:"Marquee Brands Acquires America's Test Kitchen® Further Expanding as a Leader in the Home and Culinary Category"
364:. In addition to testing each ingredient by itself, tasters also try the ingredient in several recipes, such as
450:
291:
838:
195:, which discontinued the magazine in 1989. Kimball later reacquired rights to the name, hired several former
368:
and brownies in the case of dark chocolate. Often, a category is sub-organized into purposes, such as "best
379:
Every issue includes a detailed equipment test, where a panel of users tries a variety of items such as
192:
545:
Definitive takes on classic soups and new recipes that blend favorite flavors with delicious results
220:
376:". The magazine also applies this process of testing and evaluating to kitchen tools and products.
575:
The Game-Changing Guide That
Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes
435:
156:
114:
439:
353:, an unorthodox ingredient that the author preferred over more traditional low-fat alternatives.
280:
142:
921:
8:
180:
590:
Baking
Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine
855:
702:
226:
137:
823:
361:
327:
of the back cover contains color photographs of the recipes featured in the issue.
866:
232:
758:
164:
981:
384:
163:
was one of ATK's brands included in the sale of its controlling interest to
28:
187:
magazine in 1980 with money raised from investors. Kimball eventually sold
605:
Master 50 Simple
Concepts to Enjoy a Lifetime of Success in the Kitchen
625:
2,000 Recipes from 20 Years of
America's Most Trusted Cooking Magazine
294: in this section. Unsourced material may be challenged and removed.
357:
350:
424:
269:
972:
338:
125:
37:
947:"ATK Reviews: Who We Are and What We Do | America's Test Kitchen"
342:
51:
530:
A perfectly curated selection of our favorite appetizer recipes
380:
408:
373:
346:
369:
215:
1003:
Food and drink magazines published in the United States
515:
How to Unlock Flavor in 50 of our Favorite Ingredients
733:"Cook's Illustrated Reaches 1,000,000 In Circulation"
879:"Christopher Kimball out at America's Test Kitchen"
673:The Practical Kitchen Companion for the Home Baker
998:Bimonthly magazines published in the United States
856:These cooks have a lot on their plates – JSOnline
979:
103:(via America's Test Kitchen Limited Partnership)
836:
813:
811:
809:
807:
805:
803:
453:. Unsourced material may be challenged and
473:Learn how and when to remove this message
310:Learn how and when to remove this message
800:
199:staff members, and launched a rebranded
867:Kimball to Leave America’s Test Kitchen
214:The magazine's staff also produces the
980:
725:
988:1993 establishments in Massachusetts
897:
571:The Cook's Illustrated Meat Cookbook
451:adding citations to reliable sources
418:
292:adding citations to reliable sources
263:
230:, and publishes cookbooks including
830:
627:
607:
13:
586:The Cook's Illustrated Baking Book
14:
1029:
966:
837:Candy Sagon (February 18, 2004).
560:How Clever Cooks Get Things Done
411:" or "Stocking a Baking Pantry".
714:List of food and drink magazines
628:
608:
423:
268:
36:
27:
939:
914:
739:(Press release). March 21, 2007
621:The Cook's Illustrated Cookbook
279:needs additional citations for
871:
860:
849:
776:
751:
414:
1:
1018:2023 mergers and acquisitions
1013:Magazines published in Boston
1008:Magazines established in 1993
719:
696:
655:The Best International Recipe
397:Recommended with Reservations
7:
951:www.americastestkitchen.com
707:
629:
609:
601:The Science of Good Cooking
502:New York Times Best Seller
372:plain" and "best teas with
240:series. A sister magazine,
81:; 31 years ago
42:January/February 2008 cover
10:
1034:
993:Advertising-free magazines
700:
179:Founder and former editor
174:
501:
498:
495:
259:
136:
120:
110:
93:
75:
65:
57:
47:
35:
26:
16:American cooking magazine
526:All-Time Best Appetizers
492:
485:
157:Brookline, Massachusetts
115:Brookline, Massachusetts
193:Condé Nast Publications
159:. On February 2, 2023,
339:Chinese barbecued pork
246:America's Test Kitchen
238:America's Test Kitchen
221:America's Test Kitchen
839:"King of the Kitchen"
922:"Cook's Illustrated"
447:improve this section
288:improve this article
909:The Weekly Standard
903:Matus, Victorino. "
885:. November 16, 2015
843:The Washington Post
684:The New Best Recipe
541:All-Time Best Soups
181:Christopher Kimball
23:
817:Frieswick, Kris. "
669:Baking Illustrated
389:Highly Recommended
324:Cook's Illustrated
208:Cook's Illustrated
201:Cook's Illustrated
161:Cook's Illustrated
152:Cook's Illustrated
21:Cook's Illustrated
19:
911:, 10 August 2009.
694:
693:
641:More Best Recipes
483:
482:
475:
320:
319:
312:
148:
147:
128:.cooksillustrated
1025:
961:
960:
958:
957:
943:
937:
936:
934:
932:
926:Foodie Magazines
918:
912:
901:
895:
894:
892:
890:
875:
869:
864:
858:
853:
847:
846:
834:
828:
827:, 2 August 2009.
824:The Boston Globe
819:Perfection, Inc.
815:
798:
797:
795:
794:
780:
774:
773:
771:
769:
759:"Food Magazines"
755:
749:
748:
746:
744:
729:
632:
631:
612:
611:
490:
489:
478:
471:
467:
464:
458:
427:
419:
362:balsamic vinegar
315:
308:
304:
301:
295:
272:
264:
132:
129:
127:
89:
87:
82:
71:1,000,000 (2007)
40:
31:
24:
18:
1033:
1032:
1028:
1027:
1026:
1024:
1023:
1022:
978:
977:
969:
964:
955:
953:
945:
944:
940:
930:
928:
920:
919:
915:
902:
898:
888:
886:
877:
876:
872:
865:
861:
854:
850:
835:
831:
816:
801:
792:
790:
782:
781:
777:
767:
765:
757:
756:
752:
742:
740:
731:
730:
726:
722:
710:
705:
699:
493:Year Published
488:
479:
468:
462:
459:
444:
428:
417:
401:Not Recommended
316:
305:
299:
296:
285:
273:
262:
233:The Best Recipe
177:
124:
106:
85:
83:
80:
43:
17:
12:
11:
5:
1031:
1021:
1020:
1015:
1010:
1005:
1000:
995:
990:
976:
975:
968:
967:External links
965:
963:
962:
938:
913:
896:
870:
859:
848:
829:
799:
775:
750:
723:
721:
718:
717:
716:
709:
706:
703:Cook's Country
701:Main article:
698:
695:
692:
691:
689:
686:
681:
677:
676:
674:
671:
666:
662:
661:
659:
657:
652:
648:
647:
645:
643:
638:
634:
633:
626:
623:
618:
614:
613:
606:
603:
598:
594:
593:
591:
588:
583:
579:
578:
576:
573:
568:
564:
563:
561:
558:
553:
549:
548:
546:
543:
538:
534:
533:
531:
528:
523:
519:
518:
516:
513:
511:Cook's Science
508:
504:
503:
500:
497:
494:
487:
484:
481:
480:
431:
429:
422:
416:
413:
385:cutting boards
322:Each issue of
318:
317:
276:
274:
267:
261:
258:
242:Cook's Country
227:Cook's Country
218:cooking shows
176:
173:
165:Marquee Brands
146:
145:
140:
134:
133:
122:
118:
117:
112:
108:
107:
105:
104:
101:
100:Marquee Brands
97:
95:
91:
90:
77:
73:
72:
69:
63:
62:
59:
55:
54:
49:
45:
44:
41:
33:
32:
15:
9:
6:
4:
3:
2:
1030:
1019:
1016:
1014:
1011:
1009:
1006:
1004:
1001:
999:
996:
994:
991:
989:
986:
985:
983:
974:
973:Official site
971:
970:
952:
948:
942:
927:
923:
917:
910:
906:
900:
884:
880:
874:
868:
863:
857:
852:
844:
840:
833:
826:
825:
820:
814:
812:
810:
808:
806:
804:
789:
785:
779:
764:
760:
754:
738:
734:
728:
724:
715:
712:
711:
704:
690:
687:
685:
682:
679:
678:
675:
672:
670:
667:
664:
663:
660:
658:
656:
653:
650:
649:
646:
644:
642:
639:
636:
635:
624:
622:
619:
616:
615:
604:
602:
599:
596:
595:
592:
589:
587:
584:
581:
580:
577:
574:
572:
569:
566:
565:
562:
559:
557:
556:Kitchen Hacks
554:
551:
550:
547:
544:
542:
539:
536:
535:
532:
529:
527:
524:
521:
520:
517:
514:
512:
509:
506:
505:
491:
477:
474:
466:
456:
452:
448:
442:
441:
437:
432:This section
430:
426:
421:
420:
412:
410:
404:
402:
398:
394:
390:
386:
382:
377:
375:
371:
367:
366:pots de crème
363:
359:
354:
352:
348:
344:
340:
335:
333:
328:
325:
314:
311:
303:
293:
289:
283:
282:
277:This section
275:
271:
266:
265:
257:
253:
249:
247:
243:
239:
235:
234:
229:
228:
223:
222:
217:
212:
209:
204:
202:
198:
194:
190:
186:
182:
172:
168:
166:
162:
158:
154:
153:
144:
141:
139:
135:
131:
123:
119:
116:
113:
109:
102:
99:
98:
96:
92:
78:
74:
70:
68:
64:
60:
56:
53:
50:
46:
39:
34:
30:
25:
22:
954:. Retrieved
950:
941:
929:. Retrieved
925:
916:
908:
899:
887:. Retrieved
882:
873:
862:
851:
842:
832:
822:
791:. Retrieved
787:
778:
766:. Retrieved
762:
753:
743:December 28,
741:. Retrieved
736:
727:
683:
668:
654:
640:
620:
600:
585:
570:
555:
540:
525:
510:
499:Description
469:
460:
445:Please help
433:
405:
400:
396:
392:
388:
378:
365:
355:
341:substitutes
336:
331:
329:
323:
321:
306:
297:
286:Please help
281:verification
278:
254:
250:
245:
241:
237:
231:
225:
219:
213:
207:
205:
200:
196:
188:
184:
178:
169:
160:
151:
150:
149:
20:
931:February 7,
905:Cooks' Tour
889:February 6,
788:PR Newswire
768:February 6,
763:Book Market
737:PR Newswire
415:Other media
393:Recommended
67:Circulation
982:Categories
956:2023-07-12
793:2023-08-13
720:References
697:Television
48:Categories
463:June 2022
434:does not
358:chocolate
300:June 2022
203:in 1993.
183:launched
143:1068-2821
61:Bimonthly
58:Frequency
883:LA Times
708:See also
111:Based in
455:removed
440:sources
343:ketchup
332:Cook's'
248:brand.
175:History
121:Website
94:Company
84: (
76:Founded
52:Cooking
496:Title
399:, and
381:knives
260:Format
197:Cook's
189:Cook's
185:Cook's
680:2004
665:2004
651:2007
637:2009
617:2011
597:2012
582:2013
567:2014
552:2015
537:2016
522:2016
507:2016
486:Books
351:dates
933:2014
891:2016
770:2016
745:2007
438:any
436:cite
409:Stew
374:milk
370:teas
347:beef
236:and
224:and
138:ISSN
130:.com
86:1993
79:1993
449:by
360:or
290:by
216:PBS
191:to
126:www
984::
949:.
924:.
907:"
881:.
841:.
821:"
802:^
786:.
761:.
735:.
395:,
391:,
383:,
167:.
959:.
935:.
893:.
845:.
796:.
772:.
747:.
476:)
470:(
465:)
461:(
457:.
443:.
313:)
307:(
302:)
298:(
284:.
88:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
