America’s Test Kitchen

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.

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

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.

Omelets with cheddar and chives; breakfast sausage patties.

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

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.

Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture; Spanish potatoes with olive oil and wine.

Julia makes beef tenderloin, an arugula and endive salad and chocolate pots de crème with dulce de leche.

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.

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

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

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

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

Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.

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

Two recipes for roast chicken; countertop rotisserie ovens.

High-roast butterflied chicken served with potatoes and asparagus; remote thermometers.

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.

Dan discusses asparagus; Ashley makes easy fettuccine Alfredo; Kevin and Jeffery cook Gen. Tso's chicken.

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.

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

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.

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

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

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.

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.

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

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

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

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.

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

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

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

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

Dan Souza invites nine ATK test cooks to his home to create the all-time best Thanksgiving meal.

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

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.

Roast turkey; oven thermometers; boiled corn.

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

Dan explores potatoes; Kevin and Jeffery make stir-fried cumin beef; Ashley cooks pork & broccoli cheesesteaks.

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

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

Tartiflette; mushrooms; red wine risotto with beans.

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.

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

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.

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

Omelets with cheddar and chives; breakfast sausage patties.

Stuffed portabello mushrooms; lemon and basil pasta; apple and radicchio salad; almond cake.

A whole roasted branzino; rice salad; slow cooker tomatoes; asparagus; a rustic walnut tart.

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

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

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

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.

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

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

Roast turkey; sweet potato casserole; turkey gadgets.

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

High-roast butterflied chicken served with potatoes and asparagus; remote thermometers.

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 makes her favorite picnic chicken, a fast tortellini salad with cherry tomatoes, arugula and pine nuts, and Pimm's cup for a crowd.

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

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

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

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

Tartiflette; mushrooms; red wine risotto with beans.

Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture; Spanish potatoes with olive oil and wine.

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.

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.

Omelets with cheddar and chives; breakfast sausage patties.

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

Dan Souza invites nine ATK test cooks to his home to create the all-time best Thanksgiving meal.

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

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

Chewy oatmeal cookies; mini prep bowls; pecan bars.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

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

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.

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.

Roast turkey; oven thermometers; boiled corn.

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

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

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

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

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

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

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.

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.

Grilled boneless beef short ribs with preserved lemon and almond sauce; goat cheese; the science behind Thai jelly beer; briam.

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

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

Cranberry curd tart with almond crust; wheat berry salad with radicchio; dried cherries and pecans; blue cheese.

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

Julia makes lentil soup with homemade Mexican-style chorizo, Anadama bread and a chocolate-stout Bundt cake.

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

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

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

Two recipes for roast chicken; countertop rotisserie ovens.

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

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.

High-roast butterflied chicken served with potatoes and asparagus; remote thermometers.

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

Roast turkey; sweet potato casserole; turkey gadgets.

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.

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

Banana pudding pie; different vanilla products; the story of Augustus Jackson's eggless ice cream; no-churn ice cream.

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

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

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

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

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.

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

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.

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

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

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.

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

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

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

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

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

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

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

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

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.

Dan explores potatoes; Kevin and Jeffery make stir-fried cumin beef; Ashley cooks pork & broccoli cheesesteaks.

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

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

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

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

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

Joe Gitter explores egg-based cocktails, then shows you how to open and serve a bottle of Champagne.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

Cranberry curd tart with almond crust; wheat berry salad with radicchio; dried cherries and pecans; blue cheese.

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

Roast turkey; oven thermometers; boiled corn.

Dan Souza invites nine ATK test cooks to his home to create the all-time best Thanksgiving meal.

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.

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.

Tartiflette; mushrooms; red wine risotto with beans.

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

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

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

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.

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.

High-roast butterflied chicken served with potatoes and asparagus; remote thermometers.

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.

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

Boneless rib roast with Yorkshire pudding and jus; black tea; Lighthouse Inn potatoes.

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.

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

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

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

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.

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

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

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.

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

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.

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

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.

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.

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

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

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

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

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

Roast turkey; oven thermometers; boiled corn.

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

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

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

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture; Spanish potatoes with olive oil and wine.

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.

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

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

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

Grilled boneless beef short ribs with preserved lemon and almond sauce; goat cheese; the science behind Thai jelly beer; briam.

Cranberry curd tart with almond crust; wheat berry salad with radicchio; dried cherries and pecans; blue cheese.

Dan Souza invites nine ATK test cooks to his home to create the all-time best Thanksgiving meal.

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

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

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

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.