America’s Test Kitchen

Supper club traditions in Wisconsin; Supper Club chicken cordon bleu; Cornish pasties.

Pad Thai and cold sesame noodles; flat-bottomed woks; peanut butter.

We learn the difference between free-range, organic and conventional eggs; learn how to make frittata; test supermarket bacons in the tasting lab; make Quiche Lorraine.

Simplifying French favorites like cassoulet and tarte Tatin.

Cheese bread and lentil soup; mail-order bacon; Dutch ovens. With Christopher Kimball.

How to get the best crust, lemon filling and meringue for lemon meringue pie.

Italian-style turkey meatballs; dry storage containers; the science behind the flavor of kale; kale Caesar salad.

Tuscan-style roast pork with garlic and rosemary; wine accessories; farro salad with asparagus, sugar snap peas and tomatoes.

Struffoli; a tasting of single origin chocolate; pistachio-spice biscotti.

Grilled chicken thighs; fresh mozzarella; Popsicle molds; Italian pasta salad.

Indian butter chicken; a primer on tomato products; spinach dal with cumin and mustard seeds.

Grilled bourbon steaks; dill pickle spears; instant-read thermometers; grilled broccoli with lemon and Parmesan.

Popcorn chicken; electric deep fryers; Gobi Manchurian; crispy vegetable fritters.

Grilled hill tribe chicken with kua txob; the difference between fondue and fonduta; refreshing tomatoes with fontina sauce and cornichon dressing.

Omelets with cheddar and chives; breakfast sausage patties.

Hearty beef and vegetable stew; 13x9-inch glass baking dishes; the science behind the sound and flavor of food; cod baked in foil with leeks and carrots.

Tagliatelle with Bolognese sauce; crushed tomatoes; mushrooms; meatless "meat" sauce.

Lan demonstrates microwave tricks and shares oven tips.

Woodman's-style clam chowder; how to eat oysters at home; inexpensive blenders; how to humanely cook lobster; hot buttered lobster rolls.

Julia makes lentil soup with homemade Mexican-style chorizo, Anadama bread and a chocolate-stout Bundt cake.

Caesar dip; roasted chicken; cheesy risotto-like orzo; chocolate biscotti.

Julia makes her favorite picnic chicken, a fast tortellini salad with cherry tomatoes, arugula and pine nuts, and Pimm's cup for a crowd.

Dan reveals the science of cooking bacon, then makes homemade yogurt and the perfect chewy bagels.

New England fish chowder; Nakiri knives; tiny tools; hearty green salad with chickpeas, pickled cauliflower and seared halloumi.

Cast iron myths; cast iron care; cast iron steak; paper towel holders; roast butterflied chicken with rosemary and garlic.

Beef en cocotte with mushroom sauce; a primer on vinegars; Swiss chard and kale gratin.

Hosts Bridget Lancaster and Julia Collin Davison make a plum-ginger pie with whole-wheat lattice-top crust; small stand mixers; pear crisp.

Trout amandine; how Julia Child made French cuisine accessible in the U.S.; a deep dive into freshwater fish; bench scrapers; lentilles du puy with spinach and crème fraîche.

Pennsylvania Dutch apple pie; vanilla ice cream; Amish cinnamon bread.

Host Bridget Lancaster makes easy steak frites and Toni Tipton-Martin shares the origin of French fries; equipment expert Adam Ried shares his top pick for braisers; Bryan Roof makes French onion soup.

Portuguese-style beef stew; prepared pesto; the worst gadgets of the year; quinoa and vegetable stew.

Chinese barbecued pork; wire racks and rimmed baking sheets; Sichuan braised tofu with beef.

Mushroom-beef blended burgers; a tasting of anchovies; making an all-purpose ground turkey mix for turkey patty melts.

Sous vide rosemary-mustard seed crusted roast beef; handheld vacuum sealers; funnels; sous vide crème brûlée.

Roasted whole side of salmon; turmeric; kids' vegetable peelers; emulsions; buttery spring vegetables.

Nostalgic cherry hand pies; electric juicers; apple-blackberry betty.