About America's Test Kitchen

America's Test Kitchen

America’s Test Kitchen is the home of Cook’s Illustrated and Cook’s Country magazines. The mission of the editors of America’s Test Kitchen is to test and test and test recipes until they can discern how and why a particular technique works. @testkitchen

A bulb of roasted garlic with the top cut off, a sheet of aluminium foil in the background.

Easy Roasted Garlic

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If you’ve been waiting for a sign that you should start roasting your own garlic, consider this it. Once you taste it, you’ll wonder why you waited.

Oven Roasted Chicken Thighs

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“Simple.” “Perfect.” “The moistest chicken with the crispiest skin we’ve ever had.” That’s what folks are saying about this crowd-pleasing, weeknight-friendly chicken trick.

A red and white bowl filled with cubes of squash, shreds of raddichio, slices of figs, crumbles of blue cheese, and farro.

Harvest Bowl

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Quick to whip up, especially if you have leftover farro and squash, this salad bowl combines all the flavors you crave.

A blue bowl filled with chickpeas, diced tomatoes, ditalini pasta, and parmesan, flanked with a crueset of olive oil and a bowl of Parmesan.

Pasta with Chickpeas and Tomatoes

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A simple, rustic, and flavorful vegetarian dinner that only takes a handful of ingredients and 45 minutes. Also, it tastes really fantastic. What’s not to love?

A frying pan filled with halved red potatoes that are browned and covered with crispy bacon and thyme.

Bacon Braised Red Potatoes

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America’s Test Kitchen comes through with a different, yet utterly brilliant, way to cook potatoes. They’re tender, crisp, and full of bacon.

A pan full of turkey meatballs with tomato sauce, beside a chopping board with Parmesan and a bowl of parsley.

Italian-Style Turkey Meatballs

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Meatballs are meatballs, right? Not even close. These little babies take ground turkey and make it taste like a healthier, umami-packed heaven.

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