Programm von America's Test Kitchen

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It’s a backyard tailgate party and Morgan’s serving Smoked Chicken Wings, Charred Guacamole, and Pizza Dip.

Silky rib ragu for pasta, festive Brussels sprouts salad with cheese and nuts, caramelized pears for dessert

Dan on why mushrooms don't overcook; Ashley's creamy mushroom gnocchi; Elle's fresh green bean casserole

Chinese Pork Dumplings, Beijing-Style Meat Sauce and Noodles; review of ginger graters

Easy-Braid Challah, Crescent-Shaped Rugelach with Raisin-Walnut Filling; all about flour

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

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

Classic Roast Beef Tenderloin; review of tongs

Cheesy Stuffed Shells, Eggplant Pecorino; review of 13 by 9-inch broiler-safe baking dishes

San Diego Fish Tacos, Crispy Fried Shrimp; a visit to San Diego; tasting tortilla chips

We think afternoon tea is an excellent excuse to whip up a batch of scones or lemon pound cake.

For chicken Milanese and piccata, we start on the stovetop and finish the cooking in the oven.

We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.

We wanted to upgrade two favorite fancy vegetable dishes: twice-baked potatoes and stuffed bell peppers.

We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

Bò Lúc Lắc (Shaking Beef), Gỏi Cuốn (Vietnamese Summer Rolls); the best tools for maintaining knives

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

Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese

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

Grilled Thick-Cut Porterhouse Steaks Caesar Green Beans; review of paring knives; tasting of blue cheese

One-Batch Fried Chicken, North Carolina Cheese Biscuits; tasting of strawberry spreads

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

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

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

Pan-Seared Salmon, Shrimp Scampi; tasting of fish sauce; differences between wild and farmed salmon

Lan teaches us tricks on how to marinate meat, as well as the best ways to cook a steak.

Jamaican Oxtail, Jamaican Rice and Peas; review of countertop compost bins

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

Pan-Seared Strip Steaks with Persillade Sauce, Simple Salad with Make-Ahead Lemon-Garlic-Chive Vinaigrette

Chili–Rubbed Grilled Flank Steak with skillet rice, beans, and corn; Icebox Key Lime Cheesecake for dessert

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

Perfect Pan-Seared Pork Tenderloin Steaks, Crispy Slow-Roasted Pork Belly; review of air fryers

Swordfish Skewers with Tomato-Scallion Caponata, Barley Salad; feta tasting

Cataplana, Garlicky Broiled Shrimp; tasting of fish sticks; science of blanching

Tilapia & Lemon Butter, Acqua Pazza; Italian Pasta Tips; Food Processor Review

Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.

Oregon Blackberry Pie, Roasted Salmon with Broccoli & Red Potatoes; tasting of sharp cheddar cheese

Grilled Flank Steak with Basil Dressing, Fresh Tomato Galette; review of herb keepers

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

Upside-Down Tomato Tart, Horiatiki Salata; tips for buying tomatoes

Gingerbread Layer Cake, Sticky Toffee Pudding Cakes; review of stovetop kettles

Milk Chocolate Crémeux Tart, Sweet Cream Ice Cream; all about coconut products

Karaage, Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes; soba noodles; reviews of strainers

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

Store-bought sandwich bread is a reliable staple of supermarkets and home kitchens. Which one is the best?

Millionaire’s Shortbread, Gateau Breton with Apricot Filling; review of serrated knives

Chicken Francese, Roasted and Glazed Chicken Wings; review of air fryers

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

Morgan throws a Friendsgiving dinner with irreverent, grilled twists on the classic holiday menu.

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