Members have access to more than 100 online courses—take as many as you want, and at your own pace. Choose courses based on your interests and goals, making use of video, photography, illustrations, and quizzes for hands-on learning. Communicate one-on-one with our test cooks for guidance and feedback, and share successes and challenges with peers. Start a 14-DAY FREE TRIAL
The school is based on 20 years of test kitchen work creating foolproof recipes for Cook's Illustrated magazine and for our television shows. We teach the fundamental principles of cooking, as well as test kitchen-developed tips, techniques, and approaches that are unique in the culinary world. You'll learn much more than how to cook; you'll understand why recipes work—and why they don’t. Start a 14-DAY FREE TRIAL
Cooks at every level—from novice to advanced—can learn to cook better with our courses. Technique Lessons organized by difficulty help you master key concepts. In-Depth Courses are based on professional culinary school courses. Recipe Lessons put your knowledge and skills to work. Start a 14-DAY FREE TRIAL
The amount of time you devote to each lesson is up to you. Quickly cook a recipe along with the instructor, or take your time and use all the lesson features to learn a subject in depth. Monthly memberships start at $19.95. You can also choose to upgrade and communicate with test cook instructors for more personalized instruction. Upgrade, downgrade, or cancel anytime. Start a 14-DAY FREE TRIAL
“I would tell anyone with a Cook's Illustrated subscription to also enroll in America's Test Kitchen Cooking School—no matter what your level of home cooking ability—because you will always learn something new that will only help you understand what you are doing better.”
S. Buchanan – Toronto, Canada
"I have enjoyed learning with the best. I can't believe that I actually have an opportunity to learn from such an elite group of chefs…The flexibility to work on the class anytime I choose is perfect for me. I listen to all the class videos first, and then I go back and start doing the work."
V. Nola – Baton Rouge, Louisiana
