
America's Test Kitchen
Kanelbullar, Gravlax; review of robot vacuums

Kanelbullar, Gravlax; review of robot vacuums

Liège Waffles, Crêpes with Berries and Apricot Beurre Monté; tasting of Boxed Brownie Mix

25 Years of America's Test Kitchen: The Stories Behind Our Favorite Recipes

Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.

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

Lan demonstrates meat marinating techniques and steak cooking methods.

Moroccan fish tagine; buying and storing spices; ultra creamy hummus.

Roast chicken with root vegetables; almost no-knead sourdough bread.

Chicken bouillabaisse; cinnamon; Greek chicken and rice soup with egg and lemon.

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

Dan reveals the key to fresh strawberry flavor; Hannah and Lisa review gear for barbecues.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.

Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

Best-ever bloody marys, elevate cocktails with indoor smoke infuser, and exploring champagne fizz science

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

Pan-fried pork chops with milk gravy; disposable utensils; jarred peppers; pimento cheese.

Beef tenderloin with smoky potatoes and persillade relish; turkey tasting challenge; fat separators.

It’s Pasta night! Making lemon artichoke ravioli, tasting famous lobster linguine, exploring Parmesan's flavor

Lan shows us how to salt meat for flavor; she also teaches us how to use side fond from our pans.

Tagliatelle with Bolognese sauce; crushed tomatoes; mushrooms; meatless "meat" sauce.