
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

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.





