America’s Test Kitchen

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.

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

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

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.

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

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!

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

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

Julia's take on comfort food includes thick-cut pork chops with smoked sea salt, garlic-scented mashed sweet potatoes with coconut milk and cilantro, a brussels sprouts and kale salad with herbs and peanuts, and her slow-cooker Nutella bread pudding.

Julia makes a seafood stew with classic Italian bread. She makes panettone for dessert, using her Ooni mixer.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

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

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.

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.

Two recipes for roast chicken; countertop rotisserie ovens.

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

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

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

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

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.

Kevin and Jeffery make hot and sour soup; Lisa and Hannah have some tips on how to maximize a microwave.

Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Viña-style cheesecake.

Mixed berry buckle; the history of baked fruit desserts; thickening agents; strawberry cheesecake bars; strawberry-basil compote.

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

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

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!

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.

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

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

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

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

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.

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

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

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

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.

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

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.

All things science, cooking, and kitchen gear.

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

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.

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.

Joe Gitter shows how to achieve two high-end cocktail elements at home: fat-washed spirits and clear ice.

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

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

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

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.

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

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

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

Tartiflette; mushrooms; red wine risotto with beans.

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

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

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.

Two recipes for roast chicken; countertop rotisserie ovens.

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.

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 how to make lasagna in a cast iron pan; she also makes bagna cauda, salad, and amaretto ice cream.

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

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

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

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

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

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

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.

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

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

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

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.

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.

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.

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

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

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

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.

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.

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.

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

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

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

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

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

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.

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

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

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

Julia serves broiled oysters and mini shepherd's pies with apple fennel salad. Apple strudel is for dessert.

Julia makes anise cookies, chocolate crinkle cookies, wreath cookies, gingerbread cookies and chocolate bark.

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

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

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

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.

Roast turkey; sweet potato casserole; turkey gadgets.

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

Two recipes for roast chicken; countertop rotisserie ovens.

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 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 beats the heat with a light and summery gazpacho, seasoned croutons, a Spanish-inspired meat and cheese board and a fruity summer sangria for the crowd.

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

A visit to Tucson, Ariz.; Quesabirria tacos; the origins of the birria craze in the U.S.; sopa seca.

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

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

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

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.

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.

Orange, cranberry and mint pavlova; a tasting of vanilla; cocktail tools; holiday eggnog.

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

Roast turkey; oven thermometers; boiled corn.

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.

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

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.

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.

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

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.

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

All things science, cooking, and kitchen gear.

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

Omelets with cheddar and chives; breakfast sausage patties.

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

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.

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

Joe Gitter shows how to achieve two high-end cocktail elements at home: fat-washed spirits and clear ice.

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.

Perfectly spiced Swedish cinnamon buns; robot vacuums; gravlax.

Mushroom-beef blended burgers; a tasting of anchovies; making an all-purpose ground turkey mix for turkey patty melts.

Julia and Marc Sievers cook up a mushroom pâté, vegetable tarts, celery mushroom salad, and crème brûlées.

Julia serves broiled oysters and mini shepherd's pies with apple fennel salad. Apple strudel is for dessert.

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

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