We pride ourselves on a scientifically sound system of rounding up 21 tasters for a blind tasting of supermarket ingredients, but that’s not possible any more. Senior Editor Kate Shannon reveals how we’re tackling that work from home, showing us her blue cheese tasting process.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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In general they all look like a long infomercials.
It would be nice of you to say that you dont recieve money or anything from the brands you end up promoting.
Say it like. at the start of the video, very clearly… or in the details.
But I cant find it anywere.
if not, you lose credibility, in my opinion.
I love that you put the captions on the side in this video. I'm a big caption guy and something about looking at someone for a long time, even on a video, makes me feel intrusive. 🤔
Thanks!
💜💚
Hope you report more on your findings. I love Roquefort but if you need any volunteer testers- i’m ready!!!
It would be fun to see america's test kitchen explore swedish cheeses. If you like blue cheeses you should definetly try 'Jürs – sörmlands ädel' which has got bronze and silver in world cheese awards but if you are more daring, a video on 'Jürs – granbarksost' would be fun to watch, it has won 2 gold medals from the world cheese award and it is something special since the cheese is eaten like a fondue and is also cast in the bark from a spruce tree. Good on you guys for making it possible to do sensory evaluations even tho the lockdown limits you to a great extent.
I didn't like blue cheese until I tasted Crater Lake Blue from Rogue Valley Creamery in Central Point, Oregon. This video didn't deliver.
I know I don't like blue cheese.
Vertical video? Seriously?
This video did not explain “We Are Handling Ingredient Taste Tests From Home,” it merely discussed doing research about blue cheese, and expressed excitement at tasting it. It said absolutely nothing of the mechanics of how it is handled. I hate being lied to, and misleading headlines is a form of lies.
I hope these are blue cheeses that are easily available and not ones I’d have to import
Why was my first thought on seeing all those blocks of cheese, "It must smell pretty bad in that kitchen right now." Don't hate me, y'all . Not a blue cheese fan. It's just hard for me to put things that stink into my mouth.
Dream job: having all that blue cheese to myself…
Point Reyes blue is one of my favorites blue cheese..
Wait – this video did not address how ingredient testing is being done
I love love love blue cheese! 😋
What I want to know is how do you guys handle Fruits and Veggies in this time of crisis, particularly for dishes that uses them in their raw state.
I can't wait!!!!! I love blue cheeses and we're making some great ones here in the States these days.
Just when I was feeling a little blue! 😉
Scares me. Food shortages are in our future. Taste testing is not.
Your online presence since the stay-at-home situation developed in the US has been stellar and by far the best of all the online/YouTube channels. Thank you so much and keep up the good work. Cheers, and stay safe.