
America's Test Kitchen
Chicken paillard; pan-seared shrimp; cleaning products; chicken.

Chicken paillard; pan-seared shrimp; cleaning products; chicken.

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

We set out to lighten up two comforting classics, mac and cheese and chicken Parmesan.

We wanted great chili, but it had to be simple. We set out to make an indoor version of a clambake.

Cheesy stuffed shells; 13x9 broiler-safe baking dishes; eggplant pecorino.

Goan pork vindaloo; rice cookers; electric can openers; chana masala.

Mushroom Bourguignon, White Bean and Mushroom Gratin; Veggie Burger taste test

Chinese barbecued pork; wire racks and rimmed baking sheets; Sichuan braised tofu with beef.

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

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; lobster.

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

Crispy French fries with top air fryers, ultimate grilled cheese, and no-churn old-fashioned frozen custard.

Lan demonstrates meat marinating techniques and steak cooking methods.

Guanimes con bacalao; pina coladas; a visit to Puerto Rico; all about salt cod.

Pancakes; turkey bacon; syrup dispensers; baking soda and browning; French-style scrambled eggs.

Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù; tips for food processors

Mana'eesh za'atar; baba ghanoush; different eggplants; roasted beets with lemon-tahini dressing.

Cherry Hand Pies, Apple-Blackberry Betty; review of electric juicers

Hosts learn to make pub-style steak and ale pie; equipment expert tests knife blocks.

Demystifying Beef Wellington, importance of a good boning knife, and easy one-pan pork tenderloin recipe