America's Test Kitchen schedule

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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.

Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.

Lan breaks down various salting techniques; Lisa and Hannah put the glass vs. metal baking pan debate to rest

Test cook Keith Dresser makes host Bridget Lancaster Tuscan grilled pork ribs.

Easy Holiday Sugar Cookies, Best Lemon Bars; review of parchment paper and silicone baking mats

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

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

Carrot Snack Cake, Oatmeal Creme Pies; review of water bottles

Ashley makes Thick-Cut Smoked Pork Chops and Julia makes Backyard Barbecue Beans.

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

In this episode, we turn to orange-flavored chicken and chicken teriyaki for easy chicken recipes.

We wanted our lemon cheesecake to be both light and creamy, with great lemon flavor.

We uncover the secrets to beef Burgundy at its best and show you a way to make portions of it ahead of time.

Vegetable sauces, like one with mushrooms and one with broccoli rabe are appealing options.

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

The key is to great beef tenderloin is to get color on the exterior without overcooking the interior.

Butter-basted haddock, oyster buying, shucking, eating tips, and smoked salmon as a make-ahead appetizer

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

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

Grilled Shrimp and Vegetable Kebabs Persian-Style Rice with a Golden Crust tasting of whole-milk Greek yogurt

Bridget makes Memphis-style Wet Ribs in the slow cooker and Ashley makes Mashed Potato Cakes.

Mixed Berry Buckle, Strawberry Cheesecake Bars; all about thickening agents

Seafood Fra Diavolo, Salmon Piccata; Roasted Garlic-Parmesan Bread; grocery store tips

Pita Bread, Shakshuka; tasting of international yogurts; science behind proofing dough

Apple Strudel, Cider-Glazed Apple Bundt Cake; review of bundt pans

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

Beef Chuck Roast with Horseradish-Parsley Sauce, Fried Potatoes, and Creamed Spinach; kitchen timer review

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

Herb-Crusted Beef Tenderloin, Cheesy Potatoes, Tomato Salad with Arugula and Goat Cheese; Crème Brûlée

Gas-Grilled Beef Kebabs, Fingerling Potato and Arugula Salad; Fresh Berry Gratin with malted whipped cream

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

Classic Sloppy Joes, Chocolate Chip Cookie Ice Cream Sandwiches; review of kitchen sponges

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

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

Pan Bagnat (Provençal Tuna Sandwich), Salade Lyonnaise; shopping for tuna

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

Grilled Jerk Chicken, Smoked Chicken Wings; review of grill brushes

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

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

Chocolate Cream Pie, Chocolate Fudge Sauce; cocoa powder tasting

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

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

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

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

Lisa and Bridget taste non-alcoholic beers to find out which brews deliver on flavor—and which ones fall flat.

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

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

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

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

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