Mashed Potatoes & Root Vegetables

Adding carrots, parsnips, turnips, or celery root to mashed potatoes sounds like a good idea—until the mash turns out too watery, too sweet, and too bitter. Read more

Saucepans

A large saucepan is a true kitchen workhorse. We tested seven models to help you choose the right one. Read more

Spiced Pumpkin Cheesecake

Some 30 cheesecakes later, we find a clever way to take pumpkin cheesecake from heavy and sodden to creamy and velvety. Read more

Recipes

Old-Fashioned Stuffed Turkey

We read up on American cookery to rescue a rare bird from the brink of extinction—namely, the holiday turkey that has it all.

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Equipment Reviews

Pie Plates

Manufacturers have designed pie plates with fancy new features purported to produce perfect pies. We tested seven new models against our old favorite.

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Taste Tests

Cinnamon

Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?

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How To Cook

Sweet Potatoes vs. Yams

While the names yam and sweet potato have largely become synonymous in the U.S., they are actually two very distinct tubers.

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Inside the Test Kitchen

Have a cooking question for America's Test Kitchen host Christopher Kimball? Join our live online chat on Monday, November 30, 1:00-3:00 EST. Register today.

View last month's Q&A with Christopher Kimball.

Wanted: Recipe Testers

If you’re interested in joining a select group of volunteers who help test our recipes before they appear in print, please click here to find out more and register as a recipe tester for Cook’s Illustrated magazine.

Follow Chris Kimball on Twitter

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Watch Cook's Country TV!

Cook's Country From America's Test Kitchen takes you inside the test kitchen of Cook's Country magazine to discover the best American home cooking. Join us every week as we bring the pages of Cook's Country magazine into your home. Learn more about our show and find out when episodes are showing in your area.

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