America’s Test Kitchen

Grilled chicken with adobo and sazón; a head-to-head tasting of medium jarred salsa; Puerto Rican sweet plantain and picadillo casserole.

Roast boneless leg of lamb with garlic, herb, and breadcrumb crust; top pick for a traditional 12-inch skillet; lemon-olive oil tart.

Spice-rubbed chicken drumsticks on the grill; baking peels; New England baked beans.

Morgan's serving smoked chicken wings, charred guacamole, and pizza dip.

The science behind crispy Korean fried chicken wings; the pros test the top electric deep-fryers; making crispy skillet turkey burgers.

All things science, cooking, and kitchen gear.

Julia and Bridget uncover Millionaire's shortbread recipe; equipment expert Adam Ried tests serrated knives; test cook Elle Simone makes gâteau Breton with apricot filling.

Grilled boneless beef short ribs with preserved lemon and almond sauce; goat cheese; the science behind Thai jelly beer; briam.

Pan-seared salmon; fish sauce; wild and farmed salmon; shrimp scampi.

Pizza al taglio with arugula and mozzarella; black pepper; pasta alla gricia.

A New York classic -- prosciutto bread; a tasting of provolone; drop meatballs.

Hearty beef lasagna; block mozzarella; chicken scarpariello.

S'mores pie; rolling pins; M&M cookies.

Sous vide prime ribs with mint persillade; vacuum sealers; popovers.

Strawberry shortcake and cherry cobbler.

We develop a recipe for pulled pork that rivals barbecue joints but won't be an all-day affair; plastic wrap; liquid measuring cups.

Cinnamon buns and banana bread; choosing the right loaf pan.

Roast beef tenderloin and French mashed potatoes; starch in potatoes; slicing knives.

Pasta all'Amatriciana and mushroom risotto; jarred pasta sauces; rotary cheese graters.

Dan shows how to make perfect roast chicken; Lisa and Valerie share their picks for store-bought chicken broth.

Everyday French toast; artisanal bacon; stove top griddles; dull baking sheets; scrambled eggs with asparagus, smoked salmon and chives.

Grilled pizza; supermarket olive oil; avocado gadgets; shredded chicken tacos.

Pan-seared shrimp with peanuts, black pepper and lime; petty and utility knives; a no-fuss shrimp risotto.

Carne guisada; oven mitts; green chile chicken enchiladas.

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

Texas barbecue brisket; coolers.

Chinese pork dumplings; steamer baskets; ginger graters; the science behind proper pouring techniques; Beijing-style meat sauce and noodles.

Pita bread; a tasting of international yogurts; the science behind proofing dough; shakshuka.

Milk chocolate cremeux tart; coconut products; sweet cream ice cream.

Lan demonstrates meat marinating techniques and steak cooking methods.

New Mexican bean and cheese turnovers with green chili; the history of tomato clubs in the U.S.; Southwestern tomato and corn salad.

Julia shares her recipe for spaghetti with turkey-pesto meatballs, garlic bread and a green salad.

Julia fires up the grill for her favorite summer dinner: grill-roasted chickens, Israeli couscous, fresh zucchini and tomato tian, and chilled lemon souffles for dessert.

Julia packs for School Week with spinach & feta dip, chicken soup, garlic monkey bread, and granola bars.

Dan suits up to share his favorite game day snacks: chicken wings, chewy pretzels and crispy onion rings.

Gingerbread layer cake; stove top kettles; sticky toffee pudding cakes.

Simple stovetop macaroni and cheese; large saucepans; lid holders; using a whisk; turkey meatloaf with ketchup-brown sugar glaze.

Fail-proof chicken Francese; air fryers; the science of persistent firmness; roasted and glazed chicken wings.

Cauliflower and bean paella; meat-free burgers; vegan Baja-style cauliflower tacos.

Southern-style smothered chicken; kitchen timers; apple pandowdy.

Ahi-chili tostadas; the differences between lard and shortening; chorizo's journey from Europe to North America; skillet corn with Mexican chorizo.

Tuna poke and salmon teriyaki poke; freeze-dried backpacking meals; malasadas.

Beef tenderloin with smoky potatoes and persillade relish; a turkey tasting challenge; fat separators; turkey breast en cocotte with pan gravy.

Test cook Elle Simone and host Julia reveals the secrets to making foolproof falafel at home. Test cook Becky Hays makes Bridget the ultimate Moroccan lentil and chickpea soup.

Tuscan grilled pork ribs with grilled radicchio; honing rods; why mushrooms absorb so much oil; sautéed mushrooms with red wine and rosemary.

Punjabi potato-stuffed griddle breads; ladles; South Asian spiced vegetable fritters.

Bridget and Julia learn how to make beef stir-fry with bell peppers and black pepper sauce; Jack challenges Bridget to a tasting of soy sauce; Keith shows Julia how to make scallion pancakes with dipping sauce.

Egg, kimchi and avocado sandwiches; electric gooseneck kettles; gadgets that keep coffee hot; Spanish migas with fried eggs.