America’s Test Kitchen

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.

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

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

South Carolina smoked fresh ham; spiral sliced bone-in ham; potato mashers; smashed potato salad.

Steak with buttermilk mashed potatoes; cheap steaks; sauciers.

Low-fat cheesecake; whole-bean coffee.

Two recipes for roast chicken; countertop rotisserie ovens.

Carrot cake with cream-cheese frosting; chocolate cake; milk chocolate.

Deep dish apple pie; butter; rolling pins.

Taking a trip down South with versions of barbecue brisket and corn fritters; the taste test focuses on hot sauce; charcoal grills feature in the equipment test.

Going behind-the-scenes with "America's Test Kitchen" hosts Bridget Lancaster and Julia Collin Davison to highlight the food, science and kitchen ingenuity that made the show's 25 years a success.

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

Grilled brined pork chops with garlic-herb oil; reviewing ceramic skillets; seasonal rhubarb shortcakes with buttermilk whipped cream.

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

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

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

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.

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

Crispy pan-fried chicken cutlets; santoku knives; radiant heat; miso-marinated salmon.

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.

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.

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

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

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

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

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

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

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

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

Roast turkey; oven thermometers; boiled corn.

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.

Cooking a silky white bean soup and homemade chicken stock using a convenient kitchen tool; testing slow cookers and Instant Pots.

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

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

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

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

Blackened chicken; spice storage solutions; corn products; roasted okra with spicy red pepper mayonnaise.

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

A six-foot nacho table loaded with North Carolina pulled pork, green chile queso and candied bacon s'mores.

Dan shows tips on using olive oil; Hannah and Lisa show how to upgrade kitchens in a budget.

Hannah and Lisa put countertop garden systems to the test; Christie's recipe for roasted radishes with Tahini sauce is an unexpected way to enjoy farmer's market produce; Dan shows us how to make boiled corn without boiling it at all.

Goan pork vindaloo; rice cookers; electric can openers; chana masala.

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.

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

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

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

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

Two recipes for roast chicken; countertop rotisserie ovens.

Roast turkey; sweet potato casserole; turkey gadgets.

Upgrading two favorite fancy vegetable dishes, twice-baked potatoes and stuffed bell peppers.

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

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.

Julia grills lamb skewers, eggplant with tomato vinaigrette, tzatziki, couscous with herbs and a fruit salad.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.

Blueberry jam cake; reviewing toasters; gooey butter cake bars.

Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

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

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

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

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

Braised chicken with mustard and herbs; pastry and silicone brushes; easiest-ever biscuits.

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.

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

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

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

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.

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

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

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

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

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.

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

Roast turkey; oven thermometers; boiled corn.

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

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

Christie teaches how to make spice mixes for snacks, main dishes and everything in between; Dan shares his recipe for fermented hot sauce; Ashley makes spicy black bean burgers and cheesy quesadillas.

All things science, cooking, and kitchen gear.

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.

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

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.

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.

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.

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

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

Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; gadgets for a healthy lifestyle; brown rice bowl with vegetables and salmon.

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

Julia whips up her favorite Bloody Marys with fresh horseradish and homemade cocktail onions plus sheet-pan hash browns for a crowd and springy green Shakshuka.