
America's Test Kitchen
Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children.

Deviled pork chops; a tasting of dark chocolate chips; oven mitts for children.

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

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; shrimp risotto.

Grilled Boneless Beef Short Ribs, Briam; tasting of goat cheese

Lan shows how to keep meat crispy when frying; she also teaches how to make fried potatoes.

Wellesley fudge cake; immersion blenders; chicken and pastry.

Fougasse; automatic hand soap dispenser; Provencal vegetable soup.

Kevin and Jeffrey make Chinese shrimp toast. Lisa and Kate explore the world of Japanese knives.

Smoked citrus chicken; the origins of key lime pie; making key lime pie.

Turkey thigh confit with citrus-mustard sauce; cranberry sauce; skillet turkey burgers.

Cataplana, Garlicky Broiled Shrimp; tasting of fish sticks; science of blanching

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

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

Choucroute garnie; Belgian endive; European-style sausages; endive salad with oranges.

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

Butter-basted fish fillets with garlic and thyme; frozen seafood; spatulas; succotash.

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.

In this episode, we show how a few easy tricks can give an old standby, like roast chicken, a new lift.

We point out the best steaks for grilling and how to make perfect mashed potatoes.

We take our restaurant favorites, Crab Towers and Flambéed Lobster, and show you how to make them at home.