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America's Test Kitchen from Cook's Illustrated

About The Show:

Host Christopher Kimball offers cooking tips, techniques and advice in America’s Test Kitchen from Cook’s Illustrated. Twenty-six informative episodes feature Kimball and viewers’ favorite kitchen experts — Julia Collin, Bridget Lancaster, Adam Ried and Jack Bishop. Kimball and the America’s Test Kitchen team demonstrate both basic and innovative cooking techniques that can be used in the home kitchen. Whether working with techniques, raw materials or cookware, the America’s Test Kitchen experts and blind tasting judges come up with unbiased choices to help viewers save money, time and effort in the kitchen while preparing the best food for their families.

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Adam Ried

Adam Ried is a senior editor for Cook’s Illustrated magazine and an on-air kitchen equipment tester for the television show. Adam has contributed restaurant reviews and food articles to the Boston Phoenix, the TAB Community Newspapers and Gourmet magazine.

Bridget Lancaster

Bridget Lancaster is a senior editor and an on-screen test cook for America’s Test Kitchen. Bridget is responsible for the food and recipe development for Cook’s Country Magazine, the sister publication to Cook’s Illustrated.

Chris Kimball

Chris Kimball is the publisher and editor of Cook’s Illustrated and author of several books, including The Cook’s Bible, Dear Charlie, The Dessert Bible and The Kitchen Detective. Chris is also a frequent guest on Weekend Today and the CBS Early Show.

Erika Bruce

Erika Bruce recently joined the cast of America’s Test Kitchen from Cook’s Illustrated as a test cook. A trained pastry chef, she joined the Cook's team in 2002 after working at several restaurants and bakeries in both the Boston and San Francisco areas.

Jack Bishop

Jack Bishop joined the staff of Cook’s Magazine in 1988 and is currently executive editor of Cook's Illustrated. Jack is also the author of several cookbooks, including A Year in a Vegetarian Kitchen and Vegetables Every Day.

Jeremy Sauer

Jeremy Sauer joined the Cook's Illustrated team as a test cook for the book division in 2004. He is currently the associate editor for Cook's Country magazine and on-air "Science Guy" for America's Test Kitchen from Cook’s Illustrated.

Julia Collin Davison

Julia Collin Davison is a senior editor for the book division of Cook’s and is an on-screen test cook for the television show. She began working as a test cook for the magazine five years ago and now monitors all recipe development for the book division.

Rebecca "Becky" Hayes

Rebecca (Becky) Hays joined Cook's Illustrated in 2000 and has worked on various magazine, book and Web site projects. She is a graduate of the Natural Gourmet Institute for Food and Health, and is currently the managing editor of Cook's Illustrated.

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Restaurant Favorites at Home
#502
The ATK team demonstrates how to make a special dinner at home consisting of crab towers with avocado and gazpacho salsas and pan-roasted lobster. Equipment: meat cleavers.

American Regional Favorites
#503
Enjoy a taste of America with gumbo from New Orleans and chili from Cincinnati. Tasting: long-grain white rice. Equipment: useful gadgets.

Appetizers
#504
Start a party off right with tasty recipes for spiced nuts, beef satay with sauce and spinach dip. Tasting: salsa.

Family Favorites
#505
The team prepares a home-style dinner with oven BBQ chicken and a new recipe for macaroni and cheese. Equipment: stain-removal products. Tasting: microwave popcorn.

Homemade Soups
#506
Warm up a cold evening with ATK-tested recipes for chicken noodle soup and pasta fagioli. Equipment: fat separators.

Flash in the Pan
#507
These recipes for chicken paillard and pan-seared shrimp make great use of a skillet. Equipment: cleaning products. Tasting: chicken.

Four-Star Desserts
#508
These mouth-watering dessert recipes are sure to impress any discerning guest. Equipment: handheld mixers.

Bistro Classics, Part Deux
#509
Popular French classics are honored with recipes for salad with baked goat cheese and French onion soup. Tasting: goat cheeses. Equipment: Santukos.

Fiesta at Home
#510
Restaurant favorites, enchiladas and Mexican rice, are easily mastered at home with the help of the ATK team. Equipment: spice grinders.

Ultimate Sticky Buns
#511
Savor a lazy weekend morning with the ultimate sticky buns. Tasting: supermarket coffees. Equipment: new generation coffee makers.

In An Italian-American Kitchen
#512
Little Italy is recreated in any home kitchen with these recipes for eggplant parmesan and pasta with chicken and broccoli.