Programación de America's Test Kitchen

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

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

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

Dan shows tips on using olive oil. Hannah and Lisa know how to upgrade your kitchen without breaking the bank.

Hannah & Lisa test countertop gardens; Christie's roasted radishes with Tahini; Dan's boil-free corn method

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

Falafel, Harira (Moroccan Lentil & Chickpea Soup);

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

Pub-Style Steak and Ale Pie, Boston Brown Bread; review of knife blocks

Hoppin' John, Alabama Orange Rolls; A Visit to Edisto Island, SC

Guanimes con Bacalao, Piña Coladas; a visit to Puerto Rico; all about Salt Cod

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

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

We take a hard look at paella and see if we can pareit back to its humble origins.

Our recipes for eggplant Parmesan and pasta with chicken and broccoli give them the respect they deserve.

Few recipes deliver so much pleasure for so little work as pancakes.

We set out to make the perfect spaghetti with marinara sauce.

The test kitchen prepares two Indian favorites: chicken biryani and mulligatawny soup.

Host Bridget Lancaster reveals the secrets to a classic Fougasse.

Vegan Pinto Bean-Beet Burger, Buffalo Cauliflower Bites; vegan mayo tasting; review of spiralizers

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

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

Wellesley Fudge Cake, Chicken and Pastry; review of immersion blenders

Clams Casino, Seafood Risotto with Shrimp, Mussels, and Squid

Ashley makes the ultimate Sausage Ragu and Bryan makes Fluffy Baked Polenta with Red Sauce.

Spiral-Sliced Ham Glazed with Cider-Vinegar Caramel: Patatas Panaderas: mandoline review

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

Pan-Seared Strip Steaks, Beet Salad with Spiced Yogurt and Watercress; nonstick-friendly tools

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

Pork Carnitas, Shrimp Tacos; a tasting of lard

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

Julia makes a red pepper dip, pork tenderloin with barley and squash. And for dessert, a German apple pancake.

Summery Gazpacho with seasoned croutans, Spanish Cheese and Meat Board, Classic Sangria for a Crowd

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

One-Hour Broiled Chicken and Pan Sauce, Modern Cauliflower Gratin; review of blenders

Carne Adovada (Braised New Mexico-Style Pork in Red Chile Sauce), Esquites (Mexican Corn Salad); 9-inch tongs

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

Braciole, Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs; angel hair; scrub brushes

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

Smoked Fish Tacos, Steak Fajitas; review of chimney starters

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

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

Bridget and Julia to learn how to make the best Beef Stir-Fry with Bell Peppers and Black Pepper Sauce

Sous Vide Seared Steaks, Sous Vide Soft-Poached Eggs; review of sous vide machines

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

Boston Cream Pie, Chocolate Sheet Cake with Milk Chocolate Frosting; review of silicone spatulas

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

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

Easy Pancakes, Creamy French-Style Scrambled Eggs;

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

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

It’s a Greek-inspired girls night with chicken souvlaki, grilled carrots, and smoky eggplant dip.

Dan cooks up the perfect chicken breast; Lisa and Kate put nonstick and ceramic pans to the test

Bryan visits Tampa for the ultimate Cuban sandwiches. Lan reveals her secret to fluffy dinner rolls.

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