episodes and millions of weekly viewers, America's test Kitchen has become a household staple and they're celebrating their 25th season with a new cookbook featuring just 500 of their most iconic recipes just in time for the holidays.

>> Here to talk more about their big milestone, our co-host Julia Collin, Davison and Bridget Lancaster, thanks to both for joining us.

It is good to have you here in Chicago Studio.

Welcome back.

Thank you.

Thank you for having First going to ask you both this.

Why do you think the show has resonated with viewers for so long?

Julian, let's start with Yeah.

Well, I think the content, right.

If you think about the food recipes that work, we taste test ingredients.

We tell you what to buy at the supermarket, how to spend your money.

You know where it's valuable.

And then the equipment testing.

So you can help out take your kitchen without wasting money.

And the whole idea is to empower home cooks.

And I think we're able to do that really >> Yeah, I also think that we have a connection with our viewers that starts with the readers of our magazines in our cookbooks.

They're really the ones that come up, the ideas, the food that we test.

>> And then eventually make it on the show.

So I think that they feel like they're really a part of from the very beginning.

>> You both started off as test cooks and then you became, of course, of course, the co-host of the show at the start of the 17th What I know, right?

And babies, started what would you say are some of the most significant changes over the last, you know, over the years, but Yeah, well, I mean, just becoming from going from being a test cooked to host, I think, was such a huge leap for us.

But it was really important us to have that experience because now we're on the other side and where.

>> Getting to work with other people getting to ask them the questions and having that experience behind us, knowing what people expect when you're cooking on camera, I think allows us to be better.

show you.

We also cooked together finally.

And I mean, we just have so much fun.

We've been friends for 25 26,000. it's just fun.

I mean, where we have valuable things to teach people that had a cook.

But we're having a good time.

And I think, you know, that's the best part.

how do you decide get rid of mentioned this?

But how do you decide what to cook and and what to test and how to test Yeah, well, we ask our viewers and readers of our cookbooks and magazines.

We poll them constantly.

What's on the radar?

What are they interested in is that the Mediterranean diet is the air fryer.

What are you into what you want to know about?

And that's how we get our ideas because we're not going to focus on things that don't resonate with the audience at this time.

And we know that food can go through trends and in popularity.

I'm Bridgett.

The show can also get very science E why is that important?

It is so important.

It really is everything about cooking the science is when you break down what cooking is just a whole bunch of science happening in a kitchen.

You get to eat that science.

So if you know the why of what some things happening in not just how to cook you can become a great problem solver and really solve future cooking problems yourself make science delicious.

Yeah.

At least week and instead of maybe scary, have so to celebrate.

25 seasons.

As we've mentioned, you published a new 25th anniversary cookbook with 500 recipes just 500.

How did narrow it down to 500 recipes?

up.

hard to do.

It was we have over 1200 recipes that we've done on television.

So getting that down to 500 require that we got feedback from our readers.

Also, we want to look at what really resonated with our viewers.

And, you know, we looked at new and future trends and cooking.

And so we want to make sure that our recipes that we included were pretty contemporary.

We still have some classics on Yeah, we also to choose our favorite recipes.

We get to buy a little sidebar about that.

And of course, we cooked roast chicken with 10 times.

We can only pick one.

So we picked one that had them or most modern most interesting cooking method because after 25 years you learn as you go and maybe the first wrote Ken, it's good that we have a new way to do it.

That's even better.

So that kind of helped us along that I understand this cookbook.

It has a lot of game-changing tips and tricks.

I believe the modern-day term for that is heck Do you have a favorite?

Maybe with regards to the chicken?

Perhaps anything like to talk to you about rest you can for our I have pulled TV.

He will tie.

Well.

There's that we connect roast chicken.

Return the oven off part way through.

>> And it is brilliant.

just the chicken comes out perfectly juicy.

>> Okay.

This is good to know.

the oven off for the Probably gonna want to read the recipe that, Of the bridge at anything that you all tested.

That has been just a total disaster.

There's a couple I can think of one of them was Candy is a fudge.

It was awful.

It years and years and years to try to make it so that the home cooks could do it and replicate it reliably.

But that just didn't turn out.

Well, in fact, the Tesco was responsible for that had a shoulder trying rotator cuff injury we do have a more modern recipe.

We've been working on macaron French macaron for years and this year after Steve, one of our colleagues developed a brilliant rest before I got to cook up a joint camera after 25 years we get the recipe 25 years.

All right.

We've got to stay tuned for that to find out how it goes.

Cookbook also has, of course, you know, top classic Thanksgiving recipes, but also some interesting twists.

>> What would you say is one of the most sort of exciting twists that home cook can trying to get to year.

Well, could it your pizza stone putting it in the oven when roast the turkey?

>> Game changer even as the oven heat at Brown's the chicken from the bottom cook sat through and that's the dark me.

That's the darkly that is slower to cook in the white me.

So you get a more evenly cooked Turkey.

As you probably purchase pizza Stone one.

Okay.

Step 1, 5, pizza.

Stone got extreme but and you all also been known to do a new turkey recipe every year to have any favorites.

Well, that one is actually one of my favorites, but there's a new butterfly Turkey.

So it's cut.

You take out the back bone and you make it flats.

What all cooks nice.

And even like.

>> And all the juice is going to the stuffing.

It just makes everything taste so good.

So that's beautiful to of course, you've mentioned the home cook because, you know, the show emphasizes communicating with the home cook, how to say they've changed over 25 years.

Yeah.

I mean, supermarkets have changed, right?

The supermarket of today is not the supermarket of 20 years ago.

There's so many more options.

So many more ingredients and helping people learn how to use those and make different ethnic recipes.

That's what people want to know today.

And so that's what we're really focusing Bridget.

Yeah, I think they're more curious maybe than they were years ago.

At least I think that they have they get on the bandwagon of wanting something.

No, and that's really exciting because people aren't just getting stuck into the same recipes over and over again, going to try new things that they also have lots.

They've they've got a lot of folks to choose from.

Right?

Thank so much.

Access now to food and cooking in content.

It sounds like stick with youth Yeah, learners because works.

We test them anywhere from 30 to 50 times before we publish them or put them on TV.

We also send them out to groups of around the country.

We've about 70,000 people that cook recipes for us before we publish them because we can make it if they work in the test kitchen.

But the value of our recipe is where the people to make them at home.

only way to test that is to have home cooks do that.

We do that every recipe before we put on TV.

All right.

So we know it's it's been through the wringer.