America's Test Kitchen schedule

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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.

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

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

Roast Chicken with Warm Bread Salad, Skillet-Roasted Brussels Sprouts with Chile, Peanuts, and Mint; white mis

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

One-Batch Fried Chicken, North Carolina Cheese Biscuits; tasting of strawberry spreads

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

Grilled Bone-In Leg of Lamb, La Viña-Style Cheesecake; review of spray mops

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

Pissaladière is Provençal dish with black olives and anchovies on top of caramelized onions and thyme.

We aimed to create the very best version of this cold-weather favorite, beef carbonnade.

The test kitchen wanted to revive old-fashioned recipes: stuffed pork chops, gravy, and glazed carrots.

The test kitchen shows you how to make two hearty soups: black bean and tortilla.

Our goal was simple: Take two favorite cookies and develop reliable recipes that taste great.

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

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

Roast Boneless Leg of Lamb with Garlic, Herb & Bread-Crumb Crust, Lemon-Olive Oil Tart; review of 12" skillets

Green Goddess Roast Chicken; Potato, and Green Bean, and Tomato Salad; all about herbs

Mana’eesh Za’atar and Baba Ghanoush, Roasted Beets with Lemon-Tahini Dressing; eggplant

Pennsylvania Dutch Apple Pie, Amish Cinnamon Bread; tasting of vanilla ice cream

Smashed Burgers, Crunchy Kettle Potato Chips; breaking down different vegetable oils

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

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

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

Cider-Braised Turkey, Grilled Sweet Potatoes with Maple Chile Crisp; visit to Minneapolis

Za'atar-Rubbed Roast Chicken, Kale and Sweet Potato Salad; Cocount Rice Pudding for dessert

Sheet-Pan Bratwurst Sandwiches, Red Potato and Kale Salad, Cast Iron Skillet; Roasted Pears for dessert

Julia whips up a caesar dip, roasted chicken, cheesy risotto-like orzo, and for dessert, chocolate biscottis.

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

Host Julia Collin Davison fries up crispy Chicken Schnitzel.

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

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

Shashlik-Style Beef Kebabs, Adjaruli Khachapuri; tasting of ground cumin

Butter and Lard Biscuits, Mimosa Fried Chicken; a visit to Asheville, NC; food processors

We make Grilled Bourbon Steak and Grilled Broccoli with Lemon and Parmesan.

Host Julia Collin Davison prepares a showstopping Peach Tarte Tatin.

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

Breton Kouign Amann, Madeleines; review of bannetons

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

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

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

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

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

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

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

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

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