America’s Test Kitchen

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

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.

Roast turkey; sweet potato casserole; turkey gadgets.

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.

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.

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

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

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.

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

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

Indian butter chicken; a primer on tomato products; spinach dal with cumin and mustard seeds.

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

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.

Oven-roasted chicken thighs; the best tools for roasting; easy apple crumble.

Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.

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

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.

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

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.

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

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

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.

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

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

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

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

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

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

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.

Julia makes white lentil soup from a homemade vegetable stock base, served with a seedy 7-grain bread.

Black bean chili; jalapeño-cheddar scones; salad with orange vinaigrette; slow-cooker flan.

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

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.