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

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

Turkey and gravy for a crowd; stock pots; the difference between stale bread and dried bread.

Apple strudel; bundt pans; cider-glazed apple bundt cake.

America's Test Kitchen turned 25! We're highlighting the food, science, kitchen ingenuity, and fun that have made the show a fan favorite over 600 episodes. We welcome you into our kitchen as we test our way to the best recipes in America.

We wanted to come up with recipes for two classic desserts, carrot cake and cheesecake that are a bit lighter.

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

Watch as we figure out the best recipes for two New Orleans favorites—Jambalaya and bananas Foster.

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

In this episode, we've developed a layer cake with an old-fashioned jam filling and real butter frosting.

We show you how to make bistro classics like steak au poivre and crème brûlée.

We felt confident that we could rescue steak tips and fries and turn them into something you would love.

We set out to lighten up two comforting classics, mac and cheese and chicken Parmesan.

Two old-fashioned dishes with modern appeal: Boston baked beans and chicken and dumplings.

Chicken paillard; pan-seared shrimp; cleaning products; chicken.

For chicken Milanese and piccata, we start on the stovetop and finish the cooking in the oven.

We set out to streamline Bolognese and baked four-cheese pasta to make them weeknight dining.

Indoor pulled chicken; basmati rice; gadgets; flaky buttermilk biscuits.

Best-ever bloody marys, elevate cocktails with indoor smoke infuser, and exploring champagne fizz science

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

Roasted artichoke dip, hearty beet-carrot salad with watercress, and exploring versatile braisers