Discover the art of DIY cooking with this beautifully packaged cookbook from America's Test Kitchen. Dive into over 100 kitchen-tested projects that range from jams and pickles to cheese and charcuterie, as well as snacks and sweets to sodas and spices.

Our popular blog, The FEED, attracts nearly 200,000 unique visitors monthly, highlighting the growing trend of DIY cooking. Backed by our trusted testing, these recipes offer foolproof fun for the curious cook. Experience the joy of creating your own culinary delights with guidance from America's most trusted test kitchen.

Trust the America’s Test Kitchen experts to guide you through more than 100 foolproof kitchen DIY projects—from pickling and canning to home-brewing. Why buy it when you can make it?

Pantry Staples: For the freshest, best results, make your own ketchup, hot sauce, and vanilla extract. For the adventurous, there's sriracha, harissa, and wine vinegar.

Jams and Jellies: Preserve the seasons with orange marmalade, strawberry jam, and apple butter, while wine jelly and bacon jam are great year-round options.

Pickled Favorites: Get your pickle fix with classics like bread-and-butters and sour dills, plus test kitchen favorites like dilly beans, giardiniera, and kimchi.

The Dairy Best: Making fresh cheeses like ricotta and goat cheese, churning butter, preparing yogurt, and even making soy milk (for tofu) are simpler than you think.

Charcuterie at Home: From artisanal pancetta, prosciutto, pâtés, and terrines to everyday favorites like bacon, chorizo, and beef jerky, our recipes have the carnivore covered.

Snacks and Sweets: Make store-bought favorites like rich buttery crackers, marshmallows, and graham crackers fresher and better. Or take the fancier route with lavash crackers, grissini, salted caramels, and chocolate-hazelnut spread.

Beverages: Stock your fridge with root beer, ginger beer, and cold-brew coffee. Stock your bar with sweet vermouth, cocktail bitters, and tonic water. Plus, our IPA beer recipe is ideal for first-time home brewers.