
America's Test Kitchen
We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We walk you through preparing intimidating traditional French seafood dishes like Fish Meunière.

We wanted a chili that would be hearty, heavy on the meat, and spicy but not overwhelmingly hot.

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

What chops to buy and how to cook them to ensure perfectly cooked meat that is crispy and juicy.

We make Grilled Bourbon Steak and Grilled Broccoli with Lemon and Parmesan.

Making sticky buns at home; water roux; almond butter; reviewing waffle irons.

Pupusas with curtido; soda makers; fried yuca.

Crumb-crusted rack of lamb; electric knives; Brussels sprout gratin.

Triple Berry Slab Pie with Ginger Lemon Streusel, Chocolate-Cherry Pie Pops; pie baking tools

Goan pork vindaloo; rice cookers; electric can openers; chana masala.

Smoked Fish Tacos, Steak Fajitas; review of chimney starters

Khao man gai; pad gra prow; a visit to Portland, Ore.; history of holy basil.

Dan teaches us about asparagus. Ashley makes easy fettuccine alfredo. Kevin & Jeffery cook Gen. Tso’s chicken.

Cast iron baked chicken; a tasting of hot sauce; blueberry cornbread with honey butter.

Chicken Teriyaki, Nikujaga (Beef and Potato Stew); all about potatoes

Gorditas; tortilla presses; New Mexico biscochitos.

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

North Carolina dipped fried chicken; a tasting of chocolate ice cream; North Carolina lemon pie.

Grilled bone-in leg of lamb with charred scallion sauce; spray mops; La Vina-style cheesecake.

Sous vide seared steaks; sous vide machines; soft poached eggs.