
America's Test Kitchen
We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.

We investigate inexpensive steaks and also take a look at a classic accompaniment to steak: mashed potatoes.

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

In this episode we prepare grilled chicken with a dipping sauce and grilled salmon with a sweet, sticky glaze.

We aimed to create the very best version of this cold-weather favorite, beef carbonnade.

In this episode, we use tube and Bundt pans to make angel food cake and a chocolate Bundt cake.

In this episode, we demystify two Italian classics: Fettuccine Alfredo and Beef in Barolo.

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

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.

Few recipes deliver so much pleasure for so little work as pancakes.

Roasted bone-in chicken breasts; kitchen trash cans; baked potatoes.

Lan shows us how to salt meat for flavor; she also teaches us how to use side fond from our pans.

Chocolate-Raspberry Trifle, champagne cocktails; tips for shaping doughs

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

Flaky apple turnovers, testing pie weights, 5 cake decorating ideas, and ultimate chocolate chip cookies

San Diego fish tacos; tortilla chips; the history of shrimping in America; crispy fried shrimp.

Pasta alla Zozzona, Pappardelle with Duck and Chestnut Ragù; tips for food processors

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

Caramelized Onion, Pear, and Bacon Tart; Rigatoni with Tomatoes, Bacon, & Fennel; review of dustpans & brushes

Stovetop macaroni and cheese; large saucepans; lid holders; using a whisk; turkey meatloaf.