Programação de America's Test Kitchen

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

Dan's French Toast science, Lisa tests parchment papers, and Magdalena's Caramelized White Chocolate Mousse.

Dan showcases the bold flavor of cranberries; Lisa and Hannah put disposable and reusable bags to the test

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

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

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

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

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

Cast Iron Baked Chicken, Blueberry Cornbread with Honey Butter; tasting of hot sauce

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

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

Glazing pork maple syrup is an attractive way to boost flavor, but all too often the meat is too sweet.

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

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.

We show you how to prepare fried rice and kung pao shrimp, plus how to get perfect rice every time.

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

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

Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, Grilled Cauliflower; grilling essentials

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

Texas-Style Smoked Beef Ribs, Easy Blueberry Cobbler; a visit to El Paso, TX; Charcoal

Popcorn Chicken, Gobi Manchurian, and Crispy Vegetable Fritters; review of electric deep-fryers

Japanese Steakhouse Steak and Vegetables, Charred Tomatoes with Bell Peppers; cast iron skillet review

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

Broiled Chicken with Gravy: Skillet Roasted Broccoli: review of toaster ovens

Swordfish Skewers with Tomato-Scallion Caponata, Barley Salad; feta tasting

Lan shows us that food sticking to the pan can give us more flavor. We also learn about pan sauces.

Blueberry Jam Cake; review of toasters

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

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

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

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

Eggs Benedict, German Pancake; review of espresso machines

Broccoli Salad with Creamy Avocado Dressing, Roasted Radishes with Yogurt-Tahini Sauce

Host Julia Collin Davison prepares a showstopping Peach Tarte Tatin.

Grill-Smoked and Herb-Rubbed Flat Iron Steaks, Fresh Fruit Tart; mascarpone tasting; the science of salting

Beef Chuck Roast with Horseradish-Parsley Sauce, Fried Potatoes, and Creamed Spinach; kitchen timer review

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

Tennessee Pulled Turkey Sandwiches, Eastern North Carolina Fish Stew; review of paper towels

Olive Oil Cake, Baklava

Hosts Julia Collin Davison and Bridget Lancaster prepare the ultimate turkey and gravy.

Gai Yang, Arayes; tasting of tahini; review of grill tongs

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

Smashed Burgers, Crunchy Kettle Potato Chips; breaking down different vegetable oils

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

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

Pan-Fried Pork Chops with mashed potatoes, brussel sprouts and kale salad; Nutella Bread Pudding for dessert

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

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

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

Testing woks vs skillets for Chinese cooking, and Kevin Pang's savory fried rice with his father, Jeffery

Dan shows how to make perfect roast chicken; Lisa and Valerie share their picks for store bought chicken broth

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