America’s Test Kitchen

Thanksgiving; grill-roasted turkey; mashed sweet potatoes; cranberry sauce; potato masher.

The goal is simple, stellar versions of bistro classics like French onion soup and baked goat cheese salad.

Classic spritz and oatmeal cookies; convection ovens; cookie guns.

Sour cream coffee cake; three versions of fruit salad; how to make a great cup of coffee.

Christopher Kimball and his team recreate classic pub food, fish and chips, in their test kitchen; they test deep fryers and candy thermometers.

Julia makes quinoa burgers with spinach, sun-dried tomatoes, and marinated feta, a sweet and red potato salad, followed by a lightened carrot snack care with yogurt frosting.

Broiled chicken with gravy; toaster ovens; toaster oven gear; skillet roasted broccoli.

Grilled pork tenderloin with grilled pineapple-red onion salsa; grilling essentials; grilled cauliflower.

Herb-crusted pork roast; pot holders; how temperature affects bubbly beverages; reviewing glass water bottles; roasted fingerling potatoes.

Sisig and garlic fried rice; the importance of Knorr's Liquid Seasoning in Filipino cooking; the history of chicken wings as a bar snack; soy sauce chicken wings.

Hawaiian-style fried chicken; reviewing plastic wrap; a tasting of potato chips; Hawaiian macaroni salad.

Transylvania goulash; heirloom beans; shredded Swiss chard salad; escarole; beans and greens.

Kung pao chicken; review of heavy-duty cutting boards; oven-steamed fish with scallions and ginger.

Bridget uncovers the secrets for making perfect Pasta e Ceci; tasting expert Jack Bishop challenges Julia to a tasting of Parmesan; science expert Dan Souza reveals the science behind Parmesan's signature flavor.

Poulet au vinaigre (chicken with vinegar); meat pounders; torte aux pommes de terre (French potato tart).

Lan teaches us the proper way to read a recipe; she shows us some master knife skills.

Old-fashioned chicken noodle soup; the restorative properties of chicken soup; broths; spinach salad with Gorgonzola and pear; make-ahead hot chocolate; beer-batter cheese bread.

Julia makes roast beef weeknight-friendly with her cast-iron roast beef with gravy, salt-crusted fingerling potatoes and carrot-noodle salad with homemade harissa and honey.

Julia shows us how to cook millet cakes, braised winter greens, a savory bread pudding, and baked quinoa.

Julia makes gas-grilled shrimp skewers with lemon-garlic sauce, a tangy farro salad with white beans and snap peas, plus homemade strawberry frozen yogurt and chocolate shell topping.

Dan explores the science behind his favorite sauces, including beurre monté, mayonnaise and hot sauce.

Hosts Davison and Lancaster uncover the secrets to making the pub-style steak and ale pie at home; equipment expert Adam Ried reveals his top pick for knife blocks; test cook Keith Dresser makes Boston brown bread.

Test cook Dan Souza makes host Lancaster meat ravioli with quick tomato sauce; tasting expert Jack Bishop challenges host Davison to a taste test of unsweetened chocolate; test cook Keith Dresser shares the secret to perfect torta caprese.

Crispy tacos; dry vermouth; fire extinguishers; fast-freezing liquid nitrogen; roasted poblano and black bean enchiladas.

Grilling sous vide cochinita pibil; fresh margaritas; classic guacamole.

Slow-roasted medium rare beef short ribs; beef steaks; a fun baked potato story; twice-baked potatoes with bacon and cheddar cheese.

Shrimp po' boys; king cakes; chicken sauce piquant.

Portuguese custard tarts; a tasting of canned diced tomatoes.

Quick one-hour pizza; baking stones and steels; under-appliance dusters; beef short rib ragù.

Crispy fish sandwiches with tartar sauce; pepper mills; a horseradish tasting; handling extra fry oil; Rhode Island-style fried calamari.

Beef Wellington; a tasting of domestic caviar.

Julia cooks a French staple, Galettes Complètes; Jack compares alternative flours; Dan makes Bánh Xèo.

Hosts Davison and Lancaster reveal the recipe of turkey and gravy for a crowd; equipment expert Adam Ried shares his pick for stock pots; science expert Dan Souza explains the difference between stale bread and dried bread.

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