America's Test Kitchen
America’s Test Kitchen is the most-watched cooking show on public television. Hosts Bridget Lancaster and Julia Collin Davison lead our test cooks to present foolproof recipes for the home cook and share the results of equipment reviews and taste tests.
Appetizers
We like appetizers that deliver big flavor without much work. This means spiced nuts that are not overly sweet, spinach dip that is bold and creamy (not watery and insipid), and beef satay that is tender and vibrant.
Simple Soups
Most cooks are under the impression that good soup takes all day to prepare. We'll show you how to make simplified versions of two favorite soups: chicken noodle and Italian pasta and bean.
A Soup Supper
Soup for supper is an appealing concept, especially on a cold night. But for soup to work as a main course, it better be hearty. Our vibrant lentil soup fits the bill, and we round out this meal with quick cheese bread.
Regional Classics
Some local dishes become so popular that they transcend their region. Gumbo is a taste of Louisiana in a big old bowl. And Cincinnati chili is American original, served with buttered spaghetti, kidney beans, cheddar cheese, and chopped onions.
Pork Chops and Gravy
It sometimes seems the simplest recipes suffer the worst fate in modern cookbooks. The test kitchen was committed to breathing new life into these old-fashioned American recipes: stuffed pork chops, gravy, and glazed carrots.
Two Roast Chickens
We offer two inspired takes on roast chicken. Our roast lemon chicken ends with a twist. And there's nothing conventional about cooking a butterflied chicken under a brick. But these two recipes both deliver crisp skin and lots of flavors.
Flash in a Pan
Quick and easy weeknight cooking can still yield great results. We start with two quick-cooking classics— sautéed chicken cutlets and pan-seared shrimp—and elevate them from the everyday.
Family Favorites
In this episode, we offer delicious, relatively straightforward fare that appeals to young and old. What kid—or adult—doesn't look forward to macaroni and cheese or barbecued chicken?
Restaurant Cooking at Home
We take some of our favorite restaurant recipes—Crab Towers and Flambéed Pan-Roasted Lobster—and show you how to make them work in a home kitchen.
Texas Rib House
Huge meaty flavor—combined with spice, smoke, and fire—epitomizes Texas barbecue. Could we figure out how to make authentic Texas beef ribs in our Boston-based test kitchen?
Grill-Roasted Beef Tenderloin
On occasion, we break the bank and buy a beef tenderloin. The tender, buttery interior is the big draw, and the combination of a healthy dose of seasoning and the flavor from the grill is a perfect solution to an otherwise mild-tasting piece of meat.
Grilled Chicken and Salmon
In this episode, we prepare grilled chicken with a sweet-and-sour dipping sauce and grilled salmon with a sweet, sticky glaze.
Mexican Favorites
In this episode, we prepare chicken enchiladas and Mexican rice.
Quicker Pasta
Sure, raw tomato sauces are fast, but if the sauce is watery and bland, who cares? Likewise, asparagus-based pasta sauces are often bland and boring. In this episode, we keep things simple while avoiding these common problems.
An Indian Dinner
The test kitchen prepares two Indian favorites: chicken biryani and mulligatawny soup.
Pissaladiere
Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. We figure out how to make a great version of this French classic.
In an Italian-American Kitchen
Too often, eggplant Parmesan is a soggy, oily mess. And pasta with chicken and broccoli is heavy and bland. But after many tests in the kitchen, we've come up with recipes that give these simple, honest dishes the respect they deserve.
More Italian Classics
Pasta all' amatriciana is perhaps Rome's most famous dish. Despite the fancy name, it's nothing more than long-strand pasta sauced with tomatoes, onion, bacon, and hot pepper flakes and dusted with cheese. We show you how to master this simple dish.
Winter Supper
Osso buco, literally "bone with a hole," is the Italian term for veal shanks. This meaty cut, akin to beef shanks or lamb shanks, becomes meltingly tender when stewed for several hours in a covered pot. We serve it with a simple and satisfying polenta.
Bistro Classics
Our goal was simple: Take French onion soup and baked goat cheese salad and make stellar versions of these bistro favorites.
Ultimate Sticky Buns
A sticky bun should be neither dense nor bready, neither saturated with butter nor so sugary that it makes your heart race. The crumb should be tender and feathery and the sticky glaze gently chewy and gooey. Here's how we made ours.
Bake Sale Favorites
Brownies are too often dull, and blondies (as well as congo bars, their coconut-flavored cousins) can be even worse, since they are even plainer. We decided to keep things simple while focusing on developing superior flavor and texture.
Holiday Cookies
The holidays are stressful enough. We created a foolproof rolled butter cookie dough that tasted great and can be turned into an array of different cookies.
There's a Hole in Your Cake
Cakes baked in Bundt and tube pans are popular for a variety of reasons. These pans make cakes that are especially attractive, and the cakes themselves tend to be pretty simple to prepare. In this episode, we make angel food and a chocolate Bundt cake.
Pumpkin Cheesecake
We wanted to develop the perfect pumpkin cheesecake recipe, but we never figured it would take 30 cheesecakes to develop a great recipe worthy of the finest holiday dinner.
Four-Star Desserts
Watch as we take two modern classic desserts —a chocolate volcano cake and caramelized pears—and make them approachable for the home cook.
