Programación de America's Test Kitchen

no info available

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.

Dan showcases tomatoes; Lisa and Hannah assemble the best knife set; Ashley makes multicooker chickpeas

Dan's curdled milk holiday cocktail, ATK's Orange Turmeric Bundt Cake, and Eric's no-pan weeknight Paella

Çilbir, Xīhóngshì Chao Jīdàn, Matzo Brei; review of sponge holders

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

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

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

Pomegranate-Glazed Lamb Chops, Asparagus Salad with Radishes; all about Radishes

Tuna and Salmon Teriyaki Poke, Malasadas; all about freeze-dried backpacking meals

Grill-Fried Chicken Wings, Grilled Pork Burgers, ice pack reviews, and tasting supermarket BBQ sauces

We offer two inspired takes on roast chicken: roast lemon chicken and a butterflied chicken under a brick.

In this episode, we explore two main-course squash recipes: a creamy, comforting soup and a rich risotto.

We explain which pork chops to buy and how to cook them, ensuring perfectly cooked meat.

In this episode we prepare chicken enchiladas and Mexican rice.

We set out to lighten up two comforting classics, mac and cheese and chicken Parmesan.

What could be more all-American than strawberry shortcake? And what are the best cherries for cherry cobbler?

Classic Roast Beef with Gravy, Salt-Crusted Fingerling Potatoes, Carrot Noodle Salad

Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza.

Spinach and Ricotta Gnudi with Tomato-Butter Sauce, Baci di Dama; review of utensil crocks

Tartiflette, Paniscia (Red Wine Risotto with Beans); all about mushrooms

Old-Fashioned Chicken Noodle Soup, Beer-Batter Cheese Bread; all about broths

Hosts Julia and Bridget explore Arroz con Pollo, test whipped topping, and make Sour Orange pie

Clams with Chorizo, Gambas Al Ajillo; A visit to Boise, Idaho; Worcestershire Sauce

Linguine allo Scoglio, Shrimp & Beans; review of manual pasta machines; review of restaurant tools for home

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

Paris-Brest; review of burr grinders

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

Mesquite-Grilled Tacos Rasurados

Crispy Pan-Fried Pork Chops, Butternut Squash Salad with Za'atar, and a super-simple spinach salad

Julia and Marc Sievers cook up a mushroom pate, vegetable tarts, celery mushroom salad, and creme brulees.

Meaty loaf-pan lasagna, Crispy Artichoke Salad with Lemon Vinaigrette; Tiramisu for dessert

Dan shows how listening can improve your cooking, then deep-dives into salt and the power of baking soda.

Chewy Oatmeal Cookies, Ultranutty Pecan Bars; review of mini prep bowls

Yeasted Doughnuts, Banana Muffins with Coconut and Macadamia; tasting of vegan chocolate ice-cream

Test cook Erin McMurrer shows host Julia Collin Davison a recipe for Beef Enchiladas.

Pan-Seared Thick-Cut, Bone-In Pork Chops, Pouding Chômeur; tasting of bone broth; review of apple corers

Slow-Roasted Fresh Ham, St. Louis Gooey Butter Cake Bars; review of inexpensive stand mixers

Diner-Style Patty Melts, Ultimate Extra-Crunchy Onion Rings; review of coffee makers

Biang Biang Noodles with Chili Vinaigrette, Chinese BBQ Spareribs; meat cleavers review"

Kanelbullar, Gravlax; review of robot vacuums

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

Beef en Cocotte with Mushroom Sauce, Swiss Chard and Kale Gratin; primer on vinegars

Best Ground Beef Chili, Red Lentil Soup; review of food processors

Lahmajun (Armenian Flatbread): Vospov Kofte (Red Lentil Kofte): all things lentils

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

Indoor Pulled Chicken with Sweet & Tangy Barbecue Sauce, Ultimate Flaky Buttermilk Biscuits; basmati rice

Test cook Lan Lam and host Bridget Lancaster prepare a foolproof braised chicken.

Struffoli, Pistachio-Spice Biscotti; tasting of single origin chocolate

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

Christie's minimal-flour sourdough starter; Dan and Donal Skehan's Irish Soda Bread; Magdalena's cherry cobble

Lan reveals her secret to versatile pan sauces. Kevin and Jeffrey make spicy Sichuan-style dry chili chicken.

no info available