New Season of AMERICA'S TEST KITCHEN Premieres January 2015

America's Test Kitchen (www.americastestkitchen.com) dominates the cooking genre on television, delivering more viewers than the highest-rated prime time programs on the Food Network or Cooking Channel.In a challenging TV marketplace where most networks and shows are scrambling to hold onto their audience, America's Test Kitchen has bucked the industry trend by increasing its viewership for the past four years.In a typical month, more than 6 million unique viewers tune in to America's Test Kitchen. And with more than 2 million weekly average-minute viewers, it's the highest rated cooking show on all of public television.

America's Test Kitchen's unique approach has built a large consumer following beyond public television. Our recipes, chefs, editors, testers, and host Christopher Kimball garner over 5 million PR impressions each month with appearances on Today, Dr. Oz, QVC, The Chew, and many other national TV programs; in publications such as The New York Times and Wall Street Journal; and on NPR shows including Fresh Air and Morning Edition.

The "test kitchen" philosophywhich merges food science, extensive recipe testing, an advertising-free magazine policy, a strong foundation in public media, and a group editorial processappeals to the new American food consumer who wants independent, advertising-free content and a more intelligent, "show-me" approach to recipe development and equipment testing. Almost every recipe demonstrated on America's Test Kitchen has been tested at least 30 or 40 times, and some of them have been made as many as 100 times. America's Test Kitchen also includes equipment testings, live supermarket ingredient taste tests, gadget ratings, animated food Science segments, and interviews with up-and-coming chefs. As Christopher Kimball, our founder, has said many times, "Good cooking isn't just about the food. Recipes that work inspire self-confidence in and out of the kitchen. Becoming a good cook is a transformative experienceplus, you get to enjoy a good dinner, too!"

America's Test Kitchen has developed into a multiplatform media brand including magazines (Cook's Illustrated and Cook's Country), television (America's Test Kitchen's sister program, Cook's Country from America's Test Kitchen,is filmed in a renovated 1827 farmhouse in small-town Vermont), radio (America's Test Kitchen Radio), cookbooks (more than 1 million sold per year), online education (America's Test Kitchen Cooking School), the Web (websites based on our magazine and television properties), and live events at venues around the country. The brand generates over 50 million consumer touch points every month through TV, radio, websites, book sales, subscriptions, memberships, events, and social media.

America's Test Kitchen is filmed in a real, working 2,500-square-foot test kitchen located just outside of Boston. The test kitchen is the Monday-to-Friday destination of more than 50 test cooks, editors, food scientists, tasters and cookware specialists. The mission is to turn bad food into good food using a group development process, through which everyone has a voice. Although our goal is to produce the "best" recipe, we also understand the limitations of the ingredients, cookware, and culinary skills available in home kitchens throughout America. We produce the best recipes in an imperfect world. As we often say, we make the mistakes so you don't have to.

Support for America's Test Kitchen is provided by our premium sponsor,DCS by Fisher & Paykel, as well as by Ferguson Bath, Kitchen & Lighting Gallery; Kohler; SieMatic; Diamond Crystal Kosher Salt; Cooking.com; and Wente Vineyards.

SOURCE America's Test Kitchen