
America's Test Kitchen
Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture.

Spiral sliced ham glazed with cider vinegar caramel; mandolines; the science of sound and texture.

Spinach Lasagna, Pasta e Piselli; preserved fruits; the science of pressure cooking

Chicken Teriyaki, Nikujaga (Beef and Potato Stew); all about potatoes

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

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.

We felt confident that we could rescue steak tips and fries and turn them into something you would love.

Pasta all'Amatriciana and mushroom risotto; jarred pasta sauces; rotary cheese graters.

In this episode, we demystify two Italian classics: Fettuccine Alfredo and Beef in Barolo.

Life doesn't get much better than a big, juicy, smoky slab of spicy, mouth-watering ribs.

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.