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.
Eggs for Brunch
Our hearty frittata is just as filling as an omelet, but a whole lot easier to prepare and serve. We also uncover the formula for the ideal quiche filling and deliver a tender, buttery pastry crust filled with moist, smooth custard.
Tex-Mex Favorites
In this episode, we look at a few of our favorite Tex-Mex dishes: tomato salsa, quesadillas, and beef tacos.
Soup's On
The test kitchen shows you how to make two hearty soups: black bean and tortilla.
Cooking with Squash
What could be more synonymous with fall than butternut squash? In this episode, we explore two main-course squash recipes: a creamy, comforting soup perfect for serving on a busy weeknight and a rich, hearty risotto suitable for entertaining.
Dinner on a Dime
We investigate inexpensive steaks and find out which were worth eating and how best to prepare them. We also take a look at a classic accompaniment to steak: mashed potatoes.
One-Skillet Dinners
When most people think of dishes like lasagna and jambalaya, they think of labor-intensive weekend meals. In this episode, however, we develop versions that could be prepared on a busy weeknight.
American Classics
Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings. Neither requires fancy ingredients or expensive equipment, just a little time and effort.
Meat and Potatoes
What's for Sunday dinner? Around many American tables, it's meat and potatoes. Beef brisket is a good choice and a nice change from pot roast or beef stew. Although inexpensive and simple to prepare, brisket does pose some challenges to the cook.
High-Roast Chicken Dinner
There are certain dinners we rely on again and again. We are particularly fond of roasting chicken and potatoes together in one pan. While the chicken roasts, its juices drip onto the potatoes, giving them a wonderfully rich crust and creamy flavor.
Let's Talk Turkey
Thanksgiving can strike fear into the heart of even the most proficient cook. However with our turkey and sweet potato casserole recipes, we minimize the work so that the cook can enjoy the holiday as much as everyone else.
Pork Chops and Tenderloin
We develop a foolproof preparation for pork chops with vinegar and peppers—a modern version tangy and juicy enough to rival that prepared by any Italian grandmother. Next, we turn to pan-roasted pork tenderloin.
Fish Steaks 101
Tuna, which is often served rare to medium-rare, can be particularly tricky to get just right with a nicely seared crust. As for halibut, we developed a technique that ensured perfect texture without a loss of flavor.
Seafood Classics
Some people are intimidated by the thought of preparing fish. Traditional dishes, like Fish Meunière, can seem even more daunting. But you don't need to be wearing a toque to prepare this French classic well.
Classic Italian Dishes
Most Italian recipes seem startlingly easy to prepare, requiring just a few simple ingredients. But some dishes need special care to reach their full potential. In this episode, we demystify two Italian classics: Fettuccine Alfredo and Beef in Barolo.
Indian and Thai Curries
In this episode, we prepare an Indian-inspired shrimp curry and a Thai-inspired green curry with chicken.
Paella Party
One of our favorite Spanish dishes is paella. But with a lengthy ingredient list the shopping alone can give the home cook pause. We take a hard look at paella to see if we can pare back this dish to its humble origins without losing its alluring flavors.
Grilled Pizza
We set out to develop a hassle-free pizza recipe especially for the grill—one we hope will become a new backyard barbecue favorite.
Grill-Roasted Pork Loin
Pork loin is delicious roasted in the oven, but it takes on a new character when cooked on the grill. The fire imparts a delicate smokiness to the meat, and the heat creates a handsome crust. French potato salad is a perfect counterpoint to the pork.
Pulled Pork and Cornbread
We wanted to develop a recipe for pulled pork that rivals that of the best barbecue joints but won't be an all-day affair. We pair the pork with another barbecue classic—cornbread.
Rethinking Barbecued Chicken
If you're a fan of saucy barbecued chicken, you'll love pulled chicken. Similar to the more traditional pulled pork, it's simply tender shreds of smoky grilled chicken moistened with barbecue sauce.
Summer Fruit Desserts
Summer desserts are all about fruit. As inviting as a bowl of sweet berries can be, there's something about baked fruit desserts that we can't resist. In this episode we take a look at two summer favorites: blueberry cobbler and free-form fruit tart.
Deep-Dish Apple Pie
With its impressive mounds of tender, juicy apples and melt-in-your-mouth pastry crust, deep-dish apple pie should take your breath away. Creating a pie with such a high volume of filling does, however, pose challenges.
Cookies
There seems to be a cookie to fit any occasion or mood. In this episode we look at two from opposite ends of the style spectrum—the thick, homey oatmeal and the dainty, elegant spritz.
Old-Fashioned Birthday Cake
In this episode, we aim to resurrect the traditional birthday cake. We've developed an honest-to-goodness layer cake with an old-fashioned jam filling and real butter frosting—the type of cake guaranteed to put a smile on anyone's face.
German Chocolate Cake
German chocolate cake—filled with sticky pecans and coconut—is not without flaws. We set out to develop a German chocolate cake that avoids the common pitfalls and delivers on its promise.