Programação de America's Test Kitchen

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

Roasted artichoke dip, hearty beet-carrot salad with watercress, and exploring versatile braisers

Dan makes creamy cauliflower soup. Ashley makes a hearty salad. Kevin & Jeffery cook tender braised eggplants.

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

Host Bridget Lancaster reveals the secrets to a classic Fougasse.

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

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

Wellesley Fudge Cake, Chicken and Pastry; review of immersion blenders

Banana Pudding Pie, No-Churn Ice Cream; story of Augustus Jackson; all about vanilla

We make Grilled Bourbon Steak and Grilled Broccoli with Lemon and Parmesan.

The test kitchen provides foolproof recipes for two classic pasta sauces: puttanesca and Bolognese.

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

Huge meaty flavor—combined with spice, smoke, and fire, epitomizes Texas barbecue.

In this episode we take a look at two summer favorites: blueberry cobbler and free-form fruit tart.

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

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

We taste store-bought mayonnaise brands to find the best, and inspect their ingredient labels to explain why.

Cast Iron Steak, Crisp Roast Butterflied Chicken with Rosemary and Garlic; review of paper towel holders

Chicken Kebabs, Curry Deviled Eggs; tasting of sparkling water

Hearty Beef and Vegetable Stew, Cod Baked in Foil with Leeks & Carrots; review of 13 by 9 glass baking dishes

Trout Amandine, Lentilles du Puy with Spinach; bench scrapers; freshwater fish

Roast Pork Loin with 40 Cloves of Garlic, Orange Upside-Down Cake; review of hand mixers

Grilled Lamb Burgers, Sweet Potato Fritters; grill cookware

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

Ginger Frozen Yogurt, Lemon Posset with Berries; review of digital scales

Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, Ultimate Cream of Tomato Soup; review of graters

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

Fried Chicken, Swiss Chard Macaroni and Cheese, Celery Root and Apple Slaw; Baked Peaches and Candied Ginger

It’s an Italian dinner night! Julia makes bruschetta, salad, eggplant parm, and an almond cake for dessert.

Julia uses the air fryer to make a breakfast strata, bratwurst, a whole chicken, and chocolate chip cookies.

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

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

Hosts Bridget Lancaster and Julia Collin Davison make the ultimate plum-ginger pie.

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

Smoked Pork Loin with Dried-Fruit Chutney, Sweet Potato Soup; review of grill gadgets

Rillons, Cajun Meatball Fricasse

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

Italian Meatloaf, Asparagus Baked in Foil, and Chicken Scampi: review of garlic substitutes

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

Simple Stovetop Macaroni and Cheese, Turkey Meatloaf; review of lid holders; the proper way to use a whisk

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken).

Pork, Fennel, & Lemon Ragu with Pappardelle, Pasta alla Norma; tasting of fontina cheese

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

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

We taste store-bought mayonnaise brands to find the best, and inspect their ingredient labels to explain why.

Pinchos Morunos, Pa Amb Tomàquet, Rosé Sangria; all about dried chiles

Portuguese Beef Stew, Quinoa-Veggie Stew; pesto tasting; review of year's worst gadgets."

Chinese-Style Barbecued Pork, Mapo Tofu; review of wire racks and rimmed baking sheets

It’s a backyard tailgate party and Morgan’s serving Smoked Chicken Wings, Charred Guacamole, and Pizza Dip.

Silky rib ragu for pasta, festive Brussels sprouts salad with cheese and nuts, caramelized pears for dessert

Dan on why mushrooms don't overcook; Ashley's creamy mushroom gnocchi; Elle's fresh green bean casserole

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