America's Test Kitchen Episode Rating Graph

In this episode, hosts Julia Collin Davison and Bridget Lancaster make the ultimate Crispy Fish Sandwiches with Tartar Sauce. Equipment expert Adam Ried shares with Julia his top picks for pepper mills, and testing expert Jack Bishop challenges Bridget and Julia to a horseradish tasting. Science expert Dan Souza explains the science behind solidifying fry oil. Test cook Keith Dresser makes Julia showstopping Rhode Island-Style Fried Calamari.

Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to a foolproof Spinach and Ricotta Gnudi with Tomato-Butter Sauce. Equipment expert Adam Ried shares with Julia his top picks for utensil crocks, and science expert Dan Souza explains the science behind tempered chocolate. Bridget makes Julia classic Baci di Dama (Italian Hazelnut Cookies).

In this breakfast-themed episode, test cook Lan Lam prepares Egg, Kimchi, and Avocado Sandwiches with host Julia Collin Davison. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for Gooseneck Kettles, and gadget critic Lisa McManus reveals innovative ways to keep coffee warm. Test cook Elle Simone Scott makes show stopping Spanish Migas with Fried Eggs.

Hosts Bridget Lancaster and Julia Collin Davison make classic Lahmajun (Armenian Flatbread). Testing expert Jack Bishop reviews lentils, and gadget critic Lisa McManus gives her top pick for bowl scrapers. Test cook Dan Souza makes a foolproof Vospov Kofte (Red Lentil Kofte) with host Bridget Lancaster.

Hosts Julia Collin Davison and Bridget Lancaster reveal the secrets to Goan Pork Vindaloo. Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for rice cookers, and gadget critic Lisa McManus reviews electric can openers. Test cook Dan Souza prepares Julia Chana Masala.

In this episode, test cook Keith Dresser shows host Bridget Lancaster how to make Albondigas en Salsa Almendras (Spanish-Style Meatballs in Almond Sauce). Science expert Dan Souza reveals the science behind energy transference in liquids. Equipment expert Adam Ried reviews meat pounders. Test cook Becky Hays shows host Julia Collin Davison how to make Espinacas Con Garbanzos (Andalusian Spinach and Chickpeas).

Hosts Bridget Lancaster and Julia Collin Davison reveal the secrets to the classic Irish Stew with Carrots and Turnips. Equipment expert Adam Ried shares with Julia his top picks for All-In-One Machines. Test cook Erin McMurrer makes Bridget a wholesome Irish Brown Soda Bread.

Test cook Keith Dresser shows host Julia Collin Davison the secrets to Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime. Equipment expert Adam Ried shares his top picks for petty and utility knives. Test cook Elle Simone Scott makes host Bridget Lancaster a no-fuss Shrimp Risotto.

Test cook Lan Lam makes host Bridget Lancaster Easy-Braid Challah. Testing expert Jack Bishop gives a flour primer. Test cook Erin McMurrer and host Julia Collin Davison make Crescent-Shaped Rugelach with Raisin-Walnut Filling.

Test cook Dan Souza makes host Bridget Lancaster Beef Bulgogi (Korean Marinated Beef). Testing expert Jack Bishop gives a primer on sesame products. Test cook Keith Dresser shows host Julia Colin Davison a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).

Test cook Becky Hays makes host Bridget Lancaster the ultimate Cauliflower and Bean Paella. Tasting expert Jack Bishop challenges host Julia Collin Davison to tasting meat-free burgers. Test cook Elle Simone Scott makes Julia showstopping Vegan Baja-Style Cauliflower Tacos.

Host Bridget Lancaster makes host Julia Collin Davison Turkey Thigh Confit with Citrus-Mustard Sauce. Tasting expert Jack Bishop challenges Bridget and Julia to a tasting of cranberry sauce. Test cook Becky Hays makes Bridget the perfect Skillet Turkey Burgers.

Host Bridget Lancaster cooks a creamy Corn Risotto, ingredient expert Jack Bishop shares tips for buying and storing summer produce, and test cook Elle Simone Scott makes a refreshing Green Bean Salad with Cherry Tomatoes and Feta. Finally, test cook Dan Souza prepares a simple but satisfying recipe for Grilled Tomatoes.

Host Julia Collin Davison cooks a simple but satisfying Grilled Pork Tenderloin with Grilled Pineapple–Red Onion Salsa, equipment expert Adam Ried shares grilling essentials, and test cook Dan Souza reveals the secrets to perfect Grilled Cauliflower.

Host Bridget Lancaster bakes celebration-worthy Yellow Sheet Cake with Chocolate Frosting, ingredient expert Jack Bishop gives a primer on the world of dark chocolate, and gadget critic Lisa McManus shares her favorite gear for baking cookies. Finally, test cook Erin McMurrer harnesses the power of science to make the best Chewy Peanut Butter Cookies.

Host Julia Collin Davison reveals the secrets to perfect Pan-Seared Salmon Steaks, ingredient expert Jack Bishop gives a primer on salt, and equipment expert Adam Ried has a roundup of the best seafood tools. Finally, test cook Erin McMurrer makes a quick and satisfying Brussels Sprout Salad with Warm Mustard Vinaigrette.

Host Julia Collin Davison cooks Murgh Makhani (Indian Butter Chicken), ingredient expert Jack Bishop gives a primer on tomato products, and test cook Becky Hays makes Palak Dal (Spinach Dal with Cumin and Mustard Seeds).

Host Bridget Lancaster shares the steps to making a hearty Pastitsio; ingredient expert Jack Bishop tells you what you need to know about feta cheese; and test cook Lan Lam makes Braised Eggplant with Paprika, Coriander, and Yogurt.

Test cook Lan Lam shows host Julia Collin Davison the secret to Smoky Pulled Pork on a Gas Grill. Equipment expert Adam Ried shares with host Bridget Lancaster his top pick for salad spinners. Then, test cook Dan Souza makes the best Braised Greens with Bacon and Onion.

Host Christopher Kimball travels to Foxy Farms in the Salinas Valley to see where the nation’s produce is grown. Then he heads into the test kitchen with test cook Becky Hays to learn how to make the Best Vegetarian Chili. Next, equipment expert Adam Ried reveals his top pick for vegetable peelers in the Equipment Corner. And finally, test cook Julia Collin Davison reveals the secrets to the ultimate Italian Vegetable Stew.

We found a sure-fire method to keep a grilled, stuffed pork loin moist without brining. And we paired the pork with a host of great sautéed spinach recipes. Recipes - Sautéed Spinach with Chickpeas and Sun-Dried Tomatoes - Sauteed Spinach with Almonds and Golden Raisins - Sauteed Spinach with Pecans and Feta - Sautéed Spinach with Leeks and Hazelnuts - Grilled Pork Loin with Apple-Cranberry Filling on a Charcoal Grill - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Gas Grill - Grilled Pork Loin with Apple-Cranberry Filling on a Gas Grill - Grilled Pork Loin with Apple-Cherry Filling with Caraway on a Charcoal Grill Tasting Lab - Artisanal Bacon

Think it takes all day to make a flavorful soup? Think again. We set out to disprove this misconception with our intense, meaty-flavored beef and vegetable soup that’s on the table in under an hour. And if you’d like to take more time cooking, our classic Tuscan bean soup is a rustic stew worthy of the effort. Recipes - Beef and Vegetable Soup - Hearty Tuscan Bean Stew - Quick Hearty Tuscan Bean Stew - Vegetarian Hearty Tuscan Bean Stew - Hearty Tuscan Bean Stew with Sausage and Cabbage Tasting Lab - Beef Broth Science Desk - In Search of Glutamates - Brining Beans

With our no-frills approach to apple pie, you can convert this special-occasion dish to an everyday dessert. And our technique for making moist, rich applesauce cake produces a tender crumb with pronounced apple flavor. Recipes - Skillet Apple Pie - Ginger-Cardamom Applesauce Snack Cake - Applesauce Snack Cake with Oat-Nut Streusel - Applesauce Snack Cake Equipment Center - Drip Coffee Makers

Try serving a saucy stir-fry over an Asian-style noodle cake instead of the usual rice. We love a good stir-fry served with rice, but sometimes a change of pace is welcome. A noodle cake, a savory round of tender noodles sautéed in a skillet until the exterior is crisp, is the perfect base for a saucy stir-fry. We’ve enjoyed noodle cakes in restaurants, but never at home. We set out to find the best way to make one. While we were at it, we also aimed to develop a chicken stir-fry with really juicy chicken in a fresh-flavored sauce. Too often, chicken can turn dry and stringy in a stir-fry and no amount of sauce can rescue dry meat. Another Asian classic, also more familiar at the restaurant table than in the average American home kitchen, is hot and sour soup—a spicy, bracing broth filled with pork, tofu, and wisps of egg. But is visiting your local Chinese restaurant the only way to enjoy this soup? We wanted to enjoy this complex-flavored soup at home. But with a host of hard-to-find ingredients and a long simmering time, we had our work cut out for us. We’d need to strategically choose our ingredients and find reasonable substitutions for those that are just too difficult to find at the supermarket. At the same time, we’d need to take a hard look at streamlining the soup’s lengthy preparation. And, we wouldn’t settle for a pale imitation of this heady soup—it would need to stand up to the authentic versions we often crave. Recipes: Stir-Fried Chicken with Bok Choy and Crispy Noodle Cake Hot and Sour Soup Equipment Center: The Little Nonstick Saucepan That Could Science Desk: Mysterious Powers of Cornstarch

Skip the marinara and try these two vegetable sauces. Tired of the same old marinara sauce? Recipes: Pasta with Mushrooms; Orecchiette with Broccoli Rabe and Sausage Equipment Center: Herb Choppers Tasting Lab: Extra Virgin Olive Oil

Test cook Erin McMurrer and host Bridget Lancaster make the best Broccoli Salad with Creamy Avocado Dressing. Equipment expert Adam Ried shares with host Julia Collin Davison his top picks for inexpensive coffee makers. Test cook Becky Hays shares the secrets to Roasted-Radishes with Yogurt-Tahini Sauce. Test cook Lan Lam and Bridget show viewers how to prepare a show stopping Watermelon Salad with Cotija and Serrano Chiles.

Test cook Elle Simone makes Julia the best Braised New Mexico–Style Pork in Red Chile Sauce (Carne Adovada), and equipment expert Adam Ried reveals his top pick for 9-inch tongs. Then, test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).

Easy Skillet Suppers Streamlined methods for Beef Stroganoff and Baked Ziti condense all the steps into one skillet—yes, even the noodles. Recipe: Skillet Baked Ziti, Skillet Beef Stroganoff Equipment: Can Openers Taste test: Supermarket Extra-Virgin Olive Oils

When you’re looking for a main course to serve a summertime crowd, or want to give a new twist to a summertime vegetable, we hope you’ll turn to these recipes. Summertime entertaining can often mean preparing food for groups larger than 6 to 8—school graduations, Fourth of July, the neighborhood block party—the list goes on. For those times, hamburgers just aren’t practical—unless the cook plans on standing at the grill until everyone is fed. Instead, think brisket. This hefty piece of meat (a full cut can weigh 13 pounds) turns smoky and tender on the grill and leftovers, if there are any, are terrific. Best of all, brisket doesn’t require constant attention, so the cook can enjoy the party too. Brisket isn’t without its challenges, however. On the grill, the meat can take about 12 hours to become fully tender. We wanted to find not only the best way to barbecue brisket, but a way do so more quickly. Summertime also calls for corn. And while we love corn on the cob, we also enjoy other preparations. Take corn fritters. These savory cakes are pan-fried and served hot. They make a terrific side dish or hors d’oeuvres, served as is, or sprinkled with hot sauce. Some recipes are short on corn flavor, but we wanted a recipe that brings the corn front and center. Recipes: Barbecued Beef Brisket For a Charcoal Grill Barbecued Beef Brisket for a Gas Grill Spicy Chili Rub Farmstand Corn Fritters Corn Fritters with Cheddar and Chives Out-Of-Season Corn Fritters Tasting Lab: Hot Sauces Equipment Center: Charcoal Grills—Update

Host Bridget Lancaster fries up a batch of Karaage (Japanese Fried Chicken Thighs), ingredient expert Jack Bishop discusses soba noodles, and gadget critic Lisa McManus recommends the best drainers and strainers. Finally, test cook Becky Hays makes Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes.

Test Cook Keith Dresser makes host Julia Collin Davison Liège Waffles. Tasting expert Jack Bishop talks all about boxed brownie mixes. Test Cook Erica Turner prepares host Bridget Lancaster Crêpes with Berries and Apricot Beurre Monté.

Test cook Keith Dresser makes host Bridget Lancaster Roast Turkey and Gravy with Herbes de Provence and Lemon. Techniquely host Lan Lam shares tips for slicing meat. Test cook Erin McMurrer makes host Julia Collin Davison Rustic Bread Stuffing with Cranberries and Walnuts.

Test cook Becky Hayes makes host Julia Collin Davison a Simple Cheese Quiche. Adam shares our recommended breakfast kitchen tools, and Lisa shares cast iron care tips. Test cook Keith Dresser makes host Bridget Lancaster French Toast Casserole.

Test cook Dan Souza makes host Bridget Lancaster the ultimate Blackened Chicken. Equipment expert Adam Ried reviews spice storage solutions, and tasting expert Jack Bishop talks all about corn products. Test cook Becky Hays and host Julia Collin Davison cook Roasted Okra with Spicy Red Pepper Mayonnaise.

Test cook Dan Souza and host Julia Collin Davison make Pupusas with Curtido. Equipment expert Adam Ried shares with host Bridget Lancaster his top picks for soda makers. Test cook Elle Simone Scott makes Bridget Fried Yuca.

In this episode, test cook Becky Hays shows host Julia Collin Davison how to make the ultimate Skillet-Roasted Chicken Breast with Harissa-Mint Carrots. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of sriracha. Gadget critic Lisa McManus reveals her top picks for gadgets for a healthy lifestyle. Finally, test cook Dan Souza shows Bridget how to make a Brown Rice Bowl with Vegetables and Salmon at home.

Test cook Lan Lam makes Bridget the ultimate Grilled Mojo-Marinated Skirt Steak. In the Equipment Corner, equipment expert Adam Ried reviews boning knives. Then, test cook Keith Dresser and host Julia reveal the secrets to the best Peruvian Ceviche recipe.

In this episode, test cook Elle Simone and host Julia reveal the secrets to making foolproof Falafel at home. Tasting expert Jack Bishop challenges Bridget to a tasting of canned chickpeas, and test cook Becky Hays makes Bridget the ultimate Moroccan Lentil and Chickpea Soup (Harira).

Test cook Becky Hays uncovers the secrets to making Wild Rice and Mushroom Soup. Next, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of wild rice. And finally, Chris goes into the kitchen with test cook Bryan Roof to learn how to make Creamy Cauliflower Soup at home.

Test cook Julia Collin Davison uncovers the secrets to the Best Chicken Parmesan. Next, gadget expert Lisa McManus reviews her favorite kitchen gadgets. And finally, test cook Bryan Roof uncovers the secrets to foolproof Pasta alla Norcina.

Venturing to Chicago for the real deal, we return to the test kitchen to make our own pie worthy of its namesake, as well as a chopped-salad accompaniment. Chicago-Style Deep-Dish Pizza Deep-dish pizza was born in Chicago, where it boasts a distinctively rich, flaky, biscuit-like crust. The problem? No pizzeria in Chicago would tell us how to make it. Mediterranean Chopped Salad We wanted complementary flavors and textures in every bite—not a random collection of bland, watery produce from the crisper drawer.

We’ve taken the trouble out of breadmaking with our Almost No Knead Bread and Soda Bread recipes. A no-knead approach to bread baking produces loaves that look like they’ve been baked in a professional bakery, but the bread varies in size and shape and the crumb lacks the complex yeasty, tangy flavor of a true artisanal loaf. We loved the ease of this approach—and the extraordinary crust on the bread—but we wanted our loaves to have a consistent shape and deeper flavor. The result is a tasty bread that rises high each time. We also reveal our Irish Soda Bread recipe, which is less sweet and easier to make than most American versions. Recipes - Almost No-Knead Bread - Skillet Soda Bread Equipment Center - Serrated Knives Science Desk - Kneading and Autolysis

Join us as we uncover the secret to turning an inexpensive cut of beef into a tender roast worthy of Sunday dinner. Recipes - Horseradish Cream Sauce - Mashed Potatoes and Root Vegetables with Bacon and Thyme - Mashed Potatoes and Root Vegetables - Mashed Potatoes and Root Vegetables with Paprika and Parsley - Slow-Roasted Beef Equipment Center - Meat-Probe Thermometers Science Desk - Salting Meat

Great Arroz con Pollo, or “chicken with rice,” can take the better part of a day. We developed one that is small on time but big on flavor, and paired it with another quick and flavorful recipe: Sizzling Garlic Shrimp. Recipes - Latino-Style Chicken and Rice aka Arroz con Pollo - Latino-Style Chicken and Rice with Ham, Peas, and Orange - Latino-Style Chicken and Rice with Bacon and Roasted Red Peppers - Sizzling Garlic Shrimp

We demystify French cooking by streamlining two classic—and often poorly executed—recipes. Recipes - Best French Onion Soup - Quicker French Onion Soup - French Chicken in a Pot Tasting Lab - Gruyere Equipment Center - Mandolines

Most of us think of the slow cooker as a kitchen workhorse best reserved for weeknight simple stews, hearty soups, and the like. But what about pulling the slow cooker out for entertaining? Recipe: Beef Burgundy, Beer-Braised Short Ribs Equipment: Slow Cookers

It’s hard to choose a best-loved style of ribs, but we’d be willing to bet that smoky, sweet Kansas City ribs are a top contender. These meaty ribs are slow-smoked for their trademark flavor—and in traditional recipes they truly do take all day to cook. We wondered if there was a faster way. Recipe: Kansas City Sticky Ribs on a Charcoal Grill, Smoky Kansas City BBQ Beans Equipment: Barbecue Thermometers Taste test: Pickles

Just when we think we’ve become familiar with every Italian dish under the sun, we’re pleasantly surprised to come across a dish we’d somehow overlooked. Join us as we resurrect one Italian classic and streamline another. Take chicken francese. It’s true that this Italian-style chicken cutlet dish isn’t as well known as chicken parmigiana or chicken Marsala, but it’s no less delicious. Coated with a thin eggy crust, the cutlets are served in a light, lemony white wine sauce. With just a few simple elements, it’s hard to believe that such dish can go wrong, but versions we tried proved otherwise. In some recipes, the egg crust was unappetizingly thick and tough, or turned soggy once coated with the sauce. The sauces we tried weren’t much better. While we couldn’t detect lemon in some, others made us pucker, or the wine was too overpowering, giving the sauce an unpleasant boozy flavor. We aimed to conquer these issues and turn out a lemony cutlet dish that we’d want to incorporate into our Italian classics repertoire to make again and again. Another Italian classic, the rich tomato sauce marinara, is not a new discovery, but it’s one worth a second look in terms of simplifying. The hallmark of this sauce is a depth of flavor achieved by hours of cooking, but what if we didn’t have all day? After all, for the modern cook, an all-day marinara, just isn’t a reasonable option. We set out to create an authentic marinara with complex flavors without the hours of work involved. Recipes: Chicken Francese Chicken Francese with Tomato and Tarragon Marinara Sauce Tasting Lab: Sleuthing Canned Whole Tomatoes Equipment Center: Hand (Immersion) Blenders—Updated

The problem with English-style fish and chips is that you’ve got to hop a plane across the Atlantic to enjoy the dish. We wanted to be able to serve English-style fish and chips—large pieces of moist and delicate cod in a crisp and tender coating with thick-cut fries—at home. Most American restaurants that tackle England’s most popular fast food do so poorly—turning out a greasy mess of fish and potatoes. We aimed to create a home-cook friendly recipe for the real thing: large pieces of moist cod coated in a delicate, crisp batter and chips cut thick and served up crispy, with soft interiors. To start, we’d first need to tackle frying for the home cook. While most restaurants have dedicated frying workstations, deep-frying in a home kitchen is a different matter. Cramped space, spattering oil, and inappropriate equipment all conspire to take the fun out of the job. But it needn’t be an onerous task: With a bit of organization and some basic working knowledge, you’ll be turning out fish and chips that will rival those in England. Along the way, we’d also needed to figure out how to organize the process so that everything made it to the table at once—meaning that both fish and chips are served piping hot. Anything less just wouldn’t be acceptable. Recipes: Fish and Chips Tartar Sauce Tasting Lab: Mayonnaise Equipment Center: Candy Thermometers—Update High-End Deep Fryers

Meat loaf is as synonymous with good old-fashioned American cooking as apple pie. While some may prefer meat loaf made with meat loaf mix, a combination of beef, pork, and veal, there’s something to be said for an all-beef loaf. An all-beef loaf can have terrific meaty flavor and it’s convenient to boot, especially when you can’t find meat loaf mix, or just don’t want to fuss with buying three kinds of meat. However, a meat loaf made with all beef does require some special handling so that it doesn’t taste like a dry, loaf-shaped hamburger. We set out to make a loaf with well-seasoned meat and just enough binder to give the loaf a tender, not tough, texture. In choosing a side dish to partner with our meat loaf, we turned to another old-fashioned dish—skillet-roasted potatoes. Skillet-roasted potatoes are cooked on the stovetop, thus allowing the cook to free up the oven for the main course. We wanted potatoes that are creamy on the inside and crusty on the outside. Some skillet-roasted potatoes can be soggy and greasy—a pitfall we’d need to avoid in developing our recipe. Recipes: Glazed Meat Loaf or All Beef Meatloaf Skillet-Roasted Potatoes Skillet-Roasted Potatoes with Garlic and Rosemary Skillet-Roasted Potatoes with Lemon and Chives Spicy Skillet-Roasted Potatoes with Chili and Cumin Tasting Lab: Ground Beef Equipment Center: The Tong Show—Kitchen Tongs Science Desk: How Gelatin Mimics Veal

Host Bridget Lancaster makes a foolproof recipe for Pan-Seared Strip Steaks. Equipment expert Adam Ried shares his picks for nonstick-friendly tools, and gadget critic Lisa McManus shares her favorite tools to keep your kitchen clean. Finally, test cook Dan Souza prepares Beet Salad with Spiced Yogurt and Watercress.

In this episode, test cook Becky Hays makes Julia a Brazilian classic: Brazilian Shrimp and Fish Stew (Moqueca). Then, tasting expert Jack Bishop challenges Bridget to a tasting of Pecorino Romano. Science expert Dan Souza discusses the importance of taking your time when you make an emulsion. Finally, Julia and Bridget uncover the secrets to making Brazilian Cheese Bread (Pao de Queijo) at home.

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making foolproof Eggs Benedict at home. Next, equipment expert Adam Ried reveals his top pick for espresso machines. Finally, test cook Dan Souza makes Julia a show-stopping German Pancake.

We show you how to shop for and cook perfect Pan-Seared Scallops, then reveal the test kitchen’s secrets to Skillet-Roasted Fish Fillets. recipe: Pan-Seared Scallops, Skillet-Roasted Fish Fillets equipment: Inexpensive Nonstick Skillets science: Caramelizing vs. Browning

Stovetop Roast Chicken with Lemon-Herb Sauce - One skillet and a trick from Chinese cookery were all we needed to produce the speediest crisp and juicy roast chicken that never saw the inside of an oven. Skillet Lemon Soufflé - Swapping the ramekin for a skillet took some of the fuss out of this finicky dessert. But for brighter lemon flavor, we had to fudge another French technique. Equipment - Inexpensive juicers

By tweaking our traditional Thanksgiving bird, we created a recipe for moist roast turkey that’s packed with bright herb flavor in every bite. As for the potatoes, we focused on a new technique to make creamy, fluffy potatoes even easier. Recipes - Herbed Roast Turkey - Fluffy Mashed Potatoes - Best Turkey Gravy Equipment Center - Potato Ricers Science Desk - Mashed Potatoes

Triple-Chocolate Mousse Cake The most important ingredient in our ultimate triple-chocolate mousse cake is, well, chocolate. But not all varieties are created equal. Watch as we discuss chocolate types and reveal which ones take the cake. RecipesTriple-Chocolate Mousse Cake Tasting LabWhite Chocolate Equipment CenterInnovative Teapots

Pissaladière is Provençal street food, a fragrant, pizza-like tart prized for its contrast of salty black olives and anchovies against a backdrop of sweet caramelized onions and thyme. Recipes - Pissaladière Equipment Corner - Baking stones - Pizza cutters

Few recipes deliver so much pleasure for so little work as pancakes. The batter comes together in minutes, and the cooking time is brief. Why, then, do most Americans never make pancakes from scratch? Recipes: Blueberry Pancakes; German Apple Pancakes Equipment Corner: Electric Gridles Tasting Lab: Fresh vs. Frozen Blueberries

In this breakfast-themed episode, test cook Elle Simone makes host Julia Collin Davison foolproof Everyday French Toast. Tasting expert Jack Bishop challenges host Bridget Lancaster to a taste test of artisanal bacon, and equipment expert Adam Ried reviews stovetop griddles. Then, science expert Dan Souza reveals the science behind why dull baking sheets are best. Finally, test cook Keith Dresser makes Bridget easy Scrambled Eggs with Asparagus, Smoked Salmon, and Chives. 

Test cook Erin McMurrer makes host Julia Collin Davison Caramelized Onion, Pear, and Bacon Tart in a cast iron pan. Equipment expert Adam Ried shares our recommended dustpans and brushes, and test cook Joe Gitter makes Julia Rigatoni with Tomatoes, Bacon, and Fennel.

Test cook Antoinette Johnson makes host Bridget Lancaster Jamaican Stew Peas with Spinners. Gadget critics Hannah Crowley and Lisa McManus give tips on how to repair and maintain kitchen gear. Test cook Elle Simone Scott makes host Julia Collin Davison Jamaican Pepper Steak.

Host Julia Collin Davison makes Grown-Up Grilled Cheese Sandwiches with Gruyère and Chives, equipment expert Adam Ried shares how to care for wooden kitchen tools, and gadget critic Lisa McManus rounds up the best graters. Finally, host Bridget Lancaster prepares the Ultimate Cream of Tomato Soup.

In this episode, test cook Keith Dresser makes host Bridget Lancaster foolproof rosticciana with grilled radicchio. Equipment expert Adam Ried reveals his top pick for honing rods, and science expert Dan Souza explains why mushrooms absorb so much oil. Finally, test cook Lan Lam unlocks the secrets to perfect sautéed mushrooms with red wine and rosemary.

Test cook Dan Souza and host Julia Collin Davison teach viewers how to make Easy Grill-Roasted Whole Chicken. Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of milk chocolate chips. Next, gadget critic Lisa McManus explains which specialty devices you do—and don’t—need in your kitchen. Finally, test cook Elle Simone makes simple Skillet-Charred Green Beans with Crispy Bread-Crumb Topping.

Test cook Becky Hays shows host Julia Collin Davison how to make Thai Hot and Sour Noodle Soup with Shrimp. Gadget critic Lisa McManus reviews the Frywall. Finally, test cook Dan Souza makes Bridget perfect Crispy Thai Eggplant Salad.

Hosts Julia Collin Davison and Bridget Lancaster head into the test kitchen to uncover the secrets to making the ultimate Sticky Buns at home. Next, tasting expert Jack Bishop challenges Bridget to a tasting of Almond Butter. And finally, equipment expert Adam Ried reviews waffle irons in the equipment corner.

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Sichuan Stir-Fried Pork in Garlic Sauce. Then, equipment expert Adam Ried reveals his pick among blenders in the Equipment Corner. And finally, test cook Bridget Lancaster uncovers the secrets to making perfect Thai-Style Stir-Fried Noodles with Chicken and Broccolini right at home.

Host Christopher Kimball goes into the test kitchen to update a classic recipe for French-Style Pot-Roasted Pork Loin with test cook Bridget Lancaster. Next, equipment expert Adam Ried reviews knife sets in the Equipment Corner, and test cook Becky Hays shows Chris how to make Potato Casserole with Bacon and Caramelized Onion. And finally, gadget guru Lisa McManus reveals her top pick among mandolines.

We venture to Chicago to learn about Rick Bayless’s famous empanadas, then create our own recipe. Next, we investigate another Latin favorite: pork tostadas. recipe: Beef Empanadas, Spicy Mexican Shredded Pork Tostadas (Tinga)

Recipes : Grilled Stuffed Flank Steak with Sun-Dried Tomatoes and Capers Gas-Grilled Stuffed Flank Steak Italian-Style Charcoal-Grilled Chicken Grilled Stuffed Flank Steak with Spinach and Pine Nuts Charcoal-Grilled Stuffed Flank Steak Italian-Style Gas-Grilled Chicken Tasting Lab : Provolone

Hearty Italian Meat Sauce - This over-the-top Italian-American tomato sauce typically calls for six cuts of meat and half a day at the stove. We wanted the same flavor with a lot less work. Pasta with Tomato and Almond Pesto -Not all pesto is basil, pine nuts, and Parmesan. In Sicily, tomatoes and almonds take center stage. Equipment - Blenders

There's a significant disconnect between real Mexican food (as prepared in Mexico) and the food served in "Mexican" restaurants in the United States. Recipes - Chicken Enchiladas with Red Chili Sauce - Mexican Rice Equipment Corner - Spice grinders

Everyday foods like meat loaf and garlic mashed potatoes are popular for a reason; they're easy to make and they can taste great. Recipes: Garlic Mashed Potatoes, Meat Loaf with Brown Sugar (Ketchup Glaze - Loaf Pan Variation) Tasting Lab: Ketchup Science Desk: Starch in Potatoes

Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making the best Roast Boneless Leg of Lamb with Garlic, Herb, and Bread-Crumb Crust. Equipment expert Adam Ried reveals his top pick for traditional 12-inch skillet, and test cook Erin McMurrer makes Bridget a showstopping Lemon-Olive Oil Tart.

Snack cakes are always a welcome treat. Join us as we whip up two of the best: banana bread and cream cheese coffee cake. recipe: Ultimate Banana Bread, Cream Cheese Coffee Cake equipment: Adjustable Electric Kettles

Host Julia Collin Davison shows host Bridget Lancaster how to make the best Smoked Pork Loin with Dried-Fruit Chutney. Then, equipment expert Adam Ried reviews the latest grill gadgets in the Equipment Corner. Finally, test cook Becky Hays shows Bridget how to make the ultimate Sweet Potato Soup.

This episode features two fall favorites. First, we eke out juicy, tender, savory results from a bland roast in our Pot-Roasted Pork Loin recipe. Then we prepare our moist Classic Gingerbread recipe, which uses a surprising technique to get the perfect texture.

Keith Dresser makes Julia Collin Davison Green Bean Casserole. Equipment expert Adam Ried shares his must-have Thanksgiving tools. Elle Simone Scott makes host Bridget Lancaster Make-Ahead Mashed Potatoes. Julia and Bridget make Fireside and New Englander Cocktails.

Test cook Joe Gitter makes host Julia Collin Davison Grind-Your-Own Sirloin Burgers. Tasting expert Jack Bishop shares his favorite burger condiments. Test cook Becky Hays makes Julia the Ultimate Veggie Burgers.

We’re cooking for two! Julia Collin Davison makes Bridget Lancaster New York Strip Steaks with Crispy Potatoes & Parsley Sauce. Becky Hays makes Julia a Classic Caesar Salad, and Erin McMurrer makes Bridget individual New York Cheesecakes.

Lan Lam makes Bridget Lancaster Air-Fryer Spicy Chicken Sandwiches. Jack Bishop challenges Bridget to a tasting of tonic water. Becky Hays makes Julia Collin Davison Air-Fryer Parmesan, Rosemary & Black Pepper French Fries.

Test cook Dan Souza makes host Julia Collin Davison Cılbır (Turkish Poached Eggs with Yogurt and Spiced Butter). Equipment expert Adam Ried reviews sponge holders. Test cook Becky Hays makes host Bridget Lancaster Xihongshi Chao Jidan (Chinese Stir-Fried Tomatoes and Eggs). Test cook Keith Dresser and Julia cook Matzo Brei.

In this episode, test cook Elle Simone Scott makes host Julia Collin Davison Spiral Sliced Ham Glazed with Cider-Vinegar Caramel. Equipment expert Adam Ried shares with Julia his top picks for mandolines, and science expert Dan Souza explains the science behind the sounds of texture. Test cook Lan Lam makes host Bridget Lancaster Patatas Panaderas (Spanish Potatoes with Olive Oil and Wine).

In this episode, test cook Erin McMurrer makes host Julia Collin Davison a foolproof Poulet au Vinaigre (Chicken with Vinegar). Equipment expert Adam Ried reviews meat pounders. Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).

Host Julia Collin Davison makes Grilled Scallops with Fennel and Orange Salad, ingredient expert Jack Bishop explains the differences between types of peppercorns, and host Bridget Lancaster prepares date-worthy Freeform Summer Fruit Tartlets for Two.

Host Bridget Lancaster cooks the easiest Butter-Basted Fish Fillets with Garlic and Thyme, ingredient expert Jack Bishop talks frozen seafood, and gadget critic Lisa McManus reveals her top picks for spatulas. Finally, test cook Elle Simone Scott makes Succotash with Butter Beans, Corn, and Red Pepper.

Host Julia Collin Davison makes Gỏi Cuốn (Vietnamese Summer Rolls); equipment expert Adam Ried shares the best tools for maintaining your knives; and test cook Lan Lam makes a childhood favorite, Bò Lúc Lắc (Shaking Beef).

Host Julia Collin Davison makes Chicken Under a Brick with Herb-Roasted Potatoes, ingredient expert Jack Bishop tells you everything you need to know about mozzarella, and test cook Lan Lam whips up a creamy Buttermilk-Vanilla Panna Cotta with Berries and Honey.

Test cook Dan Souza teaches host Julia Collin Davison the secret to a foolproof Sous Vide Rosemary–Mustard Seed Crusted Roast Beef. Equipment expert Adam Ried shares his pick for the best handheld vacuum sealers. Gadget critic Lisa McManus reviews funnels. Finally, Julia shows host Bridget Lancaster an easy recipe for Sous Vide Crème Brûlée.

Test cook Dan Souza makes Bridget the ultimate Chinese Pork Dumplings. Gadget critic Lisa McManus reviews ginger graters. Finally, test cook Keith Dresser makes Julia perfect Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian).

Bridget and Julia reveal the secrets to making the perfect Gingerbread Layer Cake at home. Gadget critic Lisa McManus reviews stovetop kettles. Finally, test cook Keith Dresser makes a foolproof recipe for Sticky Toffee Pudding Cakes.

Test cook Bridget Lancaster uncovers the secrets to French-Style Chicken and Stuffing in a Pot. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. And finally, test cook Julia Collin Davison shows Chris how to make a French-Style Pork Stew at home.

Test cook Julia Collin Davison shows host Christopher Kimball how to make foolproof Cinnamon Swirl Bread. Then, gadget guru Lisa McManus reveals her favorite pancake dispenser, and Chris answers questions from viewers. Next, test cook Bridget Lancaster shows Chris how to make perfect Baked Eggs Florentine at home, and science expert Guy Crosby explains the science behind perfect baked eggs.

Test cook Julia Collin Davison show host Christopher Kimball how to make Easy Grilled Boneless Pork Chops. Then, equipment expert Adam Ried reveals his top pick for pressure cookers in the Equipment Corner. And finally, test cook Bridget Lancaster shows Chris how to make the best Grill-Roasted Beef Short Ribs, and gadget guru Lisa reviews her favorite knife accessories.

Test cook Bridget Lancaster uncovers the secrets to making the best Spicy Pork Tacos on the grill. Next, equipment expert Adam Ried reveals his favorite grilling tools in the Equipment Corner, and test cook Julia Collin Davison shows host Chris Kimball how to make perfect Jerk Chicken at home. And finally, gadget guru Lisa McManus reveals her favorite mortar and pestle.

To learn how the French make their croissants so delicate and rich, we traveled to Paris. Then we came back to the test kitchen and used what we learned to develop our own foolproof recipe. We also introduce our flawless version of another brunch favorite: crêpes.

Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush texture and depth that tastes like it’s been simmering all day, and a creamy tomato sauce that’s enriched, not overwhelmed, with cream. Recipes - Pasta with Creamy Tomato Sauce - Simple Italian-Style Meat Sauce Tasting Lab - Supermarket Extra-Virgin Olive Oils Science Desk - Panades

Cutting into a steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. Our surefire method for pan-searing thick-cut steaks delivers both a flavorful crust and juicy, rosy meat throughout. Recipe: Pan-Seared Thick-Cut Strip Steaks, Garlic and Olive Oil Mashed Potatoes Equipment: Slotted Spoons Science: Tender Steaks

Holiday Beef Tenderloin Dinner Add a rich stuffing to beef tenderloin, and you’ve got the ultimate main course, at least in theory. But making a tenderloin through can be a challenge—this is an expensive piece of meat, so you don’t want to risk overcooking it. We also wanted mashed potatoes so rich and decadent, not a drop of gravy would be necessary to enjoy them. Recipe: Roast Beef Tenderloin with Caramelized Onion and Mushroom Stuffing, Creamy Mashed Potatoes Equipment: Electric Knife Sharpeners

In this episode, the test kitchen perfects two breakfast treats: blueberry scones and rich bran muffins. Recipe: Blueberry Scones, Better Bran Muffins Equipment: Commuter Coffee Mugs Taste test: Strawberry Preserves

We tackle the best way to grill delicate shrimp as well as chicken destined to be served cold for a picnic. Grilling imparts a smoky dimension to foods that is just about impossible to replicate indoors. So it’s no wonder that once the weather turns warm, we’re eager to get our favorites foods like steaks and burgers onto the grill. But delicate foods, such as shrimp, are trickier to cook over the grill’s intense, dry heat. We wanted to find the best way to grill shrimp so that it’s tender, moist, and flavorful, not dry and rubbery. And we wanted to do so without grilling shrimp in their shells. It’s true that the shells act as a protective barrier, but peeling shells at the table is cumbersome and messy, not to mention that with the discarded shells, the flavorful spice rub is also lost. Warm weather isn’t always about cooking outdoors—it’s about eating outdoors too. Cold barbecued chicken is a classic whether you’re planning a picnic or packing for a road trip. But once chilled, the meat can become very dry and the skin, once thin and crisp, can turn tough and flabby. We wanted to solve these problems and turn out moist chicken with spicy flavor and to boot, we wanted to make it easier to eat, so we didn’t have to use a knife and fork or rely on a wad of napkins to wipe our hands of sticky barbecue sauce. Recipes: Charcoal-Grilled Shrimp Skewers Gas-Grilled Shrimp Skewers Spicy Lemon-Garlic Sauce for Shrimp Skewers Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers Charmoula Sauce for Shrimp Skewers Spice-Rubbed Picnic Chicken Broiled Shrimp Skewers Tasting Lab: Supermarket Veggie Burgers Lemonade—Updated Equipment Center: Skewers Science Desk: Salting: Better Than Brining?

We found a unique way to tame the bite on our pepper-crusted filet mignon. Few main courses are as impressive as filet mignon, but such cachet comes with a hefty price tag. The hallmark of this luxury cut is its buttery, tender texture, but some argue that the beefy flavor is too mild, lacking the oomph of fattier (albeit chewier) cuts like the rib eye. So we aimed to boost the meat’s flavor with a lively peppercorn crust and a rich pan sauce. Peppercorn crusts, however, have their issues. They can be overwhelmingly spicy, masking, rather than enhancing, the flavor of the meat. We’d need to strike just the right balance. Getting the crust to evenly adhere to the meat would be a challenge too. In looking for a potato dish to serve alongside our steak, we quickly settled on the simple, but elegant, potatoes Lyonnaise—sautéed slices of buttery potato sweetened with caramelized strands of onion. But getting this dish just right can be a challenge. Buttery potatoes can easily turn greasy. And caramelizing the onion alongside the potatoes is difficult to do without steaming them. We’d need to find a way to get these two ingredients in sync. When you’re aiming to impress and willing to splurge a bit, you can be confident that these dishes will deliver. Recipes: Pepper-Crusted Filet Mignon Port Cherry Reduction Sauce Blue Cheese Chive Butter Potatoes Lyonnaise Tasting Lab: Filet Mignon Equipment Center: Cocktail Shakers Science Desk: Taming Peppercorn Heat

With these quick recipes, you’ll be able to get dinner on the table in a reasonable amount of time—and they’ll taste good too. In theory, quick recipes sounds terrific—but we’ve found most streamlined recipes end up sacrificing flavor for speed and convenience. Take chicken pot pie. Most recipes for quick chicken pot pie are a far cry from the classic comfort food. The filling is not much more than leftover chicken stirred into canned cream of chicken soup and a paltry amount of vegetables—sometimes even canned. These versions are far from the comforting dinner that’s always been a family favorite. We aimed to do better. We wanted a really flavorful chicken stew topped with a biscuit crust, and, yes, we wanted it fast. Tamale pie, an already quick dish, has fallen victim to the dump-and-bake approach: combine a can of chili and a can of creamed corn; top with cornbread mix and bake. Tossing cans aside, we set out to make a fresh-tasting, quick tamale pie with a juicy, spicy mixture of meat and vegetables with a quick, homemade cornbread topping. Recipes: Skillet Chicken Pot Pie with Biscuit Topping Skillet Tamale Pie Tasting Lab: Bottled Italian Dressing

We wanted a streamlined version of roast chicken with plenty of stuffing to go around—and to solve the problem of cooking the stuffing to a safe temperature without drying out the delicate breast meat of the chicken. The idea of roast chicken and stuffing is very appealing—moist, well-seasoned meat and plenty of flavorful stuffing to satisfy everyone at the table. But in reality, a chicken, even one upwards of 5 pounds (serving 4 to 6 people), doesn’t contain a cavity large enough to accommodate the amount of stuffing you’d need to serve everyone at the table. Sure, you can bake the stuffing separately in a baking dish, but you miss out on all the flavorful juices imparted from the chicken. Our aim, therefore, would be to develop a recipe for roast chicken and stuffing where we could somehow still mimic the flavorful benefits of cooking the stuffing inside the bird. A quick sauté of spinach, especially one with garlic and lemon, goes well alongside roast chicken (in addition to many other dishes). But this simple approach can often go wrong—overcooked spinach, burnt garlic, too much oil—the list goes on. We would focus on avoiding these pitfalls to turn out a tasty side dish you can rely on again and again. Recipes: Stuffed Roast Butterflied Chicken Mushroom-Leek Bread Stuffing with Herbs Currant-Pecan Bread Stuffing with Shallots and Herbs Couscous Stuffing with Fennel, Dried Apricots, and Cashews Sauteed Garlic-Lemon Spinach Equipment Center: Kitchen Shears—Update

Have you ever been tempted to prepare a restaurant recipe only to be disappointed with the results? The recipe sounded great, but once you got to work you realized it was never tested in a home kitchen. Recipes - Flambéed Pan-Roasted Lobster - Crab Towers with Avocado and Gazpacho Salsas

Good cookies don’t really require any more work than bad cookies. Unless, of course, you are willing to consider dry, crumbly, tasteless packaged cookies from the supermarket - but we aren’t. Recipes: Thin and Crisp Chocolate Chip Cookies; Coconut Macaroons Equipment Corner: Potholders Tasting Lab: Refrigerator Cookie Dough

Stir-fries at home that are better than takeout. Ordering Chinese takeout is like playing Russian roulette. Recipes: Stir-Fired Pork with Eggplant; Stir-Fried Beef and Broccoli Equipment Center: Electric Woks Tasting Lab: Oyster Sauce

Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork), ingredient expert Jack Bishop shares what you need to know about canned and jarred chile products, and test cook Elle Simone Scott prepares a refreshing Cóctel de Camarón (Mexican Shrimp Cocktail).

Hosts Bridget and Julia unlock the secrets to making the ultimate Vietnamese Grilled Pork Patties (Bun Cha) on the grill. Next, equipment expert Adam Ried reveals his top pick for kitchen shears. Finally, Dan and Julia make a foolproof Japanese recipe on the grill: Grilled Steak and Scallion Rolls (Negimaki).

In this episode, Elle Simone shows host Bridget Lancaster a new way to make Classic Sloppy Joes. Equipment expert Adam Ried reviews kitchen sponges, and science expert Dan Souza explains why cookie size matters. Finally, test cook Lan Lam reveals the secrets to the perfect homemade Chocolate Chip Cookie Ice Cream Sandwiches.

Test cook Julia Collin Davison uncovers the secrets to making the ultimate Lemon Chiffon Pie at home. Then, gadget expert Lisa McManus reviews her favorite new coffee gadgets. Finally, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect marbled Blueberry Bundt Cake.

Do your pork roasts and chops come out dry and tasteless? Here's how to cook tender, juicy pork using some simple kitchen tricks. Recipes: Garlic Studded Roast Pork Loin, Country Mustard-Shallot Sauce with Thyme Equipment Center: Electric Knives, Updated Science Desk: Why is Fat Important?

Test cook Dan Souza makes host Julia Collin Davison the ultimate Linzertorte. Then, equipment expert Adam Ried shares his recommendation for tube pans. Finally, test cook Erin McMurrer makes host Bridget Lancaster a classic recipe for Belgian Spice Cookies (Speculoos).

Learn how to make a simple-as-boxed-cake recipe that's virtually foolproof. Then frost and decorate the cake with ease. Recipes: Rich and Tender Yellow Layer Cake Equipment Center: Cake Pans Science Desk: Protein Content in Cake Flour

Everyone loves bar cookies—especially the cook, because there's no need to form individual balls of dough. But baking dough in the pan, rather than balls on a cookie sheet, can cause problems. We show you how to avoid them.

Hosts Bridget Lancaster and Julia Collin Davison make Laugenbrezeln (German Lye Pretzels). Tasting expert Jack Bishop challenges Bridget to a tasting of Artisanal American Cheddar. Julia and Bridget make Beer-Battered Onion Rings with Jalapeño Dipping Sauce.

Test cook Lan Lam makes host Bridget Lancaster a show stopping Cranberry Curd Tart with Almond Crust. Testing expert Jack Bishop challenges host Julia Collin Davison to a blue cheese tasting, and gadget critic Lisa McManus reviews the best green gear in a round-up. Test cook Keith Dresser makes Julia a Wheat Berry Salad with Radicchio, Dried Cherries, and Pecans.

Host Bridget Lancaster goes into the test kitchen with host Julia Collin Davison to learn how to make the ultimate Chewy Oatmeal Cookies. Then, equipment expert Adam Ried reviews mini prep bowls in the Equipment Corner. Finally, test cook Elle Simone reveals the secrets to Ultranutty Pecan Bars.

Test cook Julia Collin Davison shows host Christopher Kimball how to make the ultimate Skillet Chicken Fajitas. Next, tasting expert Jack Bishop challenges Chris to a tasting of tortillas, and test cook Bridget Lancaster uncovers the secrets to the best Classic Chicken Salad. And finally, gadget guru Lisa McManus reviews her favorite new kitchen gadgets.

Host Christopher Kimball heads into the test kitchen with test cook Bridget Lancaster to uncover the secrets to the ultimate Carrot Layer Cake. Next, equipment expert Adam Ried tests springform pans in the Equipment Corner. And finally, test cook Julia Collin Davison reveals how to make the best Peanut Butter Sandwich Cookies.

First, we move the test kitchen outdoors to reveal the secrets to our Grill-Smoked Chicken, which has tender, juicy meat and clean, full-bodied smoke flavor. Then we go back inside to produce the ultimate Salt-Baked Potatoes.

Food safety concerns have many of us now grilling burgers to medium-well and beyond. Unfortunately, grilling burgers for so long results in disappointingly dense, dry meat. We weren’t yet ready to omit burgers from our backyard menu, so we set out to solve the problem. Recipe: Oven-Fried Onion Rings, Well-Done Hamburgers on a Charcoal Grill Taste test: Cheddar Cheese Science: All About Panades

The hallmark of great chicken Kiev is the rich butter filling that melts into a sauce inside the chicken bundles and contrasts perfectly with the crisp bread crumb crust. Popularized during the heyday of Manhattan’s now-shuttered Russian Tea Room, chicken Kiev became one of the restaurant’s premier offerings in the 1960s. The well-heeled were quite familiar with this elegant dish of pounded, breaded, and fried chicken breast stuffed with an herb butter that melted into a sauce. Although chicken Kiev’s Ukrainian roots remain unclear, its current fate is hardly in dispute: It has become a greasy bundle of poultry with a sandy, disconcertingly peelable exterior and a greasy, leaky center. Commonly found in banquet halls and at catered events, this once highbrow dish has become a self-parody. But after preparing several cookbook versions, we realized that pairing a crisp-fried coating with a delicately flavored butter sauce was a great idea that deserved a revival. A dish as special as chicken Kiev deserves a side dish with equal dazzle. We settled on broccoli and turned to pan-roasting, because it works well with many vegetables, imparting a toasty, caramelized flavor. Broccoli, however, can be fussy because the hardy stalks and delicate florets require different handling. We’d need to find a way to get around those issues. Recipes: Chicken Kiev Pan-Roasted Broccoli Pan-Roasted Broccoli with Lemon Browned Butter Pan-Roasted Broccoli with Spicy Southeast Asian Flavors Pan-Roasted Broccoli with Creamy Gruyêre Sauce Tasting Lab: Sandwich Bread Equipment Center: Cookbook Holders

Test cook Elle Simone cooks host Bridget Lancaster perfect Kung Pao Chicken. Then, equipment expert Adam Ried reveals his top pick for heavy-duty cutting boards. Finally, test cook Dan Souza makes host Julia Collin Davison the ultimate Oven-Steamed Fish with Scallions and Ginger.

We take a look at boxed and homemade brownies, then share our secrets to getting the best of each. For cupcake fans, we demonstrate how to make our Ultimate Chocolate Cupcakes. recipe: Chewy Brownies, Ultimate Chocolate Cupcakes with Ganache Filling equipment: Best Baking Gadgets

Test cook Becky Hays makes Julia the ultimate Vegan Pinto Bean-Beet Burger, tasting expert Jack Bishop challenges Bridget to a tasting of vegan mayo, and gadget critic Lisa McManus reviews spiralizers. Finally, test cook Elle Simone makes perfect Buffalo Cauliflower Bites.

Pot roast can be the ultimate comfort food or a huge waste of time. We solve the problem of dry, gray, tough meat. Recipes: Pot Roast with Root Vegetables; Skillet Green Beans Equipment Center: Vegetable Choppers

In Texas, good beef ribs are the secret handshake between experienced grillers. Recipes - Texas-Style Barbecued Ribs - Southern Cornbread Equipment Corner - Cast-iron skillet care Tasting Lab - Corn bread mixes

We set out to develop a better-than-takeout pizza in which the crust gets equal billing with the toppings and each is full of flavor—not grease. Recipe: Pepperoni Pan Pizza, Antipasto Pasta Salad Equipment: Toaster Ovens Taste test: Frozen Pizza

Test cook Julia Collin Davison uncovers the secrets to making the best Pepper-Crusted Beef Tenderloin Roast. Next, equipment expert Adam Ried reveals his top pick for pepper grinders in the Equipment Corner. And finally, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Roast Butterflied Leg of Lamb with Coriander, Cumin, and Mustard Seeds at home.

Man on the street Doc Willoughby learns about Cuban cuisine from chef Maricel Presilla of Zafra Kitchens in New York. Then, test cook Bridget Lancaster shows host Christopher Kimball how to make Cuban-style picadillo. Next, equipment expert Adam Ried reviews tortilla presses in the Equipment Corner. And finally, test cook Julia Collin Davison prepares Cuban-style shredded beef.

Test cook Julia Collin Davison shows host Christopher Kimball how to make Turkish-style grilled lamb kofte, and gadget expert Lisa McManus reveals her favorite skewers. Then, tasting expert Jack Bishop conducts a tasting of hummus. And finally, test cook Bridget Lancaster prepares Tunisian-style grilled vegetables.

Hosts Bridget Lancaster and Julia Collin Davison make foolproof Yeasted Doughnuts. Testing expert Jack Bishop challenges Bridget and Julia to a vegan chocolate ice-cream tasting. Test cook Becky Hays makes Bridget classic Banana Muffins with Coconut and Macadamia.

Test cook Dan Souza makes host Julia Collin Davison Porchetta-Style Turkey Breast. Equipment expert Adam Ried reviews smart ovens. Test cook Keith Dresser makes host Bridget Lancaster Roasted Fennel with Orange-Honey Dressing.

Test cook Keith Dresser makes host Julia Collin Davison Pasta Cacio e Uova. Equipment expert Adam Ried reviews chef's knives under $75. Test cook Dan Souza makes host Bridget Lancaster Orecchiette with Broccoli Rabe and Sausage.

In this episode, test cook Becky Hays makes Julia the perfect Roasted Whole Side of Salmon. Tasting expert Jack Bishop challenges Bridget to a turmeric tasting, gadget critic Lisa McManus reviews kids’ vegetable peelers, and science expert Dan Souza explains the magic of emulsions. Finally, Dan makes the best recipe for Buttery Spring Vegetables.

Hosts Julia Collin Davison and Bridget Lancaster make a simple Cast Iron Chicken Pot Pie. Science Expert Dan Souza demonstrates the absorptive power of eggplant. Test cook Joe Gitter makes host Bridget Lancaster a British classic, Fisherman’s Pie.

We solve the problem of porridge-like chowder and bready crabcakes. Clam chowder and crab cakes are available in most every seafood restaurant in the country. These dishes both have their origins along the East Coast and have been subjected to numerous changes (most not for the better) as they became more popular. Recipes: New England Clam Chowder; Maryland Crab Cakes Tasting Lab: Mayonaise

Cooking for a family isn't as easy as it was once. In Norman Rockwell pictures, the entire clan (with aunts, uncles, cousins, and grandparents) is gathered around the table with a dozen different dishes in front of them. No one has soccer practice or is working late. No one is on a weird diet, and the kids seem to eat the same thing as the adults. Recipes - Sweet and Tangy Oven-Barbecued Chicken - Classic Macaroni and Cheese Equipment Corner - Stain removal products Tasting Lab - Microwave popcorn

America's Test Kitchen's novel approach to chicken on the grill – high-roast butterflied chicken – has delicious results, especially when served along with potatoes and asparagus. Recipes: Crisp-Skin High-Roast Butterflied Chicken with Potatoes; Pan-Roasted Asparagus with Toasted Garlic and Parmesan Equipment Corner: Remote Thermometers Tasting Lab: Chicken

We wanted a towering layer cake of childhood, moist and chocolaty and slathered with thick, billowy frosting. Remember old-fashioned chocolate layer cake—the kind moms everywhere baked? Each towering slice had a tender, airy, open crumb and was frosted with silky-smooth wisps of chocolate heaven. These homespun cakes were tall, sweet, and chocolaty, not dense, dark, and bitter, and they were eaten with an ice-cold glass of milk, not a demitasse of espresso. Admittedly, many of those birthday party chocolate cakes were made with a boxed mix. While those mixes deliver a pleasantly spongy, moist texture and guaranteed height, they were also full of artificial flavors—which as kids, we did not find objectionable. But, as adults with grown-up palates, we wanted real chocolate flavor in our cake. Therefore our goals were two-fold: create an old-fashioned chocolate layer cake with the same moist, tender crumb we so fondly remember and infuse this cake with true chocolate flavor—chocolaty enough to please adults, but not so dense that it might scare away the kids at the table. Recipes: Old-Fashioned Chocolate Layer Cake Tasting Lab: Chocolate Chips Equipment Center: Revolving Cake Stands Science Desk: Enhancing Chocolate Flavor

Recipes : Charcoal-Grilled Salmon Fillets Oven-Roasted Salmon Gas-Grilled Salmon Fillets Orange and Mint Relish Grapefruit and Basil Relish Olive Vinaigrette Tangerine and Ginger Relish Fresh Tomato Relish Spicy Cucumber Relish Almond Vinaigrette Tasting Lab : California Olive Oils Science Segment : Why Fish Sticks

Join us as we share two recipes that will heat up any cold day: our Split Pea and Ham Soup, which features a rich broth studded with sweet-smoky meat, and our Easy Caramel Cake, whose foolproof caramel icing is sure to reclaim its place in every baker’s repertoire.

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Pumpkin Bread. Then, tasting expert Jack Bishop challenges Chris to a tasting of molasses. Next, science expert Guy Crosby explains the science of baking soda. And finally, test cook Bridget Lancaster uncovers the secrets to perfect Gingersnaps.

Test cook Dan Souza teaches host Christopher Kimball how to bake the best Oatmeal Muffins. Next, equipment expert Adam Ried reveals his top pick for drip coffee makers in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to Almond Granola with Dried Fruit.

Man on the street Doc Willoughby learns all about Cuban cuisine at La Carreta in Miami, Florida. Then, Dan Souza demonstrates how to make the best Cuban Braised Shredded Beef at home. Next, test cook Becky Hays uncovers the secrets to making Fried Sweet Plantains. Then, testing expert Adam Ried reviews grapefruit knives in the Equipment Corner. Finally, test cook Julia Collin Davison demonstrates how to make the ultimate Mango, Orange, and Jícama Salad.

Test cook Lan Lam and host Bridget Lancaster make Breton Kouign Amann. Equipment expert Adam Ried reveals his top picks for bannetons. Test cook Elle Simone Scott makes host Julia Collin Davison Madeleines.

Test cook Erin McMurrer makes host Julia Collin Davison Alu Parathas (Punjabi Potato-Stuffed Griddle Breads). Equipment expert Adam Ried reviews ladles. Test cook Keith Dresser and host Bridget Lancaster fry up Pakoras (South Asian Spiced Vegetable Fritters).

Test cook Bryan Roof demonstrates how to make the best Quick Sauces for Sautéed Chicken. Then, equipment expert Adam Ried reviews serrated paring knives in the Equipment Corner. Next, gadget expert Lisa McManus reviews her favorite kitchen gadgets. Finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Roasted Mushrooms with Parmesan and Pine Nuts.

Bridget and Julia unlock the secrets to Everyday Pad Thai. Tasting expert Jack Bishop challenges Bridget to a tasting of coconut milk. And finally, test cook Elle Simone makes the ultimate Panang Beef Curry.

Test cook Dan Souza makes host Bridget Lancaster the best Meat Ravioli with Quick Tomato Sauce. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a taste test of unsweetened chocolate. Finally, test cook Keith Dresser shares the secret to perfect Torta Caprese. 

Hosts Julia Collin Davison and Bridget Lancaster uncover the secrets to making the ultimate Italian-Style Turkey Meatballs. Then, equipment expert Adam Ried reviews dry storage containers in the equipment corner. Next, science expert Dan Souza reveals the science behind kale’s unique flavor. Finally, test cook Becky Hays makes Julia the perfect Kale Caesar Salad.

Test cook Bridget Lancaster updates the recipe for a Silver Palette classic, Chicken Marbella. Then, tasting expert Jack Bishop challenges host Christopher Kimball to a tasting of whole roasted chickens. Next, Man on the Street John “Doc” Willoughby learns about authentic Filipino cooking at the Purple Yam in Brooklyn. And finally, Chris heads into the test kitchen with test cook Bryan Roof to make perfect Filipino Chicken Adobo.

Test cook Bridget Lancaster reveals the secrets to making the best Philly Cheesesteaks right at home! Next, gadget expert Lisa McManus shares the test kitchen’s tips for perfect knife sharpening, and equipment expert Adam Ried reveals his top pick for scrub brushes in the Equipment Corner. Then, host Christopher Kimball goes to Red’s Eats in Maine for one of their famous lobster rolls. And finally, in the test kitchen, test cook Julia Collin Davison shows Chris how to make the perfect New England Lobster Roll.

In this episode, host Bridget Lancaster reveals the secrets to a classic Fougasse. Then, equipment expert Adam Ried shares his pick for the best automatic hand soap dispenser. Finally, test cook Becky Hays makes Bridget the perfect Provençal Vegetable Soup.

Test cook Becky Hayes reveals the secrets to Foolproof Spaghetti Carbonara. Then, host Christopher Kimball answers cooking questions in Letters to the Editor. Next, host Christopher Kimball explains the science behind proteins in eggs. Then, tasting expert Jack Bishop challenges Chris to a tasting of Jarred Green Olives. And finally, test cook Julia Collin Davison shows Chris how to make the best Summer Pasta Puttanesca.

Hosts Bridget Lancaster and Julia Collin Davison uncover the secrets to making perfect Linguine allo Scoglio. Next, equipment expert Adam Ried reveals his top pick for manual pasta machines. Then, gadget critic Lisa McManus reviews restaurant tools that every home cook should use. Finally, test cook Becky Hays makes Bridget an Italian classic—Tuscan Shrimp and Beans.

Test cook Keith Dresser makes Bridget an updated recipe for an Italian staple: Chicken Piccata. Then, science expert Dan Souza explains the science behind fat and temperature perception. Finally, Bridget and Julia unlock the secrets to making the ultimate Chocolate Semifreddo.

The notion of dinner made in a single pot is certainly alluring. Two complete meals from a pot; one a classic, the other a surprise. Recipes: Beef Chili with Kedney Beans; Indoor Clambake Equipment Center: Crock Pots Tasting Lab: Tomato Puree

Two French takes on an American promise. Herbert Hoover may have promised Herbert Hoover may have promised Americans a chicken in every pot, but no ne said that chicken couldn't be French. Recipes: Chicken Provencale; Chicken with 40 Cloves of Garlic Equipment Corner: Kitchen Shears Tasting Lab: Vermouth

Dinner in less than 20 minutes is the holy grail of weeknight cooking. Many recipes make good on this promise, but most ultimately reflect the minimal effort exerted on the part of the cook. They are fine in a pinch but rarely worth making again. But it doesn't have to be this way. Recipes - Chicken Paillard - Pan-Seared Shrimp with Garlic Lemon Butter Equipment Corner - Cookware cleaning products Tasting Lab - Chicken cutlets

Even expert grillers can get in a rut. They make the same four or five recipes over and over again. Sure, the steaks are great, but isn’t there something a bit more exciting? Recipes - Thai Grilled Chicken with Spicy, Sweet, and Sour Dipping Sauce - Grilled Salmon with Maple-Soy Glaze Equipment Corner - Portable gas grills

In the test kitchen, we enjoy authentic Italian dishes such as pasta all'amatriciana (episode 18-Italian Classics) and osso buco and polenta (episode 19-Winter Supper). But we also like to prepare Italian-American dishes. Recipes - Eggplant Parmesan - Pasta with Chicken and Brocoli

Every afternoon around three, editors come sniffing around the test kitchen looking for cookies fresh from the oven. Given how many cookies we make, our test cooks appreciate bar cookies. Recipes - Classic Brownies - Congo Bars Equipment Corner - Baking Pans Tasting Lab - Boxed Brownie Mixes

Making cookies is a favorite holiday activity. Many people who bake infrequently during the year throw themselves into marathon cookie projects. Recipes - Glazed Butter Cookies - Walnut Cresent Cookies Equipment Corner - Handheld verses standing mixers

Impressive dishes for company, easy enough to serve on a weeknight. Recipes: Fish Meuniere with Browned Butter and Lemon; Pan-Seared Scallops with Winted Spinach, Watercress, and Orange Salad Tasting Lab: Butter Alternatives

Perfect the ultimate birthday treat with this recipe for classic layer cake. Recipes: Classic White Layer Cake with Butter Frosting and Raspberry-Almond Filling Equipment Corner: Cake Pans Tasting: Raspberry Preserves

The ATK team creates a German chocolate cake destined to impress. Our less sweet version has a more intense chocolate flavor than most. Recipes: German Chocolate Cake with Coconut-Pecan Filling Science Corner: Butter Temperature and Baking Tasting: Cocoa Powders

New dinner options abound with recipes for pork medallions and glazed pork chops. Recipes: Glazed Pork Chops (Asian & German), Thick-Cut Pork Tenderloin Medallions, Maple-Mustard Sauce, Hoisin-Sesame Sauce for Pork, Apple Cider Sauce Tasting: The Cider Vinegar Rules Equipment: Should You Buy a Bargain Saute Pan?

If you’re a fan of barbecue but never thought it could be replicated indoors, our menu should change your mind. For many of us, it doesn’t seem fair that we can only enjoy barbecue during the short summer months. What about year-round cravings? Take barbecued ribs. If it’s February and a hankering for ribs strikes, does that mean a trip to a local barbecue joint or could we find the answer in our home kitchen? We wanted to develop a recipe for oven-barbecued ribs, so even in the darkest, coldest winter months, we could satisfy our barbecue urges. And these ribs would need to stand up to their outdoor counterparts: tender, fall-off-the-bone meat infused with smoky flavor. Rich, meaty ribs are best enjoyed with a side of tangy coleslaw—specifically buttermilk coleslaw. But while buttermilk provides a trademark tang, it can also make a dressing so thin that it sinks to the bottom of the bowl instead of clinging to the shreds of cabbage. Cabbage poses its own challenges too. We wanted even shreds that were easy to fork and toss with the dressing. And, we wanted crisp cabbage that won’t leach moisture into our dressing, diluting its flavor and turning our coleslaw bland. Recipes: Oven-Barbecued Spareribs Quick Barbecue Sauce Creamy Buttermilk Coleslaw Buttermilk Coleslaw with Green Onions and Cilantro Creamy Buttermilk Coleslaw with Lemon and Herbs Tasting Lab: Is There a New King of Ketchup?

For our Strawberry Cream Cake, we wanted lots of strawberry flavor, a buttery sturdy cake that could stand up to them, and a lush whipped cream filling that would stay put, so even when cut this cake would be a stunner. Looking for a drop-dead gorgeous summer dessert? Look no further than strawberry cream cake—a snazzier, more presentable version of strawberry shortcake. The components are almost identical—juicy strawberries, sweetened whipped cream, and layer cake (in place of biscuits). The cake, cream, and strawberries are layered, chilled, and served in tall wedges. It’s a terrific way to celebrate summer. We wanted to find the ultimate version of this dessert and solve the problems that often plague it. Because the cake, cream, and strawberries are all layered, cutting this cake can be tricky—the whipped cream can squirt out the sides or the strawberries will ooze out. The strawberries pose other problems too—their juices can soggy a cake that’s too delicate. Some recipes get around this pitfall, by using fewer strawberries, but this results in muted fruit flavor. We wanted those strawberries front and center. Recipes: Strawberry Cream Cake Equipment Center: Mix Masters—Standing Mixers—Updated Science Desk: Heavy Cream versus Whipping Cream

When you're looking to satisfy a serious chocolate craving, these recipes deliver. No matter the dessert—cookie, pudding, cake, or pie—there’s nothing like the flavor of chocolate to make it truly irresistible. In this chapter, we set out to develop ultimate versions of two favorite chocolate desserts: chocolate mousse and chocolate cupcakes. Rich, frosting-like mousse is utterly delicious—for about two spoonfuls. Yet light and silky versions often lack decent chocolate flavor. Once you start adding more chocolate, texture suffers and becomes heavy. We wanted the best of both worlds—a light and silky texture with big chocolate flavor. Chocolate cupcakes are another treat that suffer from faint chocolate flavor. Ever try a mix? Sure they’re easy, but the flavor often falls short. And most homemade chocolate cupcakes aren’t much better. Some may have good chocolate flavor, but the crumb turns dense and confection-like. We aimed to develop a moist, feathery cupcake infused with chocolate flavor. And for such a homey treat, we didn’t want to spend all day, so these cupcakes would need to be almost as easy as using a boxed mix. Recipes: Dark Chocolate Mousse Chocolate-Orange Mousse Chocolate-Raspberry Mousse Premium Dark Chocolate Mousse Dark Chocolate Cupcakes Easy Vanilla Bean Buttercream Easy Chocolate Buttercream Easy Coffee Buttercream Easy Peppermint Buttercream Tasting Lab: Just What Is Dark Chocolate, Anyway? Equipment Center: Muffin Tins, Updated

Join us as we infuse one citrus dessert with bright lemony flavor and make another dessert easier than ever to enjoy. Even after the heartiest meal, we find the bracing bite of a citrus dessert welcome. Lemon Bundt cake, glazed with a snowy white icing, is a simple, elegant dessert. But time and again, we are disappointed in its often elusive lemon flavor. Some recipes soak the cake in a sugar syrup flavored with lemon, but we find this makes the cake soggy, ruining its springy fine crumb. We wanted to find a way to infuse Bundt cake with the assertive tang of lemon without marring its texture. Key lime pie is another favorite citrus dessert, but transporting this pie, which has a delicate, wobbly filling, can be difficult. We wanted to find a way to transform this pie into a bar cookie. Not only would a Key lime bar be more portable, it could also be eaten out of hand, making it a far easier dessert to serve—and eat. Recipes: Lemon Bundt Cake Key Lime Bars Triple Citrus Bars Tasting Lab: Are Key Limes Really Key?—Updated Equipment Center: Are Nonstick Baking Sprays Better Than Butter? Science Desk: The 'Magic' of Sweetened Condensed Milk

We turn our attention to two favorite cookies: a triple chocolate cookie so chocolaty it’s almost a brownie, and the humble brown sugar cookie, moist, chewy, and packed with butterscotch flavor. Recipe: Brown Sugar Cookies, Triple-Chocolate Cookies Equipment: Coffee Makers (Inexpensive)

Coq au vin’s appeal is timeless, but its preparation can be intimidating for the home cook. We set out to make this dish a little less overwhelming—but just as delicious as we remembered. We also simplify the process of making pot de crème without compromising this decadent dessert’s rich flavor or ethereal texture. Recipe: Modern Coq au Vin, Chocolate Pots de Creme Equipment: Dutch Ovens Science: Cooking with Alcohol

A tart should be easier to prepare than the typical double-crust American pie. But developing a flaky crust sturdy enough to support the fruit is a bit tricky. And getting the apples to caramelize by the time the crust is baked is also a challenge. Recipe: Apple Galette Equipment: Bakeware Basics Science: Flour Types

Recipes : Thin and Crispy Orange-Almond Oatmeal Cookies Chewy Chocolate Cookies Salty Thin and Crispy Oatmeal Cookies Thin and Crispy Oatmeal Cookies Thin and Crispy Coconut-Oatmeal Cookies Equipment Corner : Portion Scoops Tasting Lab : Stone-Ground Oats Quick Oats Steel-Cut Oats Rolled Oats

Recipes : Shrimp Tempura Thai Pork Lettuce Wraps Teppanyaki Mustard Dipping Sauce Ginger-Soy Dipping Sauce Scallion Dipping Sauce Chile Aioli Dipping Sauce Equipment Corner : Mortars and Pestles Tasting Lab : Mirin

We take unconventional approaches to two traditional Thanksgiving staples: super-moist and tender Braised Turkey with Gravy and our crowd-pleasing Bread Stuffing with Sausage, Dried Cherries, and Pecans, which is cooked outside of the bird—but doesn’t taste like it.

Fish dishes make the perfect weeknight meal—if you can avoid cooking them improperly and losing their crust in the process. We manage to dodge both problems in our recipes for Glazed Salmon and Baked Sole Fillets.

Most of the time, whole-wheat sandwich bread and broccoli-cheese soup recipes don’t taste enough like the ingredients they advertise. Our versions really taste like wheat and broccoli, respectively—and are better than anything you can buy at a supermarket.

Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Grilled Beef Satay. Then, equipment expert Adam Ried reviews his top picks for sauté pans in the Equipment Corner. And finally, test cook Becky Hays uncovers the secrets to making quick Chinese Chicken Lettuce Wraps at home.

Man on the Street John “Doc” Willoughby heads to the Mast Brothers Chocolate Factory in Brooklyn to learn all about the art of chocolate making. Next, test cook Bridget Lancaster shows host Christopher Kimball how to make perfect Chocolate Truffles at home. Then, tasting expert Jack Bishop challenges Chris to a tasting of cocoa powder. And finally, test cook Julia Collin Davison reveals the secrets to making the best French Apple Cake.

Man on the street Doc Willoughby visits Lakota Bakery just outside of Boston, to learn all about Florentine lace cookies from a pro. Then, in the test kitchen, test cook Bridget Lancaster shows host Christopher Kimball how to make Florentine Lace Cookies at home. Next, tasting expert Jack Bishop challenges Chris to a tasting of coffee. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Almond Biscotti.

Test cook Bridget Lancaster shows host Christopher Kimball how to make homemade Italian Wedding Soup. Next, tasting expert Jack Bishop challenges Chris to a tasting of chicken broth. And, finally, test cook Julia Collin Davison reveals the secrets to the ultimate Hearty Spanish-Style Lentil and Chorizo Soup.

Man on the street Doc Willoughby visits Hi-Rise Bakery across the river in Cambridge, MA, to learn all about brioche from a pro. Then, in the test kitchen, test cook Bridget Lancaster shows host Christopher Kimball how to make No-Knead Brioche at home. Next, gadget expert Lisa McManus reviews brioche pans and tasting expert Jack Bishop challenges Chris to a tasting of bacon. And finally, test cook Julia Collin Davison shows Chris how to make the ultimate Lemon Ricotta Pancakes.

Test cook Bridget Lancaster shows host Christopher Kimball how to make the best Grilled Lemon Chicken with Rosemary. Next, equipment expert Adam Ried reviews skillets and saucepans in the Equipment Corner. And finally, test cook Julia Collin Davison uncovers the secrets to the ultimate Beets with Lemon and Almonds.

Recipes for garlic-lime grilled pork tenderloin steaks; and quinoa pilaf with chipotle, queso fresco, and peanuts. Featuring an Equipment Corner covering grill brushes, pizza grilling kits, and burger presses.

Test cook Becky Hays makes host Julia Collin Davison the fastest-ever Farmhouse Chicken Noodle Soup in the pressure cooker. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Gruyere. Next, science expert Dan Souza reveals the science behind pressure cookers. Finally, test cook Elle Simone makes Bridget the perfect Pressure-Cooker Pot Roast.

Test cook Dan Souza makes host Julia Collin Davison perfect Grill-Smoked and Herb-Rubbed Flat Iron Steaks. Then, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of Mascarpone. Finally, test cook Elle Simone makes Bridget the ultimate Fresh Fruit Tart.

Test cook Dan Souza makes host Julia Collin Davison perfect Spice-Rubbed Chicken Drumsticks on the grill. Then, equipment expert Adam Ried reveals his top pick for Baking Peels. Next, science expert Dan Souza demystifies the science of radiant heat. Finally, test cook Erin McMurrer makes host Bridget Lancaster the ultimate New England Baked Beans.

Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making a Mexican staple: Crispy Tacos (Tacos Dorados) and gadget critic Lisa McManus reviews a must-have for home cooks: fire extinguishers. Science expert Dan Souza then gives a demonstration of fast-freezing liquid nitrogen, and test cook Erin McMurrer makes the perfect Roasted Poblano and Black Bean Enchiladas for Bridget.

Julia and Bridget uncover the secrets to the best Coffee Cake with Pecan-Cinnamon Streusel. Tasting expert Jack Bishop challenges Julia to a tasting of crunchy peanut butter. Gadget critic Lisa McManus gives a roundup of smart gadgets for home cooks, and test cook Keith Dresser makes Bridget a foolproof Broccoli and Feta Frittata.

In this episode, host Julia Collin Davison makes host Bridget Lancaster a showstopping Orange, Cranberry, and Mint Pavlova. Then, tasting expert Jack Bishop challenges Julia to a tasting of vanilla, and gadget critic Lisa McManus reviews cocktail tools. Finally, Bridget makes Julia foolproof Holiday Eggnog.

Test cook Lan Lam and host Julia Collin Davison make nostalgic Cherry Hand Pies. Equipment expert Adam Ried reviews electric juicers. Test cook Elle Simone Scott makes host Bridget Lancaster a comforting Apple-Blackberry Betty.

Test cook Keith Dresser makes host Julia Collin Davison umami-packed Chicken Teriyaki. Tasting expert Jack Bishop talks all about potatoes. Test cook Dan Souza makes host Bridget Lancaster comforting Nikujaga (Beef and Potato Stew).

Test cook Elle Simone Scott makes host Julia Collin Davison Triple Berry Slab Pie with Ginger-Lemon Streusel. Equipment expert Adam Ried shares his must-have pie baking tools. Test cook Sam Block makes Julia Chocolate-Cherry Pie Pops.

Test cook Lan Lam cooks host Julia Collin Davison easy Stir-Fried Cumin Beef. Equipment expert Adam Ried shares our recommended colanders, and tasting expert Jack Bishop talks all about cabbage. Test cook Dan Souza makes host Bridget Lancaster Tiger Salad.

Lan Lam makes Bridget Lancaster Roasted Oysters with Mustard Butter. Dan Souza makes Julia Collin Davison Baked Brie en Croûte. Jack challenges Bridget to a tasting of non-alcoholic cocktails, and Erin McMurrer makes Julia Bruschetta with Artichoke Hearts & Parmesan.

Test cook Lan Lam makes host Julia Collin Davison a Korean classic, Japchae (Sweet Potato Starch Noodles with Vegetables and Beef). Tasting expert Jack Bishop talks about vinegars from around the world. Test cook Dan Souza makes host Bridget Lancaster savory Beef Ho Fun.

Test cook Erin McMurrer makes host Julia Collin Davison German Stollen. Gadget expert Lisa McManus shares how to shipping cookies, and Techniquely host Lan Lam shares tips for shaping dough. Test cook Elle Simone Scott makes host Bridget Lancaster photo-worthy Meringue Christmas Trees.

Becky Hays makes host Bridget Lancaster Saumon aux Lentilles. Tasting expert Jack Bishop explains how to read expiration dates, and science expert Dan Souza reveals the science behind colored salts. Elle Simone Scott makes host Julia Collin Davison Halibut à La Nage with Parsnips and Tarragon.

Test cook Keith Dresser makes host Julia Collin Davison Keema Aloo. Equipment expert Adam Ried reviews handheld vacuum cleaners. Test cook Dan Souza makes host Bridget Lancaster an Uzbek favorite, Plov.

Test cook Erin McMurrer makes host Bridget Lancaster Crispy Salmon Cakes with Smoked Salmon, Capers, and Dill for Two. Gear Heads hosts Hannah Crowley and Lisa McManus reveal their most essential kitchen items. Test cook Antoinette Johnson makes host Julia Collin Davison Easy Strawberry Shortcakes for Two.

Test cook Keith Dresser makes host Bridget Lancaster the ultimate Pork, Fennel, and Lemon Ragu with Pappardelle. Then, tasting expert Jack Bishop challenges host Julia Collin Davison to a tasting of fontina cheese. Finally, test cook Becky Hays shows Julia how to make the best Pasta with Eggplant and Tomatoes (Pasta alla Norma).

Scrambled eggs are easy to cook but hard to cook well. We nail down an approach that guarantees fluffy, tender scrambled eggs every time. Then we serve them alongside our foolproof Cranberry Nut Muffins for a breakfast worth waking up for.

Join us as we make over two Italian classics. First, we minimize the fuss and the mess of cooking spaghetti and meatballs for a crowd. Then we use a few thoughtfully chosen vegetables and a light but full-bodied sauce to make our modern Spring Vegetable Pasta.

Test cook Julia Collin Davison demonstrates how to make the ultimate Slow-Roasted Chicken Parts with Shallot-Garlic Pan Sauce. Then, equipment expert Adam Ried reviews carbon-steel chef’s knives. Finally, test cook Bridget Lancaster uncovers the secrets to the perfect Boiled Potatoes with Black Olive Tapenade.

Test cook Julia Collin Davison demonstrates how to make the ultimate Braised Halibut with Leeks and Mustard at home. Next, tasting expert Jack Bishop conducts a tasting of smoked salmon. Then, gadget expert Lisa McManus uncovers the best warming trays. Finally, test cook Bridget Lancaster reveals the secrets to making perfect Slow-Cooked Whole Carrots.

Our recipe for marinated flank steak is packed with flavor but still retains is beefy chew, and our grilled potatoes are enlivened with the bold tastes of garlic and rosemary. Marinating steak in bottled Italian dressing ruins its rich, full beefy flavor. Our fresh marinade is easy to prepare and boosts flavor without over-tenderizing the meat. We also reveal our secrets for achieving potent garlic and rosemary flavors in grilled potatoes without bitterness and charring. Recipes - Grilled Potatoes with Garlic and Rosemary on a Gas Grill - Charcoal-Grilled Flank Steak - Gas-Grilled Flank Steak - Grilled Potatoes with Garlic and Rosemary on a Charcoal Grill - Mediterranean Marinade Tasting Lab - Mail-Order Porterhouse Steaks Science Desk - Salting Meat

Weeknight dinners should be quick to make and satisfying. We show you how to perfect two recipes that are both: Pan-Seared Chicken Breasts and Sautéed Pork Cutlets. Recipe: Pan-Seared Chicken Breasts, Sautéed Pork Cutlets with Mustard-Cider Sauce Equipment: Fire Extinguishers, Meat Pounders

Host Christopher Kimball goes into the kitchen with test cook Bridget Lancaster to learn the secrets to making perfect Catalan-Style Beef Stew with Mushrooms. Then, tasting expert Jack Bishop challenges Chris to a tasting of spaghetti. Finally, test cook Julia Collin Davison shows Chris how to make classic Spanish-Style Toasted Pasta with Shrimp.