America's Test Kitchen Company Overview
America's Test Kitchen is a real place: a no-nonsense, fully equipped 15,000 square foot test kitchen located in the Innovation and Design Building in Boston’s Seaport district, where a team of highly qualified test cooks and editors perform thousands of tests every year. The goal? To develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks, which are published in our two magazines, Cook's Illustrated and Cook's Country, our growing line of cookbooks, our websites, and featured on our public television series, America's Test Kitchen and Cook’s Country TV. We are devoted to a collegial approach to cooking-teams of editors, writers, and cooks engage in side-by-side comparisons, blind taste tests, and rigorous equipment performance tests to determine which pans work and which ones don't, which brand of ketchup tastes best, and so on.
America's Test Kitchen accepts no advertising. We are a private company with no affiliations with large publishers, cookware manufacturers, or food purveyors, which means that our content is unbiased and objective.
America's Test Kitchen is a fast growing publishing company located in the prestigious Seaport district of Boston, Massachusetts. We offer a competitive salary and benefits package, health insurance coverage medical, dental, vision, short and long term disability insurance, Flexible Spending Accounts, a generous amount of vacation time and summer hours from Memorial Day to Labor Day.
Jobs at America's Test Kitchen
Chief Executive Officer
David joined America’s Test Kitchen in October 2015. Previously he served as the chief executive officer and chairman of F+W Media (2008 to October 2015). Before that, David was an operating partner at ABRY Partners, one of the top Private Equity companies in the world. Going back further, David was the chief executive officer and chairman of Penton Media.
David has served on boards for both Summit Business Networks, now part of American Lawyer Media, and Thomas Nelson Publishing, now a division of Harper Collins.
David currently serves on the board of Metamorphic Ventures, a leading New York City-based early stage technology venture fund, and on the advisory board of Boston University’s School of Communications.
A yoga enthusiast, David is also passionate about his family, the Knicks, the Giants, and his pups.
Chief Creative Officer
Bishop was part of the original team that started America’s Test Kitchen, beginning with the launch of Cook’s Illustrated in 1993. Jack directed the launch of Cook’s Country magazine in 2005 and the building of the company’s book publishing division.
Jack is the tasting lab expert on our television shows, and he leads the creative teams working on the company’s TV shows, magazines, books, websites, and online cooking school.
Jack is the author of several cookbooks, including Vegetables Every Day and The Complete Italian Vegetarian Cookbook. Jack’s wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two extraordinarily well-fed daughters.
Chief Digital Officer
Fran joined America's Test Kitchen in 2014 and was promoted to chief digital officer in November of 2015. Fran and his team are responsible for defining and executing the company’s digital strategy across our three membership web sites, online cooking school, digital marketing, social media and ecommerce.
Prior to joining America’s Test Kitchen, Fran was part of the founding team at Rue La La. As the VP of Project and Product Management he helped launch Rue and grow the membership file to over 12M highly engaged members in 6 years. Previously he held leadership positions at Smartbargains.com and Agency.com. Fran graduated from the Roy H. Park School of Communications at Ithaca College.
Jackie Ford, CPA
Chief Financial Officer
Jackie joined America’s Test Kitchen in November 2015. Just prior to joining the company, Jackie was a director at CFGI, a Boston based finance and accounting consulting firm.
For the first 10 years of her career, Jackie worked in the Boston office of PricewaterhouseCoopers in the middle market audit and transaction services practices. After PwC Jackie worked as an interim CFO and controller, working primarily with private equity firms and their portfolio companies.
Jackie graduated from the College of the Holy Cross with a A.B. in economics and accounting. She is a licensed CPA in the state of Massachusetts.
In her free time Jackie enjoys golfing, skiing, and boating with her husband, daughter, and twin sons.
Sr. VP of Human Resources and Organizational Development
Colleen joined America’s Test Kitchen in November 2015. Prior to joining the company she served as SVP of HR for ALM. Colleen has spent the majority of her career in senior HR leadership positions in the media industry, holding positions at Summit Professional Networks, Penton Media, and Miller Freeman.
Colleen is responsible for overseeing all of the traditional aspects of HR including benefits, recruitment, employee relations, compensation, and employee development, but her strongest focus is enhancing the very unique culture of America’s Test Kitchen and making it “The place to work.”
As a member of the executive committee she supports the strategies, ideas, and vision of the organization in alignment with the overall mission and business imperatives of America’s Test Kitchen.
Colleen graduated from Seton Hall University with a bachelor of arts in psychology. She’s a New York sports fan, an on and off Steelers fan, a dog lover, and a long-time Howard Stern listener. One of eight children, Colleen is extremely competitive and will never turn down a fierce ping-pong or tennis match
Welcome to America’s Test Kitchen! We are home to a 15,000 sq foot test kitchen, located right in Boston’s Seaport District in the historic Innovation and Design Building. Our goal is to develop the best recipes and cooking techniques, recommend the best cookware and equipment, and rate brand-name pantry staples for home cooks. We are a 200+ employee private company with no affiliations with large publishers, cookware manufacturers, or food purveyors, which means our content is unbiased and objective.
Shuttles run from both South Station and North Station every day for an easy commute to our workspace. Onsite, the Innovation and Design Building hosts a number of restaurants and retail stores including Reebok.
Our staff prepares to head up the elevator to our new office space at the Innovation and Design Building.
Both test kitchen cooks and operations are located in-house in our open-layout workspace.
America’s Test Kitchen hosts two top-rated television shows. In our space at the Innovation and Design Building, we have a number of kitchens, including our on-air kitchen set for our show, America’s Test Kitchen. Every season of our public TV show is shot here every Spring--and gets broadcast the following year.
Our other TV show, Cook’s Country, is filmed here as well, in a state-of-the-art country-style kitchen. The exterior shots are filmed in a farmhouse upstate.
Our office space in the Innovation Design Building has room for a very large photo studio, where shoots for our magazines--like Cook’s Illustrated--and our cookbooks happen. Our extensive prop collection of kitchen equipment, cake stands, pie plates, and more can be found here.
In addition to our extensive kitchen space, ATK’s space at the IDB includes space as big as a football field for desks, a full cookbook library, and tons of conference rooms.
Our test cooks work hard in our large kitchen, where they exhaustively test recipes and open taste tests up to the entire staff.
One perk of working at America’s Test Kitchen? Tasting recipes in development and getting to take home food from photoshoots!
Sometimes, there’s more than 15 recipes up to taste and refine throughout the day.
Here, one of our cooks compares caramelized onion techniques.
Another perk of working at ATK? The entire staff (not just test cooks!) can try, taste, and offer opinions on recipes in development.
Another cook prepares baked beans made in a multi-cooker.
Our extensive kitchens allow for more tests to perfect home-cooked dishes, like this Osso Buco, with more room.
Often, cooks who have exhaustively researched one recipe, present the recipe five different ways in a test to determine the good and bad.
In our space at the Innovation and Design Building, we have 32% more burners, 39% more ovens, 39% more refrigerators, 472% more walk in storage space, 44% more work stations, 157% more sinks, and 53% more appliances than we had before.
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