Programação de America's Test Kitchen

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Albóndigas en Salsa Almendras, Espinacas Con Garbanzos; all about olives

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

Dan makes the best pan pizza; Hannah and Valerie review the types and best uses for cast iron skillets

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

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

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

Test cook Lan Lam shows host Julia Collin Davison the secret to smoky pulled pork.

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

Cuban Sandwiches; a visit to Tampa, Florida’s Cuban Sandwich Festival; mustard tasting

Cast Iron Chicken and Vegetables, Cheeseburger Mac; recommended Can Openers

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

We set out to streamline Bolognese and baked four-cheese pasta to make them weeknight dining.

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

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

In this episode, we create a chocolate layer cake with a moist crumb and intense chocolate flavor

We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.

We uncover the secrets to beef Burgundy at its best and show you a way to make portions of it ahead of time.

Hannah & Lisa test countertop gardens; Christie's roasted radishes with Tahini; Dan's boil-free corn method

Pan-Seared Salmon Steaks, Brussels Sprout Salad with Warm Mustard Vinaigrette; round up of best seafood tools

Pupusas with Curtido, Fried Yuca; top picks for soda makers

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

Double-Crust Chicken Pot Pie, Cowboy Cookies; tasting of creamy peanut butter

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

Kalbi (Korean Grilled Flanken-Style Short Ribs); Shredded Carrot & Serrano Salad; peelers

Bún Chả, Negimaki (Japanese Grilled Steak and Scallion Rolls); review of kitchen shears

Omelet with Cheddar and Chives, Breakfast Sausage Patties; tasting of bottled cold brew.

Pasta e Ceci, Penne Arrabbiata, a tasting of parmesan, science behind parmesan’s signature flavor

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

Slow Roasted Salmon, Clementine Cake: all about leavening agents

Julia cooks up jalapeño poppers, chicken wings with ranch, pastrami sandwiches, and pumpkin cheesecake bars.

Julia cooks barbecue chicken with macaroni salad and coleslaw. And for dessert individual banana cream pies.

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

Dan reveals his favorite ways to prep and enjoy asparagus, kale, and iceberg lettuce.

Sous Vide Cochinita Pibil, Best Fresh Margaritas and Classic Guacamole

Fish Chowder, Hearty Green Salad with Seared Halloumi; Nakiri knives & tiny tools reviews

Roast Turkey, Foolproof Boiled Corn; review of oven thermometers

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

Bridget makes Memphis-style Wet Ribs in the slow cooker and Ashley makes Mashed Potato Cakes.

Sausage and Peppers, Ballpark Pretzels; tasting of whole-wheat sandwich bread; review of disposable plates

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

Tacos Dorados, Black Bean Enchiladas; review of fire extinguishers; fast-freezing liquid nitrogen

Herb-Crusted Pork Roast, Roasted Fingerling Potatoes; review of glass water bottles

Grilled Chicken with Adobo and Sazón, Pastelón; medium jarred salsa

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

Cheese and Tomato Lasagna, Really Good Garlic Bread, tasting of jarred anchovies

Store-bought sandwich bread is a reliable staple of supermarkets and home kitchens. Which one is the best?

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

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

Pan-Seared Thick-Cut Boneless Pork Chops, Corn Fritters; white wine vinegar tasting

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

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