America’s Test Kitchen

Featuring Mississippi mud pie, small food processors and homemade whoopie pies.

Sliders; ketchup; croque monsieur.

Chicago thin crust pizza with homemade Italian sausage; a taste test of jarred pasta sauce; pasta e fagioli.

Coming up with two chocolate cakes -- old-fashioned, moist and homey; the other elegant, dense and ethereal.

Grilled chicken with a dipping sauce and grilled salmon with a sweet, sticky glaze.

Parmesan-crusted chicken breasts and pan-roasted chicken with potatoes; kitchen thermometers.

Grilling steaks and combining them with caramelized onions and blue cheese mash; large saucepans; mail-order steaks.

Christopher Kimball and crew demonstrate their skill with chocolate in their new recipes for dark chocolate mousse and chocolate cupcakes; the taste test continues the theme by examining dark chocolate while the equipment test features muffin tins.

Recipes for steak tips, and steak fries; grill brushes; quick tips for charcoal chimneys.

Turning baby back ribs into a slow-simmered ragù for pasta; elevating Brussels sprouts into a festive salad with cheese and nuts; caramelizing pears for a simple fall dessert.

Yellow sheet cake with chocolate frosting; dark chocolate; chewy peanut butter cookies.

Three cup chicken; firm tofu; smashed cucumbers.

Host Bridget Lancaster shows host Julia Collin Davison how to perfect cheese and tomato lasagna; tasting expert Jack Bishop challenges Julia to a tasting of jarred anchovies; test cook Keith Dresser uncovers the secrets to garlic bread.

Monroe County-style pork chops; pie servers; coconut cream pie.

Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.

Slow-roasted salmon; Indigenous Alaskan fishing practices; leavening agents; clementine cake.

Corned beef with vegetables; sherry vinegar; salt diffusion and nitrates; snickerdoodles.

Grill-smoked and herb-rubbed flat iron steaks; mascarpone; tart pans; the science of salting; fresh fruit tart.

Host Julia Collin Davison makes Vietnamese summer rolls; equipment expert Adam Ried shares the best tools for maintaining your kitchen knives.

Lan shows techniques to keep meat crispy when frying; she also teaches us how to make fried potatoes.

Cider-braised pork roast; sauerkraut tasting; potato-cheddar pierogi.

Julia shares her recipe for an easy, one-pan bratwurst dinner with tender kale and potato salad and skillet-roasted pears with caramel sauce for dessert.

Julia cooks sheet-pan lemon-herb cod fillets with crispy garlic potatoes, green beans with cilantro sauce and an easy summer berry cake.

Julia makes herbed roast chicken breasts, paired with mushroom orzo and garlicky Swiss chard.

Dan reveals his favorite ways to prep and enjoy asparagus, kale and iceberg lettuce.

Cast iron pan pizza; caring for cast iron; cast iron baked ziti with charred tomatoes.

Pan-seared thick-cut bone-in pork chops; bone broth; apple corers; pouding chomeur.

Sichuan noodles with chili sauce and pork; mortars and pestles; Lion's Head meatballs.

Host Julia learns how to make the grill-roasted beef tenderloin; equipment expert Adam Ried reviews gas grills; test cook Erin McMurrer shows how to make a pear-walnut upside-down cake.

One-pot chicken jardinière; the history of cooking in one pot; bird's beak paring knives; wacky cake; one-pan Mediterranean shrimp.

Japanese steakhouse steak and vegetables; the legacy of the Japanese steakhouse in the U.S.; cast iron skillets; charred cherry tomatoes with bell peppers and mozzarella.

Flank steak in adobo; inexpensive blenders; Texas breakfast tacos.

Braciole; angel hair pasta; scrub brushes; pasta with burst cherry tomato sauce and fried caper crumbs.

Roasted whole turkey breast with gravy; mops; unlocking the secrets to perfect oatmeal dinner rolls.

Test cook Dan Souza makes Bridget Lancaster an olive oil cake; Julia and Bridget uncover the secrets to making baklava at home.

Classic strawberry jam; canning tools; bread and butter pickles.

Moroccan fish tagine; buying and storing spices; ultra creamy hummus.

Smoky pulled pork on a gas grill; salad spinners; braised greens with bacon and onion.

Eggs Benedict; review of espresso machines; stovetop kettles; German pancake.

Shrimp and fish stew; Pecorino Romano; Brazilian cheese bread.

Roast turkey; oven thermometers; boiled corn.

Morgan serves up two burgers: a reverse-seared, slow-smoked version, and a cheesy smashed burger.

Making quick French bread pizzas and a hearty one-pan roast chicken with vegetables; learning how to save beat up sheet pans.

Kevin and Jeffrey make crispy American-style egg rolls; Bryan digs into the Filipino foodscape of Oakland.

Vietnamese grilled pork patties on the grill; kitchen shears; grilled steak and scallion rolls (Negimaki).

Fresh peach pie with all-butter lattice top; sugar.

Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.

Breton kouign amann; bannetons; madeleines.

New England bar pizza; different pizza styles; grill pans; spinach and artichoke dip; lemon pepper wings.

Cider-braised turkey; grilled sweet potatoes with maple chili crisp.

Tennessee pulled turkey sandwiches; paper towels; a regional recipe for eastern North Carolina fish stew.

Shrimp curry in yogurt; green curry with chicken; coconut milk.

Thanksgiving; grill-roasted turkey; mashed sweet potatoes; cranberry sauce; potato masher.

The goal is simple, stellar versions of bistro classics like French onion soup and baked goat cheese salad.

Classic spritz and oatmeal cookies; convection ovens; cookie guns.

Sour cream coffee cake; three versions of fruit salad; how to make a great cup of coffee.

Christopher Kimball and his team recreate classic pub food, fish and chips, in their test kitchen; they test deep fryers and candy thermometers.

Julia makes quinoa burgers with spinach, sun-dried tomatoes, and marinated feta, a sweet and red potato salad, followed by a lightened carrot snack care with yogurt frosting.

Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.

Grilled pork tenderloin with grilled pineapple-red onion salsa; grilling essentials; grilled cauliflower.

Herb-crusted pork roast; pot holders; how temperature affects bubbly beverages; reviewing glass water bottles; roasted fingerling potatoes.

Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.

Hawaiian-style fried chicken; reviewing plastic wrap; a tasting of potato chips; Hawaiian macaroni salad.

Transylvania goulash; heirloom beans; shredded Swiss chard salad; escarole; beans and greens.

Kung pao chicken; review of heavy-duty cutting boards; oven-steamed fish with scallions and ginger.

Bridget uncovers the secrets for making perfect Pasta e Ceci; tasting expert Jack Bishop challenges Julia to a tasting of Parmesan; science expert Dan Souza reveals the science behind Parmesan's signature flavor.

Poulet au vinaigre (chicken with vinegar); meat pounders; torte aux pommes de terre (French potato tart).

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.

Old-fashioned chicken noodle soup; the restorative properties of chicken soup; broths; spinach salad with Gorgonzola and pear; make-ahead hot chocolate; beer-batter cheese bread.

Julia makes roast beef weeknight-friendly with her cast-iron roast beef with gravy, salt-crusted fingerling potatoes and carrot-noodle salad with homemade harissa and honey.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.

Julia makes gas-grilled shrimp skewers with lemon-garlic sauce, a tangy farro salad with white beans and snap peas, plus homemade strawberry frozen yogurt and chocolate shell topping.

Dan explores the science behind his favorite sauces, including beurre monté, mayonnaise and hot sauce.

Hosts Davison and Lancaster uncover the secrets to making the pub-style steak and ale pie at home; equipment expert Adam Ried reveals his top pick for knife blocks; test cook Keith Dresser makes Boston brown bread.

Test cook Dan Souza makes host Lancaster meat ravioli with quick tomato sauce; tasting expert Jack Bishop challenges host Davison to a taste test of unsweetened chocolate; test cook Keith Dresser shares the secret to perfect torta caprese.

Crispy tacos; dry vermouth; fire extinguishers; fast-freezing liquid nitrogen; roasted poblano and black bean enchiladas.

Grilling sous vide cochinita pibil; fresh margaritas; classic guacamole.

Slow-roasted medium rare beef short ribs; beef steaks; a fun baked potato story; twice-baked potatoes with bacon and cheddar cheese.

Shrimp po' boys; king cakes; chicken sauce piquant.

Portuguese custard tarts; a tasting of canned diced tomatoes.

Quick one-hour pizza; baking stones and steels; under-appliance dusters; beef short rib ragù.

Crispy fish sandwiches with tartar sauce; pepper mills; a horseradish tasting; handling extra fry oil; Rhode Island-style fried calamari.

Beef Wellington; a tasting of domestic caviar.

Julia cooks a French staple, Galettes Complètes; Jack compares alternative flours; Dan makes Bánh Xèo.

Hosts Davison and Lancaster reveal the recipe of turkey and gravy for a crowd; equipment expert Adam Ried shares his pick for stock pots; science expert Dan Souza explains the difference between stale bread and dried bread.

Pad thai; coconut milk; electric kettles; Panang beef curry.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.

Albondigas, Spanish-style meatballs in almond sauce; olives; the science of energy transfer in liquids; Andalusian spinach and chickpeas.

The ultimate caramel-espresso yule log; a review of mini muffin tins.

Morgan tackles the holy grail of Texas barbecue: brisket; pimento mac and cheese and pineapple margaritas.

Woks are an essential part of Chinese cooking; Hannah and Lisa test them against skillets to compare the difference, ATK's Kevin Pang shows how to make savory fried rice with his father, Jeffery.

Kevin and Jeffery make stir-fried noodles; learn all about sweet and savory honey applications with Dan.

Grilled boneless skinless chicken breasts with red pepper-almond sauce; a head-to-head tasting of whole dill pickles; flatware sets; berry granita.

Baked Alaska; ice cream machines; the science of insulation and thermodynamics in baked Alaska; offset spatulas.

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.