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America's Test Kitchen LogoExpert advice for every cook
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We believe that a little science goes a long way to helping you understand
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Transformative Tips



CAN BAKING SODA REMOVE PESTICIDES FROM PRODUCE?

A study found that soaking produce in baking soda solution can remove common
pesticides. We conducted our own experiment to see how it compares to other
common methods.
 * 

Lan Lam


CAN YOU COOK A FROZEN STEAK?

Conventional wisdom holds that frozen steaks should be thawed before cooking.
Our testing proved otherwise. Learn why forgetting to defrost steak ahead of
time isn’t necessarily a bad thing.
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Dan Souza


WHY VERY HOT AND VERY COLD FOODS NEED MORE SALT

Serving temperature of food dramatically affects how seasoned it tastes. The
more extreme the temperature—whether piping hot or very chilled—the more salt
you need. We ran an experiment to prove it.
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Liz Bomze


TEMPER CHOCOLATE WITH A MICROWAVE AND A BOX GRATER

Forget the fussy heat-cool-reheat method. With just a microwave and a box grater
you can create shiny, snappy chocolate for drizzling, dipping, or coating in no
time.
 * 

Liz Bomze
Groundbreaking Recipes



ULTIMATE CHARCOAL-GRILLED STEAKS

The secret to delivering a charcoal-grilled steak with a killer crust and
perfectly cooked meat from edge to edge? Keep the coals in the chimney and think
outside the grill.
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Dan Souza


CARAMELIZED ONIONS

The sweetest, most complex caramelized onions usually take an hour of careful
cooking over a low flame. We cut that time in half with an ingredient we least
expected: water.
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Lan Lam


PERFECT SCRAMBLED EGGS

The classic low-heat approach will never give you tender scrambled eggs with
big, pillowy curds. But achieving scrambled egg perfection takes more than just
turning up the heat.
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THE BEST BAKED POTATO

We wanted a uniformly fluffy interior encased in thin, crisp skin—and we baked
nearly 200 pounds of potatoes to get it. The key to our success? An instant-read
thermometer.
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Lan Lam



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WHAT'S EATING DAN?

Cook’s Illustrated Editor in Chief Dan Souza goes deep on his favorite
ingredients and dishes in this smart, fun series dedicated to understanding the
science of good cooking.
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TECHNIQUELY WITH LAN LAM

Veteran restaurant cook and chemistry major, Cook’s Illustrated Senior Editor
Lan Lam delves into some of our most surprising—and even
counterintuitive—techniques, including cold-searing steak and overcooking
vegetables.
Watch Season 1



WHY YOU SHOULD TRUST OUR RECIPES

We’re the flagship brand behind America’s Test Kitchen's rigorous and scientific
recipe development process. We make recipes that work—no hit or miss, no drama.
Our recipes have been prodded, tweaked, and perfected until they're failproof in
any kitchen.


Meet the Team



DAN SOUZA

Dan is the editor in chief of Cook's Illustrated, a cast member of America's
Test Kitchen, and host of the James Beard Award-nominated YouTube series What's
Eating Dan?


AMANDA AGEE

Amanda is editorial director of Cook’s Illustrated. She started her career in
food journalism at Gourmet Magazine. She loves dinner for breakfast and dirty
martinis.


REBECCA HAYS

Becky is deputy editor of Cook's Illustrated and a cast member of America's Test
Kitchen. She's a Natural Gourmet Institute grad who takes a mostly vegetarian
approach to food.


KEITH DRESSER

Keith is the executive food editor of Cook's Illustrated and a cast member of
America's Test Kitchen. He cooked professionally in New England before joining
ATK in 2002.


ELIZABETH BOMZE

Liz is managing editor of Cook's Illustrated. She's picky about lemons and
syntax and consumes chewy noodles with abandon.


ANDREA GEARY

Andrea is deputy food editor of Cook's Illustrated. She's a breakfast enthusiast
and kitchen scale evangelist.


LAN LAM

Lan is a senior editor of Cook's Illustrated, a cast member of America's Test
Kitchen, and host of the James Beard Award-nominated YouTube series Techniquely
with Lan Lam.


ANNIE PETITO

Annie is a senior editor of Cook's Illustrated. She's a culinary school grad and
a lover of all things snack related.


STEVE DUNN

Steve is a senior editor of Cook's Illustrated. He's a graduate of Le Cordon
Bleu in Paris where he lived for two years.


ALYSSA VAUGHN

Alyssa is senior content editor of Cook's Illustrated. She's a journalist with a
penchant for semicolons and cookie dough.


ERICA TURNER

Erica is an associate editor of Cook's Illustrated. She attended culinary school
in Gaziantep, Turkey.


ERIC HAESSLER

Eric is the lead photo test cook for Cook's Illustrated and an instructor for
ATK's Online Cooking School.


PAUL ADAMS

Paul was a cook, science reporter, bartender, and bike courier before he
combined it all as ATK's senior science research editor.

“Recipes that always, always work”

- The New York Times





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