
America's Test Kitchen
Thick, chewy chocolate cookies and spiced molasses cookies are classics.

Thick, chewy chocolate cookies and spiced molasses cookies are classics.

Our goal was simple: Take two favorite cookies and develop reliable recipes that taste great.

Swiss Chard Pie, Savoy Cabbage Soup with Ham, Rye Bread and Fontina; milk frothers

Struffoli, Pistachio-Spice Biscotti; tasting of single origin chocolate

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.

Tartiflette, Paniscia (Red Wine Risotto with Beans); all about mushrooms

Bouyourdi (Spicy Greek Baked Feta), Green Shakshuka; recommended whisks; Mozzarella.

Irish stew with carrots and turnips: Irish Brown Soda Bread; review of all-in-one machines.

Pad thai; coconut milk; electric kettles; panang beef curry.

Julia Collin Davison shows Bridget Lancaster how to make the ultimate barbeque chicken thighs.

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

Pan-seared salmon; fish sauce; wild and farmed salmon; shrimp scampi.

Lan demonstrates meat marinating techniques and steak cooking methods.

Butter-basted haddock, oyster buying, shucking, eating tips, and smoked salmon as a make-ahead appetizer

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

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

Hosts Julia and Bridget explore Arroz con Pollo, test whipped topping, and make Sour Orange pie

Pot Roast with Root Vegetables, Salted Caramel Apple Pie; all about cooking with apples

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

Double-crust chicken pot pie; creamy peanut butter; cowboy cookies.