
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

Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup

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

Fish and chips; hamburger buns; shrimp burgers.

All-butter pie dough and chocolate cream pie; tasting of cocoa powder; dark chocolate fudge sauce.

Skillet-roasted chicken breast with harissa-mint carrots; Sriracha sauce; brown rice bowl.

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

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

In this episode, we set out to develop the ultimate chocolate mousse and chocolate cupcakes.

In this episode we make two cookies from opposite ends of the spectrum: thick oatmeal and the dainty spritz.

We set out to develop the best German chocolate cake with sticky pecans and coconut.

We offer recipes for tender beef brisket and savory corn fritters.

We make a quick tamale pie with a quick homemade-cornbread topping and chicken stew with a biscuit crust.

We think afternoon tea is an excellent excuse to whip up a batch of scones or lemon pound cake.

Glazing pork maple syrup is an attractive way to boost flavor, but all too often the meat is too sweet.

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

We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

We show you how to make simplified versions of two favorite soups: chicken noodle and Italian pasta and bean.

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

Gazpacho and a cheesy tart are two of our favorite ways to use summer tomatoes.