America’s Test Kitchen

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.

A New York classic -- prosciutto bread; a tasting of provolone; drop meatballs.

Hearty beef lasagna; block mozzarella; chicken scarpariello.

S'mores pie; rolling pins; M&M cookies.

Sous vide prime ribs with mint persillade; vacuum sealers; popovers.

Strawberry shortcake and cherry cobbler.

We develop a recipe for pulled pork that rivals barbecue joints but won't be an all-day affair; plastic wrap; liquid measuring cups.

Cinnamon buns and banana bread; choosing the right loaf pan.

Roast beef tenderloin and French mashed potatoes; starch in potatoes; slicing knives.

Pasta all'Amatriciana and mushroom risotto; jarred pasta sauces; rotary cheese graters.

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

Everyday French toast; artisanal bacon; stove top griddles; dull baking sheets; scrambled eggs with asparagus, smoked salmon and chives.

Grilled pizza; supermarket olive oil; avocado gadgets; shredded chicken tacos.

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; a no-fuss shrimp risotto.

Carne guisada; oven mitts; green chile chicken enchiladas.

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Texas barbecue brisket; coolers.

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

Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.

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

Lan demonstrates meat marinating techniques and steak cooking methods.

New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.

Julia shares her recipe for spaghetti with turkey-pesto meatballs, garlic bread and a green salad.

Julia fires up the grill for her favorite summer dinner: grill-roasted chickens, Israeli couscous, fresh zucchini and tomato tian, and chilled lemon souffles for dessert.

Julia packs for School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.

Dan suits up to share his favorite game day snacks: chicken wings, chewy pretzels and crispy onion rings.

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

Simple stovetop macaroni and cheese; large saucepans; lid holders; using a whisk; turkey meatloaf with ketchup-brown sugar glaze.

Fail-proof chicken Francese; air fryers; the science of persistent firmness; roasted and glazed chicken wings.

Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.

Southern-style smothered chicken; kitchen timers; apple pandowdy.

Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Beef tenderloin with smoky potatoes and persillade relish; a turkey tasting challenge; fat separators; turkey breast en cocotte with pan gravy.

Test cook Elle Simone and host Julia reveals the secrets to making foolproof falafel at home. Test cook Becky Hays makes Bridget the ultimate Moroccan lentil and chickpea soup.

Tuscan grilled pork ribs with grilled radicchio; honing rods; why mushrooms absorb so much oil; sautéed mushrooms with red wine and rosemary.

Punjabi potato-stuffed griddle breads; ladles; South Asian spiced vegetable fritters.

Bridget and Julia learn how to make beef stir-fry with bell peppers and black pepper sauce; Jack challenges Bridget to a tasting of soy sauce; Keith shows Julia how to make scallion pancakes with dipping sauce.

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot; Spanish migas with fried eggs.

All-butter pie dough and chocolate cream pie; tasting of cocoa powder; dark chocolate fudge sauce.

Apple strudel; Bundt pans; cider-glazed apple Bundt cake.

Sloppy Joes; kitchen sponges; why cookie size matters; homemade chocolate chip cookie ice cream sandwiches.

Morgan throws a Friendsgiving dinner with irreverent, grilled twists on the classic holiday menu.

Celebrity chef Nick Giovanni joins Hannah and Lisa to talk about kitchen knives; Dan shows all the ways to chop an onion; Ashley makes a one-pan chicken and vegetable dinner.

Testing the popular coffee makers on the market; how to make homemade cold brew; learning the science of tea.

Hosts Julia Collin Davison and Bridget Lancaster make cataplana, Portuguese seafood stew; tasting expert Jack Bishop challenges Julia and Bridget to a head-to-head tasting of fish sticks; science expert Dan Souza delves into the science of blanching.

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

Farmhouse chicken noodle soup in the pressure cooker; Gruyère cheese; pressure cookers; pressure cooker pot roast.

Sautéed tilapia with chive-lemon miso butter; buying Italian pastas; food processors; Southern Italian-style poached fish.