
America's Test Kitchen
Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

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.

Chocolate babka; the history of babka; espresso powder; fail-proof chocolate fudge.

Spice-Rubbed Pork Roast en Cocotte, Double-Apple Bread Pudding; chocolate cake mixes

Kevin and Jeffrey make crispy American-style egg rolls; Bryan digs into the Filipino foodscape.

Kanelbullar, Gravlax; review of robot vacuums

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

Lan shows us that food sticking to the pan can give us more flavor; we also learn about pan sauces.

Grind-Your-Own Sirloin Burgers, Ultimate Veggie Burgers; best burger condiments

Watch as we make thick and creamy versions of two soups: ham and split pea, and rustic potato-leek.

In this episode, we prepare an Indian-inspired shrimp curry and a Thai-inspired green curry with chicken.

For when the weather is too poor for grilling, we created an indoor barbecue rib recipe.

The test kitchen shows you how to make Pad Thai and Sesame Noodles with Shredded Chicken.

Dinners prepared entirely in one skillet are perfect for weeknight cooking.