Want to learn more about the history of the magazine and our unique recipe development process? Read the engaging profile of Christopher Kimball in the Food & Drink Issue 2012 of New York Times Magazine. (If you were curious, here's the recipe for Stovetop Well-Done Hamburgers that writer Alex Halberstadt cooks and deems "perfect" at the end of the article.)
Do you have a cooking question? Contact us here. Your question might be answered in the pages of our magazine.
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.
Our newest book distills the past 20 years of test kitchen work into 50 basic cooking concepts, ones that every home cook should know. The Science of Good Cooking brings you into the test kitchen with unique and fun experiments engineered to illustrate the science at work. You'll see exactly why adding fat to your eggs will make the perfect tender omelet, why grinding your own meat will make the ultimate burger, and why you should have patience before carving your roast. And because no concept is complete without recipes, The Science of Good Cooking includes more than 400 classic Cook's Illustrated recipes that take the science to the stove. When these recipes are coupled with the simple science explaining how and why they work, the results are illuminating.
Watch online and see the Test Kitchen featured on NOVA scienceNOW with David Pogue on the "Can I Eat That?" episode. Delve into "Secrets of the Turkey"—the Cook's Illustrated team helps reveal the physics, chemistry, and biology that go into making the perfect Thanksgiving dinner. Get the recipes featured in the episode.
This is the book every fan of Cook's Illustrated has been waiting for—celebrating 20 years of America's most trusted food magazine. The Cook's Illustrated Cookbook, a New York Times bestseller, is the ultimate recipe resource: an indispensable treasury of 2,000 foolproof recipes and 150 test kitchen discoveries from the pages of Cook's Illustrated magazine for just $28.00! Purchase additional copies for just $19.95, a savings of 50% off the cover price! Watch the preview video and order today!
Call our toll-free number, 855-34-COOKS, and leave a message with your cooking questions. You could be featured as a caller on our new radio show and have your questions answered by host Christopher Kimball. Please leave your name, location, and phone number. If your question is chosen, we will call you back within a few weeks. You can also submit your questions here.
America’s Test Kitchen Radio applies the no-nonsense, first-hand testing approach of our TV show to the wide world of food, dining, and cooking—with your voices thrown into the mix for good measure. Each episode features food and cookware recommendations and in-depth interviews. Listen online today.
The app features a collection of our top recipes, along with ingredient reviews, recipe videos, and more. It's now easy to take foolproof recipes and reviews with you, when you are on the go. Visit iTunes's App Store to download the free app. Learn more.
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