America's Test Kitchen schedule

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

Dan reveals the key to fresh strawberry flavor. Hannah and Lisa review gear for barbecues and picnics.

Pizza: Cheesy, chewy, everyone's favorite. Stretchy dough secrets, indoor oven's worth, bacon breakfast pizza

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

Broccoli Salad with Creamy Avocado Dressing, Roasted Radishes with Yogurt-Tahini Sauce

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

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

Hawaiian-Style Fried Chicken, Hawaiian Macaroni Salad; review of plastic wrap; tasting of potato chips

Brunch Burgers, Browned Butter Chocolate Chunk Muffins; review of cooking sprays

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

Watch as we take chocolate volcano cake and caramelized pears and make them approachable for the home cook.

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

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

We wanted to simplify French favorites like cassoulet and tarte Tatin.

We create a foolproof rolled butter cookie dough that could be turned into an array of different cookies.

In this episode, we show how a few easy tricks can give an old standby, like roast chicken, a new lift.

Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages, and lamb meatballs with orzo.

Roasted Whole Side of Salmon, Buttery Spring Vegetables; turmeric tasting

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

Butter-Basted Fish Fillets with Garlic and Thyme; Succotash with Butter Beans, Corn, and Red Pepper

Boneless Rib Roast with Yorkshire Pudding and Jus, Lighthouse Inn Potatoes; tasting of black tea

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

Julia and Bridget make Mississippi Mud Pie and Bridget makes Whoopie Pies.

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

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

Chicken Kebabs, Curry Deviled Eggs; tasting of sparkling water

Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.

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

Julia cooks up an egg roulade, followed by roasted potatoes, rosemary olive biscuits and spicy tomato jam.

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

Julia makes oysters Rockefeller, orzo with shrimp, linguini with clams, and red curry with steamed mussels.

Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.

Falafel, Harira (Moroccan Lentil & Chickpea Soup);

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

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

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

Hanukkah Jelly Doughnuts, Cast Iron Potato Kugel; temperature probes and schmaltz

Tennessee Pulled Turkey Sandwiches, Eastern North Carolina Fish Stew; review of paper towels

Kombdi, Jira Ghalun (Cumin-Scented Chicken), Hot-Honey Chicken; tasting of honey

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

Goan Pork Vindaloo, Chana Masala; review of rice cookers and electric can openers

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

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

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

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

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

Irish Stew with Carrots and Turnips: Irish Brown Soda Bread; review of all-in-one machines

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

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

Morgan treats her mom to a North Carolina-inspired feast featuring fish stew cooked over a live fire.

Lemony rice with turkey meatballs, making palak dal, and reviewing top rice cookers.

Dan explores the science of salt. Kevin and Jeffery make kung pao shrimp. Ashley cooks salmon in an air fryer.

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