America's Test Kitchen
We aim to boost the flavor of filet mignon with a lively peppercorn crust and a rich pan sauce.
We aim to boost the flavor of filet mignon with a lively peppercorn crust and a rich pan sauce.
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Struffoli, Pistachio-Spice Biscotti; tasting of single origin chocolate
Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.
Vegan pinto bean-beet burger; vegan mayo; spiralizers; Buffalo cauliflower bites.
The Parisian dessert Paris-Brest; review of burr grinders.
Fried chicken; Swiss chard macaroni and cheese; celery root and apple slaw.
Chicken Marsala; reviewing manual citrus juicers; skillet-roasted chicken in lemon sauce.
Braised oxtails with white beans, tomatoes and Aleppo pepper; Dutch ovens; fava beans.
Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.
The rich culinary traditions of New Orleans; preparing rillons; Cajun meatball fricassee.
Kanelbullar, Gravlax; review of robot vacuums
Lan shows us tricks for how to make the most of the microwave. She also teaches tips for the oven.
Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot.
Thai hot and sour noodle soup with shrimp; Frywall; crispy Thai eggplant salad.
Smashed burgers; breaking down different vegetable oils; crunchy kettle potato chips.
Spaghetti carbonara; buying eggs; fried artichokes; ancient potato preserving techniques.
Lan breaks down various salting techniques; Lisa and Hannah put the glass vs. metal baking pan debate to rest
Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.
Hosts learn to make pub-style steak and ale pie; equipment expert tests knife blocks.
Banana pudding pie; vanilla products; Augustus Jackson's eggless ice cream; no-churn ice cream.
We aim to boost the flavor of filet mignon with a lively peppercorn crust and a rich pan sauce.
Showing1to20of523results