From here on out, I will be posting updates from our new website, America’s Test Kitchen Feed.
Follow my updates and photos at “Notes from CPK,” as well as join in the conversation with other fans at “Test Kitchen Community.”
America’s Test Kitchen Feed is a destination for free recipes and food stories from the crew at America’s Test Kitchen–we’ll be featuring everything from how to make homemade bacon jam to how to solve kitchen problems with a hairdryer. You’ll also get a glimpse of exclusive, behind-the-scenes snapshots of life at the Test Kitchen.
See you there.
Christopher Kimball Blog 
Will America’s Test Kitchen soon produce a vegetarian cookbook? I love your books but much of the recipes I end up not using because they are non-vegetarian. Please consider. Also, any chance of a special “all vegetarian” issue of Cook’s Country in the future? Pretty please. =) Thank you.
Hi, My name is Linda & I’m wondering if you explore with Gluten free?
I have a wonderful recipe for Banana Bread that I’d love to share if you are interested & beautiful pictures of the results, looks just like what we’re used to, taste & texture.
You can look on my facebook if you like, I have pictures there & also the recipe
Hello this is somewhat of off topic but I was wondering if blogs use WYSIWYG editors or if you have to manually code with HTML. I’m starting a blog soon but have no coding experience so I wanted to get guidance from someone with experience. Any help would be greatly appreciated!
My wife is allergic to onions (sigh) and as you well know, many recipes use onions.
Do you have any suggestions for substitutes?
I would so love to watch a reality type show of all you guys similar to that other network…because you all seem so much more interesting! I watch reality shows to see how other people live, their homes and how they spend their days. I am very curious about Vermont and how things work up there! Just an idea.
Twerp,
In response to your snide remarks about vegetarianism.
My pigs are hoping you will contribute your tiny twerp testicles for a acorn tiny tender twerp testicle dish.
You are a clown!!!!
Del
i would love to see more of your shows but my local pbs station doesnt carry many of them ed
interesting blog, great stuff. Keep going, cheers 🙂
I truly love your website.. Pleasant colors & theme.
Did you develop this website yourself? Please reply back as I’m hoping to create my own personal website and would love to learn where you got this from or what the theme is named. Appreciate it!
I love your show on PBS. One thing I would like to see in book form mostly, would be the best vegetarian/vegan dishes from the test kitchen. I have used your recipes from your books and the food comes out tasting great even when I mess up on a step, so I know your kitchen would produce the best vegan/vegetarian recipes if they decided to do this. keep on testing.
Do you have a spam problem on this site; I also am a blogger, and I was wondering your situation;
we have developed some nice methods and we
are looking to exchange solutions with other folks, be
sure to shoot me an email if interested.
Greetings! I know this is kind of off topic but I was wondering which blog platform
are you using for this site? I’m getting fed up of WordPress because I’ve
had issues with hackers and I’m looking at options for another platform. I would be awesome if you could point me in the direction of a good platform.
Hello i am kavin, its my first occasion to commenting anyplace, when i read
this piece of writing i thought i could also create comment due to this good article.
Hi Chris, Im a chef in London and currently I have a new project based on early 1920s american breakfast (which will eventually go public). As I’m in the UK I’m limited into what food culture was like back then in the US. Can you please assist me to the right direction or give me some inspirations. EMail me and I can tell you more about the project. Many thanks
Good replies in return of this question with
firm arguments and describing all about that.
So happy about the blog. I have to confess I look forward to the great recipes BUT what I really look forward to are the lovely, beautiful, humorous, sensitive,descriptive editorials by Christopher. If it were not defacement of my magazines I would remove every article and assemble my own folder of his writings. It would be much simpler if he would do all of us who find delight in his weaving of words to just write his memoirs. Thank you. From a really great fan.
After going over a few of the blog posts on your
blog, I really like your technique of blogging.
I book marked it to my bookmark webpage list and will be checking back in the
near future. Please check out my website as well and let
me know your opinion.
Who is the artist and how is the beautiful painting named that hangs
in the office of Chris? Would it be possible to buy a print? Thanks, and thanks for the many hours of wonderful shows.
There’s certainly a lot to learn about this issue. I love all the points you’ve made.