America’s Test Kitchen Turns 25 And Is Celebrating in A Big Way
When we think about PBS we often think about its solid, educational, diverse programming. They've become the gold-standard for meaty content with a long shelf-life. The same is true with America's Test Kitchen , which has become the premier source for home cooks. Well 'tis time to raise a glass to them and say "Cheers" to all they've accomplished in twenty-five years, all they have given their viewers, and all they continue to share on every medium imaginable. From television and social media to magazines and cookbooks, they continue to hold our apron strings in the kitchen.
After a conversation with Dan Souza —cast member, chief content officer, Cook's Illustrated Editor-in-Chief, along with many other titles—we realize that no matter how much ATK evolves with the times and technology, the core values and purpose of the show and the company at large remain the same: to teach people how to cook and do so through rigorous, reliable testing and approachable distribution. "When we first started, we put the home cook on a pedestal," Souza said. "We did so because home-cooking is the best cooking; it is where we've all fallen in love with food and where we take care of people."
And, as we see in the care the cast of the show and the test cooks take every day with every recipe, thoughtfully producing each segment and video, the home cook is still very much on that pedestal. Actually, Souza added, "We haven't taken them down."
That ATK Je ne sais quoiWith two million weekly viewers and over 600 episodes to date, America's Test Kitchen has become a household staple and has revolutionized the way Americans cook. The 25th anniversary celebration includes an anniversary cookbook (released on September 17); an anniversary television special (aired September 20); and the season 25 premiere (aired September 21).
In addition to being the most reliable teachers—-likely more so than your favorite TikToker—the America's Test Kitchen test cooks spend about six weeks testing each recipe before releasing it to the world. Viewers have come to expect that tried and true component and how their investment in the "why" behind each recipe—investigating things like tools and temperature to ingredients and more—sets them a part from other food programming across the culinary sphere.
"At the end of the day, we want to teach people how to cook," Souza said. "That is our primary purpose. "If you give us 30-45 seconds on social media, we'll teach you something; or if its an afternoon with the magazine; or a lifetime with all of our products, we'll teach you something."
And that 'we' to whom Souza refers? Oh that's just the electrifying cast and crew, an army of culinary professionals that make up the ATK universe. From their 17,000-square-foot test kitchen in Boston's Seaport District with over 50 full-time hands-on, meticulous, driven test cooks, editors, and product testers, the team spends days in and days out tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. And, all of those finely-tuned recipes and products get sifted and sorted into their award-winning show, Cook's Illustrated and Cook's Country magazines; "Proof," t he podcast, and numerous You Tube and social media platforms.
Whichever the platform, there's an undeniable signature that embodies craft and creativity, science and scholarly curiosity, and pure joy of food and home-cooking. When asked about the obvious chemistry and authenticity of the cast, Souza noted, "We're not trained actors. We came to the test kitchen because we love recipes and recipe development and testing equipment. Television became the option to make it happen." It's the sort of chemistry and natural flow of conversation you imagine happening between them, even if the cameras aren't rolling.
From Tome to TomeThe 25th Anniversary cookbook is hefty, but will quickly become that lived-in gift that keeps on giving. That said, a cookbook of such weight can seem intimidating even to a confident cook. But there really is something for everyone from simple but show-stopping recipes like the Shrimp Scampi to party treats like Cacio e Pepe Bites that might seem difficult, but are surprisingly quite easy.
"I like to think of it as if your favorite musician was doing the greatest hits of a greatest hits album," Souza mentioned. "That's really what this book is. Such a cool opportunity to look back and pick out the recipes that are not only delicious and beloved, but as a total, can really teach someone about cooking. It's 500 of our greatest hits."
Souza has been with ATK for sixteen of its 25 years and still demonstrates an energy and excitement for what the exemplar of home-cooking organizations continues to bring. He started as a test cook, the entry level position in the kitchen, and worked his way up. He says he fell in love with it in the first couple of weeks, then added his role at Cook's Illustrated for the past seven years, and has now stepped into head of content creation. If there's even more room to add another role to his ATK dossier, he gets to geek out on his popular "What's Eating Dan?" YouTube series where science gets top billing.
As holiday time is upon us, the America's Test Kitchen programming will undoubtedly be on repeat with every recipe imaginable at the ready for home-cooks to execute a beautiful holiday dinner or party.
In addition to a bevy of recipe recommendations, like variations on roast chicken and turkey to a fresh riff on brussels served as a salad with a warm, mustard vinaigrette, Souza reminded us of why cooking is such a magical pursuit: "If you are in the kitchen cooking and having success, you have a happier life, you're healthier, and connected with people."
Cheers and Happy 25th Anniversary, America's Test Kitchen. Here's to 25 more!
