
ATK Presents
Dan makes creamy cauliflower soup. Ashley makes a hearty salad. Kevin & Jeffery cook tender braised eggplants.

Dan makes creamy cauliflower soup. Ashley makes a hearty salad. Kevin & Jeffery cook tender braised eggplants.

Grilled Chicken with Adobo and Sazón, Pastelón; medium jarred salsa

Lan reveals pan sauce secrets while Kevin and Jeffrey prepare spicy Sichuan-style dry chili chicken.

Keith makes Keema Aloo, Dan makes Plov; review of handheld vacuum cleaners

Bridget and Julia make Caramel-Espresso Yule Log; Lisa reviews mini muffin tins.

Japanese steakhouse steak and vegetables; cast iron skillets; charred cherry tomatoes with peppers.

Pan-Roasted Cod with Olive Relish, Braised Monkfish with Saffron; infrared thermometers

Dan shows us how to make cake and yeasted doughnuts. Kevin and Jeffery make crispy pork belly in the oven.

Wellesley fudge cake; immersion blenders; chicken and pastry.

German Stollen, Meringue Christmas Trees; how to shipping cookies; tips for shaping dough

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

Lamb Shanks Braised in Red Wine with Herbes de Provence, Profiteroles; best cooking wines

We wanted to find the best way to grill shrimp so that it ends up tender, moist, and flavorful.

We wanted to develop a recipe for country loaves that is doable for home cooks.

We develop a foolproof preparation for pork chops with vinegar and peppers, plus pan-roasted pork tenderloin.

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

In this episode we keep things simple with raw tomato and asparagus-based pasta sauce.

What could be better than chicken-fried steak with cream gravy and real coconut cream pie?

Summer berry pie; berry gratin with lemon sabayon; ice cream makers; whipped cream.

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