America's Test Kitchen schedule

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Morgan tackles the holy grail of Texas barbecue: brisket. Plus pimento mac & cheese and pineapple margaritas.

Dan shares the recipe for the ultimate banana bread. Hannah and Lisa share their favorite cheap kitchen tools.

Christie on spice mixes, Dan's fermented hot sauce, and Ashley's spicy black bean burgers and quesadillas.

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

Stir-Fried Beef and Gai Lan, Congee; review of bamboo steamers

Tuscan-Style Roast Pork w/ Garlic & Rosemary, Farro Salad, Asparagus, Sugar Snap Peas, Tomatoes; wine review

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

Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish

Julia makes Southern-Style Smothered Chicken and Bridget makes Apple Pandowdy.

Grilled Flank Steak with Basil Dressing, Fresh Tomato Galette; review of herb keepers

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake that are a bit lighter.

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

We wanted great chili, but it had to be simple. We set out to make an indoor version of a clambake.

Watch as we make thick and creamy versions of two soups: ham and split pea, and rustic potato-leek.

Dinners prepared entirely in one skillet are perfect for weeknight cooking.

We set out to develop pulled chicken that could be as good as pulled pork, not just a close second.

Lan shows us how to salt meat for best flavor. She also teaches us how to use side fond from our pans.

Host Bridget Lancaster reveals the secrets to a classic Fougasse.

Eggs Benedict, German Pancake; review of espresso machines

Brazilian Shrimp and Fish Stew (Moqueca), Brazilian Cheese Bread (Pão de Queijo); Pecorino Romano tasting

Portuguese Pastéis de Nata; our favorite canned diced tomatoes

We make the ultimate barbecue chicken thighs and fried peach pies.

Crispy Iowa Skinny, Boogaloo Wonderland, St. Paul Sandwich; review of 12-inch nonstick skillets

Grilled Chicken Breasts, Berry Granita; tasting of whole dill pickles; flatware sets

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken).

Cranberry Curd Tart with Almond Crust, Wheat Berry Salad with Radicchio, Dried Cherries, & Pecans; blue cheese

Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.

Italian Meatloaf, Asparagus Baked in Foil, and Chicken Scampi: review of garlic substitutes

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

Julia makes candied bacon, grilled chicken, curry, and panna cotta - all with homemade spice blends.

Julia shares her recipe for spaghetti with turkey-pesto meatballs and garlic bread, with an easy green salad.

Dan shares his go-to side dishes: roasted broccoli, Brussels sprouts, baked potatoes, and dinner rolls.

Classic Strawberry Jam, Bread and Butter Pickles; review of canning tools

Test cook Keith Dresser makes host Julia Collin Davison pan-seared swordfish steaks.

Julia, Bridget cook chicken cutlets; Adam's top santoku knives; Keith's miso salmon

Host Bridget Lancaster cooks a crispy Cast Iron Pan Pizza.

Sisig, Soy Sauce Chicken Wings; a visit to Oakland, CA; Knorr’s Liquid Seasoning

Carne Guisada, Green Chile Chicken Enchiladas; review of oven mitts

Julia & Bridget reveal Pane Francese secrets; Erin shows Bridget how to make classic Chicken Vesuvio

Paella on the Grill, Patatas Bravas; review of paella pans

Yellow Sheet Cake with Chocolate Frosting, Chewy Peanut Butter Cookies; primer on dark chocolate

Kung Pao Chicken, Oven-Steamed Fish with Scallions and Ginger; review of heavy-duty cutting boards

Roast Turkey Breast with Gravy, Oatmeal Dinner Rolls; review of mops

Mustardy Apple Butter-Glazed Pork Chops, Browned Butter Blondies; white chocolate chips; grill spatulas

Yellow cake mix makes for easy baking. But which brands deliver on ideal sweetness, moistness, and texture?

Julia and Bridget make Three Cup Chicken, firm tofu tasting, Keith's Smashed Cucumbers

One-Hour Pizza, Beef Short Rib Ragu; reviews baking stones and steels and under-appliance dusters

Test cook Dan Souza makes host Bridget Lancaster Beef Top Loin Roast with Potatoes.

Morgan throws a steakhouse-themed engagement party with a smoky, grilled twist on the classics.

Dan reveals the secrets of prime rib; Lan makes holiday cookies and the best way to package them for shipping.

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

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