America's Test Kitchen Launches Cook's Science

BROOKLINE, Mass., July 21, 2016 /PRNewswire/ -- America's Test Kitchen, the home cook's essential resource for recipes that work, is announcing a new brand – Cook's Science. Publishing both deeply reported stories and innovative recipes, Cook's Science demonstrates how a little science can go a long way in the kitchen. Cook's Science does not require a paid subscription to access its high-quality articles, recipes, and videos.

Cook's Science is led by co-executive editors, Dan Souza and Molly Birnbaum. Souza, who graduated first in his class at the Culinary Institute of America, is a cast member of the top-rated America's Test Kitchen television show. Birnbaum is an award-winning food journalist whose work has appeared in The New York Times, ARTnews magazine, Fast Company, NPR's Cognoscenti, Modern Farmer, and O, The Oprah Magazine. 

"Cook's Science is doing something very new in the world of food media," says Birnbaum. "We're pairing deeply reported narrative journalism about the world of food and science with foolproof recipes for the home cook." Souza adds, "This cutting-edge digital brand is pushing the envelope through its innovative design, story selection, digital-friendly recipe format, and ingredient choices, but it will always stay true to the core values of America's Test Kitchen; great, attainable recipes for the home cook."

The first Cook's Science feature follows the trip Birnbaum and Souza took to the Penn State Ice Cream Short Course, a week-long intensive class on the science of commercial ice cream. In its 124th year, the course is legendary in its field, and Birnbaum and Souza came back to the test kitchen with a deep understanding of the ice cream you buy in the supermarket, and how to use that information to make phenomenal ice cream at home (not an easy task!). The resulting story gives readers an inside look into the fascinating world of ice cream producers and production – and a killer recipe for Strawberry Ripple Ice Cream.

The launch of the Cook's Science website will be followed by the publication of a major new cookbook in October, Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients, as well as a series of live events across the country this fall, which will feature Birnbaum and Souza telling the story of their pursuit of the perfect burger.

"The way in which people engage and interact with food is ever-evolving, and America's Test Kitchen is continually poking and prodding, tasting and testing to stay ahead of the curve," says CEO David Nussbaum. "That is at the heart of what we do and is at the core of Cook's Science, which is a key part of our brand-wide digital revamp."

In addition to the launch of Cook's Science, the company's flagship website, AmericasTestKitchen.com, has been redesigned with easier navigation, intuitive search, and faster video load times. New social media tools make it easier for readers to share favorite recipes, reviews, or videos with friends and followers. A new tabbed navigation makes the content-rich site much easier to use on mobile devices so fans can easily find the best brands of kitchen equipment and supermarket ingredients while they shop. Content-rich guides on paleo and gluten-free cooking have been added to the site. The company has also launched a new online shop with books as well as curated equipment kits that feature top-rated kitchen items vetted by the company's legendary testing team.

About America's Test Kitchen

America's Test Kitchen began with a single magazine title, Cook's Illustrated, which debuted in 1992. The America's Test Kitchen television show was launched in 2001, after which the company added Cook's Country magazine, a second television program, an online cooking school, three websites that offer recipes and online video, and a robust book program that publishes a dozen new titles a year, which regularly land on bestseller lists. Learn more at https://www.americastestkitchen.com/.

America's Test Kitchen
Media Contact: North 6^th Agency
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SOURCE America's Test Kitchen

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