America’s Test Kitchen

Braised brisket with pomegranate, cumin and cilantro; twist corkscrews; duchess potato casserole.

Thai grilled Cornish hens with chili dipping sauce; tahini; grill tongs; grilled pita stuffed with lamb.

Butter and lard biscuits; the debate between lard and shortening; the benefits of full-sized and mini food processors; mimosa fried chicken.

Spaghetti carbonara; buying eggs; fried artichokes; ancient potato preserving techniques; instant mashed potato gnocchi.

Supper club traditions in Wisconsin; Supper Club chicken cordon bleu; Cornish pasties.

Pad Thai and cold sesame noodles; flat-bottomed woks; peanut butter.

We learn the difference between free-range, organic and conventional eggs; learn how to make frittata; test supermarket bacons in the tasting lab; make Quiche Lorraine.

Simplifying French favorites like cassoulet and tarte Tatin.

Cheese bread and lentil soup; mail-order bacon; Dutch ovens. With Christopher Kimball.

How to get the best crust, lemon filling and meringue for lemon meringue pie.

Italian-style turkey meatballs; dry storage containers; the science behind the flavor of kale; kale Caesar salad.

Tuscan-style roast pork with garlic and rosemary; wine accessories; farro salad with asparagus, sugar snap peas and tomatoes.

Struffoli; a tasting of single origin chocolate; pistachio-spice biscotti.

Grilled chicken thighs; fresh mozzarella; Popsicle molds; Italian pasta salad.

Indian butter chicken; a primer on tomato products; spinach dal with cumin and mustard seeds.

Grilled bourbon steaks; dill pickle spears; instant-read thermometers; grilled broccoli with lemon and Parmesan.

Popcorn chicken; electric deep fryers; Gobi Manchurian; crispy vegetable fritters.

Grilled hill tribe chicken with kua txob; the difference between fondue and fonduta; refreshing tomatoes with fontina sauce and cornichon dressing.

Omelets with cheddar and chives; breakfast sausage patties.

Hearty beef and vegetable stew; 13x9-inch glass baking dishes; the science behind the sound and flavor of food; cod baked in foil with leeks and carrots.

Tagliatelle with Bolognese sauce; crushed tomatoes; mushrooms; meatless "meat" sauce.

Lan demonstrates microwave tricks and shares oven tips.

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; how to humanely cook lobster; hot buttered lobster rolls.

Julia makes lentil soup with homemade Mexican-style chorizo, Anadama bread and a chocolate-stout Bundt cake.

Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.

Julia makes her favorite picnic chicken, a fast tortellini salad with cherry tomatoes, arugula and pine nuts, and Pimm's cup for a crowd.

Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.

New England fish chowder; Nakiri knives; tiny tools; hearty green salad with chickpeas, pickled cauliflower and seared halloumi.

Cast iron myths; cast iron care; cast iron steak; paper towel holders; roast butterflied chicken with rosemary and garlic.

Beef en cocotte with mushroom sauce; a primer on vinegars; Swiss chard and kale gratin.

Hosts Bridget Lancaster and Julia Collin Davison make a plum-ginger pie with whole-wheat lattice-top crust; small stand mixers; pear crisp.

Trout amandine; how Julia Child made French cuisine accessible in the U.S.; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and crème fraîche.

Pennsylvania Dutch apple pie; vanilla ice cream; Amish cinnamon bread.

Host Bridget Lancaster makes easy steak frites and Toni Tipton-Martin shares the origin of French fries; equipment expert Adam Ried shares his top pick for braisers; Bryan Roof makes French onion soup.

Portuguese-style beef stew; prepared pesto; the worst gadgets of the year; quinoa and vegetable stew.

Chinese barbecued pork; wire racks and rimmed baking sheets; Sichuan braised tofu with beef.

Mushroom-beef blended burgers; a tasting of anchovies; making an all-purpose ground turkey mix for turkey patty melts.

Sous vide rosemary-mustard seed crusted roast beef; handheld vacuum sealers; funnels; sous vide crème brûlée.

Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; buttery spring vegetables.

Nostalgic cherry hand pies; electric juicers; apple-blackberry betty.

Pupusas with curtido; soda makers; fried yuca.

Host Julia Collin Davison shows host Bridget Lancaster how to make the smoked pork loin with dried fruit chutney; equipment expert Adam Ried reviews the grill gadgets; test cook Becky Hays shows Bridget how to make the sweet potato soup.

Braised oxtails with white beans, tomatoes and Aleppo pepper; Dutch ovens; fava beans with artichokes, asparagus and peas.

Morgan throws a steakhouse-themed engagement party with a smoky, grilled twist on the classics.

Cooking tips, techniques and advice.

Learning the best way to prepare sea bass; a special trick for perfect white rice every time; tips on buying nonstick skillets.

Charcoal-grilled barbecue chicken kebabs; sparkling water; curry deviled eggs.

Pan-seared thick-cut boneless pork chops; white wine vinegar tasting; corn fritters.

Mustardy apple butter-glazed pork chops; a white chocolate chip tasting; reviewing grill spatulas; the secrets to browned butter blondies.

Uncovering the secrets to coffee cake with pecan-cinnamon streusel; tasting expert Jack Bishop challenges Julia to a tasting of crunchy peanut butter; gadget critic Lisa McManus gives a roundup of smart gadgets for home cooks.

Sausage lasagna; canned diced tomatoes; the first industrial pasta factory in America; spaghetti with garlic and olive oil.

A classic Latin version of arroz con pollo; dry measuring cups; store-bought whipped topping; sour orange pie.

Shashlik-style beef kebabs; ground cumin; adjaruli khachapuri.

Some simple apple desserts to satisfy that warm apple and pastry craving.

A no-bake summer berry pie that is every bit as appealing as a traditional double-crust pie.

Step-by-step instructions for making Texas chili, including how to add heat with chili powder.

Chicken Francese and marinara sauce; canned whole tomatoes; immersion blenders.

We prepare chicken enchiladas and Mexican rice.

Frico, chicken a la diavolo and strawberries with balsamic vinegar.

Julia makes her favorite weeknight dinner featuring a butterflied and Za'atar rubbed roast chicken with homemade preserved lemons, kale and sweet potato salad with pomegranate vinaigrette, and cozy coconut rice pudding.

Tamales with red chicken chili; chorizo and potato tacos.

Porchetta-style turkey breast; smart ovens; roasted fennel with orange-honey dressing.

Test cook Lan Lam makes Bridget the ultimate grilled mojo-marinated skirt steak. Test cook Keith Dresser and host Julia reveal the secrets to the best Peruvian ceviche recipe.

Cheesy stuffed shells; 13x9 broiler-safe baking dishes; eggplant pecorino.

Oregon blackberry pie; extra sharp cheddar cheese; a one-pan supper features roasted salmon with broccoli and red potatoes.

North Carolina barbecue pork; fire pits for cooking; lemonade with honey.

Upside-down tomato tart; buying tomatoes; the Leidenfrost Effect; hearty Greek salad.

Creamy corn risotto; buying and storing summer produce; green been salad with cherry tomatoes and feta; grilled tomatoes.

Roast chicken with root vegetables; almost no-knead sourdough bread.

Lan shows us that food sticking to the pan can give us more flavor; we also learn about pan sauces.

Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.

Julia makes a seafood paella, served with grilled garlic flatbread, green salad and orange pound cake.

Stuffed portabello mushrooms; lemon and basil pasta; apple and radicchio salad; almond cake.

Julia makes candied bacon, grilled chicken, curry, and panna cotta - all with homemade spice blends.

Dan shares the secret to mac and cheese, then deep-dives into deep-dish pizza and perfectly aged Parmesan.

Pork, fennel and lemon ragù with pappardelle; fontina cheese; pasta with eggplant and tomatoes.

Easy-braid challah; a flour primer; crescent-shaped rugelach with raisin-walnut filling.

Host Lancaster learns to make ginger frozen yogurt at home; gadget guru Lisa reviews personal blenders; test cook Tim Chin shows how to make lemon posset with berries.

Skewers with tomato-scallion caponata; feta; Egyptian barley salad.

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

Porchetta Abruzzese, Quick-Braised Broccoli Rabe; hardy greens.

Pig roast; Cajun rice dressing; stuffed turkey wings.

Oven-roasted chicken thighs; the best tools for roasting; easy apple crumble.

Roasted bone-in chicken breasts; kitchen trash cans; baked potatoes.

Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children; non-Newtonian fluids; thick-cut oven fries.

Cranberry curd tart with almond crust; wheat berry salad with radicchio; dried cherries and pecans; blue cheese.

Pinchos morunos -- Spanish grilled pork kebabs; dried chiles; melting points; Catalan tomato bread; rosé sangria.

Orange, cranberry and mint pavlova; a tasting of vanilla; cocktail tools; holiday eggnog.

Grilled chicken with adobo and sazón; a head-to-head tasting of medium jarred salsa; Puerto Rican sweet plantain and picadillo casserole.

Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; top pick for a traditional 12-inch skillet; lemon-olive oil tart.

Spice-rubbed chicken drumsticks on the grill; baking peels; New England baked beans.

Morgan's serving smoked chicken wings, charred guacamole, and pizza dip.

The science behind crispy Korean fried chicken wings; the pros test the top electric deep-fryers; making crispy skillet turkey burgers.

All things science, cooking, and kitchen gear.

Julia and Bridget uncover Millionaire's shortbread recipe; equipment expert Adam Ried tests serrated knives; test cook Elle Simone makes gâteau Breton with apricot filling.

Grilled boneless beef short ribs with preserved lemon and almond sauce; goat cheese; the science behind Thai jelly beer; briam.

Pan-seared salmon; fish sauce; wild and farmed salmon; shrimp scampi.

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.