America's Test Kitchen schedule

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Julia makes herbed roast chicken breasts, paired with mushroom orzo and garlicky swiss chard.

Science of crispy Korean chicken wings, testing top deep-fryers, and making skillet turkey burgers

Bryan explores Cajun BBQ in Louisiana. Hannah and Lisa review gas, electric, and induction burners.

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

Cherry Hand Pies, Apple-Blackberry Betty; review of electric juicers

Chinese Pork Dumplings, Beijing-Style Meat Sauce and Noodles; review of ginger graters

Bridget, Julia's Everyday Pad Thai; coconut milk tasting; top Electric Kettles; Elle's Panang Beef Curry.

Shrimp with Garlic and Jalapeño Butter, Zephyr Wright–Inspired Shrimp Curry; dishcloths

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

Cream Cheese Kringle, Fried Cheese Curds with Ranch Dressing; Story of Kringle in America

Pasta with garlic and oil is the best quick pasta. It starts with garlic, good olive oil, red pepper flakes.

We show you how to make simplified versions of two favorite soups: chicken noodle and Italian pasta and bean.

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

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

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

Watch as we figure out the best recipes for two New Orleans favorites—Jambalaya and bananas Foster.

Julia orders groceries from Hungryroot and makes sauteed chicken, rice, broccoli, and a pumpkin snack cake.

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

Falafel, Harira (Moroccan Lentil & Chickpea Soup);

Beef Bulgogi, Kimchi Bokkeumbap (Kimchi Fried Rice); all about sesame products

Smoked Fish Tacos, Steak Fajitas; review of chimney starters

Shrimp Po’ Boys, Chicken Sauce Piquant; tasting of king cakes

Bottom Round Roast Beef with Zip-Style Sauce, Almond Boneless Chicken; review of measuring spoons

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

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

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

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

Flank Steak in Adobo, Texas Breakfast Tacos; review of inexpensive blenders

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

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

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

Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.

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

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

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

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

Easy Steak Frites, French Onion Soup; review of braisers

Cajun Rice Dressing, Stuffed Turkey Wings; a visit to Marksville, LA

Home-Corned Beef with Vegetables, Ultimate Snickerdoodles; tasting of sherry vinegar

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

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

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

Galettes Complètes, Bánh Xèo (Sizzling Vietnamese Crepes); all about alternative flours

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

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

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

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

Julia has a Mexican-themed party with steak fajitas, homemade tortillas, and margaritas.

Julia makes anise cookies, chocolate crinkle cookies, wreath cookies, gingerbread cookies, and chocolate bark.

Demystifying Beef Wellington, importance of a good boning knife, and easy one-pan pork tenderloin recipe

Dan reveals the key to fresh strawberry flavor. Hannah and Lisa review gear for barbecues and picnics.

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

no info available