America's Test Kitchen műsora

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Broiled Salmon with Mustard and Crisp Crust, Orzo Salad with Cucumber, Onion, and Mint; Berry Fool for dessert

Burgers with freshly ground beef, homemade pickled onions, and classic burger sauce; crispy Oven Fries

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

Dan learns Tofu making in New York, Ashley's vegan Chicken Noodle Soup, Christie's hummus and pita chips.

Lan demonstrates how to master pâte à choux at home; Lisa and Hannah share their full guide to food processors

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

Better Chicken Marsala, Skillet-Roasted Chicken in Lemon Sauce, review of manual citrus juicers

Farmhouse Chicken Noodle Soup, Pressure-Cooker Pot Roast; gruyere tasting;the science behind pressure cookers

Chicken Piccata, Chocolate Semifreddo; science behind fat and temperature perceptio

Monterey Bay Cioppino, Shrimp Mozambique; review of can openers

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

Slow Roasted Salmon, Clementine Cake: all about leavening agents

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

The perfect salad with creamy blue cheese dressing and seared filet mignon.

Pot roast can be tender and succulent. We found that cooking technique matters just as much as the cut.

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

In this episode, however, we develop weeknight versions of lasagna and jambalaya.

Boneless pork chops and pork tenderloin are lean and quick-cooking, making them ideal for weeknight meals.

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

Roasted Whole Side of Salmon, Buttery Spring Vegetables; turmeric tasting

Host Bridget Lancaster reveals the secrets to a classic Fougasse.

Grilled Scallops with Fennel and Orange Salad for Two, Freeform Summer Fruit Tartlets for Two, peppercorns

Gorditas, New Mexico Biscochitos; review of tortilla presses

Blueberry Cream Pie, Sweet Tea-Brined Fried Chicken; Travel Utensil Sets

Chicken with Kua Txob, Tomatoes with Fontina Sauce and Cornichon Dressing; history of Fonduta

Lan Lam and Bridget cook Dan Dan Mian. Adam Ried reviews tools. Dan Souza, Julia make Shīzi Tóu."

Kanelbullar, Gravlax; review of robot vacuums

Pan-Seared Flank Steak with Mustard-Chive Butter, Walkaway Ratatouille; review of carbon steel skillets

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

Detroit-Style Pizza, Fettuccine with Butter and Cheese; review of rasp-style graters

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

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

Test cook Dan Souza and host Julia Collin Davison teach us to make Grill-Roasted Chicken.

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

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

Crispy Fish Sandwiches, Rhode Island-Style Fried Calamari; review of pepper mills; tasting of horseradish

Upside-Down Tomato Tart, Horiatiki Salata; tips for buying tomatoes

Roast Chicken with Couscous, Roasted Red Peppers, and Basil; Rhubarb Upside-Down Cake

Vegetarian Chili, Jalepeño-Cheddar Scones; tasting of Kansas-City Style Barbecue Sauce

Philadelphia Pork Sandwiches, Philly Tomato Pie; a visit to Philadelphia

Grilled Lamb Burgers, Sweet Potato Fritters; grill cookware

Bridget, Julia make Tamales with Red Chicken Chile; Dan's Chorizo and Potato Tacos

Pecan-Cinnamon Streusel, Broccoli & Feta Frittata; crunchy peanut butter tasting; review of smart gadgets

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

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

Chicken Under a Brick with Herb-Roasted Potatoes, Buttermilk-Vanilla Panna Cotta with Berries and Honey

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

Julia packs for School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.

Julia shows us how to make lemony chicken, salmon rice bowls, Italian sausages, and lamb meatballs with orzo.

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

Julia makes her favorite salmon tacos with super-food slaw and avocado crema, with lemon-lime ice for dessert.

Julia makes shrimp tacos, lamb pita sandwiches, salmon, and little lemon poppy seed cake for one.

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