more than 25 years, America's Test kitchen has been a trusted resource where recipes are put through the wringer.

Gadgets are stress, tested and home cooks get the kind of reliable tips they can't find anywhere else.

Now ATK host are taking that experience on the road with a live tour promises.

Behind the scenes.

Look at how the test kitchen works.

And they're also celebrating their latest project.

A new cocktail book coming out in November.

Joining us now are co-hosts of America's Test Kitchen.

Brigitte Lancaster and Julia Collin Davison.

Welcome back.

It's good to see you both.

Thank Great to be back.

We spoke about a year ago just before Thanksgiving.

So you all ATK.

Of course, it's been a staple for home cooks for more than 25 years.

But when it started 25 years ago, cable TV was just still sort of burgeoning, not everybody was sharing a recipe on social media like TikTok or Instagram.

House.

What you do different today.

I think it's the same as when we started.

What we do is we should the process of the testing.

So we like to say we make the mistake so that you don't have to.

>> By the time a recipe hits the magazine or the show's.

It's been vetted so many times that we try to draw out as many potential mistakes that people might come across as are making at home and show me how to avoid that.

Yeah.

And then we went to publisher recipes.

You can go on our app and actually ask questions.

And the person who developed the recipe will answer your questions.

So if you need to make a substitute, if you have a question about a method or >> if you're making substitutes for dietary or allergy reasons, you can say what worked and didn't and other readers can follow along and makes a really nice community.

You're talking about social media.

You know, you 2, you have or in the show a cicada brand.

It has its own very large social media following over.

>> 900,000 followers on TikTok.

1.8 million on the gram.

As I think the young people say.

Julian, do you manage to become sort of content creators as well as TV host?

Yeah, well, you have to stay abreast with sort of the Instagrams and the Facebook and it's really it's actually a mediums because you can get little clips of recipes to get people interested you know, if it's a big recipe and there's one key technique that we learn, we can get that information across really quickly enough, a new way.

>> After so many years, you know, how do you keep the test kitchen freshen curious and still inspiring viewers?

It's we're lucky.

So we always have new faces coming in to work with us.

And we're constantly learning from them.

But supermarkets changed.

>> There's a global market that you can get you through your Internet for today.

Heard of it and you can buy just about anything out there.

So I think people are more interested in learning new cuisines, new adventures experiences.

So on the road.

You're you know, peeling back curtain a little bit exposing, you know, some of the behind the scenes, the secret sauce.

What will our audience see and experience at the live shows.

it's gonna be so much fun.

Well, we've got a lot of interactive things that we're doing going to be bringing some people up onto the stage to help us out a couple places.

But we're going to take them through what it takes to make a recipe and really show them why.

What we do is different from all the other fund cooking shows.

What if somebody that you bring on stations and what they're doing in better?

Well, we didn't know what we were doing when we start off.

And sometimes that's good to remind people that talking about food and actually cooking food at the same time is harder than a yet.

A lot of times it's not a skill level of the person.

It's the equipment they're using.

And one of the testers we're gonna have people come up and use a peeler to peel a carrot.

Somebody was on that stage is not going to be Olympia care because the pillars so bad.

>> And so talking about equipment that works is a really interesting part of what we do.

And it's kind of fun to get that across that not always your fault.

If the food doesn't turn out use that next time, it's not my fault that the food didn't turn to that point.

You know, some ATK recipes, the can be intimidating.

>> To someone who is, you know, not quite so comfortable in the kitchen.

What is your advice to those home cooks who want to take on Sunday TK recipes asking for a friend?

Yeah.

Go on to our app.

It's the app is an 8 k a pretty much every recipe is a video and we're now uploading a new style of video that takes you step by step with photos through the recipe so we can cook alongside you.

>> So will show you what to do.

And you can do it and can swipe and we'll show you the next step.

And so there really is no nowhere for you to fall off.

It's absolutely full fruit.

And again, you can ask questions on some good can holding their.

I appreciate that.

So as we mentioned, you've been testing and perfecting recipes for 25 years, of But your next venture is.

>> Complimentary to the meals goes alongside them.

This one is a recipe book of spirited as well as zero-proof mixed drinks.

Cold cocktails illustrated.

See what they did Bridget, what made you want to take on cocktails It was a natural progression from what we do.

We had a cocktail book already, but we really want to explore more.

And we took the same point of view, really testing every avenue.

But I think what's interesting is, as you mentioned, Zero-proof cocktails of really exploded on on the scene.

And we didn't just want to put together a fruit juice combination.

>> So we had to examine what goes into what is about alcohol's actually adding, you've got body got to Rome you've got flavor.

So we've got some unexpected ways to ads, similar flavors and they're like song to song instead of I can ask how to at black smoke.

It You're going to have some of that.

But now here goes nicely with you do what you and what doesn't?

>> what are some of your favorite cocktails to make for yourselves at home?

Sangria.

I love that's angry.

And I like the simple like it is in our book.

It's it's wine with just a few pieces of citrus, but it really enhances the one.

It doesn't cover it up.

Jenna and tonic girl all day love Jen cocktail.

So Jenna and tonic Tom Collins is another one on the summer.

I can't get Ok, good to Did you know developing cocktails of that push out of your comfort zone at all?

But because any new deal so much with food.

Yeah, no, not at all.

These you think about it science.

It is chemistry and the chemistry of how alcohol mixes with water and how it dilutes and how you bring out flavors.

That's our wheelhouse.

So it was just fun.

Playing with new ingredients, essentially.

Yeah, I think it was a bit of a mixed bag for me.

I was there is a lot that was unexpected in there.

I think what I really appreciated, they're graphs that show you the right ratios for all the drinks.

And I've been making drinks kind politically at home.

So having these formulas and these ratios really helps OK?

So Chicago audience is going hear from you tonight.

Tell me where you think Chicago sort of falls in the country's culinary scene.

Any favorite places that you love to eat out when you're in Chicago?

It's at the top.

I mean, there's some cutting edge restaurants in this city.

Having said that, I'm really looking forward to a hot dog I know I like the Fed to restaurants, but I really love the local sandwiches because when you visit a city, you get talk to people.

If you go to a sandwich shop and eat the local food there.

I much prefer that to the fancy restaurants.

yeah.

I would agree with joy.

I mean, there's a certain program on television right now that probably put Chicago food on the map ago that was our and was already on the map.

I mean, Chicago has some of the best ever and the ones that we know about ones that were just discovering OK, wrong.

You can't go wrong.

Nobody's going to argue with you Good to have you both back in the studio enjoyed this evening.

Thank you so much for joining us.

Brigette Lancaster, Angela Cole Davis's so nice to see you.

>> And of course, Britain and Julia will be at Des Plaines