
America's Test Kitchen
We set out to make meatloaf with seasoned meat and just enough binder to give the loaf a tender texture.

We set out to make meatloaf with seasoned meat and just enough binder to give the loaf a tender texture.

With a crisp graham cracker crust and a creamy filling, our cheesecake is worthy of any diner in New York.

A chocolate mousse cake and lemon souffle require a minimum of ingredients and come together in minutes.

Corned beef with vegetables; sherry vinegar; salt diffusion and nitrates; snickerdoodles.

Choux au Craquelin, Gnocchi à la Parisienne with Arugula, Tomatoes, & Olives; piping sets

Smoked Fish Tacos, Steak Fajitas; review of chimney starters

Elle's holiday salad with Brussels Sprouts, Dan's Turkey Confit, and Lisa reviews remote probe thermometers

Skillet-Roasted Chicken Breasts, Braised Chicken Thighs with Fennel; vegan chicken nuggets

Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges.

Test cook Elle Simone makes braised New Mexico-style pork; test cook Erin makes Mexican corn salad.

Kevin and Jeffrey make Chinese spare ribs. Learn to grind your own meat with Lan. Food processors vs blenders.

Porchetta; ricotta; wine coolers; Parmesan farrotto.

Apple strudel; bundt pans; cider-glazed apple bundt cake.

Lamb Shanks Braised in Red Wine with Herbes de Provence, Profiteroles; best cooking wines

Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; spring vegetables.

Lan demonstrates microwave tricks and shares oven tips.

Pan-seared swordfish steaks with caper-currant relish; supermarket capers; indoor gardens.

Lisa and Hannah review vacuum sealers. Bryan samples BBQ in El Paso. Lan explores cooking with fire.

Pig roast; Cajun rice dressing; stuffed turkey wings.

Hannah & Lisa test countertop gardens; Christie's roasted radishes with Tahini; Dan's boil-free corn method