America's Test Kitchen schedule

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Julia grills lambs skewers, eggplant with tomato vinagrette, tzatziki, couscous, and a fruit salad.

Celebrate spring: Butterflied lamb with spices, myriad lemon uses, and secrets to juicy poached chicken.

Dan has all the info on peanut butter. Hannah and Lisa are on a mission to build the perfect capsule kitchen.

Çilbir, Xīhóngshì Chao Jīdàn, Matzo Brei; review of sponge holders

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

Grill-Smoked and Herb-Rubbed Flat Iron Steaks, Fresh Fruit Tart; mascarpone tasting; the science of salting

Gai Yang, Arayes; tasting of tahini; review of grill tongs

Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish

New England Bar Pizza, Lemon Pepper Wings; Spinach and Artichoke Dip; Grill Pans

Blueberry Cream Pie, Sweet Tea-Brined Fried Chicken; Travel Utensil Sets

In the test kitchen, we update two classic casseroles: Macaroni and cheese and turkey Tetrazzini.

French country classics like chicken with 40 cloves of garlic and chicken Provençal.

In this episode we prepare grilled chicken with a dipping sauce and grilled salmon with a sweet, sticky glaze.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We prepare a Thai-inspired beef stir-fry and share a recipe for great potstickers.

We explain which pork chops to buy and how to cook them, ensuring perfectly cooked meat.

Spice-Rubbed Chicken Drumsticks, New England Baked Beans; review of baking peels

Grilled Scallops with Fennel and Orange Salad for Two, Freeform Summer Fruit Tartlets for Two, peppercorns

Test cook Erin McMurrer shows host Julia Collin Davison a recipe for Beef Enchiladas.

Fried Catfish with Comeback Sauce, Extra-Cheesy Grits; review of Serrated Bread Knives

Choucroute Garnie, Endive Salad; a visit to Portland, OR; European-Style Sausages

Cuban Sandwiches; a visit to Tampa, Florida’s Cuban Sandwich Festival; mustard tasting

Choux au Craquelin, Gnocchi à la Parisienne with Arugula, Tomatoes, & Olives; piping sets

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

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

Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.

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

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

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

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

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

Grilled Pizza, Shredded Chicken Tacos; tasting of supermarket olive oil; review of avocado gadgets

Chile Verde con Cerdo, Cóctel de Camarón; all about canned and jarred chile products

Corn Risotto; Green Bean Salad with Cherry Tomatoes and Feta; Grilled Tomatoes; summer produce

Fresh Peach Pie with All-Butter Lattice Top; all about sugar

Shrimp with Garlic and Jalapeño Butter, Zephyr Wright–Inspired Shrimp Curry; dishcloths

Kalbi (Korean Grilled Flanken-Style Short Ribs); Shredded Carrot & Serrano Salad; peelers

Chicken with Kua Txob, Tomatoes with Fontina Sauce and Cornichon Dressing; history of Fonduta

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

Smoked Pork Loin with Dried-Fruit Chutney, Sweet Potato Soup; review of grill gadgets

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

Broiled Chicken with Gravy: Skillet Roasted Broccoli: review of toaster ovens

Hosts Bridget Lancaster and Julia Collin Davison make the ultimate plum-ginger pie.

Linzertorte, Speculoos (Belgian Spice Cookies); review of tube pans

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

Julia has a Mexican-themed party with steak fajitas, homemade tortillas, and margaritas.

Spice-Rubbed Picnic Chicken, 30-Minute Tortellini Salad, Pimm's Cups for a Crowd

Julia makes candied bacon, grilled chicken, curry, and panna cotta - all with homemade spice blends.

Julia packs for School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.

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

Dan teaches us about asparagus. Ashley makes easy fettuccine alfredo. Kevin & Jeffery cook Gen. Tso’s chicken.

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