
America's Test Kitchen
Roast chicken with warm bread salad; a tasting of white miso; skilled-roasted Brussels sprouts.

Roast chicken with warm bread salad; a tasting of white miso; skilled-roasted Brussels sprouts.

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.

Greek chicken; crumbled feta; liquid measuring cups; crushed red potatoes with garlic and herbs.

Pupusas with curtido; soda makers; fried yuca.

New England bar pizza; grill pans; spinach and artichoke dip; lemon pepper wings.

Milk Chocolate Crémeux Tart, Sweet Cream Ice Cream; all about coconut products

Easy-braid challah; a flour primer; crescent-shaped rugelach with raisin-walnut filling.

Butter and lard biscuits; the debate between lard and shortening; the benefits of food processors.

Thai grilled Cornish hens with chili dipping sauce; tahini; grill tongs; pita stuffed with lamb.

Portuguese-style beef stew; prepared pesto; worst gadgets of the year; quinoa and vegetable stew.

Lard-fried chicken; a tasting of regional potato chips; BLT salad; blueberry biscuits.

Porchetta-Style Turkey Breast, Roasted Fennel; review of smart ovens.

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

Caldo de Siete Mares (Soup of the Seven Seas), Albondigas en Chipotle, review of induction cookware

Monterey Bay cioppino; can openers; how to make the ultimate shrimp Mozambique.

Becky makes Salad Niçoise for Two and Bridget bakes Make-Ahead Cheese Soufflés

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

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot.

Roast Turkey and Gravy with Herbes de Provence, Bread Stuffing with Cranberries & Walnuts

We explain why the pyrotechnics of fire and cognac are essential to steak Diane.