How ATK’s Focus on Cooking Science Changed Everything | America’s Test Kitchen

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Building on the Science Desk segments of John “Doc” Willoughby, today’s ATK hosts reflect on how their focus on cooking science, and on the science of food, shape how recipes are developed in the test kitchen and presented on screen.

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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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33 Comments

  8. I got hooked on ATK in large part because of Doc's science segments. I thought it was brilliant that you didn't just say, "Do this, then that," but showed clearly why this, and demonstrated step-by-step why that.

  15. I remember discovering ATK back in it's beginning years. What i instantly liked wasn't just the recipes. It was explaining WHY things work or don't work. Learning recipes is wonderful but it's really not Learning how to cook. Over the many years of watching both shows my knowledge has expanded many times over and i creat and improve my own recipes all the time. And im still learning. So thank you to all of you at ATK and Cooks Country. 😊

  16. It might be a little much for ATK to claim to have "changed everything", when they were following Alton Brown's lead with Good Eats, which premiered two years before ATK. Nothing against ATK, I'm glad they continue the good work, and I love Dan's segments, but credit where credit is due: Good Eats did it first, did it more, and did it for a long damn time.

  17. I'm a new subscriber. One of my loved ones recommended me to this channel because we love talking about the science part of cooking. We've been learning a lot. It's nice to see a glimpse of the behind the scene. Thank you and we wish you all the best with everything!

  21. I'm a chemist and a cook. I've always enjoyed understanding and applying the science behind what I do in the kitchen. My first realization that there were others equally entranced came with Arthur Grosser's "The Cookbook Decoder" (1981) followed by many similar books, including "What Einstein Told His Cook", "How to Read a French Fry", "The Food Lab", and ultimately Harold McGee's "On Food and Cooking". I was delighted to discover ATK's similar interest in the "how" of recipes and have been a follower of its books and magazines for many years. Keep it up, Dan and fellow chemist Lan Lam.

  23. Alton Brown’s Good Eats taught me how to cook!!! I was like a fiend waiting on his next episode!!Love that you all are carrying on the tradition!! Cooking isn’t a list of ingredients, it’s about the science and the why’s behind the process

  27. Others have mentioned this but this is also the reason I loved Good Eats. Not only was Alton entertaining (his live stage shows are great, btw) and his recipes awesome, but I love the science breakdown of his dishes. It's always good to know WHY something is happening as you cook. Love you ATK!

  28. I really appreciate this. I especially love Dan's science segments and would not mind if they were significantly longer. I have done a lot of classical French cooking and those people at that time knew what they were doing and why due to extensive scientific research. Knowing what I'm doing gives me something to truly love about it. It is wonderful to have updated, expanded and refreshed information and knowledge of how food works. It is science first and when applied it becomes an art. One of humanity's highest forms of art.

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