For those of you who don’t know, America’s Test Kitchen is a real test kitchen located in Boston. There are more than three dozen full-time cooks and product testers who work around the clock perfecting the right ingredients and techniques to provide America with the best recipes possible. America’s Test Kitchen also has a weekly television show named, wait for it…America’s Test Kitchen. The show is in its 10th season and has over 2 million viewers (in a way, they’re like the Beatles of public television as far as food is concerned). The program features recipes and tips from Cook’s Illustrated and Cook’s Country magazine (also part of the America’s Test Kitchen brand) and they film in a Vermont farmhouse kitchen, right outside of Boston. The key element to America’s Test Kitchen? Host Christopher Kimball.
We just like the bow tie — it gives him a special credibility in the kitchen that a chef’s hat just doesn’t. Fashion aside, Kimball and his team not only test the recipes, but also the equipment so that the viewer can never make a mistake or waste money when recreating meals in their own kitchens. If you want to check it out, you can view the show for free online: AmericasTestKitchen.com.
Now that the holidays are here (hello, can you believe it’s the Saturday before Thanksgiving already?!) and we’re in cooking boot camp, er, mode, we’re happy to have America’s Test Kitchen around to give us some pointers we hadn’t thought of already. Case in point: This past week they did a segment on pumpkin pie, which runs the risk of coming out grainy or soggy, but their creation included a secret ingredient that ensured the pie had just the right amount of spice and moisture. You can check it over on Serious Eats: This Week on America’s Test Kitchen.
By the way, the measuring cups photographed above are an America’s Test Kitchen recommended product.
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