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

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

Spaghetti carbonara; buying eggs; fried artichokes; ancient potato preserving techniques.

Chocolate-Raspberry Trifle, champagne cocktails; tips for shaping doughs

Simple Cheese Quiche, French Toast Casserole; breakfast kitchen tools; cast iron skillets

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

Crispy fish sandwiches with tartar sauce; pepper mills; horseradish tasting; handling extra fry oil.

Struffoli, Pistachio-Spice Biscotti; tasting of single origin chocolate

Lan shows how to keep meat crispy when frying; she also teaches how to make fried potatoes.

Grilled jerk chicken; grill brushes; smoked chicken wings.

Dan explores the science of salt. Kevin and Jeffery make kung pao shrimp. Ashley cooks salmon in an air fryer.

Roasted beef chuck roast with horseradish parsley sauce; medicinal uses for horseradish; timers.

Peruvian Pollo a la Brasa, Malaysian Grilled Chicken Satay; countertop ice maker review

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.

We wanted to simplify French favorites like cassoulet and tarte Tatin.

Watch as we take chocolate volcano cake and caramelized pears and make them approachable for the home cook.

Pork loin takes on a new character when cooked on the grill, alongside French potato salad.

We aimed to create the very best version of this cold-weather favorite, beef carbonnade.

We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.

How to avoid common chicken pitfalls like dry, overcooked meat.