America's Test Kitchen műsora

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Morgan treats her mom to a North Carolina-inspired feast featuring fish stew cooked over a live fire.

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

Impress with butter-basted rib-eye steaks, a James Bond martini, and millionaire’s shortbread science

Alu Parathas, Pakoras; review of ladles

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

Falafel, Harira (Moroccan Lentil & Chickpea Soup);

Test cook Elle Simone Scott makes host Julia Collin Davison Everyday French Toast.

Pesto Lasagna, Ultimate Caesar Salad; electric wine openers

Okinawan Taco Rice, Pepperoni French Bread Pizza; all about Herb and Spice Blends

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

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

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

The test kitchen shows you how to prepare stir-fries: beef with broccoli and pork with eggplant and onions.

In this episode, we use tube and Bundt pans to make angel food cake and a chocolate Bundt cake.

We wanted to develop a recipe for country loaves that is doable for home cooks.

In this episode, we take a look at a couple of our favorite egg dishes, scrambled eggs and omelets.

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

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

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

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

Gorditas, New Mexico Biscochitos; review of tortilla presses

Slow-Roasted Duck with Blackberry Sauce, Bean Bourguignon; tinned fish applications

Guanimes con Bacalao, Piña Coladas; a visit to Puerto Rico; all about Salt Cod

Vegan Pinto Bean-Beet Burger, Buffalo Cauliflower Bites; vegan mayo tasting; review of spiralizers

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

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

Duck Breasts with Port Wine-Fig Sauce, Apple Tarte Tatin; Tarte Tatin’s origin story

Black Bean Chili, Jalapeño-Cheddar Scones, Salad with Orange Vinaigrette; Slow-Cooker Flan for dessert

Julia makes oysters Rockefeller, orzo with shrimp, linguini with clams, and red curry with steamed mussels.

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

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

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

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

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

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

Blueberry Jam Cake; review of toasters

Pork Chops with Milk Gravy, Pimento Mac and Cheese; disposable utensils; jarred peppers

Hoppin' John, Alabama Orange Rolls; A Visit to Edisto Island, SC

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

Pan-Seared Strip Steaks, Beet Salad with Spiced Yogurt and Watercress; nonstick-friendly tools

Dolsot Bibimbap, Korean-Style Fried Chicken Wings; review of spider skimmers

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

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

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

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

Kanelbullar, Gravlax; review of robot vacuums

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

Paris-Brest; review of burr grinders

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

Dan knows the recipe for homemade yogurt. Enhance your fruit prep abilities with Hannah and Lisa.

Elle's holiday salad with Brussels Sprouts, Dan's Turkey Confit, and Lisa reviews remote probe thermometers

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