work, and all show the calories, fat, sat fat, and cholesterol in the before and after versions. America's Test Kitchen is a 2,500 square foot kitchen located outside of Boston. It is the home of Cook's Illustrated and Cook's Country magazines and is the workday destination for over 3 dozen test cooks, editors and cookware specialists. Their mission is to test recipes until they understand how and why they work and arrive at the best version. They also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. Watch them work by tuning in to the public television show, America's Test Kitchen.

MORE ABOUT AMERICA'S TEST KITCHEN:  America's Test Kitchen  is a half-hour cooking show distributed to public television stations (reruns air on Create) in the United States, also air in Canada. The show's host is Cook’s Illustrated editor-in-chief Christopher Kimball; the show and the magazine affiliated, and the magazine's test kitchen facility in Brookline, Massachusetts, is used as a set for the show. Cook's Illustrated's parent company, Boston Common Press, renamed itself America's Test Kitchen  in 2004. A typical episode contains 2 or 3 recipes joined by a common theme, e.g., "Quick Tuesday Night Pasta Dinners," "Comfort Food Favorites," "Supermarket Steak Recipes," "Making Chinese Take-Out Dishes". Each recipe segment opens with Kimball showing the problems inherent in cooking the recipe, e.g., waterlogged pasta dishes with jarred sauces; tough, leathery supermarket steaks that don't hold up well in skillet recipes, or in ordering out for the dish, e.g., overcooked meat in tasteless soy-laden brown sauce with a few vegetables thrown in for a so-called "steak and peppers" Chinese takeout meal--leading up to Kimball urging everyone to "join [the featured chef] in the test kitchen as we make [a bad recipe] the right way." During the cooking of the recipe, such as when they are browning the onions; baking an item for a certain number of minutes; or letting a finished dish cool, other segments are shown, usually consisting of two or more of the following:

- a Tasting Lab segment, where an ingredient or prepared food product is run through a tasting panel and then taste-tested by Kimball

- an Equipment Corner segment, which gives reviews and rankings of kitchen gadgets

- a periodic "Science Desk" segment

- discussing the science behind a pertinent technique used in the recipe

- a "Quick Tips" segment, inserted as a 15–30 second mock-bumper, to demonstrate tips and tricks from Cooks Illustrated  magazine and viewers' mail.