America’s Test Kitchen

Dan shows how to make perfect roast chicken; Lisa and Valerie share their picks for store-bought chicken broth.

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.

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

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

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.

Slow-roasted duck with blackberry sauce; the best uses for different tinned fish; a rich bean bourguignon.

One-pan turkey breast and stuffing; dressing vs. stuffing debate; buying turkey; pear-cranberry chutney; roasted butternut squash and apple.

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.

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

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

Roast turkey; oven thermometers; boiled corn.

Making a full breakfast with a one-pan method in the morning, crater-sized pancakes, and a French toast casserole.

Kevin and Jeffery make hot and sour soup; Lisa and Hannah have some tips on how to maximize a microwave.

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

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.

Turkey thigh confit with citrus-mustard sauce; cranberry sauce; skillet turkey burgers.

Easy grill-roasted whole chicken; milk chocolate chips; necessary specialty devices for the kitchen; skillet-charred green beans with breadcrumb topping.

Joe Gitter shows how to achieve two high-end cocktail elements at home: fat-washed spirits and clear ice.

Dan Souza makes Bridget Lancaster beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel, orange and hazelnuts.

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

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

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

Julia bakes up four types of buttery French cookies: lemon sables, palmiers, florentines and pistachio financiers.

Julia makes a mushroom galette, muffin tin frittatas, a spinach salad with strawberries, and peach bellinis.

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

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

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

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

Cooking thick-cut pork chops; roasted pork tenderloin; vinegar.

The test kitchen wants to revive old-fashioned recipes; stuffed pork chops, all-purpose gravy and glazed carrots.

Roast turkey; sweet potato casserole; turkey gadgets.

Roast stuffed chicken and sautéed spinach are perfect for a chilly night at home; the equipment test sees roasting pans and kitchen shears given an examination.

Two recipes for roast chicken; countertop rotisserie ovens.

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.

Smoked prime rib; foods that started as leftovers; grill gloves; torn potato salad with toasted garlic and herb dressing.

Greek chicken; crumbled feta; liquid measuring cups; crushed red potatoes with garlic and herbs.

Celebrate Friendsgiving with turkey thigh confit and radicchio salad; check out how to set a dinner table and more!

Celebrate Friendsgiving with pecan pie, salted caramel apple bars and more!

Linguine allo scoglio; manual pasta machines; restaurant tools for the home cook; Tuscan shrimp and beans.

Milk chocolate cremeux tart; coconut products; sweet cream ice cream.

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

Chicken on the grill; black-eyed pea salad with peaches; white wine sangria; nectarine and blackberry galette.

Holiday sugar cookies; parchment paper; silicone baking mats; lemon bars.

Linzertorte; tube pans; a classic recipe for Belgian spice cookies.

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

Chinese pork dumplings; steamer baskets; ginger graters; the science behind proper pouring techniques; Beijing-style meat sauce and noodles.

Dan shows how to make perfect roast chicken; Lisa and Valerie share their picks for store-bought chicken broth.

All things science, cooking, and kitchen gear.

Peach tarte tatin; the perfect pan for every cake; making financiers.

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

Grown-up grilled cheese sandwiches with Gruyère and chives; caring for wooden kitchen tools; graters; cream of tomato soup.

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

Green goddess roast chicken; the origins of green goddess dressing; a primer on herbs; perfect pesto; potato, green bean and tomato salad.

Slow-roasted duck with blackberry sauce; the best uses for different tinned fish; a rich bean bourguignon.

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

Roast chicken with warm bread salad; a tasting of white miso; skillet-roasted Brussels sprouts with chile, peanuts and mint.

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.

Turkey thigh confit with citrus-mustard sauce; cranberry sauce; skillet turkey burgers.

Making flaky apple turnovers and chocolate chip cookies; the pros test the most popular pie weights on the market; five simple ideas to level up cake decorating.

Kevin and Jeffrey make cold sesame noodles. Dan reveals the science of baking soda. Lan explains side fond.

Tartiflette; mushrooms; red wine risotto with beans.

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.

Roast turkey; oven thermometers; boiled corn.

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

Joe Gitter shows how to elevate mocktails to have the depth and complexity of traditional spirits.

Ground beef chili; food processors; red lentil soup with North African spices.

Yeasted doughnuts; vegan chocolate ice cream tasting; banana muffins with coconut and macadamia.

Gingerbread layer cake; stove top kettles; sticky toffee pudding cakes.

Pastitsio; feta cheese; braised eggplant with paprika, coriander and yogurt.

Egg roulade; roasted potatoes; rosemary olive biscuits; spicy tomato jam.

Julia celebrates with an indoor clambake made with fresh lobster, mussels, and clams, served with honey cornbread and bistro slaw.

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

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