Buy our book

26 Knowledge Packed Episodes

Puddings—from Simple to Spectacular
Published: June 2009
Puddings—from Simple to Spectacular
Learn the test kitchen’s secrets to achieving a creamy crème caramel and subtly …
French Country Cooking
Published: June 2009
French Country Cooking
With our flavorful beef stew, we translate the bold, robust flavors of Provence …
Weeknight Summer Supper
Published: June 2009
Weeknight Summer Supper
Our technique for perfect grilled chicken breasts produces tender meat and crisp…
Breadmaking, Simplified
Published: June 2009
Breadmaking, Simplified
We’ve taken the work out of breadmaking with our Almost No-Knead Bread and Soda …
Four-Star Stuffed Chicken Breasts
Published: May 2009
Four-Star Stuffed Chicken Breasts
The French technique of stuffing a chicken breast yields creates a four-star dis…
Grilled Rack of Lamb Dinner
Published: May 2009
Grilled Rack of Lamb Dinner
At $20 a pound, rack of lamb had better be good. We show you how to make the mos…
Backyard Steak and Potatoes
Published: May 2009
Backyard Steak and Potatoes
Marinating steak in bottled Italian dressing ruins the meat’s rich, full beefy f…
Old-Fashioned Snack Cakes
Published: May 2009
Old-Fashioned Snack Cakes
Stroll down the aisles of any supermarket or convenience store in America and yo…
Pork on the Grill
Published: May 2009
Pork on the Grill
We’re big advocates of brining, but we’re also fond of time-saving techniques. W…
Let's Do Chinese
Published: April 2009
Let's Do Chinese
Order a takeout stir-fry, and chances are you’ll be disappointed. Too often you’…
Holiday Ham and Biscuits
Published: April 2009
Holiday Ham and Biscuits
We reveal the test kitchen’s technique for making a holiday ham that’s moist and…
A Grand, Sweet Finale
Published: April 2009
A Grand, Sweet Finale
When made correctly, soufflés are the ultimate dessert. Their billowing tops loo…
Fish Made Easy
Published: April 2009
Fish Made Easy
Poached salmon is a dish usually reserved for feeding a crowd. But why not adapt…
Lunchtime Specials
Published: March 2009
Lunchtime Specials
Pizza and tomato soup carry with them a nostalgic charm. And though canned soup …
South-of-the-Border Supper
Published: March 2009
South-of-the-Border Supper
We develop a recipe for Enchiladas Verdes that comes out bright, zesty, tender, …
Resurrecting the Roast Beef Dinner
Published: March 2009
Resurrecting the Roast Beef Dinner
When it comes out right, roast beef is tender, succulent, and richly flavored. W…
Everyone's Favorite Cake
Published: March 2009
Everyone's Favorite Cake
In this episode, we develop an old-fashioned yellow layer cake that achieves eth…
Bringing Home Italian Favorites
Published: February 2009
Bringing Home Italian Favorites
Saltimbocca and tiramisù are two Italian-restaurant favorites that are rarely se…
Soups of the Day
Published: February 2009
Soups of the Day
Think it takes all day to make a flavorful soup? Think again. We set out to disp…
One Great Thanksgiving
Published: February 2009
One Great Thanksgiving
By tweaking our traditional Thanksgiving bird, we create a recipe for moist roas…
More Easy Apple Desserts
Published: February 2009
More Easy Apple Desserts
With our no-frills approach to apple pie, you can convert this special-occasion …
Perfecting Pasta Sauces
Published: January 2009
Perfecting Pasta Sauces
Join us as we fix two flexible pasta toppings: a quick meat sauce with a lush te…
The Crunchiest Pork Chops Ever
Published: January 2009
The Crunchiest Pork Chops Ever
Flavorless bread-crumb coatings ruin many pork chops. We show you how to achieve…
Dinner with a Spanish Accent
Published: January 2009
Dinner with a Spanish Accent
Great Arroz con Pollo, or "chicken with rice," can take the better part of a day…
French Classics, Reimagined
Published: January 2009
French Classics, Reimagined
Our goal was simple: Rework two French classics for the American home kitchen. W…
The Best Blueberry Pie
Published: January 2009
The Best Blueberry Pie
The perfect blueberry pie has every component—dough, crust, and filling—working …

About our Sponsors

America's Test Kitchen is co-presented by WETA Washington, D.C. and American Public Television, and nationally distributed by American Public Television.