When in Boston- America’s Test Kitchen Visit

When in Boston- America's Test Kitchen

An America’s Test Kitchen visit is kind of a big deal. When you get invited to attend a tour “next time you’re in Boston”, you find a reason to get to Boston. I’m sort of kidding, but really, I’m completely serious. At an impromptu food blogger meet-up a few months back during social media week, I had the chance to meet Steph, the friendly community wrangler for the Test Kitchen. We commiserated over community building and a shared background in journalism. You can imagine my response to the invitation offered as we said our goodbyes that evening months ago in Urban Tavern.


I began looking at flights. Granted, I already knew I would be heading East for the MFA Reunion and to lead the Mixed Media Poetry Workshop, but now diverted my flight to arrive in Boston. Rested from a red eye and putting in a few hours of writing at the Whole Foods on River Street, I wound my rental car through Cambridge to nearby Brookline and hunted for the address, parking and an unmarked door.


Inside, Steph waited with my tour date and fellow aesthete Nikki. We began an enlightening tour at this place important to the American culinary experience and I found my appreciation for the work America’s Test Kitchen does, grow. We started in the research room where approximately 4,296 cookbooks lined the shelves. The sight could easily floor even the consummate cookbook collector. The long table positioned as the focal spot of the room plays a pivotal role. Here, the recipes are taste tested and critiqued. For a recipe perfecting war room, I must admit, it sure looked cozy.

The time required for brainstorming, researching recipes already in existence and an exploration phase cook-off of five recipe variations can take up to seven months before publication. Seven months! After that initial exploration comes refinement with seemingly infinite tests to perfect the recipe that then airs or is printed.


Steph talked as we walked through the cookbook gallery. We meandered into a room where a photographer evaluated a perfectly styled plate of food recently shot using a gigantic scrim through which to filter the direct sunlight. He, the stylist and one of the chefs all stood there considering how the image looked on screen as we tried to play the role of shadow to their culinary caucus of discussion. From there, we wandered into the well organized and impeccably stocked textile closet and regarded shelves of wooden surfaces as we left and ventured deeper into the belly of the beast.


Lest you think the placemats and napkins above comprise the entirety of their tabletop prop closet, have no fear, a plate prop closet also exists and doubles as the control room for the director during TV show filming. Note the brilliant idea of using plastic wrap and paper towels to properly store prop plates- the clear material allows easy visibility while the paper towels and sticky wrap maximize safe storage.


We found it hard to be a fly on the wall in the inner sanctum of the Test Kitchen as chefs buzzed by hurriedly to the big kitchen or the side kitchen, from the supply closet or pulling cookware from the wall flanking all of the above. We took in the wall of ovens, located in the side kitchen. Glistening in their metallic chrome, we considered the cooking projects at work in the ovens revved up to go.


Amid all the activity, it paid to walk into the kitchen. A chef walked up with a rack loaded with fresh palmiers. She offered us the glazed and flaky pastry, still warm, that gave with the slightest tug on the outer curve breaking into a bite of buttery satisfaction. I began craving a cafe au lait in which to dunk this treat.


With palmier in hand, deeper we dove into the big kitchen, the one that if you looked closely enough, you might find the range top where Chris Kimball films “America’s Test Kitchen. That room was rife with commotion. Chefs at a multitude of range tops and stations worked on their projects du jour. It was hard to take it all in, so instead one vignette at a time was all we could muster: the burger flipped on one station, as a chef  at another counter consulted her Mac, perched next to her cooking station. While we didn’t see Kimball in this bevy of busyness, it served as an impressive demonstration of working diligently toward achieving the perfect recipe.


So it only was appropriate that on the way into the big kitchen we passed the “Wall of Awesome.” Here, select tweets or abstracts posted online of America’s Test Kitchen prepared recipes were pinned up to give chefs an opportunity for feedback on their recipes that had undergone their 12-step recipe development.

And just like that, we came to the end of our tour, entranced with how the Test Kitchen truly lives up to its name. Special thanks to Steph for her hospitality and keen detailed tour and also to kindred spirit Nikki for accompanying me and making the drive up.




  1. Leave a Reply

    Evan Thomas
    July 11, 2012

    Fun! I applied for an internship there this summer but never got it. I should probably still pay a visit since it’s so close.

    • Leave a Reply

      July 12, 2012

      Wow. That would be a fun place to have an internship. Great to hear from you Evan.

  2. Leave a Reply

    July 11, 2012

    Would you believe I live *right there* and have never been?! Glad you had a nice visit!

    • Leave a Reply

      July 12, 2012

      Brookline is such a darling area. We enjoyed our walk (and our lunch at Cutty’s- Yum!)

  3. Leave a Reply

    Angela Petersen
    July 12, 2012

    Wow! Seven months. That’s good to hear… I won’t feel so bad next time one of my baking efforts lands somewhere between less than perfect and a total flop!

    • Leave a Reply

      July 12, 2012

      It does you make feel better, right? It sure put things in perspective for me.

  4. Leave a Reply

    March 12, 2015

    How did you arrange for a visit there? My fiance and I will be in Boston in the summer and would love to tour the kitchen.

    • Leave a Reply

      March 12, 2015

      Hi Diana and Geok – ATK doesn’t offer tours unfortunately. I had a chance to visit through someone who no longer works there anymore.

  5. Leave a Reply

    Cynthia Mercier
    April 23, 2017

    How do I make a reservation to tour ATK?

    • Leave a Reply

      May 9, 2017

      Hi Cynthia- Unfortunately, right now they don’t take reservations. I visited on behalf of a work trip. Stay tuned though, they’re moving to a new location in Boston this Fall and I bet they will have cooking classes or some way to visit their new digs then.

  6. Leave a Reply

    Ann McLeod
    August 29, 2017

    Enjoy your show every night . The format is terrific . Will you ever open it up to the public ? I live close by in Norwell and would bring my granddaughter enrolled in Johnson Wales

    • Leave a Reply

      September 12, 2017

      Hi Ann, Thanks for your comment and interest in touring America’s Test Kitchen. They’re moving locations soon and I think they might open it up to the public once they move, but I would encourage you to check with them directly.

  7. Leave a Reply

    Ann McLeod
    August 29, 2017

    Please let me know if you do open up to having tours. My granddaughter a sophomore at
    Johnson Wales and I would love to go. Thank you. U

  8. Leave a Reply

    Diana Amper
    June 21, 2018

    We are big fans of the Test Kitchen. Coming to Boston to celebrate 5Oth wedding Anniversary. Would love an invite to tour your kitchen. Party of 2 or 4. Thank you.

    • Leave a Reply

      August 29, 2018

      Hi Diana- Unfortunately, I don’t work at the Test Kitchen (though I am a fan of it!) If you happen to be in Boston next weekend though, they are kicking off their second Boston Food & Wine Festival at the Test Kitchen and I bet there are still tickets out there. 🙂

  1. Back roads, blind tasting, and staring into the black hole - […] with color, and into that studio audience folding chair. I had been to America’s Test Kitchen before and happily…

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