
America's Test Kitchen
We uncover the formula for a hearty frittata and the ideal quiche filling with a buttery crust.

We uncover the formula for a hearty frittata and the ideal quiche filling with a buttery crust.

We love appetizers like spiced nuts. creamy spinach dip, and beef satay.

Who doesn't like a plate of good nachos or Buffalo wings? A simple, sangria finishes our party menu.

We set out to create flavorful, fresh-tasting versions of Greek and spinach salads.

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

Julia and Bridget make Beef Wellington; Jack talks all about domestic caviar

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

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.

Grilled flank steak with basil dressing; herb keepers; fresh tomato galette.

Smoky pulled pork on a gas grill; salad spinners; braised greens with bacon and onion.

Liège Waffles, Crêpes with Berries and Apricot Beurre Monté; tasting of Boxed Brownie Mix

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

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

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

German Lye Pretzels, Beer-Battered Onion Rings; tasting artisanal cheddar cheese

Cooking for Two: Crispy Salmon Cakes, Easy Strawberry Shortcakes; essential kitchen items

Japchae (Korean Noodles with Vegetables and Beef), Beef Ho Fun; vinegar roundup

Jamaican Stew Peas with Spinners, Jamaican Pepper Steak; basic equipment repair tips

Beef top loin roast with potatoes; metal spatulas; chopped carrot salad with fennel and orange.