
America's Test Kitchen
Korean rice bowl; spider skimmers; Korean fried chicken wings.

Korean rice bowl; spider skimmers; Korean fried chicken wings.

Lan shows how overcooking vegetables can be a good thing. Bryan visits chef Sean Sherman in Minneapolis.

Slow-roasted fresh ham; inexpensive stand mixers; St. Louis gooey butter cake bars.

Cider-braised pork roast; sauerkraut tasting; potato-cheddar pierogi.

Breakfast Taco Board, Deluxe Blueberry Pancakes; stand mixers review

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

Omelet with Cheddar and Chives, Breakfast Sausage Patties; tasting of bottled cold brew.

Chicago thin crust pizza with Italian sausage; a taste test of jarred pasta sauce; pasta e fagioli.

Pork, fennel and lemon ragu with pappardelle; fontina cheese; pasta with eggplant and tomatoes.

Nick DiGiovani on kitchen knives, Dan's onion chopping methods, and Ashley's one-pan chicken-veggie dinner

Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.

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

Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.

Sliders; ketchup; croque monsieur.

Pan-Roasted Cod with Olive Relish, Braised Monkfish with Saffron; infrared thermometers

Hawaiian-style fried chicken; reviewing plastic wrap; potato chips; Hawaiian macaroni salad.

Roast pork loin with 40 cloves of garlic; a review of hand mixers; orange upside-down cake.

Fresh peach pie with all-butter lattice top; sugar.

Dan shares his recipe for homemade onion rings; Hannah and Lisa review their favorite air fryers.

Pan-seared salmon; fish sauce; wild and farmed salmon; shrimp scampi.