America’s Test Kitchen

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.

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

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

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.

Dan shares his go-to side dishes: roasted broccoli, Brussels sprouts, baked potatoes and dinner rolls.

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

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

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

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.

Roast turkey; sweet potato casserole; turkey gadgets.

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

Two recipes for roast chicken; countertop rotisserie ovens.

Julia cooks her favorite beef chili with black beans and chipotle, easy baked white rice, and watermelon-lime agua fresca.

Bacon-wrapped pork roast with peach sauce; graters; German community in Texas; Texas potato pancakes; easy homemade mayonnaise.

Sufganiyot (Hanukkah jelly doughnuts); the importance of schmaltz in Jewish cuisine; leave-in temperature probes; cast iron potato kugel.

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

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

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

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.

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

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

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

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

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

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

All things science, cooking, and kitchen gear.

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

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

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

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.

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

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

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

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

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

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

Roast turkey; oven thermometers; boiled corn.

Bryan visits Tampa for the Cuban sandwiches; Lan reveals her secret to fluffy dinner rolls.

Dan shows how to make New York style bagels at home; Hannah and Lisa dive into the world of bread machines.

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

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

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

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

Joe Gitter shows the basics of making cocktails and explores the link between temperature and perfect drinks.

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

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

Tartiflette; mushrooms; red wine risotto with beans.

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

Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages, and lamb meatballs with orzo.

Beef borscht with homemade beef broth; rye bread topped with an olive oil marinated feta.

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

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

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

Lan teaches us how to make bread using a Tangzhong; she also gives us tips on making sandwiches.

Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.

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

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

Two recipes for roast chicken; countertop rotisserie ovens.

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.

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

Roast turkey; sweet potato casserole; turkey gadgets.

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.

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

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

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

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.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

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

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

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

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

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

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

All things science, cooking, and kitchen gear.

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.