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26 Knowledge Packed Episodes

Chocolate Desserts
Published: June 2002
Chocolate Desserts
A sponge cake that doesn’t roll or a frosting that’s gritty can ruin a great hol…
Chilled Summer Puddings
Published: June 2002
Chilled Summer Puddings
Light summer desserts, made with or accompanied by fruit, are perfect for summer…
Peach Pie
Published: June 2002
Peach Pie
Nothing says summer like a slice of peach pie or a bowl of cherry cobbler. The t…
Apple Pies
Published: June 2002
Apple Pies
Every cook has horror stories about making apple pie—sometimes the crust is too …
Diner Pies
Published: June 2002
Diner Pies
Those cream-topped pies in the revolving case at the diner always look better th…
Two French Tarts
Published: May 2002
Two French Tarts
All too often, fancy French tarts draw you in with their beguiling looks—but ven…
Bar Cookies
Published: May 2002
Bar Cookies
Bar cookies are thought to be easier than traditional cookies because there's no…
French Toast, Waffles, and Breakfast Strata
Published: May 2002
French Toast, Waffles, and Breakfast Strata
Soggy, overly eggy French toast just won’t do. And neither will rubbery, bland w…
Bacon, Eggs, and Homefries
Published: May 2002
Bacon, Eggs, and Homefries
Bacon, eggs, and potatoes are the classic makings of an all-American breakfast. …
Muffins and Scones
Published: April 2002
Muffins and Scones
Watch as the test kitchen shows how to make simple but memorable blueberry muffi…
Ham, Biscuits, and Greens
Published: April 2002
Ham, Biscuits, and Greens
Dry ham, tough biscuits, and tired greens won’t satisfy anyone’s cravings for go…
Winter Dinner
Published: April 2002
Winter Dinner
A fatty, greasy sauce can ruin braised short ribs. So can boring, flavorless mas…
Christmas Dinner
Published: April 2002
Christmas Dinner
Christmas is no time to experiment with new dinner recipes or techniques. The te…
Thanksgiving Dinner
Published: March 2002
Thanksgiving Dinner
Learn how to spend less time in the kitchen and more time with your guests on Th…
Fajitas and Margaritas
Published: March 2002
Fajitas and Margaritas
Fajitas, guacamole, and margaritas have largely abandoned their roots and have b…
Middle Eastern Barbeque
Published: March 2002
Middle Eastern Barbeque
Shish kebab, rice pilaf, and baba ghanoush are three of the greatest dishes from…
All-American Cookout
Published: March 2002
All-American Cookout
We move the test kitchen outdoors to make juicy hamburgers and veggies that won’…
Chicken Cutlets 101
Published: March 2002
Chicken Cutlets 101
Chicken cutlets can be delicious; they can also be tough or dry if cooked incorr…
Fried Chicken and 'Fixens
Published: February 2002
Fried Chicken and 'Fixens
Soggy fried chicken has no place on any table, and we’ll show you how to avoid i…
Steak Frites
Published: February 2002
Steak Frites
Why do steaks seared at home often turn out pallid? And why do sauces in restaur…
Shrimp Classics
Published: February 2002
Shrimp Classics
Nothing is worse than tough, rubbery, or tasteless shrimp. The test kitchen give…
Simple Sandwiches
Published: February 2002
Simple Sandwiches
Mushy, bland tuna salad or dry, overcooked meat can ruin an otherwise great sand…
Pizza Night
Published: January 2002
Pizza Night
Good pizza—one that’s not damp, molten, saucy, or messy—isn’t difficult to make …
Spaghetti and Meatball Supper
Published: January 2002
Spaghetti and Meatball Supper
Although this meal sounds simple, much can go wrong. The test kitchen will show…
Pesto,  Carbonara, and Salad
Published: January 2002
Pesto, Carbonara, and Salad
It’s easy for carbonara sauce to turn out clumped or curdled. We’ll explain the …
Three Pureed Vegetable Soups
Published: January 2002
Three Pureed Vegetable Soups
No one likes flavorless or floury, gummy soups. We’ll explain the tricks for mak…

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