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26 Knowledge Packed Episodes

Old-Fashioned Fruit Desserts
Published: July 2010
Old-Fashioned Fruit Desserts
Before pineapple took over, upside-down cakes were made with seasonal fruit, suc…
Turkey on the Grill
Published: July 2010
Turkey on the Grill
In theory, grilling turkey is simple, but in reality the meat overcooks quickly …
Classic Asian Appetizers
Published: July 2010
Classic Asian Appetizers
Uncover the secrets to preparing super-light, crispy tempura and Thai pork lettu…
The Italian Grill
Published: July 2010
The Italian Grill
Watch as we explain how two bricks play an integral role in our juicy, crisp-ski…
Best Burgers and Fries
Published: July 2010
Best Burgers and Fries
Rubbery patties and greasy fries give this classic combination a bad name. Join …
Supper From South of the Border
Published: June 2010
Supper From South of the Border
Our carnitas, Mexico’s version of pulled pork, have all the flavor—but none of t…
All-Time Cookie Favorites
Published: June 2010
All-Time Cookie Favorites
We re-create two classic confections: chewy double-chocolate cookies with a hot-…
Chicken and Rice—Indian-Style
Published: June 2010
Chicken and Rice—Indian-Style
Think you need a 24-hour marinade and 900-degree oven to make tandoori chicken? …
Great Glazed Chicken
Published: June 2010
Great Glazed Chicken
Our glazed chicken avoids the many problems that afflict this seemingly simple d…
Italian Bread and Sauce
Published: May 2010
Italian Bread and Sauce
Our ciabatta boasts a crisp crust and chewy, open crumb. Our quick tomato sauce …
Salmon—Indoors and Out
Published: May 2010
Salmon—Indoors and Out
We were tired of having to choose between a crisp exterior and moist, flavorful …
Coconut Layer Cake
Published: May 2010
Coconut Layer Cake
After sharing the test kitchen’s tips for foolproof cake baking, we reveal the s…
An Old-Fashioned Thanksgiving
Published: May 2010
An Old-Fashioned Thanksgiving
Our roast turkey technique guarantees moist, flavorful meat and bronzed skin—a t…
Who Wants Pasta?
Published: May 2010
Who Wants Pasta?
Different cooking times for the ingredients in shrimp and garlic pasta make for …
An Austrian Supper
Published: April 2010
An Austrian Supper
Join us as we ditch the mayonnaise for a creamy Austrian potato salad and discov…
Sensational Skillet Recipes
Published: April 2010
Sensational Skillet Recipes
Don't want to turn on the oven? We've created two foolproof recipes for your ski…
Egg Dishes with an Accent
Published: April 2010
Egg Dishes with an Accent
We avoid a common pitfall of preparing a French onion tart by using a pat-in-the…
Rolls and Loaves
Published: April 2010
Rolls and Loaves
We find a foolproof method for crusty, airy dinner rolls and a streamlined proce…
Making Meat and Potatoes for Company
Published: March 2010
Making Meat and Potatoes for Company
Cooking for a crowd doesn’t have to break the bank. We’ll show you how to buy be…
Saucy Italian Favorites
Published: March 2010
Saucy Italian Favorites
We prepare two beloved Italian dishes—a streamlined meat sauce that tastes like …
The Cookie Jar
Published: January 2010
The Cookie Jar
Turn your kitchen into a bakery with two recipes, one a cookie-jar staple (thick…
Pork Two Ways
Published: January 2010
Pork Two Ways
Join us as we reveal the secrets to cooking thick-cut pork chops and infusing ve…
Classic Beef Braises
Published: January 2010
Classic Beef Braises
Hungarian beef stew and braised short ribs are simple, hearty dishes that are of…
Best Weekend Breakfast
Published: January 2010
Best Weekend Breakfast
Too often, the berry flavor in blueberry muffins is fleeting. Our recipe is pack…
Chicken Classics, Reinvented
Published: January 2010
Chicken Classics, Reinvented
Perfectly cooked chicken doesn’t need to be gussied up with unnecessary addition…
Triple-Chocolate Mousse Cake
Published: January 2010
Triple-Chocolate Mousse Cake
The most important ingredient in our ultimate triple-chocolate mousse cake is, w…

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