Science: For the Best Burgers, Don’t Buy Ground Beef—See Why It’s Best to Grind Meat Yourself!
Buy Cook’s Science today:
The Science of Good Cooking:
Watch Test Cook Dan Souza illustrate Concept #14, “Grind Meat at Home for Tender Burgers,” with an in-depth kitchen experiment. Hint: It’s messy. And tasty.
Learn more about the experiment (with action photos!):
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.
If you like us, follow us:
best places to eat near me