America's Test Kitchen schedule

no info available

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

Best Roast Chicken With Root Vegetables, Almost No-Knead Sourdough Bread

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

Breakfast time: Tips for flaky biscuits, foolproof poached eggs, and two summer strawberry brunch recipes

One-pan full breakfast method, crater-sized pancakes code, and make-ahead French toast casserole

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

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

Beef Tenderloin with Smoky Potatoes and Persillade Relish, Turkey Breast en Cocotte with Pan Gravy.

Pan Seared Shrimp with Peanuts and Black Pepper, Shrimp Risotto; review of petty and utility knives

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

Sinigang, Neorm Sach Moan; a visit to Oakland, CA

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

With a crisp graham cracker crust and a creamy filling, our cheesecake is worthy of any diner in New York.

We start with two quick dishes: chicken cutlets and pan-seared shrimp.

We explain why the pyrotechnics of fire and cognac are essential to steak Diane.

We wanted a no-bake summer berry pie that was every bit as appealing as a traditional double-crust pie.

25 Years of America's Test Kitchen: The Stories Behind Our Favorite Recipes

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

Alu Parathas, Pakoras; review of ladles

Chocolate Cream Pie, Chocolate Fudge Sauce; cocoa powder tasting

Barbecued Chuck Roast, Tomatillo and Bibb Lettuce Salad with Tomatillo Ranch

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

Lard-Fried Chicken, Blueberry Biscuits; BLT Salad; tasting of regional potato chips

Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.

Test cook Elle Simone Scott makes host Julia Collin Davison Everyday French Toast.

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

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

Shrimp Po’ Boys, Chicken Sauce Piquant; tasting of king cakes

Chicken on the grill, Black-Eyed Pea Salad with Peaches, White Wine Sangria; Nectarine and Blackberry Galette

Halibut Puttanesca, Garlicky Broccolini, Crispy Polenta Triangles; Olive Oil-Yogurt Cake for dessert

One-Pan Twin Roast Chickens and root vegetables with tarragon vinaigrette; Butterscotch Pudding for dessert

Dan suits up to share his favorite game day snacks: chicken wings, chewy pretzels, and crispy onion rings.

Farmhouse Chicken Noodle Soup, Pressure-Cooker Pot Roast; gruyere tasting;the science behind pressure cookers

Chicken Under a Brick with Herb-Roasted Potatoes, Buttermilk-Vanilla Panna Cotta with Berries and Honey

Sous Vide Prime Rib with Mint Persillade, Popovers; review of vacuum sealers

Chicken and Sausage Gumbo, Red Beans and Rice; tasting of smoked paprika

Khao Man Gai, Pad Gra Prow; a visit to Portland, OR; history of holy basil

Monroe County–Style Pork Chops, Coconut Cream Pie, review of pie servers

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

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

Porchetta, Parmesan Farrotto; review of wine coolers; tasting of ricotta

Sticky Buns; tasting of almond butter; review of waffle irons

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

Chicken Piccata, Chocolate Semifreddo; science behind fat and temperature perceptio

Test cook Becky Hays and host Julia Collin Davison prepare Thai hot and sour noodle soup.

We taste store-bought mayonnaise brands to find the best, and inspect their ingredient labels to explain why.

Breton Kouign Amann, Madeleines; review of bannetons

Bridget and Julia make Italian-Style Turkey Meatballs. Becky makes the perfect Kale Caesar Salad.

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

Morgan creates a nacho table covered in barbecued pork and green chili queso. For dessert: campfire s’mores.

no info available