
America's Test Kitchen
Butter-basted fish fillets with garlic and thyme; frozen seafood; spatulas; succotash.

Butter-basted fish fillets with garlic and thyme; frozen seafood; spatulas; succotash.

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.

In this episode, we show how a few easy tricks can give an old standby, like roast chicken, a new lift.

We point out the best steaks for grilling and how to make perfect mashed potatoes.

We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.

We love to cook chicken and potatoes in the same pan so the juices drip onto the potatoes for a rich crust.

We realized that pairing a crisp-fried coating with a delicate butter sauce was a great idea for Chicken Kiev.

Choosing tenderloin; pan sauce; tossing salad; homemade blue cheese dressing.

Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.

Christie's minimal-flour sourdough starter; Dan and Donal Skehan's Irish Soda Bread; Magdalena's cherry cobble

Kung pao chicken; review of heavy-duty cutting boards; oven-steamed fish with scallions and ginger.

Dan makes Hot Ukrainian Borscht, Erin makes Deli Rye Bread; review of bread lames.

Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.

Lamb Barbacoa, Rajas Poblanas con Crema; recommended precision coffee scales

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues.

Lan explains the science behind braising meat and also gives us reasons to overcook our vegetables.

Ginger frozen yogurt; digital scales; personal blenders; lemon posset with berries.

Julia makes Citrus-Braised Pork Tacos and Christie makes Homemade Churros.

Hearty beef and vegetable stew; glass baking dishes; sound and flavor of food; cod baked in foil.