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The Test Kitchen’s Lisa McManus explains the importance of an instant-read thermometer, and why all the test cooks rely on it.

An instant-read thermometer ensures success in the kitchen by taking the guesswork out of knowing when foods are done. It’s vital when cooking steaks or beef roasts to a specific doneness (rare, medium-rare, etc.), ensuring a perfectly cooked chicken or pork, or guaranteeing precisely baked breads and desserts.

*** Our editors proudly maintain an unassailable reputation as an unbiased and advertising-free cooking authority, and our objective reviews are strictly uninfluenced by product manufacturers, distributors, or retailers. ***

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America’s Test Kitchen is the most-watched cooking show on public television—up to 2 million viewers watch each episode. The show is filmed in the test kitchen of Cook’s Illustrated magazine, located just outside Boston.

Each episode features recipes we’ve carefully developed to make sure they work every time. Christopher Kimball and the test cooks solve everyday cooking problems, test equipment so you never have to waste money on things that don’t work, and taste supermarket ingredients to save you time in the store. It’s a common-sense, practical approach you won’t find on other cooking shows.

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