America's Test Kitchen schedule

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Julia makes a seafood paella, served with grilled garlic flatbread, green salad, and orange pound cake.

Poached eggs in chickpea shakshuka, exploring egg yolks, and nonstick skillets for perfect fried eggs

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

Fish Chowder, Hearty Green Salad with Seared Halloumi; Nakiri knives & tiny tools reviews

Grill-Roasted Beef Tenderloin, Pear-Walnut Upside-Down Cake; review of quirky gadgets

Tagliatelle with Bolognese Sauce, Meatless “Meat” Sauce; crushed tomatoes tasting

Best Grilled Chicken Thighs with Mustard and Tarragon, Italian Pasta Salad; fresh mozzarella tasting

Texas Barbecue Brisket; review of cooler

Crumb-Crusted Rack of Lamb, Brussels Sprout Gratin; review of electric knives

Pennsylvania Dutch Apple Pie, Amish Cinnamon Bread; tasting of vanilla ice cream

We set out to lighten up two comforting classics, mac and cheese and chicken Parmesan.

How to make the best clam chowder and crab cakes that are relatively easy.

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

We uncover the formula for a hearty frittata and the ideal quiche filling with a buttery crust.

We set out to make meatloaf with seasoned meat and just enough binder to give the loaf a tender texture.

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

Coastal Georgia Paella, Peach Ripple Ice Cream; a visit to the Georgia Lowcountry

Hosts Bridget Lancaster and Julia Collin Davison prepare an incredible Pizza al Taglio.

Perfect Fried Eggs, Cold-Brew Iced Coffee, Yeasted Waffles; review of egg-cooking essentials

Cauliflower and Bean Paella, Vegan Baja-Style Cauliflower Tacos; tasting of meat-free burgers

North Carolina Barbecue Pork, Lemonade with Honey; our recommended Fire Pits for Cooking

Bacon-Wrapped Pork Roast with Peach Sauce, Texas Potato Pancakes; review of graters

Transylvania Goulash, Beans and Greens; Swiss Chard Salad; all about heirloom beans

Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.

Pinchos Morunos, Pa Amb Tomàquet, Rosé Sangria; all about dried chiles

Chinese-Style Barbecued Pork, Mapo Tofu; review of wire racks and rimmed baking sheets

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

Chicago Thin-Crust Pizza with Homemade Italian Sausage, Pasta Fagioli, tasting of jarred pasta sauce

Grilled Mojo-Marinated Skirt Steak, Red Snapper Ceviche with Radishes and Orange; review of boning knives

Roast Boneless Leg of Lamb with Garlic, Herb & Bread-Crumb Crust, Lemon-Olive Oil Tart; review of 12" skillets

Turkey Thigh Confit, Skillet Turkey Burgers; head-to head Cranberry Sauce tasting

Dan explores the science behind his favorite sauces, including beurre monté, mayonnaise, and hot sauce.

Simple Stovetop Macaroni and Cheese, Turkey Meatloaf; review of lid holders; the proper way to use a whisk

Portuguese Beef Stew, Quinoa-Veggie Stew; pesto tasting; review of year's worst gadgets."

Blackened Chicken, Roasted Okra; spice storage solutions; all about corn products

Egg, Kimchi, and Avocado Sandwiches; Spanish Migas with Fried Eggs; review of electric gooseneck kettles

Clams with Chorizo, Gambas Al Ajillo; A visit to Boise, Idaho; Worcestershire Sauce

Rillons, Cajun Meatball Fricasse

New Mexican Turnovers with Green Chile, Southwestern Tomato & Corn Salad; a visit to NM.

Deviled Pork Chops, Thick-Cut Oven Fries; dark chocolate chips tasting; review of kids’ oven mitts

Roasted Bone-In Chicken Breasts, Best Baked Potatoes; review of kitchen trash cans

Test cook Dan Souza teaches host Julia Collin Davison the secret to sous vide roast beef.

Bridget and Julia make Caramel-Espresso Yule Log; Lisa reviews mini muffin tins.

Pan-Seared Strip Steaks, Beet Salad with Spiced Yogurt and Watercress; nonstick-friendly tools

Orange, Cranberry, and Mint Pavlova, Holiday Eggnog; tasting of vanilla; review of cocktail tools

Meaty loaf-pan lasagna, Crispy Artichoke Salad with Lemon Vinaigrette; Tiramisu for dessert

Chili with Black Beans and Chipotle, Easy Baked White Rice; Watermelon-Lime Agua Fresca

Fried Chicken, Swiss Chard Macaroni and Cheese, Celery Root and Apple Slaw; Baked Peaches and Candied Ginger

Sheet-Pan Lemon-Herb Cod Fillets with crispy garlic potatoes, Green Beans with Cilantro Sauce; Easy Berry Cake

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

Science of crispy Korean chicken wings, testing top deep-fryers, and making skillet turkey burgers

Bryan explores Cajun BBQ in Louisiana. Hannah and Lisa review gas, electric, and induction burners.

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