Looking for some inspiration in the kitchen? We’ve paired with Create for a 5-hour, back-to-back marathon of 10 America’s Test Kitchen episodes featuring fan-favorite recipes. Catch it on Create from January 5-7.
Watch Julia, Bridget, and the rest of the gang prepare popular recipes like our Olive Oil Cake, which home cook Emma S. called “one of my favorite cakes I’ve ever made.” Updated Beef Wellington, which commenter Scott A. called “spectacular,” also makes an appearance.
Find the full lineup of all the standout recipes—plus informative product reviews and tips that will make you a better cook—below.
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Grown Up Comfort Classics (Season 18, Ep. 1)
Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to Simple Stovetop Macaroni and Cheese. Science expert Dan Souza explains the proper way to use a whisk. In the Equipment Corner, expert Adam Ried reveals his top pick for large saucepans. Next, test cook Becky Hays makes the perfect Turkey Meatloaf with Ketchup-Brown Sugar Glaze. Finally, gadget critic Lisa McManus reviews lid holders.
Simple Stovetop Macaroni and CheeseWe set out to make a smooth, creamy, cheesy sauce without the bother of a béchamel or custard. Making the whole dish in just 20 minutes was a bonus.
Turkey Meatloaf with Ketchup-Brown Sugar GlazeFor an extra-delicious version of this comfort-food favorite, we enhanced the ground turkey’s mild flavor with a few surprise ingredients.
The Best Lid HoldersDo you really need a lid holder? Turns out, you just might.
Mediterranean Sweets (Season 18, Ep. 14)
Test cook Dan Souza makes host Bridget Lancaster the ultimate Olive Oil Cake. Finally, Julia and Bridget uncover the secrets to making foolproof Baklava at home.
Olive Oil CakeRepurpose one of your favorite savory ingredients for a cake that’s light yet plush and simple yet sophisticated.
BaklavaPart pastry, part confection, baklava often combines the downfalls of both: too soggy and too sweet. We made more than three dozen baklava to uncover its secrets.
How to Roast Everything (Season 18, Ep. 3)
Bridget and Julia teach viewers how to make the ultimate Beef Tenderloin with Smoky Potatoes and Persillade Relish. Tasting expert Jack Bishop challenges Bridget to a turkey tasting, and then test cook Dan Souza makes Turkey Breast en Cocotte with Pan Gravy.
Beef Tenderloin with Smoky Potatoes and Persillade RelishFor special occasions, few cuts top a beef tenderloin. This elegant roast cooks quickly and serves a crowd. Plus, its rich and buttery slices are fork-tender.
Turkey Breast en Cocotte with Pan GravyCooking a turkey breast is a great alternative to tackling the whole bird; it’s easy to handle and full of white meat.
The Best Supermarket TurkeyThe holidays are no time to gamble on a bird that cooks up dry and bland—or, worse, exhibits off-flavors.
French Chicken and Potatoes (Season 22, Ep. 3)
In this episode, test cook Erin McMurrer makes host Julia Collin Davison a foolproof Poulet au Vinaigre (Chicken with Vinegar). Test cook Keith Dresser shows host Bridget Lancaster how to make the best Tourte Aux Pommes de Terre (French Potato Tart).
Poulet au Vinaigre (Chicken with Vinegar)This French chicken dish makes its own sauce—and vinegar is the light that helps it shine.
Tourte aux Pommes de Terre (French Potato Pie)This rich, golden specialty of central France is truly decadent—and you'll love every bite.
Jewish Baking (Season 22, Ep. 6)
In this episode, test cook Lan Lam makes host Bridget Lancaster a Jewish classic, Challah. Testing expert Jack Bishop gives a flour primer. Test cook Erin McMurrer shows host Julia Collin Davison how to make the perfect Crescent-Shaped Rugelach with Raisin-Walnut Filling.
Easy-Braid ChallahRitual and muscle memory have carried this soft, rich Jewish loaf through generations. A change in technique made the dough perfect for novice bread bakers.
Crescent-Shaped Rugelach with Raisin-Walnut FillingTender, flaky pastry dough that holds its shape—and holds in the filling—is the key to these traditional but easy-to-make cookie-pastries.
The Best All-Purpose FlourHere’s everything you need to know about buying, storing, and baking with all-purpose flour.
Shrimp, Fast and Slow (Season 22, Ep. 7)
Test cook Keith Dresser shows host Julia Collin Davison the secret to Pan-Seared Shrimp with Peanuts, Black Pepper, and Lime. Equipment expert Adam Ried shares his top picks for petty and utility knives with host Bridget Lancaster. Test cook Elle Simone Scott makes Bridget a showstopping Shrimp Risotto.
Pan-Seared Shrimp with Peanuts, Black Pepper, and LimeShrimp cook so quickly that it's difficult to brown them before they become dry and rubbery. That's why we start them in a cold skillet and sprinkle them with sugar.
Shrimp RisottoA quick shrimp stock and a modicum of stirring produce first-rate risotto.
The Best Petty and Utility KnivesWith a blade that’s halfway between that of a chef’s knife and that of a paring knife, a petty knife or utility knife is the perfect blade for medium-size kitchen prep tasks. Which is best?
Italian-Inspired Dinners (Season 22, Ep. 8)
Test cook Dan Souza shows host Julia Collin Davison how to make the perfect Braciole. Testing expert Jack Bishop reviews angel hair pasta, and gadget critic Lisa McManus gives her top pick for scrub brushes. Julia makes host Bridget Lancaster the perfect Pasta with Burst Cherry Tomato Sauce and Fried Caper Crumbs.
BracioleInspired by my nonna's stuffed beef rolls slow-cooked in rich tomato sauce, I set out to explore this epitome of Italian country cooking.
Pasta with Burst Cherry Tomato Sauce and Fried Caper CrumbsYour best bet for pasta sauce on the fly? The small but mighty cherry tomato.
Angel Hair PastaAngel hair is underappreciated. Success with these thin strands starts with buying the right product.
The Best Scrub BrushesA good scrub brush is indispensable for handling the toughest kitchen messes. We set out to find the best one.
Bulgogi and Bokkeumbap (Season 22, Ep. 5)
Test cook Dan Souza and host Bridget Lancaster unlock the secrets to Beef Bulgogi (Korean Marinated Beef). Testing expert Jack Bishop reviews sesame products and their uses. Test cook Keith Dresser shows host Julia Collin Davison a recipe for Kimchi Bokkeumbap (Kimchi Fried Rice).
Beef Bulgogi (Korean Marinated Beef)This popular Korean dish features flavorful strips of marinated steak that cook in minutes. Served with lettuce leaves, spicy sauce, and pickles, it makes a complete meal that's perfect for company.
Kimchi Bokkeumbap (Kimchi Fried Rice)This punchy, radiant fried rice is comfort food on the fly in many Korean households. Bokkeumbap is also a junction of the cuisine's two most fundamental staples.
Beef Wellington (Season 23, Ep. 5)
Hosts Julia Collin Davison and Bridget Lancaster make a show-stopping Beef Wellington. Tasting expert Jack Bishop challenges Bridget to a tasting of domestic caviar.
Updated Beef WellingtonCulinary triumph awaits: I'll guide you through wrapping beef tenderloin in earthy mushrooms, savory prosciutto, and buttery pastry—and cooking it to rosy perfection.
CaviarEverything you always wanted to know about caviar (but were afraid to ask).
Sweet and Savory Choux (Season 23, Ep. 19)
Test cook Dan Souza bakes host Bridget Lancaster classic Choux au Craquelin. Gadget critic Lisa McManus reviews piping sets. Hosts Bridget and Julia Collin Davison make savory Gnocchi à la Parisienne with Arugula, Tomatoes, and Olives.