
America's Test Kitchen
We create tasty versions of two Tex-Mex favorites: chicken fajitas and huevos rancheros.

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.

Okra and shrimp stew; story of the Gullah Geechee people; lightweight Dutch ovens; pickled shrimp.

Pasta Cacio e Uova, Orecchiette with Broccoli Rabe and Sausage; chef’s knives under $75.

Blackened Chicken, Roasted Okra; spice storage solutions; all about corn products

Mushroom-Beef Blended Burgers, Turkey Patty Melts; Anchovies tasting

Hearty beef lasagna; block mozzarella; chicken scarpariello.

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; lobster.

Kevin and Jeffrey make Chinese spare ribs. Learn to grind your own meat with Lan. Food processors vs blenders.

Dan makes Hot Ukrainian Borscht, Erin makes Deli Rye Bread; review of bread lames.

Grilled sausage and peppers; whole-wheat sandwich bread; disposable plates; ballpark pretzels.

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

Master sea bass with a hot pan, our trick for perfect white rice, and top nonstick skillet picks."

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

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

Diner-style patty melts; automatic drip coffee makers; the ultimate extra crunchy onion rings.

Test cook Becky Hays makes Bridget the ultimate Moroccan lentil and chickpea soup.

Smoked Fish Tacos, Steak Fajitas; review of chimney starters