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

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

We take a hard look at paella and see if we can pareit back to its humble origins.

Our recipes for eggplant Parmesan and pasta with chicken and broccoli give them the respect they deserve.

We demonstrate Italian dishes: Grilled Chicken alla Diavola, Frico, and Strawberries with Balsamic Vinegar.

We uncover the secrets to beef Burgundy at its best and show you a way to make portions of it ahead of time.

We develop a recipe for pulled pork that rivals barbecue joints but won't be an all-day affair.

Our goal was simple: Stellar versions of bistro classics like French onion soup and baked goat cheese salad.

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

In this episode, we create a chocolate layer cake with a moist crumb and intense chocolate flavor

In this episode, we show how a few easy tricks can give an old standby, like roast chicken, a new lift.

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Testing popular coffee makers, making homemade cold brew, and exploring the science of tea

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

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

Warm up with silky white bean soup, make chicken stock with a kitchen tool, test slow cookers vs Instant Pots

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

Sisig and garlic fried rice; chicken wings as a bar snack; soy sauce chicken wings.

Poulet au vinaigre (chicken with vinegar); meat pounders; French potato tart.

Saumon aux Lentilles, Halibut à La Nage; reading expiration dates; science of colored salt

Slow-roasted fresh ham; inexpensive stand mixers; St. Louis gooey butter cake bars.